Further Studies on Cold Resistance in Evergreens, with Special Reference to the Possible Role of Bound Water

Meyer, Bernard S.

doi:10.1086/334299

Cited by 22 publications

(19 citation statements)

References 12 publications

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“…Recent work with this method is described in papers by SAYRE (19), ST. JOHN (21), MEYER (13), and ROBINSON (17). Briefly, the method depends upon the heat of fusion of the ice formed; obviously, if, in a given sample, more ice is formed on one occasion than on the next, more heat will be required to melt the sam When the large samples are wrapped in tin-foil, however, they melt with undue slowness, and the temperature equilibrium is markedly delayed.…”

Section: Experimental Methods Determination Of Ice-formationmentioning

confidence: 99%

Salt Concentration and Reversibility of Ice-Formation as Related to the Hardiness of Winter Wheat

Dexter¹

1934

Plant Physiol.

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Although the conditions of ice-formation in the tissues of plants have been the subject of numerous investigations, in the literature there appears to be no description of detailed quantitative experiments regarding the reversibility of the process of ice-formation. In several papers the reversibility or irreversibility of the process is implied. Thus, showed that the freezing point of tissue was lower on the first freeze than on refreezing, which suggests irreversibility; NEWTON and GORTNER (15) specifically warned against refreezing the sample of expressed sap in determining "bound water." To the contrary, irreversibility might be implied by the technique used by STEINMETZ (20), who froze samples of alfalfa roots at an extremely low temperature, before expressing the sap to be used in "bound water" studies.The question of reversibility of ice-formation in non-living colloidal systems has been repeatedly investigated. (Cf. JONES and GORTNER (11) for recent literature.) Such systems are sometimes indicated as "elastic gels" when reversible, and "non-elastic" gels when irreversible.That the capacity for reversibility might well be significant in a consideration of winter-hardiness is brought out by casual observation of frozen plants as they thaw out. One may observe that, hardy and tender alike, the plants immediately after thawing have a water-soaked appearance; in the case of hardy plants, however, this water is reabsorbed in the course of a relatively short time and the plants regain their former appearance. If a temperature too cold for the survival of the hardy plants is used, this reabsorption does not occur.WAhen plant tissues freeze, the formation of ice removes water from the sap, thereby concentrating the solutes in the unfrozen water until the cryohydric point is reached. A study of the concentration of the minerals under such conditions is of interest, since "salting out" of colloids, often irreversibly, is a matter of common occurrence.Experimental material To examine this problem in an experimental way the following procedure was followed. Field plats of four varieties of winter wheat were seeded

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Section: Experimental Methods Determination Of Ice-formationmentioning

confidence: 99%

Salt Concentration and Reversibility of Ice-Formation as Related to the Hardiness of Winter Wheat

Dexter¹

1934

Plant Physiol.

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“…The other slow-frozen set was thawed slowly in the cold chamber as follows: the temperature was allowed to rise to -1.10 C. during 15 min., at which it was retained for one hour.…”

Section: Levitt: Cabbage Hardiness and Bound Watermentioning

confidence: 99%

The Relation of Cabbage Hardiness to Bound Water, Unfrozen Water, and Cell Contraction When Frozen

Levitt

1939

Plant Physiol.

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Several investigators have attempted to correlate bound water with hardiness in cabbage. ROSA (18) was the first to discuss the point. He measured total ice in hardened and unhardened plants by means of the dilatometer. Greater quantities of water remained unfrozen in the former, even though total moisture content was less. He further found that hardened tissue dried more slowly at 600 C. than did tender tissue. BOSWELL (1) confirmed this. But ROSA's results, however suggestive, tell nothing about colloidally bound water. At the relatively high temperatures he used (mainly -5°C.) most of the unfrozen water must have been held by osmotic forces, and the difference between hardened and unhardened was at least mainly due to the greater concentration of the former's sap. The ovendrying results may quite readily be explained by a less water-permeable cuticle in the hardened, as indeed the more waxy appearance seems to indicate is the case.KIMBALL (11), using NEWTON and GORTNER'S cryoscopic method, found that the percentage of bound water usually varies inversely with hardiness.GREATHOUSE (5), with the same method, obtained a direct correlation between bound water and hardiness. Statistical analysis of his results led him to conclude that bound water and osmotic pressure are not closely correlated, and that hardiness is more closely correlated with the former than with the latter. Nonetheless, it is highly probable that the increase in bound water is at least partly due to that bound by sugars, which may be present in larger quantities even in plants with lower total osmotic pressure. Furthermore, table I shows that when calculated per gm. of dry matter, the amount was not any greater in the hardened than in the unhardened. DUNN (3) determined the dye adsorption of cabbage juice and took this as a measure of the relative quantity of hydrophilic colloids, presumably on the assumption that dye adsorption and water adsorption are correlated. The average amount of dye adsorbed was higher in the hardened than in the unhardened. Recently (4) he has concluded that the method is not very reliable as a measure of hardiness.LEVITT and SCARTH (13), using a plasmometric method, were unable to detect any non-osmotically bound water in either hardened or unhardened

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“…STARK (34) found large amounts of bound water in apple shoots but was unfable to distinguish degrees of hardiness. MEYER (26) found that the amount of bound water was actually less in hardened pine needles than in unhardened needles. This lack of agreement among workers suggests that the reality of a correlation between bound water and hardiness is still a subject for investigation.…”

Section: Introductionmentioning

confidence: 99%

“…Consideration of the data arouses some doubt that a satisfactory measure of hardiness has been disclosed through bound water measurements (8,25,26,34). Excellent support for the concept is provided by the work of GORTNER and GORTNER (11) (20,32) found hardened cabbage cells did not contain bound water.…”

Section: Introductionmentioning

confidence: 99%

Bound Water in Plant Sap and Some Effects of Temperature and Nutrition Thereon

Chandler

1941

Plant Physiol.

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Further Studies on Cold Resistance in Evergreens, with Special Reference to the Possible Role of Bound Water

Cited by 22 publications

References 12 publications

Salt Concentration and Reversibility of Ice-Formation as Related to the Hardiness of Winter Wheat

Salt Concentration and Reversibility of Ice-Formation as Related to the Hardiness of Winter Wheat

The Relation of Cabbage Hardiness to Bound Water, Unfrozen Water, and Cell Contraction When Frozen

Bound Water in Plant Sap and Some Effects of Temperature and Nutrition Thereon

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