Gas Evolution From Silage As A Diagnostic Tool For Chemical Reaction and Energy Losses1

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Abstract
Gas evolution was measured from silages fermenting in air‐tight containers. Silages were fermented at different moisture contents by ensiling chopped alfalfa, immature corn, fully eared corn, and shelled corn of various moisture contents in each case. By assuming that the gas produced in the limited aerobic fermentation caused no change in volume, and that the volume of the gas collected resulted largely from anaerobic fermentation to ethyl alcohol, loss in sugar and energy could be calculated. In each case, the more immature the crop and the higher the moisture content in a crop of any maturity, the lower the production of carbon dioxide per gram of dry matter. With damper silages, fermenting to a final pH of about 4, samples treated with calcium carbonate produced an extra volume of gas that was essentially identical to that of the carbon dioxide available from the calcium carbonate in an acid solution. Drier silages often produced a much higher pH, and little extra CO2 when treated with calcium carbonate. The production of an additional 2% of lactic acid (neutralized by the added lime) appeared to require no additional evolution of carbon dioxide in anaerobic fermentation.

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