-¥ 
20 BULLETIN 764, U. S. DEPARTMENT OF AGRICULTURE. 
loading—the highest acid content of any lot in the shipment—was 
hot and badly damaged throughout when discharged with the 
exception of a small quantity along the bottom in the afterpart of 
the hold, which was not hot but was badly packed, sour, and affected 
with molds. This dried “B”’ corn was so badly packed that it formed 
perpendicular walls from the top to the bottom of the hold (about 
20 feet) when it was being discharged, as is illustrated in figure 11. 
“SWEAT” AND SPROUTED CORN IN THE HOLDS. 
When the cargo arrived in Denmark the top layer of corn in hold 
1 was sprouted as is shown in figure 12, the sprouts in many instances 
measuring 8 inches 
and more in length. 
This hold, which 
was not entirely fill- 
ed with corn, was, 
as already stated, 
the only hold in 
which there was a 
free circulation of 
air from the forward 
to the after ventila- 
tors. . This free cir- 
culation of outside 
air over the corn 
supplied the neces- 
sary oxygen and 
kept the top layers 
of kernels cool 
enough through 
Fig. 10.—Damaged corn in the upper part of hold 2 at time of dis- evapor ation to 
charge. (Cargo No. 1.) 5 
germinate. The 
necessary moisture needed for germination, in addition to the moisture 
present within the kernels, was supplied by the ‘‘sweat’’ dropping from 
the deck above. In other holds in which the circulation of air was 
impeded there was only a very slight amount of sprouted corn, the 
sprouted kernels being found only under some of the hatch beams. 
The air was very ‘‘heayvy”’ in these holds due to the oxygen having 
been used up and replaced by carbon dioxide. 
What is known as ‘“‘sweat’’ in a corn cargo is water that has con- 
densed on the underside of the cooler deck or on the sides of the 
ship when the temperature on the outside of the hold is lower than 
the temperature on the inside. This ‘‘sweat’’ on the underside of 
the deck falls back onto the corn in the form of water, as illustrated 
in figures 13 and 14. In the rolling and pitching of the ship, most of 
the “‘sweat’’ on the underside of the deck works its way to the deck 
