TRANSLOCATION OF FATS 41 



teins may be so utilized ; a possible connexion may be found 

 in the phospholipines (phosphatides) which are compounds of 

 fatty acids containing either nitrogen or phosphorus, or both. 



Leathes* points out that the fatty acid may be formed 

 from glucose by processes analogous to the synthesis of butyric 

 acid from lactic acid which in turn is formed from the glucose. 

 For the underlying reasons, which are rather too complicated 

 to be dealt with here, Leathes's monograph must be consulted. 

 It may, however, be pointed out in this connexion that the 

 investigations of Hanriot are very significant ; he found that, 

 in attempting the oxidation of fat in vitro, 1 5 per cent of its 

 weight of oxygen was absorbed, and in the products of its 

 oxidation butyric and acetic acids occurred, but no carbo- 

 hydrate. 



In conclusion brief mention may be made of Schmidt's 

 views regarding the translocation of fats. He considers that 

 in many cases the oils may be transported as such to those 

 organs requiring it, for he found that the amount of fatty acid 

 present in the germinating seeds was smaller than would be 

 supposed if it were hydrolysed before translocation, also that 

 neutral oil appears in regions of the plant removed from the 

 storage organ. 



He considers the walls of cells are permeable to oil ; pro- 

 vided it be an emulsion sufficiently fine, and especially if a free 

 fatty acid be present, the permeability being directly propor- 

 tional to the amount of such acid present. It is thought that 

 the acid forms a soap in the walls, and thus facilitates the 

 passage. 



It is not improbable that both methods are adopted by the 

 plant, viz. the translocation of the products of the dissociation 

 of the fat, and the translocation of oil qua oil. 



WAXES. 



The chief function of waxes in plants is to form a protec- 

 tive covering against undue evaporation of water. They are 

 found most commonly in or on the cuticle of leaves and fruits 

 where they give rise to the glaucous effect. 



As already stated, the waxes resemble the fats in their 



* Leathes; "The Fats," London, igio, 



