44 
BULLETIN 102, U. S. DEPARTMENT OF AGRICULTURE. 
in 
It 
23.6 CC. "XSO C/ASQ <?0#A/ 
29.4CC. ^,OArtM<?£D -~/i'&fT 
Sl>G#A > -SUC POS£ 
SOi/MD CO/ffit 
]22% G*S?AGfD-COa £>OT 
b 
Dig 
si 
DA »MG£& -"&T 
DA ^45<TS - s^s ^c — 
~~S- - S- •-'- 3£D -/*f/?r 
SCAS4/?-SO>a/?O^E 
BA0J.r DAA7<aG£Q— M£XT 
Fig. 32.— Graphic comparison of corn under various stages of deterioration, showing (1) that the degree of 
acidity is proportional to the degree of deterioration, (2) that where there is an increase in the degree of 
acidity there is a corresponding decrease in the amount of sugar, and (3) that the source of the increase in 
the degree of acidity is mostly in the germ. 
FROM TRACK #£C£7PTS 
Fig. 33. — Curves comparing the degree of acidity of 
the germs of corn with that of the degerminated 
kernels and with that of the whole kernels, show- 
ing that the cause of the high degree of acidity in 
unsound corn is due to the development of abnor- 
mal acidity in the germ. 
and especially the increase in acid, is 
general tendency to become 
lower. This is as one would 
expect, because it is through 
the decomposition of these con- 
stituents, ether extract (fats 
and oils) and sugars, that acids 
are formed. All the analyses 
in columns 4 to 1 1 of the table 
have been calculated on a 
moisture-free basis. 
Figure 32 represents corn 
under various stages of deteri- 
oration made from the results 
of a special storage experiment. 
It shows that the amount of 
acid is proportional to the de- 
gree of deterioration and that 
where there is an increase in 
the amount of acid there is a 
corresponding decrease in the 
amount of sugar, and it also 
shows that the source of the 
increase in the amount of acid 
is mostly in the germ. 
Figure 33 represents the acid 
determinations of some of the 
component parts of the corn 
kernel and again shows that 
the seat of most of the acid, 
in the germ. 
