Table 4: — 



Influence of transpiration on absorption of salt by 

 barley plants of low-salt, high-sugar; or high-salt, 

 low-sugar status. 



Ebcperimental conditions Water Salt absorbed Total sugar Computed 



absorbed in milliequiva- (final) in bromide con- 

 in ml. lents X 10' per expressed sap centration 

 per gram gram total in gm. per in translo- 

 fresh wt. fresh wt. liter catory fluid 

 shoot (loss from culture) Shoot Root to shoot in 

 K Br meq. per L. 



High-salt plants; low 



humidity, light 8.10 5.20 6.07 5.4 1.1 6.7 



High-salt plants ; high 



humidity, light 2.58 3.24 4.24 2.9 0.7 14.8 



High-salt plant; high 



humidity, dark 1.49 1.59 2.15 0.3 Trace 9.8 



Low-salt plants ; low 



humidity, light 9.60 10.85 9.52 15.3 3.5 9.7 



Low-salt plants ; high 



humidity, light 3.60 10.40 9.65 6.2 2.5 25.1 



Low-salt plants ; high 



humidity, dark 2.52 8.75 9.13 2.0 0.8 27.8 



The initial sugar concentrations were not determined, but 

 must have been much higher than at end of experiment, espe- 

 cially for the high-sugar plants. 



