CONTENTS 



PART I. CEREAL PLANTS 

 CHAPTER I 



PAGES 



FORM AND STRUCTURE 1-14 



Roots, 1 ; Culms, 2 ; Leaves, 3 ; Inflorescence, 4 ; 

 Spikelets, 5 ; Reproductive organs, 6 ; Fertilization, 7 ; 

 The ovule, 8 ; Seed, 9 ; Reserve food materials, 10 ; 

 Starch grains, 11 ; Aleurone grains, 12. 



CHAPTER II 



GKOWTH AND NUTRITION 15-26 



Germination, 13 ; The seedling, 14 ; Leaves and 

 branching, 15 ; Jointing, 16 ; Heading, 17 ; Ripening, 

 18. Nutrition: Digestion of reserve food, 19; Photo- 

 synthesis or starch formation, 20 ; Protein production, 

 21 ; Essential food elements, 22 ; Provisions for food 

 circulation, 23 ; Fibrovascular bundles and leaf structure, 

 24 ; Translocation and assimilation, 25 ; Course of the 

 foods, 2(3; Transpiration, 27; Protection against tran- 

 spiration, 28. 



CHAPTER III 



WHEAT 27-86 



Description, 29 ; Roots, 30 ; Culms, 31; Leaves, 32 ; 

 The spike, 33; The spikelet, 34; Flowers, 35; The 

 kernel, 36 ; The origin of wheat, 37 ; Origin of eminer 

 and einkorn, 38 ; Antiquity of wheat in China, 39 ; 



