AGRKULTURAL BOTANY. 735 



slowly diminished. The respiratory quotient increased with the concentration, 

 alvays remaining, however, less than 1. The rapidity of growth, both in its 

 eiurgy and respiratory quotient, varied with each kind of plant and siigar 

 investigated. 



The energy of the intramolecular respiration increased progressiv(>Iy with tlu; 

 concentration. 



The effect of inci-eased concentration of solutions is twofold : It decreases 

 the turgescence of the cells as the strength of solution is increased : it increases 

 the penetration of the solution into the cells, the penetrative power being more 

 active with the stronger solutions. 



A physiological study of the development of fruits and seeds, W. I.t'Bimknko 

 (Cninift. Uoiil. Acaih «SV/. \l'nris], 1 ',1 U'JOS), Ao. N. /;/<. '/.}.7--'/.}7 ). — Experiments 

 with Colutca arhurcaccns showed an atmospheric pressure within the pods that 

 was 0.15 to 0.2(> atmospheres greater than that of the surrounding air, and 

 analyses sh<)wed that the contained gas differed fnmi that of the air. The 

 carbon dioxid found in the growing pods aiiparently diffuses very slowly, and 

 there is a greater or less accumulation of that gas within them. 



When sections of the pericarp of Colutea, peas, and Lathyrus were so made 

 as to permit the free exchange of gases, the seed failed to develop any further, 

 and the pods usually droi)ped off the plant in G to S days. If the pods after 

 sectioning wt-re jtrotected jigainst drying, there was no development of the seed. 



The experiments seem to show that a confined atmosphere is necessary for 

 the normal development of these seeds, and that one of the functions of the 

 l>ericarp is to maintain within itself an atmosphere of fairly constant 

 composition. 



A chemical study of the ripening of tomatoes, F. M. Albahary (Coinpt. 

 RoHl. Acad. Sri. [I'liriH], 1J,1 (190H), \o. 2, pp. 1.',H, /'/?).— A study was made 

 (tf the chemical changes taking place during the rii»cning of tomatoes, analyses 

 being made of green fruits before the develojinieut of the seeds, green fruits 

 when the seeds were fully formed, and fully ripe fruits. The author calls 

 attention to the necessity of avoiding all oxidation and fermentation in inves- 

 tigations of this kind. 



Detailed analyses are given, from which it appears that there is a i)rogressive 

 increase in the organic acids, sugars, starch, and nonproteid nitrogen during 

 the ripening of the tomato, and a falling off in the iiercentage of the proteid 

 nitrogen and cellulose. The proportions of the other constituents remained 

 practically uiicli.iugcd. 



The physiological role of fat in plants, DuBAQUifi ( Proc. Vnh. Soc. Sci. Plnja. 

 it Xiit. Bordciiu.!-, r,)0()-7, pp. H^-UO, lUjm. 1). — The role of fat in plants has 

 long been a subject of controversy, some investigators claiming that it is a form 

 of re.serve material, others that it is a product of elimination, etc. Experiments 

 by the author with artificial cultures of AspriflUlus nii/rr and Enrotiopais (jai/oni 

 Keeni to indicate that fat is a reserve material which is drawn upon by the 

 fmjgus at certain stages of development. i>articularly during siM>re formation. 

 In experiments with Aspergillus, the maximum fat content was attained on the 

 KiTond day, after which it slowly dwreased with tlu- increasing dry weight of 

 the mold. The occurrence of fat in plants is ai»i)arently not associated so nnich 

 with the ternary comiwunds in the culture medium as it is with the age of 

 the plant. 



The effect of electricity upon plants, J. H. Priestley (I'roc. lirisfol Xat. 

 fc'oc. J. .srr.. I ( HIGH), pt. .?, pp. 192-203; abs. in Bot, Cetitbl., 108 (t008). So. 2, 

 p. 36). — An account is given of some exi»erimeuts made by J. E. Xewmau iu 

 employing electricity as a stimulus to i)lant growth. 



