7IO Journal of Agricultural Research. voi. xii. no. n 



shown by comparing moderately and badly frosted wheats with sound 

 wheat. The frosted wheat respired more vigorously than the sound 

 wheat. This was attributed to the arresting of the synthetic processes 

 on freezing, and subsequent activities of the hydrolytic enzyms on thaw- 

 ing of the frozen wheat. The accumulation of glucose as the result 

 of starch hydrolysis furnishes larger quantities of substrate to the 

 respiratory enzyms. 



(7) Increasing temperatures accelerate the rate of respiration until 

 55° C. is reached. As the temperature rises the diastatic action upon 

 starch increases. A point is reached, however, at which the enzym 

 activity diminishes. 



(8) Accumulation of carbon dioxid in the respiration chamber 

 decreases the rate of respiration. The mean rate by four-day intervals 

 is highest for the first four days and diminishes materially in successive 

 periods. 



(9) Respiration is reduced in an oxygen-free atmosphere, the ratio 

 to that occurring in a normal atmosphere being about i to 2.5. 



LITERATURE CITED 

 ApplEman, CO. 



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1917a. THE HANDLING AND STORAGE OF SPRING WHEAT. hi Jour.- Amer. SoC. 



Agron., V. 9, no. 6, p. 275-281, fig. 16-20. 



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Bailey, E. M. 



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 Barnes, J. H., and Grove, A. J. 



I916. THE INSECTS ATTACKING STORED WHEAT IN THE PUNJAB, AND THE METHODS 

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BoNNiER, Gaston, and Mangin, Louis. 



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Brenchley, W. E. 



1909. ON THE STRENGTH AND DEVELOPMENT OP THE GRAIN OP WHEAT (TRITICUM 



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