Tables covering the Baumé-dextrose equivalent-dry substance relationship for corn sirup and corn sugar sirup are presented. These are based on extensive research on a method (previously presented) for determination of dry substance. Dry substance for a given Baumé increases with increasing dextrose equivalent. Commercial Baumé is defined as Bé. = Bé. 140°/ 60°F. + l.OO0. The tables have been accepted by the Corn Industries Research Founda-INDUSTRIAL AND ENGINEERING CHEMISTRY Vol. 15, No. 3 sirup and hydrometer equals that of the bath-that is, 140°F.An error is often introduced by reading the Baumé before sufficient time has elapsed for the temperature of the sirup and hydrometer to attain bath temperature. A study has been made of the time necessary (for sirup at 70°F .) to attain bath temperature. The results are shown in Table I. When glass cylinders are used, a longer time is required. Effect of Air. The presence of air in com sirup or corn sugar sirup results in too low a Baumé reading. A serious error is often introduced, as the observer fails to recognize the importance of air on the reading. _ Sirup must be free of air before an accurate reading can be obtained. The time required to remove all the air is longer than generally assumed, and in the case of copper cylinders is difficult to observe. In order to obtain a measure of the time necessary to remove all the air from the sirup in a cylinder, the following experiment was made:Corn sirups (42 D. E.) of different Baumés were poured with average care into glass cylinders 2 inches in inside diameter and the cylinders were placed in a water bath at 140°F. The observed time required for all the air trapped in the pouring operation to float to the surface where it could be removed by skimming was as follows: 0 Bé.