174 Alfred J. Eiuart : 



gesting that the increase of volume is connected with wrinkling 

 of the seed coat. This is easily proved by using split peas, in 

 which case the total volume does not undergo any preliminary 

 increase, but decreases from the outset until the final rise due 

 to the production of gas. The first experiment was carried out 

 with air-dry material, the second with material oven-dried at 

 80° C. The original total volume was 1050 c.c, and the receiver 

 was two-thirds filled with the split peas. It will be seen that the 

 contraction is much less with the air-dry material which already 

 contained 16 per cent, of water. 



Air Dry Split Peas. 



Temperature. 





Time. 



Total Increase or 

 Decrease of Volume. 



11°C. 



. 



10 a.m. 



0-Oc.c. 



11-5°C. 



- 



12.30 p.m. 



-l-Sc.c. 



12-rc. 



- 



11.30 p.m. 



+ 0-77C.C. 





Oven 



Dmbd Split 



Peas. 



13 ^"C. 



- 



11 a.m. 



0-Oc.c. 



15-6°C. 



- 



1 p.m. 



— 6-lc.c. 



13-3°C. 



- 



10.30 p.m. 



+ -530.0. 



Similar results were obtained with split lentils, the material 

 being first washed with spirit, and then rapidly with water to 

 remove adherent air bubbles. 



Split Lentils Air Dried. 



Total Increase or 

 Temperature. Time. Decrease of Volume. 



13 ^"C. 



10.50 a.m. - 0-Oc.c. 



13-8°C. 



2.30 p.m. - -3-55C.C. 



14-3°C. 



6 p.m. - — 3-15c.c. 





Split Lhntils Dried at SC C. 



13 ^"C. 



11.55 a.m. - 0-Oc.c. 



13-4°C. 



7.40 p.m. - -6-5c.c. 



13 ^"C. 



5 a.m. - -5-66C.C. 



The observations were discontinued as soon as a distinct in- 

 crease of volume begins, for this is merely due to the appearance 

 of gas bubbles, and proceeds rapidly once it has commenced. 



Since the first increase of total volume shown with whole 

 peas is due to the wrinkling of the seed coat, the suggestion 

 may be made that the wrinkles are due to local regions of the 



