“…The important point, however, is that the relationship between the quantities of malic acid and starch, and that between citric acid and starch are almost equally close; the coefficients of correlation are almost identical with those for the organic acids versus pH. Furthermore, this relationship holds for both sets of samples, and similarly high coefficients have been found for the data obtained from many other sets treated in various ways (9,10 The conditions in the greenhouse during Experimlent E Xvere quite different froml those of Experiment A. During the 1st few hours, the temperature was low, and the rate of loss of malic acid was correspondingly slowv.…”