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. 
TABLE 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 | DeLee Se | Increase | Decrease | Decrease | Decrease 
ie F n ‘ F eae in weight 
Sample No. Location. in} tem= | oisture in in germi-| in sound an 
perature. | content. acidity. | nation. | kernels. aera el 
Hold 4: ae Per cent. CHG: Per cent.| Per cent.| Pounds. 
S2e ete On tunnel, wooden part... - 28 0.5 25.5 31 4.4 2. 00 
Bea ae On tunnel, steel part....--- 38 su 38.5 61 37.2 3.75 
SZAN Gis) sOni tunmeleses ee oe see 33 6 32.0 46 20.8 2. 87 
34and 367) Tunnel height, halfway out- 12 .6 PT 2 4.0 112 
Hold 5: 
AQRSt Cee Onktunne eae ee eee 40 0 42.5 63 59.9 2. 50 
Cite Sees Tunnel height, halfway out. a 3.3 28.0 10 10.7 ils o 
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 
fermentation. While the amount of corn that was damaged by 
‘““sweat”’ alone was not very large, the fermentation which it started 
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.—Effect of “sweat” on the corn which was located immediately under the hatch 
beams. 
Hold | Temper- | Moisture 
| 
Weight F 
Sample No. No Germi- Acidity. Sound 
ature. | content. Lent nation. kernels. 
CT de Per cent.| Pounds. | Per cent. CAG Per cent. 
43 ee SPS ee EE Ly eet 00 (SETS 1 110 43.6 Q) “0 65.7 0 
52 SERS Ss See eet RES ee eet 2 138 34.6 48.00 0 75.5 0 
CUS SAEED Sey hater 4k ibe 3 155 54. 6 (1) 0 110.8 0 
ANSI ae ate ces pee cin, Os oat 4 135 48.1 (1) 0 83.9 0 
1 Too wet. 
