A OENEl'ICO-PHYSIOTOOICAL STUDY ON THE FORMATION ETC. 71 



Ijehavior of the cliroiuf^u coutniniug typjs iu the two species oi plauts is 

 due to the preseuce jiud iibseiica of au iuhibitor. The authni-s showed that 

 iu the cros3 between bull" aud white, the i^ seed was buii' aud segregated iu 

 F. hnih, reds aud whites by a rate 9:3:4. "WTiile the ctoss batweeu deep 

 buff and white gave deep bull* iu I<^ {F. seed) aud deep buife, I)uflfe, reds 

 and whites in the F, generation by the ratio 27 : 9 : 12 : Id. Tlius we see 

 that the deep buff differs fi'om buff by a single fiictor-difiereuce aud ImfV :iud 

 i-ed also by another fjiyctor pair. We see therefore tLat the inliabitor is also 

 present in that case but diffei-s fi-om thixt of the soy bean in such :i way 

 that the iuhibitor in the Adzuki-bean inhibits the formation of i-edtiish brown 

 pigment from the chromogenic substance but the action does not seem b.> 

 extend over the formation of the chromogenic substanci^, while iu the case of 

 the soy beau, the inhibitor iuhibits the formation of the clii-omogenic substance, 

 so that no chromogenic reaction can be observed iu the green and yellow. 

 In the bujßfe, the chromogenic substauce can readily be directed and if another 

 gene, a chi'omophelein is added to it, the deep buff is produced. 



The writer was able t<j test the chromogeuic substance by the material 

 which was kindly furnished to him through the courtesy of Mr. Fckutama. 

 Fully ripened deep buii" and buff were found to be rich iu the chi'omogenic 

 substance P. The gi-een unripe beans born on the plants raised from the 

 same material in the next year also gave the similar result. 



Iu order to compare the genotypic compositious of the types of Adzuki 

 and those of the soy beans, it is conveuieut to change the designations used 

 by the authors to those proposed iu the present j'aper. Thej- gave EH/ for 

 l)uff, Rfif f T rod, and rlif for white in which B is the gene for red, // au 

 inhibitor and F the gene for buff. We assume thai the genes for the red" 

 pigment are C and o aud by th3 action of an inhibitor / results in the 

 formation of buff. The gene / only inhibits the action of o but that of (J is 

 loft fi-ee. We have some data for believing that the reddish brown . pigment 

 of the Adzuki-bean is the oxdidation product of the chi'omogenic substance. 

 Tlio j)igmont is iusolublo iu stroug ucids, Inxt readily soluble iu water and 

 especially iu weak alkalies Aielding a deep wine red colour which becomes 

 yellow by sicid. The alkaline pigment is insoluble in ether and acatic eth3r 

 but iu a weak acid solutiou, sparingly soluble in ether, aud by evaporating 



