CARRYING QUALITIES OF EXPORT CORN. 13 
TEMPERATURE CHANGES IN TOP AND BOTTOM OF HOLDS. 
With reference to the temperature changes in the corn located in 
the upper part of the holds as compared to the temperature changes 
in the corn in the middle and bottom parts, it will be seen in figures 
3 to 6 and Tables 7 and 8, that the corn in the upper part of the holds 
began to heat first and had the highest temperatures at the end of the 
voyage. The corn 
- (sera SIE! NORFOLA ATLANTIC OCEAN No SPREE 
oY hence nf pEeaeee rate egeeeayEe el Ts 
he nex “0 Beane =. 
poe 7 ee fa fas cP eae ail 
to begin to heat and SA ae aula 7H eee 
D 120; 
had the next highest |, S0USSumeunE0/-CORUUD ao 
temperature at the en Ze Bane 
end of the voyage. & » SHUSSuuneY COMMHEEESBERY ai 
- x 
Rees ey eas ae ae 
UN Gee RSS 2g UBB Ra sae ZaamanD 
true with consid- ¥ | Cer seer) FT 
; TT eer | OL pee 
erable regularity s@erTriLsA Ne Asa i ae 
PEPEELYELEECY alle 
through to the corn = # 
in the bottom por- & 
tion of the holds, al- ; 
though not to such g 
agreat extent where §-“-, 
there were outside 
imtuences. “suchas 27 Z08 
the temperature of 
the sea water, which 
affected the corn 
stowed near the sides 
of the ship, and the 
heat from the boilers, 
which was transmit- 
ted through the boil-  2##z, 
er-room bulkhead. Bef 
Thus, in the natur- ae 
PEBQYTED 
Cagm) mG #L gl 770? OF CORN 
pte 
Ss % MOISTURE 
iis 
, 
SRG EMAEAATURE 
VERY BADLY 6 
DAMAGED be 
Z {5 
' BALLAST TANK. LONGITUDINAL SECTION. H 
———————————————— EES 
al ‘“‘Central’”’ corn in 
Fig. 3.—Hold 1: A, temperature records of the electrical resistance 
hold 1 (thermometer thermometers; B and C, location of the (1) resistance thermome- 
No. 1 fig. 3) the tem- ters in the hold; (2) samples secured in Denmark; (3) the damaged 
corn as discharged in Denmark. (Cargo No. 1.) 
perature of the corn 
in the top portion began to increase from the beginning of the voyage 
and had a temperature of 142.5° F. at the end of the voyage, which was 
an increase of 83.5° F.; while the corn located about one-third of the 
distance down in the hold (thermometer No. 2) did not begin to show 
a rapid daily increase until about the thirteenth day out, and had a 
temperature of only 103.5° F. at the end of the voyage, an increase 
of 47.5° F. The corn in the bottom layer had a temperature of only 
55° F. at the end of the voyage, as shown by the temperature record 
