PLANT Coors IN MaizE Di 
color in maize leaves. Of course the relation has been observed only in 
types that normally produce some red pigment. Neither brown, type V, 
nor green of either type 1Vg or type VI, has ever been observed with red 
color in the leaves, no matter what treatment has been given the plants. 
When leaves are folded at right angles to the midrib and the margin of 
the fold is creased sufficiently to break the softer tissues but not enough 
to break the water-conducting vessels, the part beyond the crease does 
not wilt, but within a few days it begins to lose some of its chlorophyll 
and within a week it becomes highly colored red (Plate X, 1). When leaves 
are similarly treated late in the afternoon of a bright day and the plants 
are kept in a dark room until the following day, the starch is, of course, 
found to have disappeared by translocation from the part of the leaves 
below the crease, while the cells of the bundle sheaths of the part beyond 
the crease are found to be packed with starch. There is so much starch 
in this part of a creased leaf that, on extraction of the chlorophyll with 
alcohol and treatment with iodin, the whole end of the leaf becomes 
almost black. While this does not prove a direct relation between an 
excess of carbohydrates and the development of red pigment, taken in 
connection with all the other observations it strongly suggests such a 
relation. 
It has been observed repeatedly that sweet-corn plants from which 
the ears have been removed in the edible stage develop within a week 
or two much more color than do neighboring plants that still retain their 
ears. Barren stalks also frequently show more color than do their ear- 
bearing neighbors. While no direct determination of the matter has been 
made it seems likely that barren plants, as well as plants from which the 
immature ears have been removed, may carry, in their leaves, husks, 
and culms, an excess of carbohydrates which would normally have been 
deposited in the developing seeds. 
The strong development of red pigment in the white, chlorophyll-free 
stripes of the japonica-striped type, when leaves are creased or when 
plants are grown in poor soil, may well be due to the passage of sugars 
from the green to the white parts. In some instances the red color seems 
to develop more quickly in the white stripes than in the green (Plate X, 2). 
Whether this difference is a real one, due perhaps to the readier access 
of light to the white parts, or is only an apparent difference due to the 
