= CARRYING QUALITIES OF EXPORT CORN. 29 
water temperature remained above 70° F. for the first six days of 
the voyage, after which the temperature of both suddenly dropped 
and remained under 60° F. during the remainder of the voyage. 
During the latter part of the voyage the air temperature dropped to 
below 30° F. and the water temperature to nearly 30° F. 
CHANGE IN TEMPERATURE AND CONDITION OF THE NATURAL CORN IN HOLD NO. 1. 
As is shown in figure 18, the temperature of the corn near the 
surface on a level with 
the maindeck changed 2&6 O_i2 ARS ~ 20 22 24 26 28 30 0 Se 
but little during the faiehat Tae 
first 12 days, after ,” BE SUBUCGEU 
83 
which there was a 
steady daily increase 
until it had reached 
102° F. on April 6, or Bee 
35 days after the first + 
reading was made.  ,, 
TEMPERATURE °F 
o 
uo 
The upper portion of : 2 
the corn to a depth 3 8 
of approximately 4 +7 798 39s 
feet below the surface "2 as 289 
was in a heating con- 
dition when the corn S183 212 
wasdischarged. The . 9 
é 50 180 21.8 64 
remainder of the corn 3 185 251 59- 
in the hold changed 
but little in tempera- 
ture during the voy- 
age. 
Sample No. 42 in 
Table 11, which was 
taken from the surface 
of the corn, and sam- 
ple No. 1, which was 
taken from the wire 
4 ¥ic. 18.—Hold 1: Temperature records of the electrical resistance 
container fastened to thermometers, location of the thermometers in the hold, and 
thermometer No. 1, samples secured in Denmark. Heavy shading represents heat- 
damaged corn. (Cargo No. 2.) 
show the damaged 
condition of the corn near the surface as discharged. Samples Nos. 43 
and 46, which were both badly damaged, represent only a small amount 
of corn. The first was ‘‘sweat’’-damaged and the latter sea-damaged 
from water having leaked through a small hole in the deck. 
The average condition of the corn in the hold as discharged is 
shown in Table 10. Compared to the condition of the corn as 
