The Influence on the Yields by Mechanical Movement of Corn during the Steeping Process. Using two different corn varieties, U . 5. Yellow Corn N o . 2 and Kenya White Maize, it was tried to find outin comparison with the conventional corn steeping process -, wether higher starch yields may be obtaincd by means of mechanical movement of corn during the steeping process with steeping time remaining unchanged, or if equal starch yields may be obtained at as shortened steeping time. Naturally, this requires at least equal quality properties of the obtained starches. Under this premise, respective conclusions have been drawn f r o m the results of laboratory yield determinations and analytical tests. In connection with earlier resttlts several criteria for further possibilities of development in the field are given. (Zusammenfassung siehe Seite 95; R h m C d la page 9J) ' :. Vortrag, gehalten auf der Starke-Tagung 1970 der Arbeitsgemeinschaff Getreideforschung e. V. in Detmold. Nr. 3236 der Veroffenrlichungen der Bundesforschungsanstalt fur Gerreideverarbeitung in Berlin und Detmold.