THE FORMATION OF PROTEIDS IN PLANT-CELLS. 



47 



lively motion. At this time fumaric acid in a control solu- 

 tion had been entirely decomposed and the bacterial vegetation 

 formed slimy flocculi at the bottom of the flask. !) 



Of interest is the contrast between the moderate nutritive 

 qualities of aceton and the exceedingly poor results of diaceto- 

 namin, further that between glycol and the non-nutritive 

 pinacon, i.e. tetramethylglycol, while trimethylcarbinol forms 

 again a moderately good source : 



HX-OH (CH 3 ) 2 C-OH CH 3 . C _ QH 



HX-OH (CH 3 ) 2 C — OH CHr A 



Glycol. Pinacon. Trimethylcarbinol. 



While furthermore betaln forms a better source than gly- 

 cocoll, we find that trimethylamin is not so favorable as methyl- 

 amin. If we compare the latter solutions after a strong 

 bacterial turbidity had set in, we have to dilute it at least 

 5 times with water until the degree of turbidity has reached 

 the weak turbidity of the trimethylamin solution. :) 



H 3 N 



CH 3 \ CH 3 \ CH 3 \ 

 H —7N CH 3 /N CH 3 — >N— CH 2 — CO 

 11/ CH 3 / CH 3 /j Q [ 



Methylamin. Trimethylamin. 



Betain. 



To the nitrogenous compounds which neither serve as a 

 source of carbon nor as a source of nitrogen, belongs dimethyl- 

 oxypyrimidin 4 ' in 0,2% solution, while coffein serves not only as 

 a source of carbon, but also as a source of nitrogen. 



^N-C— CH 3 CH 3 .N-CH 



CH,XC >CH 1 11 



3 ^N=Crl.nH CO C-N— CH 3 



^ ° H I I >co. 



CH..N- C = N/ 



Dimethyloxypyrimidin 



Coffein. 



If we compare the monovalent alcohols, from methyl to 



1) In this case as in similar ones the principal bacillus developed resembled 

 Bacillus liquffacicns fluorescein. 



2) Both these bases were applied in 0,50/0 solutions neutralised with phosphoric 

 acid, and were infected with Bacillus methylicus. O. Locw, Centralbl. f. Bacteriol. 

 12, 465. 



3) As regards this formulation of glycocoll, compare Joji Sakurai, Journal of 

 the College of Science, Vol. 7. 



4) The oxypyrimidins first prepared by A. Pinner have a phenol-like character. 

 Deutsch. Chem. Ges. 18. I owe Prof. Pinner many thanks for providing me with a 

 number of pyrimidins. 



