40 Nebraska Agricultural Exp. Station Research Bvl. 16 
Table 10 — Summary showing effect of carious freezing temper- 
atures on germination of corn differing in moisture content 
( 1913-191 h) 1 
Per cent 
moisture in 
Temperature ranges (degrees F.) 
32 to 28 
24 to 20 
16 to 12 
8 to 4 
0 to — 5 
grain 
Germination Germination Germination Germination Germination 
per cent 
per cent 
per cent 
per cent 
per cent 
80 to 85 ... . 
0 
0 
75 to 80 ... . 
0 
0 
70 to 75 ... . 
0 
0 
65 to 70 ... . 
3 
0 
' 0 
0 
60 to 65 ... . 
0 
0 
0 
0 
55 to 60 ... . 
31 
0 
0 
0 
50 to 55 ... . 
33 
6 
0 
' 0 
0 
45 to 50 ... . 
12 
0 
0 
40 to 45 ... . 
69 
12 
0 
' 0 
0 
35 to 40 ... . 
71 
13 
0 
0 
0 
30 to 35 . . . . 
75 
67 
12 
0 
0 
25 to 30 ... . 
85 
77 
34 
7 
0 
20 to 25 ... . 
100 
96 
88 
47 
0 
15 to 20 ... . 
100 
100 
98 
63 
10 to 15 . . . . 
100 
97 
*This table is compiled from the averages found in Tables 5 to 9. The 
given temperatures were continued for a period of twenty-four hours. 
irregularity) to the vitality of the kernel from exposure to any 
given temperature becomes less; (2) in the case of immature 
corn, freezing injury at a given moisture content increases as 
the temperature lowers; and (3) the vitality of corn with a 
moisture content ranging from 10 to 14 per cent is not injured 
by exposure to temperature of 0° to — 5° F. for a period of 
24 hours. For corn containing 20 to 25 per cent moisture, the 
germination percentages, when exposed to the temperature 
ranges of 32 to 28° F., 24° to 20° F., 16° to 12° F., 8° to 1 F., 
and 0° to — 5° F., were respectively 100, 96, 88, 47, and 0 
per cent. 
EFFECT OF FREEZING ON DRY CORN 
In 1911, freezing tests were made with corn which had been 
cured one month in a dry room, and also with corn cured three 
months. The grain at the time of freezing contained from 12 
to 14 per cent moisture. The results of these tests are shown in 
Table 11. Practically no loss of vitality resulted in either case, 
even at the lowest temperature. 
