I 



368 



BOTANICAL GAZETTE 



[may 



intake, of course, varies with physical structure, chemical composi- 

 tion, state of aggregation of colloids, etc. 



TABLE II 



Water intake of commercial split peas (variety 

 unknown) 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. 

 135 minutes. 

 1 50 minutes . 

 165 minutes. 

 180 minutes. 

 195 minutes. 

 210 minutes. 

 285 minutes. 

 330 minutes. 



2 2 hours . 

 '22.5 hours. 





20" 



4.25 

 l6.20 



23.84 



30- 14 



35.32 

 40.30 



45-22 



52.06 



57 -5o 

 61.42 



65.34 

 68.66 



70.32 



72.18 



72.97 



74.96 



74.96 



35 



5.30 

 20.83 



3304 



41.94 



50.30 

 57.60 



63.77 

 67.81 



71.00 



74-32 



76. 11 



7750 



TABLE III 



intake 



Time 

 (minutes) 



I 



5 



10 



*5 



30 



45 



60 



90 



120 



150.. 



180 



240 



300. .. 



360 



420 



54o 



I 



1.30 



3.29 



4.74 

 6.20 



8.49 

 10.79 



12.85 



15-68 



18.36 

 21.04 



22.88 



26.5S 

 30.22 



33-59 

 37i8 



40.93 



II 



1 .90 



3.25 



4.47 



5-55 

 8.13 



10.43 

 11.79 



1450 

 16.87 



18.97 

 20.73 



24.39 



27. 51 

 30.28 



32.25 



36.86 



III 



1-33 

 3 -7o 



5-25 

 6.88 



9.02 



11 .09 



13.02 



15-53 

 18.05 



20.56 



22.71 



25.89 



28.99 



3203 



34- 91 

 39.20 



IV 



2.19 



387 

 592 

 6.87 

 9.72 

 11.76 



13.00 



16.73 

 18.85 

 20.67 



22.42 

 26.08 



29.07 



31.92 



35 14 

 3996 



V 



1.57 



3-33 

 4.90 



6. IS 

 8.92 



10.87 

 12.81 



1589 

 18.09 



20.29 



22.30 



26.26 



29 



32 



35 

 40 



71 



9* 



30 

 70 



During 



Percentage 

 of averages 



I.64 



3-44 

 497 



6.22 



8.72 



10.82 

 12.50 



15.43 

 17.77 



19.99 



21.86 



25.42 

 28.67 



31.67 

 34.5s 



38.56 



made 



remaining on hand, in an effort to check up the ini 



