Dec, 1921] PATON — POLLEN AND POLLEN ENZYMES 487 



In- later tests with other kinds of pollen, Benedict's solution was used 

 instead of Fehling's solution, as it is a more delicate test. 



Table 9. Tests for Amylase in Easter Lily Pollen 



5 Drops of 1 Per- 

 10 Cc. of 1 Percent Starch cent Starch Solu- 



Solution + Toluol tion in 10 Cc. 



H 2 + Toluol 



Fresh (unground) Slight digestion Complete digestion 



Fresh (unground) Marked digestion but not complete Complete digestion 



Germinated Marked digestion but not complete Complete digestion 



Germinated (ground) Nearly complete digestion Complete digestion 



Boiled pollen No digestion No digestion 



Table 10. Tests for Amylase in Different Kinds of Pollen 



Pollen, 150 mg., added to 5 drops of 1 percent starch solution in 10 cc. of water to 

 which toluol was added as an antiseptic. 



Tests for starch: 15 drops of starch solution + pollen + 2 drops of iodine. 



Kinds of Pollen Active Pollen Boiled Pollen 



Easter lily Rapid digestion No digestion 



Lilium rnbruni 



Red maple 



Norway maple 



Apple, Siberian crab Slight digestion 



Austrian pine Rapid digestion 



Scotch pine 



Cucumber tree ; 



Dandelion ' Slow digestion 



Tests for sugar: 15 drops of starch solution + pollen, heated with 15 drops of Fehling's 

 solution. 



Kinds of Pollen Active Pollen Boiled Pollen 



Easter lily Rapid reduction Some reduction 



Lilium rubrum 



<i " " " 



Red maple 



Norway maple 



Apple, Siberian crab Some reduction after No reduction 



Yz hr. heating Cf. Table 8 



Austrian pine Rapid reduction Some reduction 



Scotch pine 



/- u " " " " 



Cucumber tree 



Dandelion 



Tests for Reducing Sugars 



Since all the controls in the tests of amylase, except the boiled apple 

 pollen, gave some reduction of Fehling's or of Benedict's solution, tests were 

 made to determine the kind of sugar present in pollen. Filtered water 

 extracts of the kinds of pollen listed above were heated with Fehling's 

 solution. All except the apple pollen were found to contain reducing sugars, 

 or some easilv oxidized substance. When the apple-pollen extract was 



