30 BULLETIN 764, U. S. DEPARTMENT OF AGRICULTURE. 
loaded, it will be seen from the table that there was an average 
increase of 7.2 c. c. in acidity and an average decrease of 22.8 per 
cent in germination; 14.5 per cent in sound kernels and 1.79 pounds 
in test weight per bushel. 
TaBLe 11.—Condition of the natural corn in hold 1 as loaded and the change in condition 
while the corn was in the vessel—samples taken in order in the hold, from top to 
bottom. 
[T i, etc., represents samples in crossed-wire containers, fastened to resistance thermometers of thesame 
numbers; *indicates not included in the averages.] 
: | é 
Temperature. toes On 14.) Acidity. Germination. | Sound kernels. | Westin 
Sam- 
ple 5 : ; | a | 
o. | As | as dit |, 8 | Asdis- |,48 | Asdis-|,4S | asdis-|,“S | Asdis-| As | As dis- 
load- charged. load- charged. load- charged. load- charged. load- charged.) loaded. | charged. 
ed. ed. ed. ed. 
°F TN IER i th JERR Cx: CnC: P.ct.| P.ct. | P.ct.| P.ct. | Pounds. | Pounds. 
ADA eH | aki et ee S2058 maa Sts eee Ge ee es Son dl ae ee ee 47. 25 
Tet 54 102 | 18.8 16.2 | 17.9 27.4 70 39 | 97.0 40. 4 52.75 | 50. 50 
AS | eee Stl OQa eee m7 15 al sel tees ae TOD0SG |ocseceel o> oO | sae EO) [Ft  eee es 
Aaa f= — [Pree me OO ee 7 rad (Gt ea IBS ees 6959-22 eee 50. 00 
2S eae ae GOS ee 1 heS7.4mh heteeeees GRSGANAS Se 4 S55 aes ee 9328") 2 eee 50. 00 
2 o2 63 | 18.5 18.3 | 18.9 25.9 77 50 | 93.1 93.8 52215 52. 00 
F460}. 2.2 Ssh BoRem coy oh tol eee ie TAG. Ah eee Pay | pes FQ eee *46. 25 
CU ® eee (bs ae ee pero eee Oe Glee id ee Sh. Bil est ae 51.00 
Aga as (Ee) bee sears ESAT hg aS 93. is set EY ip cree 92°6.| Stic ee 51.75 
49 54 Tou Asse 18.0 | 19.1 24.1 66 75 | 94.4 95. 2 53. 50 as 
T 4 51 69 | 18.4 Sessile 79 21.8 61 54 | 96.9 94.2 Sas 50. 75 
SOR (3% Oy eae TS) |e PATS [aang B55 es 952) Ee eS ee 54. 00 
T3 | 54 59 | 19.2 18.5 | 19.9 25d 62 67 | 95. 95. 6 53. 00 52. 25 
CHANGE IN TEMPERATURE AND CONDITION OF THE NATURAL CORN IN HOLD NO. 2. 
Fully three-fourths of the corn in hold 2 became hot during the 
voyage. The greatest increase in the temperature of the corn was 
at the surface and the lowest at the bottom of the hold. The corn 
at the surface, when the ship reached port on April 5, was 148° F., 
that one-third down was 115° F., that two-thirds down 85° -F., 
while that at the bottom of the hold had a tenpemrers of only 50° F. 
These facts are shown in figure 19. 
The temperature of the corn in this hold was under 60° F., in all 
positions of stowage when loaded. By March 11, 8 days after the 
steamship seiled, the temperature of the corn near the surface, as is 
shown by the temperature record for thermometer 5, had increased 
to 73° F.; during the next 8 days the temperature imcreased 58° 
and reached 131° F. on March 19; during the next 10 days to March 
29, the increase was more gradual, reaching 149° F. on that day, 
after which it remained practically stationary until the ship reached 
port, April 5. - The corn located one-third of the distance down, as is 
seen by the temperature record for thermometer 5, had increased to 
68° F. by March 14, and to 118° F. by March 29, which was the maxi- 
mum point reached before the vessel reached port. The corn located 
two-thirds of the distance down, as shown by the temperature record for 
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