166 



VETEEINAEY HYGIENE 



Mouldiness is caused by indifferent saving or storing. 

 Grain and hay exposed to rain or damp, are liable to 

 undergo this change ; they become 

 covered with moulds belonging to the 

 Botrytis, Penicillium, Aspergillus, Mucor 

 and O'idium groups (Figs. 30, 31, 82). 

 These fungi flourish on the nourish- 

 Fig. 29. — Ergots ger- ment in the food, while the latter 

 mmatmg (Smith). undergoes important chemical change, 

 varying in degree from a mere trace of mouldiness, to a 

 decomposing dark mass of objectionable odour. 



In consequence of 

 wet and damp the 

 grain darkens in 

 colour and sprouts ; 

 its starch is changed 

 into sugar, and its 

 chemical characters 

 for food purposes are 

 hopelessly altered. 

 Fermentation also 

 occurs, and as a result the temperature of the whole 

 mass is raised, and it becomes quite hot to the hand. 



It is not neces- 

 sary for the pro- 

 cess to be carried 

 as far as described, 

 the grain may be 

 dealt with before 

 it reaches this 

 stage, and spread 

 out to dry, or even 

 dried artificially in 

 kilns, but it is 

 still damaged, and 

 both useless and 

 dangerous for food purposes. The drying gets rid of the 

 moisture, stops the fungoid growth, and prevents sprouting, 



Fig. 30; — Botrytis grisea (Boucher). 



Fig. 31. — Penicillium glaueum (Boucher). 



Digitized by Microsoft® 



