Mar. 6, 1917 
Fermentation of Corn Silage 
373 
A final lot of silage (series 5) was made from corn grown in the field 
during the present year. This corn lay in the field or on wagons 15 to 
20 hours after cutting. It was taken from the farm silage cutter, mixed, 
and ensiled as before. The data are given in Table VII. 
Table VII .—Series 5: Formation of acids and alcohol in silage 
[Data on ioo c. c. of juice] 
Age of silage. 
Total acid¬ 
ity ( Njio ). 
Volatile acid¬ 
ity (NJ10). 
Alcohol. 
Days. 
O. 
C. c. 
4 S-o 
47-5 
123.5 
218.5 
263. 0 
312. 5 
362. 5 
C. c . 
6. 0 
6.5 
7-5 
36.8 
45.3 
65. 2 
96.8 
Gfn. 
0. 022 
. 190 
. 269 
•342 
• 5 i 5 
• 465 
• 633 
. 
I. 
2 . 
7 . 
4. .... 
7. 
The initial acid and alcohol content are rather high, as the corn stood 
so long after cutting. The acid curves (fig. n) show the usual bacterial 
form and the alcohol 
curve (fig. 12) the usual 
enzymic form, with the 
later rise presumably 
due to yeasts. 
The data obtained 
from these five series 
of experimental silage 
will be discussed below. 
EVOLUTION OF CAR¬ 
BON DIOXID 
The amount of car¬ 
bon dioxid evolved by 
silage, a constant and 
characteristic phe¬ 
nomenon of the proc¬ 
ess, was measured by 
absorption in caustic 
potash solution. The 
silage was packed into cylindrical specimen jars with wide mouths 
which were fitted with specially made rubber stoppers. A >i-inch 
galvanized-iron pipe was led to the bottom of each jar and the corn 
was tightly packed around it. This pipe was closed at the top with 
a rubber tube and a pinchcock. An outlet tube at the top of each 
jar was connected to an absorption train. The gas was forced 
through the train by its own pressure, which was always greatest during 
DAYS 
Fig. 8.—Curves showing the formation of alcohol in series 3 and 4. 
