The Controlling Influence of Carbon Dioxide. 141 



production of CO2 by peas otherwise in germinating conditions. The results 

 of two further similar series of parallel experiments are given in the 

 following Tables II and III. In one of these series green maturing peas just 



Table II. — Showing the Eetarding Influence of Increased Concentrations of 

 Carbon Dioxide upon the Bate of Anaerobic Bespiration in Peas (with 

 Testas), otherwise in Germinating Conditions save for the Absence of 

 Oxygen. 



Initial C0 2 in 

 atmospheres of X> 

 and C0. 2 . 



Total anaerobic C0 2 production calculated from increased 



pressures. 



After 

 17 hours. 



After 

 23 hours. 



After 

 41 hours. 



After 

 50 hours. 



After 

 65 hours. 



After 

 89 hours. 



per cent. 



c.c. 



c.c. 



c.c. 



c.c. 



e.c. 



c.c. 







10-3 



19 -8 



61 3 



68 -8 



87 -8 



108 



10 



7 - 5 



11 5 



37 -5 



51 -5 



76 



92 



20 



9 



12 



35 -1 



42 -5 



56 -5 



72 



40 



5-2 



8 



32 -7 



40 



53 -4 



63 -5 



60 



3 7 



6 8 



30 "8 



33 



43 -5 



49 6 



80 



2 5 



3 7 



30-7 



31 5 



42 2 



53 -1 



Conducted in dim diffuse light. In each experiment 25 Early Sunrise peas, with testas, 

 ■weight 8 grm., set dry in 12 c.c. distilled water, being just sufficient to allow them to fully swell. 

 Peas and flasks sterilised with bromine. 



C0 2 production estimated from increased pressure by manometer. 



Three hours allowed before first reading. 



Temperature, 20° C. thermostat. 



Table III. — Showing the Eetarding Influence of Increased Concentrations 

 of Carbon Dioxide upon the rate of Anaerobic Eespiration in Green 



Peas {i.e., Peas taken before drying from Living Pods). 



Initial CO, in 

 atmospheres 

 ! of N and COo. 



Total anaerobic C0 2 production. 



Final C0 2 in 

 atmospheres after 

 65 hours. 



After 27 hours. 



After 65 hours. 



From pressures. 



From analyses. 



From pressures. 



per cent. 



c.c." 



c.c. 



c.c. 



per cent. 



1 



55 



103 



99 



9-6 



10 -75 



48 



107 



101 



18 -65 



26 -6 



46 



88 



85 



32 -45 



79 '6 



36 





63 



83 -9 



Conducted in dim diffuse light. In each experiment, 25 fully swelled green peas removed 

 from te=ta 24 hours before experiment, and 2 c.c. tap water. 



C0 2 production calculated (1) from analyses, (2) from increased pressures in flasks. A very 

 fair agreement will be observed in the figures in the Table obtained by the two methods of 

 estimating C0 2 produced. 



Temperature 25 '5 C, by thermostat. 



