24 



Lewis Knudson 



to February 6, 1914, a period of thirty-four days. The check culture 

 yielded a dry weight of 106 milligrams, the culture containing 0.4 per cent 

 of maltose 130 milligrams, and the culture containing 2.5 per cent of 

 maltose 180 milligrams. The utilization of maltose was made evident 

 also by the very marked red coloration of the roots and stem of the plant 

 in the culture containing 2.5 per cent of maltose, the fainter coloration of 

 the plant in the culture containing 0.4 per cent of maltose, and the absence 

 of color in the check cultures. 



EXPERIMENTS WITH CANADA FIELD PEA (PISUM SATIVUM L.) 



In the experiment with Canada field peas large cylinders, 46 by 8 

 centimeters in size, were used, each containing 150 cubic centimeters of 

 the nutrient solution plus 1.2 per cent of agar and the sugar to be tested. 

 The seeds were selected for uniformity, and each lot of four seeds was 

 weighed and sterilized separately in small weighing dishes 15 cubic centi- 

 meters in volume. The duration of growth was thirty-five days. The 

 sugars used and the results obtained are given in table 3: 



TABLE 3. Influence of Various Sugars on Canada Field Pea 

 (Duration, thirty-five days) 





Original 



dry 

 weight 

 of seeds 

 (grams) 



Dry weight 



Total 



dry 



weight 



(grams) 



Gain 

 or loss 

 (grams) 



Culture solution 



Tops 

 (grams) 



Roots 

 (grams) 



Cotyle- 

 dons 



(grams) 



Check (no sugar) 2 



.3 



Lactose, 2 per cent / 1 



\2 



Maltose, 2 per cent 2 



■ u 



Glucose, 2 per cent / 1 



I2 



Saccharose, 2 per cent /I 



0.617 

 0.555 

 0.563 

 0.585 

 0.567 

 0.567 

 0.594 



0.555 

 0.554 



0.585 

 0.576 



0.272 

 0.227 

 0.212 

 0.246 

 0.291 

 0.354 

 0.340 

 0.355 

 0.284 

 0.296 

 0.374 

 0.346 



0.114 

 0.093 

 0.060 

 0.105 

 0.120 

 0.141 

 0.139 

 0.128 

 0.119 

 0.'113 

 0.246 

 0.230 



0.079 

 0.093 

 0.160 

 0.150 

 0.108 

 0.096 

 0.105 

 0.094 

 0.151 

 0.152 

 0.095 

 0.125 



0.465 

 0.413 

 0.432 



0.501 

 0.519 

 0.591 

 0.584 

 0.575 

 0.554 

 0.561 



0.715 

 0.701 



—0.152 

 —0.142 

 —0.131 

 —0.084 

 —0.048 

 -t-O. 024 

 —0.010 



—0.001 

 +0.007 

 -1-0.130 

 +0.125 

















