Known as the Early Journal Content, this set of works include research articles, news, letters, and other writings published in more than 200 of the oldest leading academic journals. The works date from the mid--seventeenth to the early twentieth centuries. We encourage people to read and share the Early Journal Content openly and to tell others that this resource exists. People may post this content online or redistribute in any way for non--commercial purposes. Read more about Early Journal

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... ntent at http://about.jstor.org/participate--jstor/individuals/early-journal--content. JSTOR is a digital library of academic journals, books, and primary source objects. JSTOR helps people discover, use, and build upon a wide range of content through a powerful research and teaching platform, and preserves this content for future generations. JSTOR is part of ITHAKA, a not--for--profit organization that also includes Ithaka S+R and Portico. For more information about JSTOR, please contact support@jstor.org. 514 PHYSIOLOGY: LANGWORTTHY AND DEUEL very few flowers while the lower differentiated parts of the plants sustained their flower production to the end of the flowering season. Floral prolifications in the form of various types of synanthous flowers, often giving rise to syncarpous fruits, were found to be transmitted from generation to generation in fairly constant proporti6ns under given conditions of environment. The teratological development of the vegetative organs appeared in the form of more or less developed fasciations. Fasciated branches were first discovered on the plants of the fourth generation grown under crowded conditions, in pots. In the next generation, under favorable conditions of nutrition, the fasciated character asserted itself in a manner typical of the ever-sporting races the fasciations being reproduced by half of the progeny. The bulk of wheat used for flour in this country is made into patent flour which contains about 72% of the. wheat kernel. Entire or wholewheat flour which contains 85% of the wheat and true Graham flour which contains 100% are also we 1-known commodities. The digestibility of patent flour is considerably higher than that of entire-wheat or Graham flours. An average' of 31 tests by other investigators with patent flour shows that the coefficient of digestibility for the protein is 88.1% and for carbohydrate 95.7%, while an average of 43 as yet unpublished tests made in this laboratory2 on patent flour gave the coefficient 89.5% for the digestibility of protein and 99.9% for that of carbohydrate. An average' of 23 tests of the digestibility of entire-wheat flour (85% extraction) gave the coefficient 81.9% for the protein and 94.0% for the carbohydrate while an average2 of 16 tests on similar flour by this office2 gave the coefficient 87.1% for the protein and 98.3% for the carbohydrate. The average' of 24 tests on true Graham flour was 76.9% for protein and 90.1% for carbohydrate and an average of 33 experiments on the same flour by this office2 gave the value 84.2% for protein and 94.4% for carbohydrate. 514 PHYSIOLOGY: LANGWORTTHY AND DEUEL very few flowers while the lower differentiated parts of the plants sustained their flower production to the end of the flowering season. Floral prolifications in the form of various types of synanthous flowers, often giving rise to syncarpous fruits, were found to be transmitted from generation to generation in fairly constant proporti6ns under given conditions of environment. The teratological development of the vegetative organs appeared in the form of more or less developed fasciations. Fasciated branches were first discovered on the plants of the fourth generation grown under crowded conditions, in pots. In the next generation, under favorable conditions of nutrition, the fasciated character asserted itself in a manner typical of the ever-sporting races the fasciations being reproduced by half of the progeny. The bulk of wheat used for flour in this country is made into patent flour which contains about 72% of the. wheat kernel. Entire or wholewheat flour which contains 85% of the wheat and true Graham flour which contains 100% are also we 1-known commodities. The digestibility of patent flour is considerably higher than that of entire-wheat or Graham flours. An average' of 31 tests by other investigators with patent flour shows that the coefficient of digestibility for the protein is 88.1% and for carbohydrate 95.7%, while an average of 43 as yet unpublished tests made in this laboratory2 on patent flour gave the coefficient 89.5% for the digestibility of protein and 99.9% for that of carbohydrate. An average' of 23 tests of the digestibility of entire-wheat flour (85% extraction) gave the coefficient 81.9% for the protein and 94.0% for the carbohydrate while an average2 of 16 tests on similar flour by this office2 gave the coefficient 87.1% for the protein and 98.3% for the carbohydrate. The average' of 24 tests on true Graham flour was 76.9% for protein and 90.1% for carbohydrate and an average of 33 experiments on the same flour by this office2 gave the value 84.2% for protein and 94.4% for carbohydrate. 514 PHYSIOLOGY: LANGWORTTHY AND DEUEL very few flowers while the lower differentiated parts of the plants sustained their flower production to the end of the flowering season. Floral prolifications in the form of various types of synanthous flowers, often giving rise to syncarpous fruits, were found to be transmitted from generation to generation in fairly constant proporti6ns under given conditions of environment. The teratological development of the vegetative organs appeared in the form of more or less developed fasciations. Fasciated branches were first discovered on the plants of the fourth generation grown under crowded conditions, in pots. In the next generation, under favorable conditions of nutrition, the fasciated character asserted itself in a manner typical of the ever-sporting races the fasciations being reproduced by half of the progeny. The bulk of wheat used for flour in this country is made into patent flour which contains about 72% of the. wheat kernel. Entire or wholewheat flour which contains 85% of the wheat and true Graham flour which contains 100% are also we 1-known commodities. The digestibility of patent flour is considerably higher than that of entire-wheat or Graham flours. An average' of 31 tests by other investigators with patent flour shows that the coefficient of digestibility for the protein is 88.1% and for carbohydrate 95.7%, while an average of 43 as yet unpublished tests made in this laboratory2 on patent flour gave the coefficient 89.5% for the digestibility of protein and 99.9% for that of carbohydrate. An average' of 23 tests of the digestibility of entire-wheat flour (85% extraction) gave the coefficient 81.9% for the protein and 94.0% for the carbohydrate while an average2 of 16 tests on similar flour by this office2 gave the coefficient 87.1% for the protein and 98.3% for the carbohydrate. The average' of 24 tests on true Graham flour was 76.9% for protein and 90.1% for carbohydrate and an average of 33 experiments on the same flour by this office2 gave the value 84.2% for protein and 94.4% for carbohydrate. 514 PHYSIOLOGY: LANGWORTTHY AND DEUEL