CARRYING QUALITIES OF EXPORT CORN. 43 
an increase of but 17 degrees during the voyage, and thermometer 41 
located halfway out registered an increase of only 7 degrees. The 
temperature of the corn stowed against the tunnel did not go above 
95° F. in either hold, but the corn became sour and moldy and was in 
a dangerous condition for storage after it was discharged. 
TaBLeE 17.—Changes that took place in the condition of the corn located on the shaft tunnel 
compared with the changes in the corn stowed the same height in the holds but located 
halfway between the tunnel and the side of the vessel. 
| | 
Increase | Decrease Increase | Decrease | Decrease oO ‘welt 
Sample No. Location. in tem- oistaes in in germi- | in sound ae 
perature. | content. acidity. | nation. | kernels. b Rel 
Hold 4: Sao ae Per cent. c. Cc. Per cent. | Per cent.| Pounds. 
Ds cea On tunnel, wooden part... -. 28 0.5 25.5 31 4.4 * 2.00 
Borel ae On tunnel, steel part......-. 38 b. 38.5 61 37.2 3.79 
32. and 331 On tunnel..............-..- 33 -6 32.0 46 20.8 2.87 
= = and 367} Tunnel height, halfway out. 12 -6 25.7 2 4.0 1.12 
old 5: 
ABER: Onitumnele sree seeee ese 40 .0 42.5 63 59.9 2.50 
i ee Seema Tunnel height, halfway out. 7 3.3 28. 0 10 10.7 1.75 
1 Data represent averages for samples Nos. 32 and 33. 
2 Data represent averages for samples Nos. 34 and 36. 
3 Increase. 
It will be seen in Table 17 that the corn stowed against the tunnel 
underwent a more severe deterioration than the corn stowed the 
same height but halfway out toward the side of the hold; and also, 
that the corn stowed along the steel side of the tunnel became more 
damaged than the corn stowed against the plank covered part of the 
tunnel. 
“SWEAT” AND FERMENTATION IN THE HOLDS. 
The effects of ‘‘sweat’’ were shown very distinctly immediately 
under the hatch combings and deck beams in each hold. The 
‘““sweat”’ which condensed on the under side of the deck fell on the 
surface of the corn where it supplied the necessary moisture for 
Sunline While the amount of corn that was damaged by 
“sweat” alone was not very large, the fermentation which it eimed 
and the heat which was generated, spread to the unaffected parts 
and in that way caused much damage as a result of the long voyage. 
This condition usually happens early in the voyage. Table 18 
shows the result of ‘‘sweat’’ on the corn located immediately under 
the hatch beams. 
TABLE 18.—Bffect of “sweat” on the corn which was located immediately under the hatch 
beams. 
at | fe Weight 1 F 1 
‘ Hold | Temper- | Moisture Germi- +e Sound 
Sample No. No. at fen content. BEN nation. Acidity kernels. 
; bushel. 
At op Per cent.| Pounds. | Per cent. ¢.c; Per cent. 
1 110 43.6 (1) 0 65.7 0 
2 138 34.6 48.00 0 75.5 0 
3 155 54. 6 (1) 0 110.8 0 
4 135 48,1 (1) 0 83.9 0 
1 Too wet. 
