SACCHARINE CONTENT OF SUGAR BEETS 369 
Tables V-XV. — Continued 
Number 
of 
Table 
Relationship Be- 
tween Saccharine 
Content of Root and 
Number 
of 
Weight 
of Root 
in 
Quantity 
1 
of Sugar per Root 
n Grams 
Percentage of Sugar in 
the Beet 
Plants 
Grams. 
Mean 
Mean 
Standard 
Deviation 
Mean 
Standard 
Deviation 
XII 
Leaf texture 
fine 
medium 
coarse 
344 
2,521 
QTQ 
461 
453 
445 
8o.84± 
7Q QQ -!- 
79.i8± 
.84 
.52 
23-34± 
OA T7 -4- 
23-49± 
22 
'36 
i7.53±-o6 
17.65i.02 
i7.79±^03 
I.74i.04 
i.59=t.02 
i.48i.03 
XIII 
Character of leaf 
margin 
undulate 
sinuate 
curly 
882 
803 
2,099 
449 
430 
461 
79.68± 
75.72d= 
8i.54± 
.53 
•54 
.35 
23.67± 
23.03 zb 
24.i9± 
.3. 
•38 
.25 
17.73 ±^03 
17.60i.04 
17.69i.02 
i.57±-03 
i.59±^03 
i.58i.02 
XIV 
Petiole dimen- 
sion 
length 
short 
medium 
long 
breadth 
narrow 
medium 
wide 
357 
1,297 
339 
439 
445 
459 
77.55± 
79-i3± 
8o.40± 
.76 
•43 
•85 
2i.43± 
23^i3± 
23-44± 
.54 
•30 
.60 
17.67i.05 
17.80i.03 
T7.50i.06 
i.46i.04 
i.56i.02 
i.70i.04 
998 
2,349 
437 
420 
452 
525 
74.02 =b 
80.20=b 
9i-50± 
.46 
•32 
.90 
2I.60± 
23.i8± 
28.i7± 
•32 
.22 
.64 
17.61 i.03 
17.75i.02 
17.43i.05 
I.60i.02 
i.58i.02 
i.70i.04 
XV 
Depth of petiole 
groove 
shallow 
medium 
deep 
1,159 
1,282 
1,343 
419 
444 
479 
74.i2dz 
78.51 ± 
84.61 ± 
.46 
•43 
•45 
23.36=1= 
23.04± 
24.46d= 
•32 
•30 
•31 
17.67i.03 
17.70i.03 
17.66i.03 
I.6li.02 
i.57±^02 
.571 ±^02 
When root weight is variable however a very different relationship 
obtains between percentage and quantity of sugar as shown in table 
III & and its accompanying graph (fig. 7). 
There is apparently no correlation between percentage and quantity 
of sugar in beet roots of miscellaneous weights. 
The correlation found between the size of the root and the quantity 
of sugar it contains is shown in table IV. 
The coefficient of .92 is very high. Calculating the regression 
equation and expressing this relationship in the form of a graph (fig. 8) 
we obtain a striking illustration of the role of size in influencing the 
quantity of sugar independently from the percentage of sugar. 
The shape of a beet root as shown by Plot (4) and others, afTects its 
sugar content. The five most common forms were studied and their 
relative values recorded in table V. The relative frequency of each 
