784 
Journal of Agricultural Research 
Vol. XXI, No. 10 
Inasmuch as microorganisms are the only agents concerned in the 
experiment, the results of the chemical analyses given in Table XIII 
show that the acidity was due chiefly to their activity. Part of the de¬ 
composition of protein with formation of ammonia was due to the action 
of microorganisms. Microorganisms played very little part in the forma¬ 
tion of amino nitrogen. 
D/9KS 
Fig. 4.—Graph showing increase in acidity in Canada field pea and oat silage, 1918. 
In order that the increase in acidity, amino nitrogen, and ammonia in 
the laboratory experiments may be more easily compared, the results 
are given in figures 4, 5, and 6, respectively. 
DISCUSSION OF RESULTS 
The results of bacteriological and chemical analyses of various kinds 
of silage indicate that microorganisms are the principal agents in the 
fermentation of silage. It is quite natural to assume that enzyms 
would play some part in the fermentation, and it was found that enzyms 
did play a part in the hydrolysis of protein. 
