1921] CHOATE—WHEAT GERMINATION 423 
Sucrose.—First remove any fructose or glucose present as 
follows: apply Fliickiger’s reagent and, to remove any precipitate 
formed after heating for 2-3 minutes, wash with dilute tartaric 
acid solution, add warm concentrated magnesium chloride, and 
wash again in tartaric acid; then invert with invertase or dilute 
acid and test again with Fliickiger’s reagent. 
Proteins (general).—Biuret reaction; xanthoproteic reaction. 
Storage proteins —Add AIlSO, to form aluminium proteinate 
and then stain with logwood solution; not a specific reaction for 
individual proteins. 
Amino acids and amides.—General test: Crystallize out in 
absolute alcohol; crystals of asparagine, glutamine, tyrosine, 
leucine, proline, and potassium nitrate may appear. 
Specific tests: comparison with known crystal forms; observa- 
tion with polarized light: asparagine, place sections in copper 
acetate, add absolute alcohol slowly and crystals of copper aspa- 
raginate appear; leucine, sublimation; arginine and _ histidine, 
Picrolonic acid gives yellow crystalline precipitate. 
Oxidizing enzymes.—Oxidase, blue color upon addition of 
guiaconic acid; peroxidase, blue color with guiaconic acid and 
H,0.; catalase, evolution of gas with addition of H,0,. 
Minerals.—Calcium, with H,SO, have calcium sulphate crystals; 
magnesium, formation of ammonium magnesium phosphate 
crystals; potassium, crystals of potassium-platinum-chloride upon 
addition of platinum chloride; iron, Berlin blue reaction (potassium 
ferrocyanide and HCI); phosphates, upon addition of magnesium 
mixture formation of ammonium magnesium phosphate crystals, 
upon addition of ammonium molybdate in nitric acid formation of 
ammonium phospho-molybdate crystals; sulphates, formation of 
benzidine sulphate crystals on addition of benzidine chloride. 
The writer wishes to express her thanks to Dr. WiLtiaM 
Crocker, Dr. SopH1a EcKEersON, and Dr. Frep C. Kocu for 
suggestions and criticism in carrying on this work. 
SMITH COLLEGE 
NorTHAMPTON, Mass. 
