48 BOTANICAL GAZETTE [JANUARY 
Early during the process of after-ripening there was a slight 
decrease in the fat content of the endosperm cells surrounding the 
embryo. The most rapid disappearance of fat occurred in the 
hypocoty] end of the endosperm at approximately the ninety-fifth 
day. This rapid decrease of fat was accompanied by an increase 
in the sugar content of the adjoining hypocotyl cells. This was the 
first noticeable increase of sugar during after-ripening. At this time 
the coat splits open, probably partly due to the increased osmotic 
pressure of the newly synthesized sugar. With these changes the 
first detectable starch was found. It increased very rapidly in 
these cells, until they seemed to be completely packed. Traces of 
starch appeared in the cotyledons and they soon became green, a 
point to be taken up later. Thus during the preparation for 
germination the stored fat was transformed into carbohydrates. 
Not all the fat is changed directly into carbohydrates. Under 
certain conditions it seems to be changed into forms more capable 
of translocation and used to synthesize other compounds, or even 
stored again. It seems that a large part of the food material of 
these seeds during after-ripening, germination, and the develop- 
ment of the seedling is translocated in this form. 
Amino acids appear in both ungerminated (dry) and germi- 
nated seeds. Table XIV gives the amino acids found in these 
seeds, as well as a rough estimate of their quantities. The his- 
tidine in the endosperm was used up completely during the after- 
ripening. 
Table XV gives the changes occurring in the proteins of Junt- 
perus seeds during germination as indicated by color reaction. 
These results show that soluble proteins increased during after- 
ripening. It wasalso shown that the proteins were hydrolyzed dur- 
ing after-ripening by the determination of amino nitrogen and the 
formal titration. Table XVI gives the results of the VAN SLYKE 
determination for amino acids. This table shows that the 5 minute 
reaction period was too short, which indicates the presence of amino 
acids with other than a-amino groups. The arginine found would 
account for the increase under 30 minutes reaction. These figures 
prove that there was a marked hydrolysis of the proteins during 
after-ripening, as well as during germination and the development of 
