Physiology of Pulpy Fruits. 413 
from the chlorophyll granules \ and fruits such as those of the 
Bittersweet afford fine examples for studying the development 
of these structures. Unfortunately most of my material was 
preserved in alcohol, so that I was unable to follow all the 
steps of the process, which can of course only be done in per- 
fectly fresh specimens. As the colour of the ripening fruit 
begins to change, the starch, which previously filled the cells, 
slowly begins to disappear, and no trace of this substance can 
be detected at maturity, its place being taken by sugar, which 
is dissolved in the cell-sap. 
I cannot bring this paper to a close without recording my 
warmest thanks to Professor Bayley Balfour, at whose sug- 
gestion this investigation was undertaken, for the kindly help 
and advice which he has given me during its progress. 
1 See Schimper, Ueber die Entw. d. Chlorophyllkorner u. Farbkorper, Bot. Zeit. 
1883 ; also in Pringsheim’s Jahrb. Bd. xvi. p. 131. 
