30 Nebraska Agricultural Exp. Station Research Bul. 16 
Properties of Solution of Salt — From J. E. Siebel , Com pend 
of Mechanical Refrigeration and Engineering 
Percentage of salt by weight 
Pounds of salt 
per gallon of 
solution 
Weight 
per gallon 
39 °F. 
Freezing 
point 
Fahrenheit 
0 
(Pounds) 
0 
(Pounds) 
8.35 
(Degrees) 
32 
1 
0.084 
8.40 
30.5 
2 
0.169 
8.46 
29.3 
2.5 
0.212 
8.50 
28.6 
3 
0.256 
8.53 
27.8 
3.5 
0.300 
8.56 
27.1 
4 
0.344 
8.59 
26.6 
5 
0.433 
8.65 
25.2 
6 
0.523 
8.72 
23.9 
7 
0.617 
8.78 
22.5 
8 
0.708 
8.85 
21.2 
9 
0.802 
8.91 
19.9 
10 
0.897 
8.97 
18.7 
12 
1.092 
9.10 
16.0 
15 
1.389 
9.26 
12.2 
20 
1.928 
9.64 
6.1 
24 
2.376 
9.90 
1.2 
25 
2.488 
9.97 
0.5 
26 
2.610 
10.04 
—1.1 
For securing the temperatures below zero a different sort 
of device was used. This consisted simply of a barrel with a 
small keg placed inside of it. The space around the keg was 
filled with sawdust. The freezing cell from the other apparatus 
was placed in the keg and the freezing mixture packed around 
it until the keg was full. It was then covered well with burlap 
and a tight lid put on the barrel. By this method a tempera- 
ture of — 5° could be maintained almost constant in the freezing 
cell thruout the twenty-four hours. 
After the corn was frozen it had to be dried quickly in 
order to keep it from becoming mouldy. A screen wire box 
was. therefore, provided in which the corn could be cured. This 
box was placed in a warm, dry room and near a south window 
where the breeze could strike it. This arrangement was found 
to be satisfactory, as the corn dried within a few days. 
SELECTION OF MATERIAL 
Iii order to facilitate the selection of material for the freez- 
ing tests, four plots of corn were planted. The first one was 
planted early and the other three at successive intervals of ten 
