玉米籽粒内含有一定的水分,这是维持粮食生理活动和食用品质所必需的。但是,水分超过一定界限,粮食就容易生虫发霉,甚至发热腐烂。粮食的准确含水量是经过仪器化验测得的。农户家庭虽然没有化验仪器,但是通过人的感观和称重计算,也可以大致鉴别出粮食的不同水分。1.感观测定法13—14％:玉米粒干燥。粒色正常,皮层淡白稍显陈旧。用牙咬碎有震感和清脆响声,碎块大小不一。用手抓握玉米粒或插入粮堆时有“刹手”、 Corn kernel contains a certain amount of water, which is necessary to maintain food physiological activity and food quality. However, the water exceeds a certain limit, food is easy to moldy, or even fever decay. The exact moisture content of food is measured by the instrument. Although there is no laboratory equipment for peasant families, the different moisture content of food can also be roughly identified through human perception and weighing calculation. 1. Sensory determination of 13-14%: corn kernels dry. Normal color, pale cortex slightly old. Bitten with teeth feel and crisp sound, broken pieces of different sizes. There are “brake hands” when grasping corn kernels by hand or inserting them into the grain piles