COMPOSITION OF CORN MEAL. 17 
Lots C, D, and E wore dried to different degrees, the meal contain- 
ing 13.41, 13.27, and 11.41 per cent of moisture, respectively. It 
should be noted that lots C and D contained practically the same 
amount of moisture and might be regarded as duplicates were it not 
that lot C was somewhat richer in fat and therefore more susceptible 
to spoilage. 
Part of each lot was packed in 100-pound and part in 25-pound cot- 
ton bags, the weight in each case being accurately determined by 
standard scales. It was believed that the gain or loss in moisture 
during storage would furnish useful data in connection with the net 
weight amendment of the Food and Drugs Act, as well as for the 
special purposes of this investigation. 
SHIPMENT AND STORAGE. 
Shipment was made to Chicago and Savannah in ordinary freight 
cars with the larger lots of meal of the next series of experiments. 
The warehouse in Chicago was several stories high and of fireproof 
construction. The windows admitted some air but little sunlight, 
and the temperature responded slowly to outside changes. The 
Savannah warehouse was three stories high with board floors, and 
was exceptionally light and airy, the temperature of the air within 
and without being practically the same. Each lot of bags was sep- 
arately piled, care being taken not to allow those with an extreme 
moisture content to come in contact with one another. 
ANALYSES AND TESTS OF THE STORED MEAL. 
The results of determinations of moisture, acidity, fat, and protein 
contents made at the end of each four weeks' period are given in 
Table 8. This table also gives notes as to the physical condition and 
permits comparison of the loss in weight and loss in moisture. The 
same general results were obtained at both Savannah and Chicago, 
and with both 100 and 25-pound bags. 
Moisture. — Lots A and B show a steady loss of moisture and lot E a 
steady gain, while lots C and D remain practically constant. The 
changes in weight in most cases follow closely the changes in moisture. 
Acidity, — Lots D and E in no case reached the limit 30, and lot C 
just barely reached that limit after several months' storage. Lot B 
slightly exceeded the limit after 16 weeks' storage, and lot A exceeded 
the limit in 12 weeks. 
Fat. — There was no marked change except in the case of lot A 
where the percentage of fat diminished as the acidity increased. 
Protein. — No significant change took place. 
Taste and appearance. — Lot A was found to be musty after 20 weeks' 
storage. No deterioration was detected in any of the other samples. 
