EFFECT OF TEMPERATURE. 



25 



Table 2. — Constants determined by inspection from figs. 10-14, the increment for 10° C, 

 and the temperature increase required to double the activity — Continued. 



Kind and variety of fruit. 



Log y . 



Vo. 



a. 



Incre- 

 ment for 

 10° C. 



Temper- 

 ature 

 increase 

 required 

 to double 

 the ac- 

 tivity. 



Pears: 



.455 

 .510 



.798 

 .825 

 .770 

 .630 

 .660 



.580 

 .780 

 .810 



!550 

 .460 

 .485 

 .500 

 .185 



.265 



.180 

 .270 



.620 

 .430 

 .530 



.886 



.390 

 .585 



2.9 

 3.2 



6.3 

 6.7 

 5.9 

 4.3 

 4.6 



3.8 

 6.0 

 6.5 

 5.0 

 3.5 

 2.9 

 3.1 

 3.2 

 1.5 



1.8 



1.5 

 1.9 



1.5 

 2.7 

 3.4 



7.7 



2.5 

 3.8 



.0348 

 .0350 



.0314 

 .0322 

 .0310 

 .0333 

 .0380 



.0349 

 .0337 

 .0393 

 .0408 

 .0437 

 .0367 

 .0368 

 .0383 

 .0505 



.0375 



.0381 

 .0341 



.0455 

 .0448 

 .0389 



.0430 



.0450 

 .0358 



2.23 



2.24 



2.06 

 2.10 

 2.04 

 2.15 

 2.40 



2.24 

 2.17 

 2.47 

 2.56 

 2.74 

 2.33 

 2.33 

 2.41 

 3.20 



2.37 



2.40 

 2.19 



2.85 

 2.81 

 2.45 



2.69 



2.82 

 2.28 



8.7 



Kieffer 



8.6 



Apples: 



9.6 





9.4 





9.7 





9.0 





7.9 



Grapes: 



8.6 





8.9 





7.7 





7.4 





6.9 





8.2 



Do 



8.2 





7.9 





6.0 



Oranges: 



8.0 



Lemons: 



Eureka (green) 



7.9 





8.8 



Pineapples: 



6.6 





6.7 



Do 



7.7 



Mangos: 



7.0 



Japanese persimmons: 



Tane-nashi 



6.7 





8.4 













.0376 



2.376 



8.01 











DISCUSSION OF RESULTS. 



Strawberries, variety Martin's New Queen, were first experimented 

 with, using temperatures of 23.9° and 10.1° C; 130 and 41 mg per 

 kilogram per hour of carbon dioxid were formed, respectively. Upon 

 inspection of the results of this experiment, Mr. Taylor suggested 

 that a third temperature, that of commercial cold storage, be added 

 to the other temperatures at which it was proposed to determine 

 respiratory activities. Accordingly, in the subsequent experiments 

 a cold-storage temperature was used when possible, thus considerably 

 extending the scope of the work. The study of the respiratory activi- 

 ties of the Gandy variety gave values similar to those found in case 

 of Martin's New Queen, and the curves expressing the results are 

 practically parallel. 



Black raspberries, variety Kansas, were found to be intensely 

 active. At 28.4° C. the first lot formed 284 mg of carbon dioxid 

 per kilogram per hour. 



Blackberries, both wild and cultivated, and red raspberries were 

 also found to be intensely active, the latter forming 311 mg of carbon 

 dioxid per kilogram per hour at 30.8° C. 



Red currants were relatively inactive when compared with the other 

 small fruits. At temperatures of 30.2°, 11.8°, and 1.8° C, 56, 13, and 



