STORAGE, RESPIRATION, AND GROWTH. 65 



given, constructed from his figures, makes it evident. This article was 

 found subsequent to the completion of the writers' work on the same 

 subject, but it is confirmed by the latter in all respects. 



As indicated by the results of Lindet and those obtained by the 

 writers (as given in figures 13 to 16), the green apples ordinarily 

 mature much more rapidly when stored than when left on the tree. 

 It is also equally true that the apples which were picked earliest 

 matured more rapidly than those picked at a later date, and the invert 

 sugar content of the earliest picked apples reached a higher figure 

 after picking than that of those picked at a later time. "Maturing" 

 in this connection is regarded from a chemical point of view only, 

 especially with regard to the decrease of malic acid and starch, and the 

 increase of sucrose and invert sugar. 



Germination tests, conducted at 20 C. on the seeds of all samples of 

 the six varieties of growing apples studied in 1903, were made by the 

 seed laboratory of the Bureau of Plant Industry, Department of Agri- 

 culture, under the direction of Dr. J. W. T. Duvel. In all cases nega- 

 tive results were obtained, except in two instances Huntsman (serial 

 No. 7286), in which case a germination of 2 per cent was noted, and 

 Winter Paradise (serial No. 7260), which gave 6 per cent. 



METHODS OF ANALYSIS. 

 PREPARATION OF SAMPLE. 



The sample was quartered, cores removed, twice passed through a meat grinder, 

 and received in a fruit jar ( provided with a cover) from which the various portions 

 were weighed out. 



The methods of the Association of Official Agricultural Chemists were followed in 

 general, but on account of various changes introduced as the work progressed, they 

 are given here in detail. 



DETERMINATION OF TOTAL SOLIDS. 



A sample of about 10 grams was weighed into a tared flat-bottomed lead dish, 

 stirred with a little water, and evaporated to nearly constant weight in a vacuum 

 oven at a temperature not higher than 70 C., and in a vacuum of 15 to 20 inches. 



DETERMINATION OF TOTAL ACID. 



Samples weighing 10 or 20 grams were weighed in a counterpoised sugar dish, and 

 washed into a beaker of about 400 cc capacity with about 300 cc of water, brought to 

 a boil, cooled somewhat (while the beaker remained covered with a watch glass), 

 titrated with tenth normal sodium hydroxid, using phenolphthalein as indicator, 

 and the result expressed as malic acid. 



DETERMINATION OF SUGARS. 



Five times the normal weight for the Schmidt and Haensch polariscope, 130.24 

 grams, was weighed in a counterpoised sugar dish, washed into a 500-cc flask, and 

 25 cc of basic lead acetate" was added, the mixture made nearly up to the mark, 



Prepared according to the directions given in Bui. 65, p. 84, Bureau of Chemistry, 

 U. S. Dept. of Agr. 



27981 Bui. 9405 5 



