794 
Journal of Agricultural Research voi. xxvii. No. io 
Table; VI. —Daily variation of water , dry matter , and carbohydratesnn the leaves of 
Pride of Saline corn and Dwarf milo at Garden City, Kans., fuly 25 and 26, 
1917 
PERCENTAGE OF THE CONSTITUENTS 
Period 
ending— 
Dry matter. 
Water. 
. 
Total sugars. 
Nonreducing! Reducing 
sugars. | sugars. 
I 
Starch.® 
Com. 
Milo. 
Com. 
Milo. 
Com. 
Milo. 
Com. 
Milo. 
| 
j Com. 
Milo. 
Com. 
Milo. 
[ July 25. 
6 a. m.; 
25-3 
28.6 
74 . 7 
7 1 * 4 
3. 18 
4. 21 
*•33 
0. 86 
85 
3-35 
i 
21.95 
20. 67 
8 a. m. 
26. 1 
3 °- i| 
73-9 
69.9 
3. 80 
5. IO 
1. 91 
2 - 34 
I. 89 
2. 76 
20.41 
19 - 54 
10 a. m. 
27.4 
3 r - 2 j 
72. 6 
68.8 
5 - 65 
5 - 74 
3 - 58 
3.08 
2. 07 
2. 66 
21.71 
19.98 
12 m. 
28. 7 
3 2.2j 
7 i -3 
67.8 
6. 46 
6. 64 
4-75 
4. 80 
I. 71 
1. 82 
20.89 
21. 07 
2 p. m. . . . 
29.4 
32. 6 
70. 6 
67.4 
6. 37 
7 - 49 
4. 89 
6. 14 
I. 48 
i -35 
22.17 
22. 98 
4p. m- 
27. 7 
33 - 6| 
72.3 
66. 4 
4. 80 
5. IO 
3 - 53 
4*51 
I. 27 
• 59 
23- 5 1 
23. 29 
6 p. m. . . . 
28. 0 
33-7 
72. 0 
66. 3 
4-75 
3 * 93 
3 - 85 
3 - « 
.90 
. 82 
23- 30 
25. 70 
8 p. m. . . . 
25.8 
3 i -7 
74. 2 
68.3 
1. 56 
3-35 
1. 21 
2. 73 
•35 
.62 
23.42 
26. 82 
10 p. m.... 
25-3 
3 °* 3 
74 - 7 
69.7 
1. 11 
i* 53 
. 81 
1. 19 
•30 
•34 
23. 29 
23. 63 
12 midn. . . 
i 
i July 26. 
24. 7 
29. 0 
75-3 
71. 0 
1. 87 
4. 40 
•77 
2. 24 
I. IO 
2. 16 
24. 50 
25 * 34 
2 a. m... .*. 
23-3 
28. 1 
76. 7 
7 1 * 9 
1.94 
4. 18 
. 61 
2. 05 
i- 33 
2. 13 
23. 66 
23 - 5 i 
4 a. m. 
23. 6 
26. 2 
76.4 
73-8 
2. 05 
2. 71 
i- 30 
i- 57 
•75 
1. 14 
21. S 3 
21. 55 
6 a. m. 
24. 0 
26. 9 
76. 0 
73 - 1 
2. 07 
2. 42 
1. 59 
1. 63 
• 48 
•79 
22. 32 
21. 16 
GRAMS OF CONSTITUENTS PER SQUARE METER OF DEAF 
July 25. 
6 a. m. 
47-5 
45-3 
140. 5 
113.6 
i- 5 i 
1. 91 
0. 63 
o- 39 
0.88 
i- 52 
10.43 
9-36 
8 a. m__ 
47.6 
46. 6 
135*4 
108. 7 
1. 81 
2. 38 
.91 
1. 09 
.90 
1. 29 
9. 71 
9. 10 
10 a. m.... 
49.9 
49. 1 
132.3 
108.3 
2. 82 
2. 82 
I. 79 
i- 5 i 
1. 03 
I - 3 1 
10.83 
9. 81 
12 m. 
50. 8 
49. 8 
126. 6 
105. 2 
3. 28 
3 - 3 i 
2. 41 
2- 39 
.87 
.91 
10. 61 
10. 49 
2 p. m . . . . 
52.9 
5 i- 1 
127.3 
106. 0 
3-37 
3-83 
2. 59 
3 - !4 
.78 
. 69 
n* 73 
11. 74 
4 p. m . . . . 
49-3 
53-6 
129. 0 
106. 0 
2.37 
2- 73 
i- 74 
2. 42 
•63 
•32 
n* 59 
12. 48 
6 p. m. . . . 
51-9 
55-4 
133-6 
109.3 
2. 46 
2. l8 
2. 00 
1. 72 
•47 
•45 
12. 09 
14. 24 
8 p. m. . . . 
48.9 
52. 6 
140. 8 
113* 5 
.76 
I. 76 
•59 
i .43 
• 17 
•33 
11. 45 
14. 11 
10 p. m _ 
48. 5 
52. 1 
143-3 
120. 0 
• 54 
. 80 
•39 
. 62 
. 14 
. 18 
11. 29 
12.31 
12 midn.... 
46.8 
50. 1 
143-3 
123. 0 
•87 
2. 20 
•36 
1. 12 
• 5 i 
1. 08 
11. 47 
12. 69 
July 26. 
2 a. m. 
44.0 
47-9 
145-3 
122. 9 
.85 
2 . OO 
.27 
. 98 
•58 
1. 02 
10. 41 
11. 26 
4 a. m. 
44.8 
44 - 5 
145-6 
125.8 
.92 
I. 20 
•58 
.70 
•34 
• 5 i 
9.64 
9 - 59 
6 a. m . 
45 -i 
45-5 
143 - 5 
123.9 
•93 
I. IO 
•72 
• 74 
. 22 
•36 
10. 06 
9.63 
a The term “starch” as here used includes, besides the starch, the pentosans and other insoluble car¬ 
bohydrates that undergo conversion into reducing sugars on boiling with hydrochloric acid according 
to the official method of add hydrolysis for the estimation of starch. 
