Aug. 2, 1920 Daily Development of Kernels of Hannchen Barley 429 



growth the carbohydrates increase most rapidly and the ash least 

 rapidly. 



There are several well-marked steps in development. About the fifth 

 or sixth day after flowering the growth in length is checked and a rapid 

 gain in dry matter begins. About the ninth or tenth day a sticky sub- 

 stance is secreted, which causes the glumes to adhere to the kernel. 

 About the fifteenth or sixteenth day the kernel toughens, the lemma 

 begins to lose color in the dorsal surface, some of the awns drop off, 

 and the kernel has reached its maximum water content. 



Maturation occurs gradually. The cells about the furrow continue 

 active longer than elsewhere. The actual date when growth ceases, 

 even where the external conditions are unusually uniform, as they are 

 at Aberdeen, must depend on the temperature and humidity at the 

 time of ripening. 



LITERATURE CITED 



(i) BrEnchley, Winifred E. 



1912. THE DEVELOPMENT OP THE GRAIN OF BARLEY. In Ann. Bot. , V. 26, 

 no. 103, p. 903—928, 22 fig. 



(2) Harlan, Harry V. 



1914. SOME DISTINCTIONS IN OUR CULTIVATED BARLEYS WITH REFERENCE TO 

 THEIR USE IN PLANT BREEDING. U. S. Dept. Agr. Bul. 137, 38 p., 

 16 fig. Literature cited, p. 37-38. 



(3) JOHANNSEN, W. L. 



1884. OM FR0HVIDEN OG DENS UDViKLiNG Hos BYG. In Meddel. Carlsbcfg 

 Lab., bd. 2, hefte 3, p. 103-134, 3 pL French resume, p. 60-77. 



(4) KuDELKA, Felix. 



1875. UEBER DIE ENTWICKELUNG UND DEN BAU DER FRUCHT- UND SAMEN- 



SCHALE UNSERER CEREALiEN. In Landw. Jahrb., Bd. 4, p. 461-478, 

 pi. 5-6. Also reprinted. 



(5) Lermer, and Holzner, George^ 



1888. BEiTRAGE ZUR KENNTNis DER GErste. io6 p., 51 pi. Munchcn. 



(6) SCHJERNING, H. 



1906. ON THE PROTEIN SUBSTANCES OF BARLEY, IN THE GRAIN ITSELF AND 



DURING THE BREWING PROCESSES. In Compt. Rend. Trav. Lab. 

 Carlsberg, v. 6, livr. 4, p. 229-307, 2 tab. 



(7) 



I914. ON THE PROTEID SUBSTANCES OF BARLEY, IN THE GRAIN ITSELF AND 



DURING THE BREWING PROCESSES. In Compt. Rend. Trav. Lab. 

 Carlsberg, v. ii, livr. 2, p. 45-145- Literature cited, p. 146-147. 



