Cranberry beans and tomatoes were used as the test plants. The compounds with the exception of the amine and ester were all made up by dissolving them directly in water. The two exceptions were commercial formulations which were mixed with water to give the desired concentrations. Preliminary work was done in which the various ingredients of the commercial formulations, such as the emulsifying agent, were added to the other compounds in solution. They were found not to affect the relative standings of the compounds within each experimental group. In each experiment all compounds were made up to the same concentration based on the 2,4-D or 2,4,5-T acid equivalent weight of the compound. The concentrations used varied with the experiment particularly since 2,4,5-T compounds are often not as soluble as those of 2,4-D. The concentration used is given later for each experiment. The formulations were tested using the single drop bean technique (3, 7, 9) and the tomato dip technique (5). The drops were applied by means of a micrometer driven 773