SECT. III. CHEMICAL PHENOMENA. 2 



as by the smell and taste of the seed.* This is the 

 commencement of the process of germination, 

 which takes place even though no oxygene gas is 

 present.-^ But if no oxygene gas is present, then 

 the process stops ; which shows that the agency of 

 oxygene gas is indispensable to germination. 



Accordingly, when oxygene gas is present it is Of inhal- 

 gradually inhaled by the seed ; and the farina of the 

 cotyledons is found to have changed its savour. 

 Sometimes it becomes acid^J but generally sweet, 

 resembling the taste of sugar ; and is consequently 

 converted into sugar or some substance analogous to 

 it. This is a further proof that a degree of fermen- 

 tation has been induced ; because the result is pre- 

 cisely the same in the process of the fermentation of 

 Barley when converted into malt, as known by the 

 name of the saccharine fermentation ; in which 

 oxygene gas is absorbed, heat and carbonic acid 

 evolved, and a tendency to germination indicated 

 by the shooting of the radicle. The effect of 

 oxygene therefore in the process is that of convert- 

 ing the farina of the albumen or cotyledons into a 

 mild and saccharine food, fit for the nourishment of 

 the infant plant. 



But in what manner does the oxygene operate, 

 and on what principles of the seed does it act ? 

 Does it act merely as a stimulant to principles which 



* Seneb. Phys. Veg. vol. iii. p. 408. 

 f Thomson's Chemistry, vol. iv. p. 374. 

 Saussure sur la Veget. 



