AbstractThe rate of water absorption of U.S. and Japanese soybeans has been measured at 10° and 25°C. and at initial moisture levels ranging from 7.5 to 14.0%. The principal controlling factor in absorption of water is the seed coat. However the rate of water absorption of sound whole beans is also influenced by the initial moisture level in the beans; the lower the moisture the slower the rate of water absortion. The presence of hard beans also reduces the rate of water absorption. U.S. soybeans usually have lower moisture and contain more hard ones than do Japanese beans. These factors are attributed to the climatic differences of the two countries. No fundamental differences were found in the rate of water absorption of U.S. and Japanese soybeans.