1910) REED—TRANSPIRATION AND GROWTH OF WHEAT 99 
In my experiments the acids or alkalies employed were added in 
smaller amounts than used by Sacus or BuRGERSTEIN; and the 
experiments were extended for 12 to 15 days instead of 1 to 4 days, 
as in BURGERSTEIN’s experiments. The cultures were set up in 
duplicate with ten wheat plants to each culture. 
In the two experiments first presented tests were made with 
organic and inorganic acids. The effect of these acids upon trans- 
piration, green weight, and the correlation between the two is shown 
in tables IT and III. 
TABLE II 
UNITS OF WATER TRANSPIRED PER UNIT OF GREEN WEIGHT IN WHEAT CUL- 
TURES CONTAINING VARIOUS AMOUNTS OF OXALIC 
AND ACETIC ACIDS 
ee ie Ferme, | Gree sell |" gue 
1 | Control in H,O 64.5 1.47 | 43.8 
2 C,H,0, 3500 105.0 1.82 | 57-7 
3 . Sons 106.0 fe ee | 54-9 
4 a —— 60.0 1.56 | 38.4 
5 is — 106.5 2.03 52.4 
6 ss rece | 72.0 I.Qr | 44.7 
7 | CH,;- COOH nee | 65.5 1.61 | 40.7 
8 . $505 | 337-5 ° 2.48 | 55-5 
9 at _—— 69.5 1.67 41.6 
Io es _— 78.5 1.56 50-3 
Ir ‘ O86 87.0 1.76 40 4 
Several relations are indicated by the results presented in these 
tables. The figures indicate that the transpiration of the plants was 
slightly increased by the addition of small amounts of inorganic 
acids, and in most cases was perceptibly increased by the addition 
of the organic acids. The figures expressing the green weight show 
that the addition of acids generally increased the green weight, 
Possibly excepting H,SO, and the stronger solutions of HCl. This 
