E. J. COHN,. J. GROSS, AND O. C. JOHNSON 



157 



TABLE rV. 

 Measurements on Carrot Juice. 



The Protein of the Tomato. 



The juice of the tomato is very different. A high concentration 

 of organic acids give to the ripe tomato a hydrogen ion concentration 

 of nearly 10~'*N. According to Albahary/^ the principal acids are 

 maHc, phosphoric, and citric. According also to Albahary,^^ the 

 concentration of "albumin" and of "nucleoprotein" decreases during 

 the period of maturation of the tomato and the concentration of 

 free acids increases. As a result of a study of the buffer process in 

 the metaboHsm of plants. Miss Hempel also suggested that the 



1^ Albahary, J.-M., Compt. rend. Acad. Sc, 1908, cxlvi, 336. 

 " Albahary, F.-M., Compt. rend. Acad. Sc, 1908, cxlvii, 146. 



