312 REPORT OF COMMISSIONERS OF INLAND FISHERIES. 



were that the individuals with the greater amount of regeneration, 

 as determined by the degree of injury, molted sooner than the 

 individuals with the lesser amount of regeneration. In other words, 

 an increase in the rate of molting seemed to be correlated with an 

 increase in the amount of regeneration due to an increase in the 

 degree of injury. In view of this fact it becomes evident that the 

 results from the present experiments on young lobsters acquire an 

 additional interest because they seem to contradict this. For the 

 results in series D and series E show that there was not only no 

 increase, hut rather a decrease, in the rate of molting as correlated with 

 the greater or lesser degree of injury and regeneration. 



This interesting difference in the results for these two crustaceans 

 shows the importance of further study of the factors involved in the 

 interactions existing between the process of regeneration, the degree 

 of Jnjury, and the process of molting. 



IV. 



Summary of Results. 



The results from the present series of experiments seem to demon- 

 strate clearly the following points : 



1. That the effect of the process of regeneration is to retard the 

 process of molting, and increase the length of the period between 

 two successive molts. 



2. That this effect varies in degree, however, directly as the 

 time at which the process of regeneration is introduced into the 

 molting period; so that the later the regenerative process is intro- 

 duced into the molting period, the greater is the length of that 

 period. 



3. And again, that this effect also seems to vary more or less 

 directly with the amount of regeneration as determined by the degree 

 of injury, so that the greater the amount of regeneration the greater 

 the length of the molting period. 



4. That these results are due to the process of regeneration and 

 not the effect of the injury caused by mutilation, is shown by the 



