76 
LON A. HAWKINS 
to indicate that in the peach fruit starch is not a common form of 
reserve for carbohydrates translocated from other parts of the plant. 
The method of studying the effect of the fungus upon the peach in 
this work was to compare the percentage of the compounds as de- 
termined in the two samples taken from the same peach, one of which 
had been inoculated with the fungus, while the other remained sound. 
Any considerable variation between the two halves in the percentage 
of the substances determined was considered to have been caused by 
the fungus. This method is based on the assumption that the content 
of any of the substances determined is the same in the two samples of 
the same peach. It seemed then, of some importance to determine 
the extent of the variation between the two halves of the peach 
sampled in this way. Accordingly, a series of experiments were carried 
out using sound peaches and following the same method of sampling 
as in the inoculation experiments, except that the halves were pre- 
pared for analysis immediately after sampling. The same variety of 
peaches, namely Champion, was used in these determinations as in 
the inoculation experiments described later. 
The results of these analyses are given in Tables I and II, which 
follow: 
Table I 
Pentosan and Acid Content, and the Amount of Alcohol-Insoluble Substance 
Which Reduces Fehling's Solution when Hydrolyzed with Dilute 
HCl, in Sound Peaches, Each Substance Determined in the 
Two Halves of the Same Peach 
Per Cent of 
Acid Content 
in cc. Normal 
Per Cent Alc.-Insol. Substance (as Starch) Re- 
Pentosans, 
Acid per 100 
I., Wet Weight 
ducing I'ehhng s Sol. v 
i^hen Hydrolyzed with 
Wet Weight 
Uil. HCl, Wet Weight 
Half « 
Half ^ 
Half a 
Half b 
Half a 
Half b 
I 
1. 21 
1.28 
13-55 
13.21 
1.92 
1.76 
2 
1.26 
1-37 
11-57 
12.50 
1-54 
1.48 
3 
1.03 
1.05 
14.67 
15.64 
1.78 
1.64 
4 
0.97 
0.97 
1.92 
2.01 
5 
2.01 
1.88 
From the results in the foregoing tables it seems that there is 
occasionally some variation in the composition of the two samples. 
This variation, however, is not as great as between the individual 
peaches. 
Two series of experiments were carried out in which the peaches 
were inoculated in the laboratory. In the first series of experiments 
