

1920] 



SHU LL— SEEDS 



367 



be encountered is illustrated very well by the duplicate tests 

 presented for 5 C. 



The earlier work on split peas was not very satisfactory. They 

 are more difficult to dry uniformly, and small pieces are more easily 

 lost from the edges of the cotyledons during the drying, especially 

 at higher temperatures. In table II data are given for two tempera- 



TABLE I 



Water intake of Xanthium seeds in percentage of air-dry weight 



Time 



1 minute. 

 15 minutes 

 30 minutes 

 45 minutes 

 60 minutes 

 75 minutes 

 90 minutes 

 105 minutes 

 120 minutes 

 13 s minutes 

 150 minutes 

 165 minutes 

 180 minutes 

 195 minutes 

 210 minutes 

 225 minutes 

 240 minutes 

 255 minutes 

 270 minutes, 

 290 minutes . 

 300 minutes . 

 33° minutes . 

 360 minutes. 



390 minutes . 

 450 minutes. 

 Sio minutes. 



57o minutes. 

 18.5 hours. 

 26 hours . 



I 





I 



1 .124 



3814 

 6.226 



8-544 



10.747 

 12.521 



14.202 



15.710 



17.101 



18.724 

 20.182 



23.002 



25-159 



26.701 



27.965 



29. 18 

 3 I -3°4 



5 



33 



35 

 36 



38 

 45 



159 

 072 



486 



400 



020 



TI 



I.36 

 4-23 

 6.18 

 8.32 



9-92 

 1 1 . 90 



I3.05 

 14.65 

 I5.8l 



17.65 

 19.81 



20.90 



22.27 



23.40 



24.54 

 26.54 



27.96 



29.56 



31.00 



20 



I 



1.73 

 6.806 



II.OO 



1455 

 17.38 

 20.20 



22.8l 



25.12 



2744 

 29.32 



31.06 



32.80 



34-54 

 36.13 



37-43 

 38.52 



39 39 



40.98 



42.57 



43 95 

 4475 



4728 



35 



I 



2.45 

 IO.89 



16.41 



2I.8I 



26.38 



30.2I 



33.89 



37.II 

 39.80 



41.87 

 43-25 



• • 



45.24 



48.46 



tures only, 20 cotyledons being used for each measurement. Curves 

 of intake have been plotted for the cocklebur seeds at all three 

 temperatures, and for the split peas at 20 C. in fig. 1. The split 

 peas are included here merely to show how various substances 

 differ in rate of intake at the same temperature. The rate of 



