Search Results - "WAGER, HAROLD G."

Growth and Survival of Plants in the Arctic by Wager, Harold G.

“…A study of plants growing in "fjaeldmark" of the Kangerdlugssuak area of East Greenland was undertaken during 1935-6. Twelve quadrats were laid out and mapped…”
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The Labelling of Glucose-6-phosphate in Pea Slices Supplied with14C Glucose, and the Assessment of the Respiratory Pathways in Air, in 10% CO2and in 2% O2in N by WAGER, HAROLD G.

“…A method is proposed for estimating the proportion of CO2 of respiration derived from the PPP and the TCAC by measuring the specific activity of the respired…”
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The Labelling of Glucose-6-phosphate in Pea Slices Supplied with 14 C Glucose, and the Assessment of the Respiratory Pathways in Air, in 10% CO 2 and in 2% O 2 in N by WAGER, HAROLD G.

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The Effect of Subjecting Peas to Air Enriched with Carbon Dioxide: II. RESPIRATION AND THE METABOLISM OF THE MAJOR ACIDS by WAGER, HAROLD G.

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The Effect of Subjecting Peas to Air Enriched with Carbon Dioxide: II. RESPIRATION AND THE METABOLISM OF THE MAJOR ACIDS by WAGER, HAROLD G.

“…Whole peas at about 75 per cent of their maximum fresh weight were subjected to 5—30 per cent CO2 in air for periods of from 1—6 d, then returned to air for a…”
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The Effect of Subjecting Peas to Air Enriched with Carbon Dioxide: I. THE PATH OF GASEOUS DIFFUSION, THE CONTENT OF CO2AND THE BUFFERING OF THE TISSUE by WAGER, HAROLD G.

“…The intake of oxygen by an isolated pea was shown to be entirely through the micropyle; the loss of CO2 was about two-thirds via the micropyle and the rest…”
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The Effect of Subjecting Peas to Air Enriched with Carbon Dioxide: I. THE PATH OF GASEOUS DIFFUSION, THE CONTENT OF CO 2 AND THE BUFFERING OF THE TISSUE by WAGER, HAROLD G.

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The Incorporation of14CO2into Green Peas in the Dark by WAGER, HAROLD G.

“…Shelled green peas (ripening seeds of Pisum sativum var. Onward) were kept in the dark for 2 or 3 days in an atmosphere, either of air or 10 per cent carbon…”
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The Incorporation of 14 CO 2 into Green Peas in the Dark by WAGER, HAROLD G.

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The Effect of Artificial Wilting on the Production of Ethanol by Ripening Pea Seeds by Wager, Harold G.

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The Effect of Artificial Wilting on the Carbon Dioxide Production of Developing Pea Seeds by Wager, Harold G.

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The Labelling of Malic and Citric Acids of Pea Leaves and Cotyledons of Germinating Peas by14CO2in the Dark by COLMAN, BRIAN, WAGER, HAROLD G.

“…Leaflets of green pea plants and cotyledons of germinating peas were kept in the dark in air containing 14CO2. The malate extracted was labelled to 35—40 per…”
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The Labelling of Malic and Citric Acids of Pea Leaves and Cotyledons of Germinating Peas by 14 CO 2 in the Dark by COLMAN, BRIAN, WAGER, HAROLD G.

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The Effect of Anaerobiosis on Acids of the Tricarboxylic Acid Cycle in Peas by WAGER, HAROLD G.

“…Maturing seeds of the pea (Pisum sativum) were subjected to 24 hours' anaerobiosis and then returned to air. Carbon-dioxide evolution was estimated. At…”
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Pathways of Utilization of [1-14C] Glucose and [6-14C] Glucose in Slices of Peas by WAGER, HAROLD G.

“…SUMMARY Slices of ripening seeds of the pea (Pisum sativum) were supplied with [1-14C] G and [6-14C] G, and the S.A. was determined of the respirod carbon…”
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The effect of maturity on the texture of the testa and cotyledon of peas (Pisum sativum) by WAGER, HAROLD G., PORTER, F. A. E.

“…Summary The textures of the separated testa and cotyledon of peas both when raw and cooked were measured with a small penetrometer over a wide range of…”
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The Labelling of Malic and Citric Acids of Pea Leaves and Cotyledons of Germinating Peas by 14CO2 in the Dark by COLMAN, BRIAN, WAGER, HAROLD G.

“…Leaflets of green pea plants and cotyledons of germinating peas were kept in the dark in air containing 14CO2. The malate extracted was labelled to 35–40 per…”
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