1921] PACK—JUNIPER SEEDS 147 
Under the same conditions the seedling lipoid material increased 
in weight only 3.1 per cent due to oxygen absorption. 
Of considerable interest is the increase in extractives with 
after-ripening and seedling development. This is represented by 
increasing amounts of amino acid nitrogen, and other forms which 
probably represent amides, peptides, nucleic acid derivatives, 
alcohols, etc. It also represents increased amounts of various 
sugars, and very probably organic acids. The ammonia nitrogen 
value did not change during after-ripening, although it did decrease 
during the seedling development. This decreasing amount corre- 
sponds to the amount of nitrogen required during this same period 
to build the chlorophyll. As ammonia plays such an important 
part in the synthesis of proteins (amino acids), however, it is 
probable that this decrease is of no significance and that 
amounts fluctuate. In connection with this it is evident ho 
some proteins, having carbohydrate groups, were rebuilt during 
the after-ripening and especially the seedling development. Amino 
nitrogen, van Slyke method, increased about sevenfold during the 
after-ripening period, and over threefold again during the seedling 
period (table III). The Formol titration on similar lots of seeds 
showed a like increase of amino acids during the after-ripening 
period. The ratio of the amino nitrogen to the total nitrogen of 
F, is as follows: dry seeds one-third, after-ripened seeds one-third, 
and seedlings one-half. This could mean the formation of shorter- 
chained amino compounds or the further digestion of peptides, 
proteoses, or peptones. The increasing amount of non-amino 
nitrogen during after-ripening and seedling development shows 
the accumulation of other nitrogenous compounds. This is very 
probably represented by nucleic acid, peptides, peptones, amides, 
and other extractives. 
Although the sugar formation was very meager during the 
after-ripening period, it reaches noticeable proportions during the 
germination and seedling development. Table II shows a o.5 per 
cent increase of reducing sugars, after hydrolysis, for the after- 
ripened seeds. This included a few hundredths per cent of direct 
reducing sugar. It is evident that nearly all of the reducing sugar 
_ of the dry and after-ripened seeds is tied up with the tannins. 
