270 



STUDIES IN SEEDS AND FRUITS 



the data there supplied only illustrates one of the features in a 

 process that in the Ivy berry often terminates in germination 

 on the plant. IMatters more directly relevant to the subject of 

 vivipary in this plant, especially those concerning the growth 

 of the seed and its embryo, will be dealt with in detail in 

 Chapter XIX. 



The decrease in the water-contents of a growing fruit 

 naturally involves the increase of the solid constituents. How 

 fruits gain in solids as they grow is well brought out in the 

 general table immediately preceding these remarks, and with 



Table showing the gradual Decrease in the Water-Contents of 

 Acorns (Quercus Robur) as indicated by their Loss of Weight 

 IN different Stages of their Development when dried in 

 Air under ordinary Conditions. (The cupule is not included.) 



i4> 



Condition of fruits. 



} Firmly attached by living 

 tissue to cupule 

 Still firmly connected ' 



Connection a little looser, 

 nuts browning, 

 do. 

 Connection slight 

 Browned ; fall at a touch 

 After two months, when 

 air-drying complete. 



Firmly attached to cupule 

 Still firmly attached 

 do. 

 Connection slight ; nuts 

 browning. 

 Browned ; fall at a touch 

 After two months, when air- 

 drying complete. 



Average weight 



of a fruit in 



grains. 



to 

 32 

 46. 

 5° 



5S 

 5' 

 57 

 30 



56 

 62 



62 



71 



64 

 40 



This table is only intended to illustrate the decrease in the water-contents. At the 

 same time a rough idea can be formed of the progressive changes in the average weight 

 of an acorn, which is all that the method of the experiment will allow. The acorns of 

 each series were obtained from the same locality. It will be noticed that the acorns of 

 1908 were considerably heavier and larger than those of 1910. Ten fruits were used in 

 each case. For other data relating to the ripening and drying of the fruit the reader 

 should consult Chapters XIV, XIX, etc. 



