ACIDITY IN DETERMINING SOUNDNESS OF CORN. 
11 
eating an inferior quality, it will be seen from the range that some 
arrived in practically as good condition as when it left the farm. 
This table represents an average of 7,124 samples. 
Table VI. — Average acidity and range in acidity of samples representing corn selected 
for seed, corn received at and shipped from country elevators, corn received at terminal 
markets, and corn as loaded at seaboard for export and as discharged at foreign ports. 
Kind of corn. 
Number 
of 
samples. 
Acidity (c. c). 
Average. 
Range. 
Corn selected for seed 
Country elevator receipts and shipments 
Terminal-market receipts 
Loaded at seaboard for export 
Discharged at foreign ports 
127 
197 
5,174 
1,098 
528 
17.2 
19.4 
20.4 
20.2 
30.4 
13. 6 to 23.8 
14. 5 to 50. 8 
11.7 to 66.4 
12. 4 to 32.0 
16.0 to 110.8 
A comparison was made of the graded and the rejected and sample- 
grade receipts as they were received at Baltimore, New Orleans, 
Chicago, and Kansas City, and it was found that the average acidity 
of the rejected and sample-grade corn as shown in Table VII was 
much higher in all markets than the acidity of the graded receipts. 
This table represents a total of 5,174 cars. 
Table VII. — General average degree of acidity of corn receipts at four of the principal 
terminal markets, showing the relation of the degree of acidity of the graded receipts to 
the degree of acidity of the rejected receipts and sample grade. 
Market. 
All receipts. 
Graded receipts. 
Rejected and sample 
grade receipts. 
Number of 
samples. 
Average 
acidity. 
Number of 
samples. 
Average 
acidity. 
Number of 
samples. 
Average 
acidity. 
Baltimore 
1,737 
755 
2, 450 
232 
C.c. 
20.6 
22.9 
19.7 
18.7 
1,659 
573 
2,208 
220 
C.c. 
20.3 
20.6 
19.2 
18.1 
78 
182 
242 
12 
C.c. 
26.8 
30.6 
Chicago 
23.2 
29.2 
RELATION OF THE ACIDITY OF CORN TO CERTAIN CRITERIA OF 
SOUNDNESS AND QUALITY. 
In order to determine whether or not the amount of acid found in 
corn may be considered a factor in judging its quality and sound- 
ness, the results of the acid test must be compared with all well- 
established and generally acknowledged criteria of soundness and 
quality. 
Viability (or germinative power), temperature, and percentage of 
sound and damaged kernels as determined by mechanical analysis 
are criteria of the soundness and quality of corn. 
Corn having attained a temperature higher than normal, through 
heating in storage or transit, is conceded to be unsound and of poorer 
