246 



CONTENTS AND PRODUCTS OF CELLS 



Inulin, which takes the place of starch in compositae 



and others. 

 Fats and oils, as in flaxseed and castor bean. 

 Mucus or mucilage, as in orchid roots, onions, quince 



seed, ducts of some plants, as cycads. 

 Tannins, as in oak, hemlock bark, and many other 

 plants. 



Afropin, in belladonna. 

 Nicotin, in tobacco. 

 Emetin, in ipecac root. 

 Caffein, in coffee. 

 Alkaloids, Strychnin, in nux vomica. 



MorpMn, in Papavcr somniferum (opium 



poppy). 

 (Jiiinin, in cinchona or Peruvian bark 

 tree. 

 Resins, as in Conifera}. 



Gum-resins, Caoutchouc, as in India-rubber plant. 

 Formic, as in stinging nettles. 

 Acetic, as in fermented cider. 

 Oxalic, mostly in form of calcium 

 Vegetable acids, oxalate (see crystals. Fig. 383). 



Malic, as in apple. 

 Citric, as in lemon. 

 I And many others. 

 397. Sugar is found in almost all parts of the plant 

 and at all periods of growth. In a few it is crystallized, 

 as in date-seeds, squills, and others. Sugar serves as a 

 reserve material in such plants as beet, cane, corn, onion. 

 Being readily soluble, sugar is a convenient form for the 

 transportation of the food store from one part of the plant 

 to another, as from leaves to roots during the fall season 

 and from roots to stems and leaves during the spring sea- 

 sou. It results from the digestion of starch (168). See 

 iiote p. 251. Su{;ar in fruits attracts many animals, and in 



