356 



U.' SUZUKI. ASPARAGIN IN SHOOTS. 



/(0 



i < 



1/2 



(2) 



U3)- 



Analytical Data. 



Total nitrogen Protein nitrogen Asparagin nitrogen Ammonia nitrogen 



>. 2 *d 

 E 3 



O.460 



9) 



0.456 



0-453 



9£ 

 n-5. 



41 

 U 



17.8 



18.05 



18.0 



17.9 



19-3 



18.5 



>> 2 -a 



^ w to 



as; 



0.04457 

 0.04482 

 0.04706 



0.920 



0.912 



0.906 



9.6 

 8.8 

 9.0 

 8.9 

 8.9 

 9-3 



7, 



0.02291 

 0.02229 

 0.02266 



>> £ TJ 



0.460 

 0.456 

 0.453 



O ?! 



« a 



m-k. 



5-3 

 5-4 

 5.6 



5-7 

 54 

 5-45 



s»2-o 

 Q 2 1 



O.01332 

 0.01407 

 0.01345 



0.460 

 0.456 

 o.453 



O fj 



rt o 



""E 



0.42 



9) 

 0.47 



o. 



0.57 

 0.59 



,0 

 S3 



0.00105 



con 75 



0.001425 



(1) Original shoots. (2) Control shoots. (3) Shoots in absence of oxygen. 

 10 c.c. H,S0 4 = 0.303 g BaS0 4 . 10 c.c. H 2 S0 4 = 14.6 c.c. Ba(OH),. 

 I c.c. Ba(OH) 2 = 0.00249 g. Nitrogen. 



For the determination of ammonia in the shoots, the air dried, fine powder was 

 well mixed with some water and then put in a flask, 100 c.c. water and I c.c. of \% 

 MgO suspension was added, and then subjected to distillation, the escaping ammonia 

 was absorbed by standard sulphuric acid and titrated as usual. The control test with 

 pure asparagin solution shows that no noticeable amount of ammonia is developed by 

 the above treatment. It therefore can safely be assumed that the developed ammonia 

 is not derived from a decomposition of asparagin (or other amido-compounds) in the 

 shoots, but that it was present as such in the shoots. 



Asparagin nitrogen was determined by Sacchsse's method. 



