8 BULLETIN 282, U. S. DEPARTMENT OF AGRICULTURE. 
tended to reach a state of equilibrium irrespective of the treatment 
of the sample. 
Figure 2 gives a graphic representation of the increase in the hard- 
resin content of sulphured and unsulphured hops in cold and in open 
storage. | 
During the first year the increase in the hard-resin content in 
the sulphured hops was greater in open storage than in cold storage. 
At the end of the second year the sulphured hops in both cold and 
open storage con- 
tained about the 
same percentage of 
hard resins. The 
unsulphured hops 
followed the same 
lines, but did not 
present quite so 
marked a difference 
during the first year 
of storage. At the 
end of the third 
year the hard-resin 
content in all the 
PER CENT OF HARD RESIN. 

samples had become 
uniform and astate 
2 
YEARS IN STORAGE was reached where 
FP aye 3 eae i : : 
IG. 2.—Curves of the percentage of hard resins in sulphured and un the increase, if any, 
sulphured hops in cold and in open storage. 
was very slow. 
Table V gives the percentage of increase in the hard-resin content 
of the various samples as compared with the original, the hard-resin 
content of the latter being considered as 100 per cent. 
TaBLe V.—Increase in the hard resins of sulphured and unsulphured hops in cold and 
im open storage, compared with the hard-resin content of the original samples. 

2 Cold storage. Open storage. 
Original 
Treatment at the kiln. sample, 
1911. 

1912 1913 1914 1912 1913 1914 

; Per cent. | Per cent. | Per cent. | Per cent. | Per cent. | Per cent. | Per cent. 
SNUIY Tr OT eko CS sale eC aor | 100 24.14 70. 53 88. 21 58.17 72. 81 92.01 
Unsilphured 302 ate 100 29. 85 O2NiD 56. 29 48. 21 62. 51 62. 67 


The sulphured hops appeared to react less readily to changes that 
bring about an increase in the hard resms. From this it is inferred 
that sulphuring is a factor that retards the changing of soft resins 
to hard resins. This is shown most emphatically in Table V by the 
fact that the percentage of increase in the unsulphured hops was much 
less in both cold and open storage than in the corresponding sulphured 
