Barley Grain in Relation to Localized Water Absorption. 399 
dipped into water, was determined. Five grains were taken in every case, 
and the temperature was maintained at 20° C. 
In one experiment of 15 hours’ duration, the grains, whether the 
germinal or apical end was immersed, increased 22 per cent, in weight, 
whilst the wholly immersed grains gained 24-5 per cent, in weight. 
The results afforded a striking confirmation of the efficiency of the 
coverings in the capillary conduction of liquids, allowance being made for 
the fact that the wholly immersed grains would probably absorb more in 
the coverings. Moreover, this efficiency explained the difficulty experi¬ 
enced in carrying out the critical location experiments which have been 
described. 
Immersed wholly. 
Series I. Series II. 
No . 
Weight . 
Hours ' 
steep 
Increase . 
% 
Weight . 
Hours ' 
steep . 
Increase . 
% 
1 
0-0565 
20f 
0-0195 
34-5 
0-0635 
15 
0-0155 
24.4 
2 
0-0555 
?? 
0-0185 
33 - 2 
0-0560 
33 
0-0130 
23.2 
3 
0-0590 
0-0190 
32.2 
0.0610 
33 
0.0155 
2 5*4 
4 
0-0610 
3 ) 
0-0190 
30-8 
0-0580 
33 
0-0155 
26-7 
5 
0-0500 
0.0155 
31.0 
0-0585 
33 
0-0135 
23.0 
Total grain weight, 0-2885. Total grain weight, 0-2970. 
Average % increase, 32*3 %. Average % increase, 24*5 %. 
Germ End immersed. 
1 
0-0640 
2o| 
0-0190 
29.6 
0-0625 
i 5 
0-0135 
21-6 
i 
0-0645 
0-0185 
28-6 
0-0575 
33 
0-0125 
21-7 
3 
0-0620 
0.0175 
28.2 
0-0615 
33 
o-o r 50 
24-3 
4 
0-0670 
0.0195 
29-1 
0-0580 
33 
°- OI2 5 
21.5 
5 
0-0650 
n 
0-0181 
27.7 
0-0590 
33 
0.0125 
2 I-I 
Total grain weight, 0.3225. Total grain weight, 0-2985. 
Average % increase, 28-6 %. Average % increase, 22-0 
Apex immersed. 
I 
0-0550 
20f 
O.OI5O 
27-2 
0-0630 
15 
0.0130 
20-6 
2 
0-0625 
33 
0-0l60 
25.6 
0-0550 
33 
0-0125 
22-7 
3 
0-0510 
33 
°’ OI 55 
3°*3 
0-0610 
33 
°' OT 55 
25.4 
4 
0-0590 
33 
0-0155 
26-2 
0-0570 
33 
0-0115 
20-r 
5 
0.0605 
33 
0-0165 
27.2 
0-0610 
33 
o-or3o 
2 i -3 
Total grain weight, 0-2880. Total grain weight, 0-2970. 
Average % increase, 27-3 %. Average % increase, 22-0 %. 
Section IV. Location of the Uptake of Solutes by 
the Grain. 
(a) Uptake of iodine and its distribution in the grain. (See Figs. 6 , 7, 8.) 
Schroeder, dealing with the penetration of iodine in wheat grains, stated 
that the blueing of the starch contents of the grain was always first notice¬ 
able on the shoulders of the germinal end at each side of the furrow, and 
from this point spread gradually. Brown, dealing with the same point, 
D d 
