386 CORN 



formations which produce carbon dioxide and the evolution of heat 

 within the ensiled mass. Direct respiration appropriates the oxygen 

 confined in the air spaces between the pieces of green corn and the 

 intra-molecular respiration uses the oxygen combined in the tissues. 

 Both forms of respiration go on only so long as the plant cells remain 

 alive. In regard to bacteria, Babcock and Russell say : "The bacteria, 

 instead of functioning as the essential cause of the changes produced 

 in good silage, are on the contrary only deleterious. It is only where 

 putrefaction changes occur that their influence becomes marked." 



Whatever the changes may be, the chemist will find that corn in 

 the real silage form will not contain quite as much dry matter as was 

 contained by the original green corn fodder. Just how this deprecia- 

 tion comes about is not clear, but is supposed to be due to loss through 

 volatile gases. It has been found by chemical analyses that the sugar 

 which may be found in the corn fodder when put into the silo almost 

 totally disappears. Later on, after the silage has gone through the cur- 

 ing processes, acids are present, such as acetic and lactic. These 

 changes are similar to the changes which take place in the formation of 

 acetic acid in cider and of lactic acid in milk. During the development 

 of these processes there is given off carbon dioxide, and water is accu- 

 mulated, due to the breaking down of the carbon compounds. This 

 process of combustion actually burns up some of the dry matter. 

 This combustion also generates heat, causing a rise of temperature in 

 the fermenting mass. 



It is also found by chemical analysis that silage contains a much 

 higher amine content than the green corn fodder. Amines are nitro- 

 gen compounds formed from the proteid compounds during the pro- 

 cesses of fermentation and are somewhat more indigestible than the 

 normal nitrogen compounds. Investigations conducted at the Penn- 

 sylvania btate College showed that in some cases over one-half the 

 nitrogen of silage existed in the amine form. This was between two 

 and three times as much as was found in the original green fodder. 

 It may be that the same change goes on with field fodder, but it must 

 be in a much less degree since little or no fermentation takes place 

 where the fodder is well shocked and cared for. 



In order that the above changes may go on and excessive fer- 

 mentation be prevented, all air must be excluded. Fermentation will 

 consume all the air found in the open spaces and in the cells of the 

 undivided particles. Soon the resulting gases will begin to ascend 

 and will aid in excluding any entrance of air from above. If access of 

 air is allowed, "fire fanging" takes place immediately, leaving a 



