74 BOTANICAL GAZETTE [January 



of water used with the sample, and then boiling on a reflux con- 

 denser for 2.5 hours. They were then estimated as glucose. 3 

 Crude fiber was determined after the method in Bulletin no. 107, 

 Bureau of Chemistry. 191 2. 



Analysis of unhulled dry seeds 



The air dry 



gm 



The seed analyzed was that of Sudan grass (Holcus halep 



Piper) . 



Hitchcock or Andropogon halep 



made 



in table I. The 



1 



hulled seed was 70.62 per cent of the whole seed by weight, hence 

 the hulls were 29.38 per cent of the whole seed by weight. 



Analysis of seeds after germination 





An analysis was made of the unhulled seeds which were kept in 

 the refrigerator for 16 days at a temperature ranging from 8 to 20 C. 

 A small percentage of the seeds showed signs of sprouting. In each 

 case 25 gm. of seed were used. 



This study was undertaken with the hope of discovering some 

 of the early changes which take place on germination, and also 

 because Sudan grass has promise as a forage grass. In comparing 

 the unhulled dry seeds with the unhulled germinated seeds, it was 

 found that the weight of F z remained constant, F 2 lost 2 per cent, 

 and F 3 lost 3 per cent on germination. The protein in F r decreased, 

 while that of F 2 increased somewhat. The total protein content of 



germinated seeds increased about 1 per cent, due to the 

 >rotein from the reserve substances. No change of im 



regarding 



The 



ash of F 



expense of the ash of F 3 . The 



amount of organic matter in F a decreased i . 5 per cent, while that 

 of F 3 decreased 3 per cent ; or a total loss of organic matter of about 

 5 per cent due to respiration. The greatest changes were found in 

 the sugars. The total reducing sugar of F 2 decreased 2 per cent, 

 free reducing sugar decreased slightly, and the total carbohydrates 

 decreased about 9 per cent. The decrease in sugar-like products 



3 Mathews, Albert P., Physiological chemistry. 2d ed. New York. 1916. 



