THE CHEMICAL COMPOSITION OF THE SPORES. 91 



the frequent occurence of marmitol in the fungi. It serves doubt- 

 less in the germination of the spores, and is probably, in the 

 first stage of oxidation, transformed into a hexose (mannose, 

 glucose or fructose). 



It seems to me that the crude fibres of the spores contain 

 some chitin-like substance, the study of which will be deferred to 

 future. 



3. Nitrogenous Substance. 



The percentage of crude protein was high, that of the 

 mycelium of Aspergillus niger being 30.4%, as found by Mar- 

 schall, (1) and of the pollen-grains of hazelnut 31.63% of the dry 

 matter, according to Planta. In general, fructification-organs 

 contain more nitrogen than others. Stiitzer (2) found much 

 nuclein in the mycelium of fungi, there being 40.75 parts of 

 nuclein-nitrogen in 100 parts of the total nitrogen. Perhaps, the 

 brown mass which remained as an indigestible residue of the 

 spores of Aspergillus oryzae, may be a mixture of some colour- 

 ing matters and nucleo-protcids. I tested for the presence of 

 phosphorus, sulphur and iron in the ash of the brown mass and 

 proved their presence, phosphorus and iron being especially 

 predominant. Hence this substance has a close relation to the 

 haematogen studied recently by Stoklasa. c,) 



The bases of the xanthin group as described before, may 

 perhaps be partly derived from nuclein by a partial decomposi- 

 tion of it on heating with water. 



4. Fatty Matters. 



The amount of fatty matters including some lecithin and 

 cholesterin in fungi fluctuates between wide limits, viz. 0.2% in 

 Agaricus and 35% in Claviceps. The following table gives 

 some figures as regards the contents of fat. 



(1) The average quantity of crude protein in the mycelium of the three fungi 

 investigated by him was 38.000%. 



(2) Zeit. Physiol. Chem., VI. 



(3) Compt. rend., 1898, 128. 



