Synopsis Water enters the seed by an opening in the palisade layer at the chalazal end. In hard seed this opening is made impervious by a chalazal cap and a seal between the cap and the palisade layer. In water at 80° C. the cap and seal become permeable, water enters and the palisade layer swells. Water entering through seed coat breaks has a similar effect on the palisade layer adjoining the chalazal cap.
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Christiansen et al. (1959) studied this question.
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