The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1911-01-04

| S"F 8 ~
due to termination, processes in which
acids are among the products, the ex-
tent to which this deterioration has
progressed can be measured by the
necessary then to only fix standard
of acidity above which corn should be
considered unfit for food.
Are Two Conditions.
o. F. Black. of the psychological and
fermentation investigation board of the
Department of Agriculture, who has
made an exhaustive study of this sub
iect says there are two conditions that
must be considered in making exami-
nations. They are the detection in
otherwise sound corn of factors which
render 1t liable to spoil at some flu
ture time and the detection of actual
deterioration.
THE detection of the former condi-
tion." he says, lis very simple, and
consists of determination of the
moisture constant. since excessive
moisture content is believed to be the
chief factor in causing corn to spoil.
Storage under conditions which do not
protect it from the weather may of
course increase the moisture content.
Such corn is particularly liable to heat
and ferment."
In discussing the question further.
Mr.. Black lays down a number of rules
and regulations. He says that for
both whole corn and meal the drying
test Is the only reliable method of de-
termining moisture, and should al
ways be applied in doubtful cases. For
meal a different limit is required than
for whole corn. since given an equal
moisture content. meals spoil more
readily than the whole corn.
Mr.. Black points out that moist corn
which is otherwise sound ought not to
be condemned. Curing prior to stor-
age is necessary for it will then be in a
good condition.
1t has been found according to in
vestigations that il growers and hand
lers OF corn could be induced to dry
corn adequately, it would result in a
great addition to the wealth of the
country, Irrespective Of any danger to
the public health from the consump-
ton of spoiled corn. Much less corn
would deteriorate in transit and stor-
age. Millions of gallons of water in
the form of undesirable moisture in
corn are transported annually from
the corn belt. The transportation cost
| nc no
drying process would be enforced.
i A Unique Phenomena.
In the study of corn an interesting
phenomena was discovered. Mr.. Black
in describing the conditions says:
The germ in the corn kernel is liv-
Ing thing. AS long as it is not very
dry it respires and gives off carbonic
acid and water. Like all living things
It uses up food in the process of res
piration. The food it consumes is the
material stored in the endosperm. 1t
is clear that the more food the embryo
respires away the less will be left for
man.
1t is evident that moist corn must
lose in food value more than dry
corn. If il were possible to calculate
the loss thus sustained, it would
amount to very large sum-"
In determining good corn, the ex-
perts contend. it should have the fra
GRANGE characteristic of good meal
Spoiled corn has a musty or sour
odor. which is intensified by warming
slightly. In examining corn, samples
should be taken from various parts of
the mass. Whether the odor is mus
ty or sour. the interior of a silo should
be noted as the sample as taken. The
general appearance of each sample
must be observed, for in dealing with
large masses of grain different condi-
limos may be met with in different
parts OF the mass. If this proves to
the case. the different samples are
best examined separately. Ordinarily
however, the various samples are
thoroughly mixed, and the sample for
examination taken from the mixture
at several different points. The moist
ure content is thus determined accur-
ately.
Following this examination the corn
Is then spread out in thin layer to
see whether it is of characteristic
bright shiny appearance. or whether
the kernels are dull, botched, with dis
colored embryo indicative of heating
and fermentation, or whether they are
pale and shriveled. A large number
of kernels are next examined and the
hull is removed from the embryo to
LII