Table 19. Percentage of the Total Reducing Sugars 

 in the Fresli Leaves of the Rice Plant. 



On the other hand, more samples of the same fresh leaves 

 were dried at 70 C. and analysed with the following results : 



Table 20. Percentage of the Total Reducing Sugar 

 in the Leaves dried at 70 C. 



An examination of the above tables shows that a small amount 

 of the sugars disappear during the drying process at 70 C. Therefore 

 the analysis of the first sample taken on May 29 th might give a 

 lower percentage of sugars, because it was dried at 70 C. 



The qualitative test showed that the fresh rice plant has some 

 enzymic action, which produces reducing sugars from the starch 

 solution. Consequently, the fresh samples in the present experiment, 

 after the separation of the leaves, grain and roots from the stems, 

 were put in a water oven at 95 C., to check the enzymic action, and 

 were afterwards dried at 70 C. The dried samples were finely 

 ground for analysis. 



The determination of sugars, dextrine and starch was carried 

 out as follows. Reducing sugar and saccharose were repeatedly ex- 

 tracted from the finely ground sample, by applying a sufficient amount 

 of warm alcohol (96 %\ until the last extract gave no reducing action. 

 The alcoholic extracts, after evaporation, were reduced to a small 

 quantity, and were made up to a definite volume by adding water, 



