148 BOTANICAL GAZETTE [SEPTEMBER 
The dry seeds gave no pentose reactions, while the after-ripened 
seeds and seedlings gave marked reactions. During the seedling 
development the percentage of sugars increased manyfold. 
Comparing the amount of total extractives and the sum of the 
analyzed fractions, it will be seen that there is considerable material 
unaccounted for. After adding an average percentage for ash, 
however, the 6.68 per cent of extractives for the dry seeds is nearly 
all accounted for. After adding the same amount for ash in the 
after-ripened seeds and the seedlings, there remain respectively 
3 and ro per cent of the extractives unaccounted for. It is evident 
that this material is not proteins or, much less, decomposition prod- 
ucts of the same. Such an explanation would require a protein 
factor of ten or more. It could not be due to an increase of‘ash 
because the seeds were kept in distilled water cultures. The 
sugars by no means account for this unknown material, and a 
possible explanation is the presence of organic acids. A review of 
the analytical results of tables II, III, and IV also shows that there 
is no other way to account completely for the disappearance of so 
much fat. It is evident, therefore, that at least part of the fatty 
acids were oxidized to other organic acids. In the course of the 
analysis (when F, was neutralized for ammonia distillation) it was 
found that the extractives for dry after-ripened seeds and seedlings 
all gave an acid reaction. No acid had been used thus far in the 
analysis, and this acidity was evidently due to acids in the tissues. 
_ The extractives of the dry seeds were distinctly acid, while the 
extractives of the after-ripened seeds and seedlings were very acid. 
It was also noted that more N/1o NaOH was used to neutralize the 
seedlings than either the dry seeds or after-ripened seeds. These, 
with previous results, point to the accumulation of organic acids. 
Table IV shows an increase of the protein polysaccharides 
fraction during after-ripening and germination. There was a 
decrease in the proteins with an increase of starch. During after- 
ripening, however, there was a 6 per cent decrease of proteins with. 
only a 0.2 per cent increase of starch. Of course much of this 
protein material appears in F, as amino acids and other nitrogenous 
compounds, Moreover, some proteins after hydrolysis and deami- 
