WHITE— STUDIES OF INHERITANCE IN PISUM. 527 



terms of per cent, of green (fresh) seed weight. For the following 

 varieties this is : 



Laxton's Vorbote 5 seeds 44-58.21 per cent. loss. 



Emerald Gem 6 seeds 44-58.66 per cent. loss. 



Carter's First Crop 4 seeds 40-54.87 per cent. loss. 



He considers the variation in water loss between seeds of the 

 same sort or variety as due in part, at least, to differences in en- 

 vironment. Chemical analysis of air dry peas of 2 different varie- 

 ties of smooth seeded peas — Carter's First Crop and Bohnenerbse — 

 showed a water content of from 10 to 12 per cent, or from 1-2 per 

 cent, more water than in similar analyses of wrinkled peas. In 

 fresh green seeds the diiiference in water content amounts to as 

 much as 8 per cent, more in wrinkled than in smooth seeds. Chem- 

 ical analyses show also that smooth-seeded peas possess a rela- 

 tively small amount of water and alcohol soluble material. Dif- 

 ference in sugar content between the two types, however, is small 

 (.7 to 3.4 per cent.) varying in smooth-seeded peas from 1.96 to 

 3.29 per cent. There appears to be about twice as much sugar and 

 dextrine in dry wrinkled peas as in dry smooth peas. Smooth 

 round seeds appear to always have deeper colored cotyledons than 

 wrinkled peas. 



hid cut peas are known to dififer from smooth round peas only 

 in being indented. Both the cotyledon and the seed coat are af- 

 fected and the characteristic only appears on peas with colored seed 

 coats and colored flowers. The starch grains are indistinguishable 



(37,1). 



Wrinkled, angular peas dififer from indent and smooth round 

 peas in at least four characters, viz., the shape and surface of the 

 seed, the shape and constitution of the starch grain, the water con- 

 tent of the leaves and green immature seeds and the sugar content. 

 Seeds of smooth-seeded varieties are sometimes unclassifiable be- 

 cause of pitting, but, so far as I am aware, seeds of wrinkled seeded 

 varieties never vary toward greater smoothness (barring sports and 

 rogues). Wrinkling is always associated with round compound 

 starch grains. These starch grains are made up of from two to eight 



