x Contents. 



PAGE 



94. Portion of spectrum by aid of which green plants exhale 



oxygen 90 



95. Relations of plants and animals to the atmosphere . . 91 



96. Changes produced in the air by a flame and by green plants . 92 



97. Formation of starch in light ....... 94 



98. Relation of stomata to food formation ..... 95 



99. Nutritive relations of a parasite ...... 96 



100. Symbiosis of a seed plant and a fungus .... 97 



101. Tubercles of leguminous plants ...... 97 



102. Nutrition of a saprophyte . 98 



VI. RESPIRATION, DIGESTION, AND FERMENTATION. 



103. Release of energy ......... 100 



104. Exhalation of carbon dioxide by germinating peas . . 101 



105. Estimation of the amount of carbon dioxide given off in res- 



piration of germinating wheat ...... 102 



106. Incomplete oxidation of oily seeds ..... 103 



107. Respiration without external oxygen ..... 103 



108. Influence of temperature upon respiration .... 104 



109. Products of fermentation ....... 105 



no. Influence of various factors on fermentation .... 105 



in. Action of diastase and associated enzymes .... 105 



112. Digestive action of scutellum of corn ..... 106 



113. Digestion of cellulose ........ 107 



114. Catalase and other oxidizing enzymes ..... 107 



115. Translocation of food material ...... 107 



116. Translocation of carbohydrates from leaves .... 108 



117. Excretion of nectar ........ 108 



118. Action of glandular hairs ....... 109 



119. Secretions serving as a protection . . . . . no 



VII. STIMULATION AND CORRELATION. 



1 20. General irritability of plants . . . . . .112 



121. Sensory organization of the plant ...... 112 



122. General reactions of a plant to light . 113 



123. Prophototropism 114 



124. Diaphototropism . . . . . . . .114 



125. Perceptive region in leaves of grasses . . . . 115 



