Return to search

The Effect of Dry Heating on Alfalfa Seed and Adulterants

The relationship of artificial heating to the germination of seeds has been a subject of more or less interest for the last 75 years. Like other research work, experimenters first had their attention called to the problem largely as the result of innate curiosity. They were interested in the result as measured by germinative power, of the application to seeds of different amounts of heat for varying periods of time, consequently many divergent and sundry experiments were carried out. Seeds of a large number of plants have been subjected to tests and the results recorded. The investigations include the effect of heating seeds in soil, in water, in atmospheres of different relative humidities, in carbon dioxid, in ether, in carbon disulphid and in dry air. Each specific experiment has been associated with various temperatures and with various periods of tiem. It is of interest to note that the actual methods used in determining results are about as diversified as the time and temperature.
This thesis presents data showing only the effects of dry heating seed at high temperatures. Therefore in discussion of the literature only that material will be considered which has a direct bearing upon that phase of the heating problem.

Identiferoai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-5003
Date01 May 1924
CreatorsStaker, Ernest V.
PublisherDigitalCommons@USU
Source SetsUtah State University
Detected LanguageEnglish
Typetext
Formatapplication/pdf
SourceAll Graduate Theses and Dissertations
RightsCopyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact Andrew Wesolek (andrew.wesolek@usu.edu).

Page generated in 0.0058 seconds