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Investigation of the rest period of seeds
(University of Missouri--Columbia, 1913)
In all plants, including fungi and algae, as well as higher forms, this periodicity of growth, due to season, nutrition, environment, etc., is seen. Practically all temperate zone plants exhibit a yearly periodicity. The ...
Physiological changes occurring in plant tissue as a result of stimuli administered to break the rest period
(University of Missouri--Columbia, 1914)
It is a matter of common knowledge that most of our woody plants do not grow continuously throughout the year. The fact is brought to our attention especially in spring, when we may observe the awakening of the vegetation ...
Winter structure and development of apple buds
(University of Missouri--Columbia, 1917)
Text from page 2: Practical orchard experience shows that much can be done to regulate the fruitfulness of trees. It is apparent, therefore, that if the fruit grower wishes to understand the factors and influences which ...
An experimental study of the rest period of plants : the effect of rest period breaking agencies upon hardwood cuttings
(University of Missouri--Columbia, 1916)
Much work has been done within the past twenty years upon forcing into growth of plants of all kinds, hard wood twigs and pot grown plants, herbaceous perennials, bulbs, tubers, seeds and vegetables by the use of such ...
The influence of carbon dioxide and other chemicals on vegetative and reproductive activity of plants
(University of Missouri--Columbia, 1917)
It is generally accepted at the present time that the action of ether upon plants in the early stages of rest, or the resting period, is the nature of an arrest, or complete cessation of growth, and that as a result of ...
The killing of plant tissue by low temperature
(University of Missouri--Columbia, 1914)
The term freezing to death is applied to a very specific set of phenomena in plants. With all plant tissues, when a certain temperature is reached very shortly after thawing, it will be found that the tissue has taken on ...