496 



M A K N O 



pcated with roots of the same tree and nearly of the same diameter 

 on the 27th April {ft), when the leaves were developed. The 

 analysis shows that a decrease of proteids and non-nitrogenous 

 extract had taken place on the one hand, while on the other hand 

 an increase of starch ; fat and fibre had remained nearly constant 

 while lecithin disappeared almost completely. 0 ' In connection 

 with the decrease of proteids, an increase of amido-nitrogen and 

 especially of asparagine nitrogen is of interest. 



Also the bark of the brandies was subjected to analysis at 

 two different periods. 



The sample {ol\ was collected on the first of March before 

 the leaf buds opened and the sample {ft) after the development 

 of the leaves on the 27th April. 



Here we observe not only a decrease of proteids (with in- 

 crease of asparagine) but also a decrease of fat, lecithin, and total 

 carbohydrate. 



The result is seen from the following table : 



Root. Branch. 





(<*) 



W) 



(a) 





Water 



67.01% 



70.38% 



53-2% 



73-88% 



Dry matter 



32.99 



29 62 



46.8O 



26. 1 2 





96.43 



96.78 



94.10 



94.02 



Ash 



3-57 



3.22 



5-90 



5.98 



Fibre 



31-130 



32.420 



35-770 



46.500 



Fat 



6.700 



6.300 



7.290 



6.700 



Lecithin . . 



0.999 



trace 



1.076 



trace 



Total carbohydrate 



15.040 



26.500 



19.800 



17.200 



Sugars and dextrin 



6.600 



10.500 



13.300 



9.070 





8.440 



16.000 



6.500 



8.130 



Crude protein 



9-450 



7.187 



10.312 



9.956 





1. 512 



1.150 



1.650 



1-593 





0.898 



0-394 



1.294 



1.040 





0.094 



0. 100 



0.005 



0.003 



Asparagine nitrogen 



0.520 



0.656 



0.351 



0.550 



Non-nitrogenous extract (ex- 











cept carbohvdrate) 



33-in 



27.592 



26.S27 



19.644 



(1)1 may here draw attention to 



the recent 



observations 



of Slokiasa 



upon the 



formation of lecithin in the leaves in daylight and its disappearance in darkness. 



