V. Showing the variation of Chemical composition according to seasons. 





Tsurota 



Hosoye 





Takasuke 





Jum 



onji 





May 6. 



Oct. 15. 



May 6. 



Oct. 15. 



May 22. 



July 9. 



Sept. 9. 



July 9. 



Sept. 9. 



July 9. 



Sept. 9. 



July 9. 



Sept. 9. 



Before 



cutting 



After 



cutting 



Before 



cutting 



After cutting 

 at autumn 



Before 



cutting 



After 



cutting 



After 



cutting 



After 



cutting 



After 



cutting 



After 



cutting 



After jAfter 



cutting cutting 



After 



cutting 



Leaves 



Leaves 



Leaves 



Leaves 



Leaves 



Leaves 



Leaves 



Stems 



Stems 



Leaves 



I-eaves 



Stems 



Stems 



Average length of shoots 

















3°- 



180. 







16.5 



150. 



Fresh weight of I shoot 

















5-45 



101. 







2.50 



58.5 



Dry weight i shoot 

















0.87 



29.50 







0.30 



17.19 



Fresh weight of i leaf 



0.229 



3.22 



0 in 



0.304 



0.376 



0.39 



»-57 







0 982 



1. 18 







Dry weight of i leaf 



0.041 



0.964 



0.024 



0.060 



O.IIO 



0.10 - 



0.87 







0.113 



0.41 







Moisture 



81.20 



70.00 



79.84 



78.90 



70.50 



76.70 



66.23 



S4.04 



70.66 



88.50 



65.24 



88 04 



70.60 



Dry matter 



18.80 



30.00 



20.16 



21.10 



29.50 



«3-3° 



33-77 



15.96 



29-34 



11.50 



34-76 



11.96 



29.40 



In ioo parts of dry matter, 



Crude proteids 



48.94 



26.88 



41.00 



33-O0 



*3-75 



30.50 



22.88 



15.38 



5-38 



3663 



22.38 



2'-75 



5-3' 



Crude fats 



1.92 



5.80 



2.26 



5.19 



3.46 



2.84 



7-34 



0.83 



1. 10 



4 26 



7.29 



2.20 



1. 00 



Crude fibres 





8.74 





IO-53 



9.61 



11.14 



9-59 



46.30 



54.60 



11 04 



9.32 



36.72 



59.00 





} 41-27 



} 49-'» 













34-58 



37-67 





31-85 





Nitrogen-free extracts 



5>- 2 3 





39-5 2 



56.84 



47.26 



52.42 



3' -54 



SO.88 



30.36 



Ash 



7.87 



7-35 



7.56 



11.76 



634 



8.26 



7-77 



5-95 



4-34 



10.40 



10.13 



7.48 



4-83 



Total nitrogen 



7.67 



4-3° 



6.56 



• S»8 



3.80 



4.88 



3.66 



246 



0.86 



5.86 



358 



3-48 



0.85 



Albuminoid nitrogen 



5'5 



3.60 



4.08 



3-8o 



3-°5 



3-«5 



3-37 



1. 10 



0.54 



4.18 



3 '° 



1-47 



0 57 



Non-albuminoid nitrogen 



2.52 



0.70 



2.48 



1.48 



075 



1.03 



0.29 



1.36 



0.32 



1.68 



o.48 



2.01 



0.28 



