fan. 13, 1923 
Forcing the Germination of Freshly Harvested Wheat 97 
(11) A temperature considerably lower than 20° C. is much more 
satisfactory than 20° or higher for the germination of freshly harvested 
wheat, oats, and barley. Wheat responds to the low temperatures 
more uniformly than oats or barley. Nearly all fresh samples of wheat 
can be satisfactorily tested for germination at from 12 0 to 16 0 without 
previous treatment and without undue loss of time. With barley and 
oats the time required is longer, and it may sometimes be desirable to 
precede the germination test by dry heating. 
(12) There is no quantitative relation between water content and 
germinability. After-ripening progresses at the same time as normal 
loss of water during curing of the grain, but not primarily as a result 
thereof. It occurs also at a modified rate when water loss is prevented 
or slight water absorption is caused. 
(13) Some samples after-ripen much more quickly than others. The 
rates of after-ripening may be varietal characteristics and may be related 
to winter hardiness under some climatic conditions. 
(14) Oxygen relations appear to be very important in the germination 
of not after-ripened cereals. The beneficial effects of mechanical treat¬ 
ments and of artificial drying and heating are probably related to in¬ 
creased oxygen supply to the embryo. It seems likely also that the 
permeability of coat structures to oxygen increases during after-ripening 
and that this increased permeability is related to the improved germi¬ 
nation. 
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