54 
IN’. C. Experiment Station 
Fig. I. Curves which are based on the data presented in table IV and which show 
the relation between temperature and time of desiccation to loss of water by two lots of 
seed during desiccation. The curves rise rapidly at first but, after a more or less definite 
period of heating at a given temperature, each curve assumes a horizontal posiiton denoting 
equilibrium between the drying power of the air and the forces by means of which the seed 
retains water. When the temperature of drying is increased, each curve rises abruptly again 
and, after a time, assumes a horizontal course once more, indicating another point of equilib¬ 
rium. Unless the temperature of drying is sufficiently high, seeds cannot be reduced to the 
state of desiccation which will enable them to withstand the high temperatures required to 
kill the seed-borne anthracnose fungus although the period of heating be greatly prolonged. 
The lot of seeds represented by the lower curve was heated in a gas oven, and those 
represented by the upper curve, in an electric oven. 
