AND ITS RELATION TO ANIMAL LIFE 3! 



been traced, as in the case of two samples of 

 oats, where one showed sixteen times the 

 quality of the other. 



CARBON 



Before leaving the subject of chlorophyll, 

 there is one other point to be considered, 

 namely, its functions in the formation of the 

 carbon compounds to which are due the 

 proteids, fats, sugars and starch required in 

 the plant, and consequently in the animal 

 economy. 



In General Physiology, by Max Verworn, pp. 

 158, 159- 



" As to the fate of the retained carbon, 

 microscopic observation gives us information. 

 It shows, namely, that in proportion to the 

 destruction of the carbonic acid, starch is 

 formed in the chlorophyll-grains themselves, 

 and is laid down in the form of small highly 

 refractive granules. Moreover, by a series of 

 experiments, Sachs has shown as soon as the 

 breaking up of the carbonic acid ceases in 

 darkness, the formation of starch also ceases. 

 Since starch only contains, in addition to 



