4 BULLETIN 282, IT. S. DEPARTMENT OF AGRICULTURE. 



As far as physical valuation indicates, the sulphured hops in cold 

 storage deteriorated at a slower rate than the unsulphured hops, and 

 the same is true for the samples placed in open storage. At the end 

 of one year of storage very little physical difference could be noticed 

 in the cold-storage hops other than that the color had darkened in 

 both the sulphured and unsulphured samples, more especially in the 

 latter. The samples in open storage at the end of one year had each 

 developed a strawlike odor and had become dull in color. The 

 lupulin of both the sulphured and unsulphured hops had begun to 

 lose its brightness and its sticky feeling. 



At the end of the second year of storage a most decided change had 

 taken place in all the samples. The sulphured hops in cold storage 

 had developed a strawlike flavor and a dry feeling and the bright 

 color had disappeared. The unsulphured samples had developed a 

 musty odor and an extremely dry feeling, and the characteristic 

 greenish yellow color had disappeared. The unsulphured hops had 

 deteriorated more rapidly than the corresponding sulphured hops. 

 So far as the physical valuation indicated, the hops in open storage 

 had deteriorated to a much greater degree than the hops in cold 

 storage. The unsulphured samples in open storage had become very 

 musty in odor and very dark in color, in addition to losing their 

 crisp and sticky feeling. 



At the close of three years of storage the samples had lost all traces 

 of hop flavor and had developed a musty, strawlike odor. A slight 

 stickiness could still be detected in the sulphured hops in cold storage. 

 The hop cones in the cold-storage samples had fallen apart to some 

 extent, whereas those in the open storage samples had completely 

 fallen apart. The lupulin in all the samples was much discolored. 



MOISTURE CONTENT AND CHANGES IN THE PROPORTION OF SOFT 



AND HARD RESINS. 



At the time the hops were received in Washington a sample each of 

 the sulphured and unsulphured hops was analyzed and the results 

 thus obtained wcro used as the basis for comparing the analyses which 

 were made of the various samples during each year of storage. 



MOISTURE CONTENT. 



For the determination of the moisture content 12 grams of hops 

 wero taken from each of the samples under investigation, dried over 

 sulphuric acid until of constant weight, and the loss in weight 

 returned as moisture. The moisture content of the original hops and 

 of the- hops in both cold and open storage for the several years is 

 given in Table I. 



