312 
H. D. WAGGONER 
Radish seeds of the same initial water content show very great 
differences in resistance when heated at the same temperature but 
by different methods, namely: in water, in dry corked flasks, or in 
open dishes in ovens. 
The amount of water absorbed or given off by radish seeds during 
treatment is the chief factor determining the resistance of the seeds 
heated at the same temperature by the different methods. 
When radish seeds are heated directly in water they suffer a 
gradual loss of dry substance. This loss becomes greater as the 
temperature of the water is increased. 
University of Illinois, 
Urbana 
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