CARRYING QUALITIES OF EXPORT CORN. 13 
TEMPERATURE CHANGES IN TOP AND BOTTOM OF HOLDS. 
With reference to the temperature changes in the corn located in 
the upper part of the holds as compared to the temperature changes 
in the corn in the middle and bottom parts, it will be seen in figures 
3 to 6 and Tables 7 and 8, that the corn in the upper part of the holds 
began to heat first and had the highest temperatures at the end of the 
voyage. The corn 
just below the top 
layers was the next 
to begin to heat and 
had the next highest , 
temperature at the 
end of the voyage. 
This order held 
true with consid- 
erable regularity 
through to the corn 
in the bottom por-_ 
tion of the holds, al- 
though not to such 
a great extent where 
there were outside 
influences, such as 
the temperature of 
the sea water, which 
affected the corn 
stowed near the sides 
of the ship, and the 
heat from the boilers, 
which was transmit- 
ted through the boil- aun Cony - 
er-room bulkhead. ae 
Thus, in the natur- rer 
al “Central” corn in 
Fic. 3.—Hold 1: A, temperature records of the electrical resistance 
hold 1 (thermometer thermometers; B and C, location of the (1) resistance thermome- 
No. 1 , fig. 3) the tem- ters in the hold; (2) samples secured in Denmark; (3) the damaged 
corn as discharged in Denmark. (Cargo No, 1.) 
3 
See erie oie TREX 
AFFIL 
42 
TEMPERATURE 
VERY BSAOLY 
LAWMTAGED 
LONGITUINAL SECTION. 
perature of the corn 
in the top portion began to increase from the beginning of the voyage 
and had a temperature of 142.5° F. at the end of the voyage, which was 
an increase of 83.5° F.; while the corn located about one-third of the 
distance down in the hold (thermometer No. 2) did not begin to show 
a rapid daily increase until about the thirteenth day out, and had a 
temperature of only 103.5° F. at the end of the voyage, an increase 
of 47.5° F. The corn in the bottom layer had a temperature of only 
55° F. at the end of the voyage, 2s shown by the temperature record 
