376 
Journal of Agricultural Research 
Vol. VIII, No, io 
Table IX .—Rate of heating at surface of silage in brick silo 
Date. 
Time. 
Age of silage. 
Tempera¬ 
ture. 
Outside 
tempera¬ 
ture. 
Sept. 10 . 
4p.m... 
12 mid.. . 
Days. 
O 
•F. 
71. 2 
75-4 
82. 0 
O 
yi 
0 
M 
Do. 
Sept, so. . 
oa. in... 
} 
Do ... . 
12 m. 
85.6 
100. 8 
67 
Do. 
6 p.m... 
0 a. m... 
I 
Sept. 21. 
II 3-4 
US -3 
117. 6 
122. 2 
1 
Do ... 
12 m. 
} 58 
Do . 
4 p. m... 
0 a. m... 
2 
Sept. 22 . 
Do . 
6p. m. .. 
12 m . 
2 
123. 2 
125. 6 
127. 2 
128.8 
f S 3 
Sent. 22 . 
4 
5* 
61 
Sept, 24. 
12 m . 
s 
6 
Sept. 25 . 
12 m . 
62 
DISCUSSION AND CONCLUSIONS 
It appears that neither microorganisms nor plant enzyms are alone 
responsible for the changes which take place in com silage fermenta¬ 
tion. The curves in 
these pages show that 
acid production is 
mainly if not entirely 
a phenomenon of bac¬ 
terial activity in the 
silage. The results 
from the other ex¬ 
perimental silage de¬ 
scribed above also 
suggest that the 
greater part of the 
acid is produced by 
microorganisms. 
The curves showing 
the disappearance of 
sugars are, like the 
acid curves, generally 
of the bacterial fer¬ 
mentation type. Al¬ 
though some of the 
sugar is undoubtedly 
changed by enzym 
DAYS 
Fig. ii.—C urves showing the development of acidity in series 5 
action, the greater amount seems to be metabolized by bacteria and yeasts. 
The formation of alcohol, however, is evidently a phenomenon prima¬ 
rily of the respiratory or enzymatic activity of the plant cells. This is 
