3o8 
H. D. WAGGONER 
•to that of seeds with an initial water content of approximately 71 
percent (Tables I, II, III). In Series 3, Table V, with the same 
initial water content, we find the injury essentially the same as that 
for seeds of 4 percent initial water content (Tables I, II, III). This 
is exceedingly suggestive. 
Three series of weighed samples of radish seeds with an initial 
water content of 19 percent were heated at 65° C, 80° C. and 95° C. 
for periods of 3, 6, 10, 15, 22, and 30 minutes respectively. The 
series were repeated for each of the three methods already indicated 
in Table V. At the end of each period of heating the samples were 
removed, weighed, and the loss or gain recorded as indicated in 
Tables VI, VII, and VIII. The data from these tables were used in 
Table VI 
The Increase in Weight of Seeds when Heated in Water 
3 Min. 
6 Min. 
ID Min. 
IS Min. 
. 22 Min. 
30 Min. 
Percent of increase at 65° C. . . . 
" 80° C. . . 
, " " " " 95° c. . . 
13% 
20.1% 
234% 
21 
32.2 
39 
29.4 
45 
51 
37 
57-1 
59-8 
45 
60.3 
60.1 
53-2 
61 
60.4 
Table VII 
The Loss of Weight in Seeds when Heated in Flasks 
Periods of Exposure 
3 Min. 
6 xMin. 
ID Min. 
15 Min. 
22 Min. 
30 Min. 
Percent of loss at 65° C 
" " " 80° C 
" " " " 95° C 
2% 
4% 
7.3% 
3 
4-9 
8 
2.9 
5 
7.9 
3 
5 
7-9 
3 
5-1 
8 
2.9 
5-1 
8 
Table VIII 
The Loss in Weight of Seeds when Heated in an Oven 
3 Min. 
6 Min. 
TO Min. 
15 Min. 
22 Min. 
30 Min. 
Percent of loss at 65° C 
" " " 80° C 
" " " " 95° C 
3% 
4% 
5.3% 
5 
6.3 
8 
6.3 
8 
10. 1 
7-9 
10 
12.4 
9.8 
12. 1 
14.4 
10.5 
13 
15-9 
constructing the graphs in Fig. i. The ordinates express the percent 
of gain or loss in weight of the samples (above or below 19 percent) 
according as the graph extends above or below the line AB. The 
abscissae represent the periods of time during which the seeds were 
exposed to the respective temperatures. In order to obtain the actual 
water content of the seeds, one must add or subtract the indicated 
