CARRYING QUALITIES OF EXPORT CORN. A 
beams and from there it falls onto the corn where it supplies the 
necessary moisture for germination or fermentation as the case may 
be. The sprouted corn immediately under those beams in hold 1 
showed a much more vigorous growth than at other places. During 
the voyage the moisture from the heating corn could be plainly 
seen escaping from the ventilators and especially from the after 
ventilators in hold 4, shown 
in figure 9, where it was first 
noticed on the sixth day out 
when cold air was encoun- 
tered which condensed the 
excess moisture in the warm 
air from the hold into fog. 
MOISTURE TEST ALONE NOT SUFFI- 
CIENT TO DETERMINE CARRYING 
QUALITY OF CORN. 
The moisture test alone is 
not sufficient to determine 
the carrying quality of corn, 
there being other factors 
which must also be consid- 
ered. Based on the mois- 
ture test alone, the dried 
‘“‘B”’ corn stowed in the bot- 
tom part of hold 4 should 
have been in better condi- 
tion at the end of the voyage 
than the natural ‘‘Central’’ 
corn in the bottom of holds 
1,2, and 3, which at the time 
of loading had an average of 
2.4 per cent more moisture 
than the dried “B” corn. 
The condition at the end of 
the voyage of these two lots Fic. 11.—Perpendicular wall of hot and damaged dried “B’”? 
of corn, however, proved to corn in hold 4 at time of discharge. (Cargo No. 1.) 
be the reverse, and the explanation of it is that although the 
dried “B” corn contained on an average less moisture than the 
natural “Central” corn, the dried “B’’ corn was less sound as 
shown by the acidity test. The combination of a comparatively 
high moisture and high acid content caused the dried “B” corn in 
the lower part of the hold to become hot during the voyage. As 
will be seen by thermometer 23 (fig. 7), which was located near the 
forward bulkhead in the bottom of hold 4, the temperature of the 
