SALT CONCENTRATION AND REVERSIBILITY OF ICE-FORMATION AS RELATED TO THE HARDINESS OF ALFALFA
- 1 April 1935
- journal article
- research article
- Published by Oxford University Press (OUP) in Plant Physiology
- Vol. 10 (2) , 403-406
- https://doi.org/10.1104/pp.10.2.403
Abstract
Three vars. of alfalfa were grown in the greenhouse and artificially hardened at 2[degree]C in the light. Before and after hardening, the ice-formation in the roots was detd. calorimetrically after freezing at 2 temps. Duplicate samples were thawed and refrozen at the same temp. before determining ice-formation. Injury, by measure-merit of exosmosis, and total soluble extractable electrolytes were detd. More water is frozen during the 2d freeze (after thawing) than during the initial freeze. More water is left unfrozen in hardened plants than in unhardened ones, and the concn. of minerals is lower in the unfrozen water in hardened than in unhardened plants.This publication has 3 references indexed in Scilit:
- SALT CONCENTRATION AND REVERSIBILITY OF ICE-FORMATION AS RELATED TO THE HARDINESS OF WINTER WHEATPlant Physiology, 1934
- INVESTIGATIONS OF THE HARDINESS OF PLANTS BY MEASUREMENT OF ELECTRICAL CONDUCTIVITYPlant Physiology, 1932
- PRELIMINARY RESULTS IN MEASURING THE HARDINESS OF PLANTSPlant Physiology, 1930