37° Journal of Agricultural Research voi. viii, no. io 
suggest the possibility that each is the resultant of the formation of 
alcohol by one or more agents and its simultaneous oxidation by other 
agents. Or there might possibly be some variation between individual 
samples in the series. The amino-nitrogen curve (fig. 7) shows an evident 
enzymatic protein hydrolysis during the first three days. Between the 
third and fourth days, however, an abrupt rise takes place, which bears 
out the assumption made from series 1, viz, that bacteria figure in the 
hydrolysis of protein after the first two or three days. It is noteworthy 
that a similar rise takes place during the same period in the sugar, 
alcohol, and ammonia-nitrogen curves, indicating a general increase in 
the activity of microorganisms at that time. As previously mentioned, 
just such a simultane¬ 
ous rise was noticed in 
three of the curves in 
series 1 between the 
second and third days. 
This observation lends 
strength to the evi¬ 
dence in favor of en¬ 
zymic action in these 
cases during the first 
two days. 
Corn grown in the 
greenhouse was used 
for series 3. This corn 
made an excellent 
growth and was practically as good in quality as field-grown corn. The 
com was chopped in the laboratory and ensiled as before, but with little 
opportunity for inoculation. Analytical data on this series are shown in 
Table V. The first jar of silage was opened when only 12 hours old. 
Table V .—Series 3; Formation of acids and alcohol and disappearance of sugars 
[Data on ioo c. c. of silage juice.] 
Age of silage. 
Total 
aridity 
t Nizo ). 
Volatile 
aridity 
(NJio). 
Alcohol. 
Total 
sugars. 
Disappearance 
of sugars. 
Days. 
C. c. 
C. c. 
Gm. 
Gm. 
Gm. 
14. O 
2.7 
0. OOI 
3- 850 
0 
% . 
25.O 
2.8 
. .079 
4.292 
- .442 
36. 5 
2.9 
. 123 
4. 060 
— . 210 
39 -o 
3 -o 
. 272 
3.428 
+ .422 
4 i .5 
3 -i 
.312 
2. 236 
I. 614 
63-5 
5 - 0 
.414 
1. 660 
2. I90 
The increase in the amount of sugars during the first day is interesting, 
and is very probably due to the presence in the com grain of amylase, 
OAYS 
Fig. 4.—Curves showing the formation of alcohol in series i and a. 
