264 STUDIES IN SEEDS AND FRUITS 



III. Berries, Drupes, etc. 



JVoie. — The total amount of water in these fruits can readily be ascertained by applying 

 a small correction to the loss sustained when dried in air. As a rule the air-dried fruits 

 would lose between 10 and 15 per cent, of their weight when exposed to a temperature 

 of 100° C. The corrected result for the air-dried berry of Tamus communis, assuming 

 that it lost 12 per cent, of its weight in the oven, would be as follows : — 



Moist weight 



Air-dried weight 



Oven-dried weight . . .16 



Loss when air-dried ... 82 



Loss when oven-dried . . 84 



