BOTANY. 385 



experiments show tliat asparagiii plays a very important role in this 

 connection. Asparagin occurs normally in nuiny j)lants and under 

 special cases in many more. It has been demonstrated that the pro- 

 duction ot asi)aragin is connected witli a decrease in protein matter, 

 and numerous cases are cited showing that the greater portion of the 

 nitrogen of the protein reappears in the form of amido-compounds, as 

 asparagin and glutamin. Tliere a[»pears a close connection between 

 the decrease of the carbohydrates and an incipient decomposition of 

 l)roteid compounds with the production of asparagin, and the amount 

 of asparagin formed in the process of germination increases as the 

 reserve carbohydrates decrease. The proportion of protein to carbo- 

 hydrates IS given for quite a list of seeds and parts of plants. In addi- 

 tion to asparagin there are found in some plants various other nitrog- 

 enous compounds, the principal ones being leucin, tyrosin, arginan, 

 allantoiu, guanidin, and glutamin. 



The quantity of amido-acids during the first period of germination is 

 constantly decreasing, while that of asparagin is increasing. The pri- 

 mary amido-products are said to disappear first, their carbon going 

 partly to support respiration, and the rest, together with the nitrogen, 

 forming asparagin, which in turn disai)])ears with the increase of glucose 

 formed by the chlorophyll. This is believed to indicate that asparagin 

 is a transitory product, found when the conditions for protein synthesis 

 are not complete. The accumulation of asparagin is connected with the 

 gradual disappearance of amido x^roducts resulting from a decomposi- 

 tion of protein. 



The asparagin in plants has two scources; it is either directly formed 

 from glucose, ammonia, or nitrates, and sulphates; or it may be a 

 transitory product between protein decomposition and reconstruction. 

 Although originating from widely different materials, the i)rocesses 

 closely resemble each other, if indeed they are not identical. To etiect 

 the synthesis of proteids a certain amount of energy is required, which 

 is supplied by resiiiration ; this in turn causes the partial oxidation 

 necessary for transforming glucose into asparagin or aspartic acid. 

 Wherever respiration is impeded protein production is checked, and, as 

 it is best supported by the carbohydrates, glucose plays a still more 

 important role in protein formation, yielding chemical energy. As the 

 leaves produce by assimilation large amounts of glucose, they are also 

 the most favorable organs for protein production. 



Glucose is highly important in protein formation in many ways. It 

 not only is a source of carbon, but enables reductions and yields the 

 energy necessary for respiration. It also protects protein against 

 decomposition. If the respiration process iinds neither sugars nor fat, 

 then the reserve protein is attacked, and yields a portion of its carbon 

 for the wants of respiration. Another portion, splitting up into formic 

 aldehyde and ammonia, forms asi)aragin to be again stored up for later 

 use. The reserve protein is j)resent in full-grown plants only in soUitiou 



