. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 44 BULLETIN 102, IT. S. DEPARTMENT OF AGRICULTURE. 1 AC/O/Tr siyG/i/?-suc/?os£ ./7°/« .6/20 ZS*W4S8£» -/»4£V77- -Z^% 0f7*Gf0-COG /?OT /3% SADtr0AMAGS0-H&T il I* ~1 SOCM0 CO/?A/ 0AA^AG£0 -/vssrr DAA14GFD - a OS &OT &AOLy£>AAV4G££>—H£A7- } SUGAR—SUC&OS'f' ^r~ i J DAMAGSD-Hgr^T- 23% OA/tsaGSD-COB&07- £0% 3A0J.)' OASmGSO—*/£X7- Fig. 32.—Graphic comparison of corn under various stages of deterioration, showing (1) that the degree of acidity is proportional to the degree of deterioration, (2) that w
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 44 BULLETIN 102, IT. S. DEPARTMENT OF AGRICULTURE. 1 AC/O/Tr siyG/i/?-suc/?os£ ./7°/« .6/20 ZS*W4S8£» -/»4£V77- -Z^% 0f7*Gf0-COG /?OT /3% SADtr0AMAGS0-H&T il I* ~1 SOCM0 CO/?A/ 0AA^AG£0 -/vssrr DAA14GFD - a OS &OT &AOLy£>AAV4G££>—H£A7- } SUGAR—SUC&OS'f' ^r~ i J DAMAGSD-Hgr^T- 23% OA/tsaGSD-COB&07- £0% 3A0J.)' OASmGSO—*/£X7- Fig. 32.—Graphic comparison of corn under various stages of deterioration, showing (1) that the degree of acidity is proportional to the degree of deterioration, (2) that where there is an increase in the degree of acidity there is a corresponding decrease in the amount of sugar, and (3) that the: ourceof the increase in the degree of acidity is mostly in the germ. FROM 77?ACHf?£C£/PTS JULT - OCT. / Fig. 33.—Curves comparing the degree of acidity of the germs of corn with that of the degerminated kernels and with that of the whole kernels, show- ing that the cause of the high degree of acidity in unsound corn is due to the development of abnor- mal acidity in the germ. general tendency to become lower. This is as one would expect, because it is through the decomposition of these con- stituents, ether extract (fats and oils) and sugars, that acids are formed. All the analyses in columns 4 to 11 of the table have been calculated on a moisture-free basis. Figure 32 represents corn under various stages of deteri- oration made from the results of a special storage experiment. It shows that the amount of acid is proportional to the de- gree of deterioration and that where there is an increase in the amount of acid there is a corresponding decrease in the amount of sugar, and it also shows that the source of the increase in the amount of acid is mostly in the germ. Figure 33 represents the acid determinations of some of the component parts of the corn kernel and again shows that the seat of most of the acid, and especially
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