. Water content and temperature as factors influencing diastase formation in the barley-grain. n this case it is the time factor and the approach to im-bibitional equilibrium that produces the differences in water con-tent. At the end of two hours the grains absorb 14. 35 percent of wa-ter, that is, have a total water content of percent - watercontent of air dry grains, percent plus percrent quantity of water taken up was unexpectedly The -resultsobtained by Shull in his experiments with Xanthium show a much lowerimbibition-force. The results obtained with
. Water content and temperature as factors influencing diastase formation in the barley-grain. n this case it is the time factor and the approach to im-bibitional equilibrium that produces the differences in water con-tent. At the end of two hours the grains absorb 14. 35 percent of wa-ter, that is, have a total water content of percent - watercontent of air dry grains, percent plus percrent quantity of water taken up was unexpectedly The -resultsobtained by Shull in his experiments with Xanthium show a much lowerimbibition-force. The results obtained with barley indicate that theimbititional force exerted by the barley grain, expressed in osmoticpressure, is far in excess of that of the seed of Xanthium, At theend of four hours the grains had taken up percent of water, anincrease of percent. Each two-hour increase in the time of im-mersion produces an increase in the amount of water taken up, but theincrease gradually lessens as the imbioitional forces reach morenearly equilibrium. The gain of percent of the two-hour period. 13 is not again reached. The amount of water, expressed in percent, taken up by barleygrains immersed in distilled water at 30°C. is given in column 5 ofTable VI. At the end of two hours the grains had taken up 21. 2? per-cent of water, an amount times greater than that absorbed from asaturated solution of LiCl in the same length of time. At the endof four hours percent of water had been absorbed, an amount greater than that at the end of two hours. Here again as thegrains are immersed for a longer time the amount of increase is suc-cessively less until at the end of twelve hours ( percent) itis only percent more than at the end of ten hours ( per-cent). The decrease is not so rapid as in the case of a saturatedsolution of LiCl. Upon comparing the water content- of the barleygrains after having been immersed for twelve hours in a saturatedsolution of LiCl a
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