144 



The extracts were .slightly acid from the ungerminated grain, as 

 shown by litmus, and more strongly acid from the germinated grains. 



In obtaining the extracts from the various parts of the grain, the re- 

 sulting liquids showed differences in color. The extract from the white 

 flour was colorless, while that from the whole wheat was a straw color, 

 that from the bran was slightly darker, and from the shorts darker still, 

 so that one could recognize the extracts from their colors. The extracts 

 from the germinated wheat grain were a pronounced brown color, the 

 colors varying in depth with the time of germination up to six days, the 

 six days being the darkest, beyond that no differences were appreciable. 

 This was uniform in all the extracts made, so that like the extracts from 

 the parts of the grain, the extracts from the germinated grains could be 

 separated from one another by the degree of discoloration. Then again, 

 sections of the wheat seeds, of the water lily petiole, and of the castor 

 bean stem showed similar degrees of discoloration when placed in the 

 solutions. 



To test the oxidation, 5 cubic centimeters of ea< h of the extracts from 

 the different parts of the grain were taken and a few drops of guaiac 

 tincture added, after which they were allowed to stand for some hours, 

 In all there was a blue discoloration, but varying in degree. The white 

 flour extracts showed a faint blue color, the whole wheat extract had a 

 deeper tint of blue, while the bran and shorts extracts showed a decided 

 blue color. 



In testing the extracts from the germinated grain. 25 cubic centi- 

 meters of each were taken and precipitated with 85 cubic centimeters of 

 96 per cent, alcohol, then allowed to stand .'!("> hours, after which the pre- 

 cipitate was Altered off. The precipitate was dried on the filter at 35 

 degrees C, then redissolved in 25 cubic centimeters of distilled water. 

 These solutions were then tested with the guaiac tincture, and all gave 

 a decided blue color throughout the whole liquid. 



The solutions were then tested witli hydroquinone and pyrocatechin, 

 polyphenols which are readily oxidized. At the same time for control 

 purposes, equal quantities of the solutions but without the addition of the 

 phenols, and also equal quantities of distilled water plus the phenols, 

 respectively, were kept under similar conditions. The results are shown in 

 the following table: 



