980 EXPERIMENT STATION RECORD. 



"The stalks arc not much more insoluble than the leaves while the plant is young, 

 hut with increasing age they become insoluble very fast. During the flowering 

 periods there is nearly 60 per cent of insoluble matter, and during the late periods 

 more than 70 per cent. This, of course, makes the stalks very indigestible. 



The carbohydrates of alfalfa (pp. 27-38). — Following the method pro- 

 posed by Stone (E. S. R., 8, p. 6G4) the authors studied the carbohy- 

 drates in the different crops and cuttings of alfalfa. In determining 

 starch by malt extract, however, it was found that " duplicate deter- 

 minations were very discordant. . . . No matter how carefully the 

 work was done, the results were never quite trustworthy. ... A 

 few preliminary tests indicated active unorganized ferments in the 

 alfalfa after the half hour in boiling water. This part of the research, 

 which promised interesting results, we could not continue." The 

 method adopted by the authors was boiling with hydrochloric acid, 

 allowance being made for the pentosans. 



"The carbohydrates of alfalfa, with the exception of the fiber, are, as far as their 

 quantity is concerned, of little importance. The general notion that every fodder 

 plant is made up largely of sugar and starch is far from correct in the case of alfalfa. 

 However, there can be no doubt that the carbohydrates are very important as bodies 

 that stand intermediate between the first products of the plant's constructive 

 activity and the compounds finally deposited within the plant. 



"It is interesting to note the intimate connection between the alcohol and water- 

 soluble carbohydrates; if one decreases the other increases, and rice versa. It seems 

 as if it matters little whether sugar or dextrin be present, as either one meets the 

 condition of solubility. A similar relation holds, in a less degree, between the 

 starch and the pentosans. The lower sugars mark only the transformation of some 

 body into another, within the plant, and are not characteristic ingredients." 



The nitrogenous constituents of alfalfa (pp. 39-54). — The total proteid 

 and the different nitrogenous materials in alfalfa of different crops and 

 cuttings were studied in detail. The determination of the total protein 

 showed that — 



" The formation of protein in the whole plant does not keep pace with the increase 

 in dry matter, but that as soon as the crop is in early bloom the proportion begins 

 to decrease. Comparing the leaves and the stalks we see that live-sixths of the 

 total protein was found in the leaves; that at budding time nearly nine-sixteenths, 

 or more than half, was in the leaves; and that eight-thirteenths, or more than one- 

 half was found in the leaves at the first period of full flower." 



The determination of the relative amount of albuminoid and non- 

 albuminoid nitrogen showed that — 



"The plant and its parts show an absolute gain of albuminoids up to the time 

 when the crop is in full bloom. At that time material is drawn from the leaves and 

 stalks into the roots, and the crop above ground loses some of its albuminoids. The 

 stalks are the last to lose their albuminoids, as would be expected from the fact 

 that the substances taken from the leaves must pass through the stem to reach the 

 root, and the stem is thus made, temporarily, richer. The nonalbuminoids are 

 unfinished albuminoids. It is therefore natural to find the greatest absolute and 

 relative quantities in the young plant, when growth is active. From the time of 

 budding thero is a rapid conversion of raw materials into finished products, and 

 during that period, therefore, the nonalbuminoids are almost entirely converted 

 into albuminoids. The leaves, which are more or less active to the death of the 



