Mar. i8, 1918 



Respiration of Stored Wheat 



699 



moderately and badly frosted samples between 14.5 and 15.5 per cent of 

 moisture, the reason for which is not clear. The discrepancy is not 

 great, and the similarity of the curves indicates that possibly our judg- 

 ment was at fault in describing the two lots of frosted wheat as "moder- 

 ately" and "badly" damaged. The decided differences in the rate of 



/P 



/O 



\ 



w 



•5^ 



y4? 



/C? 



/-S* /^ /6- 



/T" 



Fig. 4. — Graphs showing the rate of respiration of frosted wheat and sound wheat of the same class. 



respiration of frosted and of normal wheat containing up to 16.5 per 

 cent of moisture substantiates what had previously been empirically 

 observed by the senior author (Bailey, 1917b) — viz, that frosted wheat 

 tends to heat more readily when stored than does sound wheat contain- 

 ing the same percentage of moisture. 



