SHRINKAGE OF SHELLED CORN IN CARS IN TRANSIT. 21 
Chicago and return, in comparison with similar data covering the 
duplicate lot of 12 cars that were held on the track at Baltimore, is 
shown in figure 8. From this figure is will also be seen that the 
average natural shrinkage in the 12 cars of corn in transit amounted 
to 0.33 of 1 per cent, while the average natural shrinkage in the 12 
duplicate cars of corn that were held on the track at Baltimore was 
0.41 of 1 per cent. The average temperature at the time of unload- 
ing the corn in the 12 cars that were shipped to Chicago and returned 
to Baltimore was 60°, as against 64° I. for the 12 duplicate cars held 
on the track at Baltimore. This difference of 4 degrees is accounted 
for by the fact that the temperature of the air through which the 
ears passed en route to Chicago and return was usually lower than 
the temperature of the air surrounding the cars at Baltimore. The 
AVERAGE| CORN IN TRANSIT \|AVERAGE SHRINKAGE |AVERAGE TEMPERATURE 
GR ON TRACK | 4M WEIGHT OF CCRN AS UNLOADED 
| 12 CARS /N TRANSIT 
17.63% 
12 CARS ON TRAGK 
Fie, 8.—Diagram showing the average loss in weight of the corn, the average moisture 
content. of the corn at the time of loading, and the average temperature of the corn 
_ at the time of unloading in the 12 cars that were shipped to Chicago and returned to 
Baltimore in the three experiments begun on December 24, 1910, and March 2 and May 
11, 1911, as compared with the same factors on the 12 duplicate cars of corn held on 
the track at Baltimore. 3 
average of the mean daily air temperatures through which the cars 
passed en route to Chicago and return was 46.2°, and the average of 
the mean daily air temperatures surrounding the cars at Baltimore 
was 50.9° F., or 4.7 degrees higher at Baltimore than at western 
points. 
CONCLUSIONS. 
(1) There is unquestionably a natural shrinkage in commercial 
corn during transit and while in storage. 
(2) Natural shrinkage varies with the moisture content of the 
corn and the atmospheric conditions to which it is exposed. 
(3) Natural shrinkage in corn that has become sour and hot is 
very rapid and may amount to several per cent within a few days. 
O 
