ACIDITY IN DETERMINING SOUNDNESS OP CORN. 
33 
The results of the analyses of samples given in Table XVIII show 
that the degree of acidity of corn increases with the percentage of 
damaged kernels. Attention is called to the fact that of the samples 
showing a low percentage of damaged kernels a very small percentage 
is found in the higher ranges of acidity, while of the samples showing 
a high percentage of damaged kernels a large percentage is high in 
degree of acidity. 
Table XVIII. — Relation of degree of acidity to the ■percentage of damaged kernels (exclu- 
sive of heat damaged) in samples of corn, as received at a terminal market from April 1, 
1912, to October SI, 1912, inclusive. 
Samples. 
Damaged ker- 
nels of No. 2 
corn samples. 
With 
less 
than 5 
per 
cent. 
With 
more 
than 5 
per 
cent. 
Damaged kernels of No. 
3 corn samples. 
With 
less 
than 5 
per 
cent. 
With 
between 
5 and 
10 per 
cent. 
With 
more 
than 10 
per 
cent. 
Damaged ker- 
nels of No. 4 
corn samples. 
With 
less 
than 10 
per 
cent. 
With 
more 
than 10 
per 
cent. 
Damaged ker- 
nels of sample- 
grade corn. 
With 
less 
than 10 
per 
cent. 
With 
more 
than 10 
per 
cent. 
Below 22 c. c. acidity, per 
cent " 
•Above 22 c. c. acidity, per 
cent 
Above 28 c. c. acidity, per 
cent ' 
Above 32 c. c. acidity, per 
cent 
Average of damaged kernels, 
per cent 
Average acidity, cubic centi- 
meters 
Number of samples 
69.9 
30.1 


3.13 
19. 8 
126 
71.0 
29.0 
3.2 
1.0 
8.03 
20.2 
93 
76.2 
23.8 
1.5 

3.6 
19.6 
130 
67.8 
32.2 
2.8 

20.6 
242 
60.8 
39.2 
7.0 
2.1 
13.87 
21.4 
143 
77.1 
22.9 
7.2 
19.8 
166 
36.6 
63.4 
13.1 
23.7 
26.1 
197 
85.0 
15.0 
5.0 
5.0 
5.79 
19.4 
20 
23.0 
77.0 
44.5 
31.1 
27.1 
26.1 
74 
Figure 25 summarizes by grades the general relationship that the 
percentage of damaged kernels bears to the range in the degree of 
acidity of corn arriving at a principal terminal market. The rela- 
tionship of the moisture content to these factors is also shown. 
To summarize in words, it may be said that corn arriving at ter- 
minal markets from country points decreases in moisture content 
with the advance of the season from harvest to harvest, and likewise 
there is an increase of damaged kernels and a corresponding increase 
in degree of acidity, the increase in damaged kernels being due to the 
deterioration that takes place in the corn while in the crib or in the 
country elevator, primarily as a result of excessive moisture. 
Figures 26 and 27 summarize by grades and by combination of all 
grades the general relationship that the degree of acidity bears to the 
percentage of damaged kernels found in samples of corn arriving at 
a principal terminal market. The relationship of the moisture con- 
tent and percentage of germination to these factors is also shown. 
By these curves all factors which determine the quality, soundness, 
and condition of corn may be compared with the commercial grading 
of corn arriving at a principal terminal market. 
