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Download Proceedings of the Royal Society of Victoria Volume 20-21

Download Proceedings of the Royal Society of Victoria Volume 20-21

Proceedings of the Royal Society of Victoria Volume 20-21.cRoyal Society of Victoria
Proceedings of the Royal Society of Victoria Volume 20-21
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Author: Royal Society of Victoria
Number of Pages: 226 pages
Published Date: 01 Mar 2012
Publisher: Rarebooksclub.com
Publication Country: Miami Fl, United States
Language: English
ISBN: 9781130334005
Download Link: Proceedings of the Royal Society of Victoria Volume 20-21
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1907 Excerpt: ...(Willows, etc.), are killed by air drying, and according to Poisson2 seeds of Cacao begin to die 36 hours after drying outside the fruit. In the case of all ordinary seeds, the drier the seeds the longer they are likely to last, and this applies more especially to starchy seeds. The chief factor in longevity is the inherent character of the seed itself. In 18943 I showed that seeds capable of withstanding thorough drying assume a perfectly dormant condition in which they do not respire and are not living, although they have a power of restoring life potential in them for a longer or shorter period of years. Similar conclusions were made by de Candolle, who appears to have considered that all seeds, if carefully dried and preserved, would retain an indefinitely prolonged power of 1 Crocker (I.e.) has thrown considerable doubt on the correctness of Fischer's views, 2 Bulletin de la Soc. bot. de France, 1903, t. L, p. 337. 3 Ewart, Trans. Liverpool Biol. Soc, 1894, vol. viii., p. 234. 4 De Candolle, Archiv. d. Sci. phys. et nat: see also Nature, 1895, p. 348. germination. This is, however, incorrect, and according to Recquerel, only those seeds can preserve their vitality for long periods of time which are protected by thick coats impermeable to water and oxygen, and which have feebly oxidizable reserve materials. This is, however, only a partial truth. It is a fact that " starchy " seeds last longer than oily ones, on the whole, but reference to the lists will show that many seeds containing appreciable quantities of oil are comparatively long lived (Myrtaceae, etc.) The truth is thait long-lived (macrobiotic) seeds have mainly been developed among the Leguminosae, an order characterised by its starchy reserve food materials. Many more or less endos...

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