FOODSTUFFS IN THE BEAN 



2IW3 



LABORATORY STUDY 



Examine germinating seeds and young seedlings »>f various kind 



plants, and note their peculiarities in Bprouting as indicated below. 



Bean . 

 Corn . 

 Pea . 



Tomato 

 Squash 

 Maple 

 Etc. . 



Ai:< ii 



Pkominent 



Ai;i li HOI 



l'l'.i'MIMN I 



Cotyledons 



\ BOVK 

 ( litoi N l> 



COTYLl l>>'S^ 



ttO I A l«i\ I 



< . BOUND 



I i - i \ 



Brocohi I P 





204. Foodstuffs in the Bean. — The bean stores two kinds 

 of stuffs: carbohydrates and proteins. Carbohydrate is 

 the name of the foodstuff which includes such foods as 

 sugar and starch. The term protein is applied to the 

 foodstuff found in such foods as the lean of meat, the white 

 of egg, and the curd of milk which we use as cheese. 



The presence of these foodstuffs may be shown by 

 applying the following chemical tests. I >oil beans until 

 they are soft and then place a small portion of them in a 

 test tube. Add a drop of iodine. If starch is present, 

 the mixture will turn purple in color. Add strong nitric 

 acid to a second portion in a clean test tube, boil and 

 cool. If protein is present, the mixture will be a clear 

 yellow color which will become orange if ammonia is 

 added. To a third portion add Fehling's 1 solution as a 



i 1. Copper sulphate 9 grams 



Water 500cc. 



2. Rochelle salts 49 ,i;r;iiii> 



Caustic potash 30 grams 



Water 250cc. 



Take two volumes of l. and one of 2, and add to the mixture 2 rolum< 

 water. Do not mix 1 and 2 until ready to use. 



