460 



MIYACHI 



The result was as follows : 





In 100 parts of dry matter ; 





Fresh leaves. 



Starved leaves. 



Total nitrogen. 



3-475% 



1-9*7%" 



Protein nitrogen. 



2.850 



2.51 1 



Asparagine nitrogen. 



0.20I 



0.867 



Theine nitrogen. 



O.283 



0.358 



Amido-nitrogen except asp. 



nitrogen. 0.141 



0.251 





In 100 parts of total 



nitrogen. 





Fresh leaves. 



Starved leaves. 



Protein nitrogen. 



82.OI 



62.98 



Asparagine nitrogen. 



5.78 



21.75 



Theine nitrogen. 



8.I4 



8.98 



Amido-nitrogen except asp. nitrogen. 4.07 



6.29 



We observe, therefore, the proportion between asparagine 

 nitrogen in fresh leaves and that in starved leaves to be I : 3-7. (2) 



My investigation, therefore, places it beyond doubt, that 

 even old leaves can produce asparagine from proteids. 



Some additional remarks may be made in regard to the be- 

 haviour of theine in the metabolism of plant cells. 



In order to decide whether theine could be utilized as a source 

 of nitrogen and carbon for the formation of proteids, I prepared 

 5O C 0 - of a solution containing 0.5% theine, o. \% dihydropotassium 

 phosphate and 0.01°^ magnesium sulphate, sterilised it, and in- 

 fected it with spores of Aspergillus drizae. After standing from 

 the 8th Ma)' to the 18th June, only a very small amount of my- 

 celium covered with some spores, had developed/ 3 ' 



In a second case the solution was infected with Penicillium 

 glaucum ; but no development was here observed. 



Now, if theine proves to be such a poor nutrient for lower 

 fungi, which possess great chemical energy, it may safely be in- 

 ferred that it will also fail to be a nutrient for tea-leaves. Indeed 

 its quantity is increased by the decomposition of proteids, as not 



(1) From this relative increase of nitrogen it follows that 12.84 percent of the dry 

 matter was consumed in the respiration process. 



(2) The high percentage of fatty matter present in tea leaves is evidently the reason 

 why the decomposition of proteid and consequently the formation of asparagine was less 

 energetic than in Paeonia leaves. 



(3) On shaking the solution with chloroform and evaporating, a considerable quan- 

 tity of crystallized theine was .-gain obtained, easily identified l>y the principal reactions. 



