In the present experiment the effects of boiling and water absorption on soy beans, broad beans and mottled kidney beans were tested. In some cases histological observations were performed. Samples were stained with safranin and light green. The results were as follows: 1) The swelling coefficients were largest in soy beans; they were 2.3 times as regards weight and volume comparing with 1.9-2.0 times in the other beans. 2) At 5°C, at which beans do not germinate, soy beans were saturated with water after 14 hours of dipping in water, and mottled kidney beans and broad beans were saturated with water after 20 and 54 hours respectively. The absorption speed of water was larger in inverse proportion to thickness of cell wall. 3) Mottled kidney beans which had enlarged 1.5 times in water became soft by boiling for 75 minutes, and the beans were crushed at 3.3×10^4 dyns/?.