The effects of storage at temperatures between —18° and 32° for 8— 9 months on the ‘soluble’ nitrogen, sugar and fat contents of six hay samples of different types, have been determined. No changes were detected in the total nitrogen or the ‘soluble’ nitrogen fractions due to type of storage. Total contents of ethanol (90%)‐soluble sugars decreased with increasing storage temperatures. Sucrose was presumably hydrolysed to glucose and fructose and the hexoses gradually disappeared. Glucose appeared to be more readily lost than fructose. The crude fat percentages decreased during storage, and it was possible that changes had occurred decreasing the solubility of these materials.
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Jean F. Couchman (1959) studied this question.