1912] PEIRCE—RESPIRATION 99 
The next day the temperatures were recorded as below, and 
too cc. of warm distilled water at the temperatures reported were 
poured into each flask. Flask 5 exploded at this stage. The fol- 
lowing figures indicate the heat equivalents of the five remaining 
lots of peas, and these yield an average of 1.41 calory per degree 
for 75 gr. of peas weighed air-dry and soaked for 24 hours in 100 cc. 
of boiled distilled water. This figure would be the sum of the heat 
equivalent of pea substance weighed air-dry and water, if no 
change had taken place in the substance of the peas during this 
interval of 24 hours in water; but assuming, for the moment at 
least, the correctness of the figure 1.41 calory per degree, one must 
realize that in this time germination had begun, and that the 
materials in the peas had begun to undergo changes, not only from 
absorption and the solution or dilution of the soluble substances in 
the peas, but from digestion and other metabolic processes. The 
figure 1.41 calory per degree, therefore, may be correct or approxi- 
mately so, for peas which had been for 24 hours under conditions 
favorable to germination, and hence were not necessarily identical 
in composition with air-dry peas of the same variety. 
MARCH II, 1909, 9:30 A.M.; ROOM 15.75° 
pens te 18.7° 100 cc. aq. 64.3° | Becomes 39.12° Loss 2518 cal. 
ea 18.4 56.4 35-9 @05° 
S55.; 18.4 60.2 37.8 2240 
POT eamyien 19.4 58.5 37.6 2000 
So ecix ts 19.3 Exploded 
Oui yeas 19.4 56.0 35-7 a3? 
To raise 75 gr. peas soaked 24 hrs. in situ 1° requires: 
I—123.11 calories is average for nck I and therm, I—11.62= 101.49 cal. 
2—116.42-13.25 “ 2 2 =103.37 “ 
3—114.87—-12.81 ce ee ce ee ee : c ce 3 = 102.00 “ce 
4—114.83-13.40 ‘“ ‘“ 3 7 ra 2 4 6“ “ 4 = 101.34 “ 
6—123.78-10.54 iT “ “c “ eee + ee! “ 6 = 113.24 “ec 
Average for 75 gr. peas soaked per degree . . . . + + =106.26 “ 
‘sé “< 1 * c «é “c “ : : i i x = I.4!1 es 
I think we are now ready to proceed to ascertain the heats 
liberated by peas from the beginning of germination until it has 
progressed for several days. An experiment was set up as follows: 
