336 GENERAL SCIENCE 



The bean contains chemical ferments which, under the in- 

 fluence of warmth and moisture, digest the stored food and 

 make it soluble for the growing plant. We observed that 

 the two halves are connected to the tiny plant at one end. 

 Through this connection the digested food flows as the 

 growing bean plant needs it. 



If we examine soaked peas, pumpkin seeds, cucumber 

 seeds, flax seeds, apple seeds, peach seeds, etc., we shall 

 find that they have parts corresponding to the parts 

 of the bean. All of these plants and many more have 

 two seed leaves. All of our forest trees except the ever- 

 greens produce seeds with two seed leaves. 



231. Grain. Corn, wheat, oats, rye, and a few others 

 are called grains and are quite different in structure from 

 the bean. Since corn grains are largest, it is easier to 

 see the parts in them. Soak some corn for about twenty- 

 four hours or in warm water for a few hours and then 

 find the parts that correspond to the parts of the bean. 

 The leathery covering can be removed, but not so easily 

 as from the bean. The hollow or sunken side of the 

 grain contains the seed leaf, and in the middle of this 

 leaf we find the tiny corn plant. The end of this plant 

 toward the cob end of the grain is the root and the other 

 end forms the top, when it grows. We see that the seed 

 leaf, and there is only one, and the young plant form but 

 a small part of the entire grain. The larger part of the 

 grain contains food for the little plant, and the seed leaf 

 also has some food in it. 



232. How to Test Seeds and Grains for Nutrients. 

 Take a little corn starch and mix it with water, add 

 a drop or two of a weak solution of iodine and observe 

 the color. Now put a few drops of the iodine solution 

 on soaked beans and corn and see if the color shown by 



