368 
Journal of Agricultural Research 
Vol. VIII, No. 10 
The jars were kept under the same conditions, generally in an incubator 
at 28° to 32 0 C., following the average rise of temperature in the silo. 
One jar was opened each day and the juice pressed out and analyzed. 
This method should give as nearly correct results on the rate of change 
as it is possible to obtain, it being granted that silage formation in small 
jars is perfectly normal. The changes which were found were very 
similar to the changes observed by Neidig in the farm silos, except that the 
uniformity of the samples gave much more uniform and regular curves. 
Table III .—Series i: Formation of acid and alcohol , disappearance of sugars, and 
increase in animo nitrogen in silage 
[All data calculated to sample of ioo c. c. of silage juice.] 
Age of silage. 
Total acidity 
Njzo sol. 
Alcohol. 
NHa-N. 
Total sugars. 
Total sugars 
which dis¬ 
appeared. 
Days. 
C . c. 
Gm. 
Gm. 
Gm. 
Gm. 
2 7 * 5 
O. 002 
0.069 
5 - 299 
0. 000 
47-5 
. 144 
.083 
4*934 
•365 
99-7 
.065 
. 089 
4.526 
• 773 
3 . 
166 . 2 
. 067 
• 098 
2.774 
2- 525 
4 * .. 
190. 0 
. 082 
. 089 
2 - 3 2 3 
2. 976 
5 . 
2 33-7 
• ° 9 ° 
. 106 
2. 078 
3.221 
253-6 
. 129 
. 108 
1. 742 
3-557 
7 - •. 
278.3 
•095 
. 109 
1. 867 
3 - 43 2 
8. 
226.1 
. 082 
. 109 
2. 203 
3.096 
228. 0 
. 114 
. 109 
2. 270 
3 . 0 2 9 
A series of nine jars of silage (series i), using corn grown to maturity in 
the greenhouse, gave very interesting results. The com was mixed and 
ensiled as described 
above. The determi¬ 
nations on the green 
com and on each day’s 
sample of silage juice 
were made, as usual, 
in a strictly compara¬ 
ble manner. The an¬ 
alytical data are given 
in Table III. 
The curves plotted 
from the data in Table 
III are shown in figures 
i to 4. The curves 
showing the disappear¬ 
ance of sugars and formation of acids are similar in shape and are typ¬ 
ical of bacterial fermentation. The amino-nitrogen curve, which shows 
the rate of hydrolysis of protein, and the alcohol curve both show the 
abrupt rise at the beginning which characterizes the enzymic type of 
DAYS 
Fig. a.—Curve showing the development of acidity in series 1. 
