1921] 



PA CK—J UNI PER US 



49 



seedlings. As this protein digestion goes on, the number of free 

 amino groups increases because of the splitting amino-carboxyl 

 linkings. When hydrogen of the free amino group is replaced by 



TABLE XIV 

 Tests for amino acids in juniper seeds 



TABLE XV 



Changes in stored protein food during germination 



TABLE XVI 



Increase of amino nitrogen during after-ripening and germination 



