Dec, 1921] 
PATON — POLLEN AND POLLEN ENZYMES 
487 
In later tests with other kinds of pollen, Benedict's solution was used 
instead of Fehling's solution, as it is a more delicate test. 
Table 9. Tests for Amylase in Easter Lily Pollen 
5 Drops of I Per- 
10 Cc. of I Percent Starch cent Starch Solu- 
Solution + Toluol tion in 10 Cc. 
H2O + Toluol 
Fresh (unground) Slight digestion Complete digestion 
Fresh (unground) Marked digestion but not complete Complete digestion 
Germinated Marked digestion but not complete Complete digestion 
Germinated (ground) Nearly complete digestion Complete digestion 
Boiled pollen No digestion No digestion 
Table 10. Tests for Amylase in Different Kinds of Pollen 
Pollen, 150 mg., added to 5 drops of i percent starch solution in 10 cc. of water to 
which toluol was added as an antiseptic. 
Tests for starch: 15 drops of starch solution + pollen + 2 drops of iodine. 
Kinds of Pollen Active Pollen Boiled Pollen 
Easter lily Rapid digestion No digestion 
Lilium ruhrum " " " " 
Red maple " " " *" 
Norway maple " " " " 
Apple, Siberian crab Slight digestion " " 
Austrian pine Rapid digestion " " 
Scotch pine " " " " 
Cucumber tree " " " " 
Dandelion Slow digestion " 
Tests for sugar: 15 drops of starch solution + pollen, heated with 15 drops of Fehhng's 
solution. 
Kinds of Pollen Active Pollen Boiled Pollen 
Easter lily Rapid reduction Some reduction 
Lilium ruhrum " " " '* 
Red maple " " " " 
Norway maple " " " " 
Apple, Siberian crab Some reduction after No reduction 
3^ hr. heating Cf. Table 8 
Austrian pine Rapid reduction Some reduction 
Scotch pine " " " " 
Cucumber tree " " " " 
Dandelion " " " " 
Tests for Reducing Sugars 
Since all the controls in the tests of amylase, except the boiled apple 
pollen, gave some reduction of Fehling's or of Benedict's solution, tests were 
made to determine the kind of sugar present in pollen. Filtered water 
extracts of the kinds of pollen listed above were heated with Fehling's 
solution. All except the apple pollen were found to contain reducing sugars, 
or some easily oxidized substance. When the apple-pollen extract was 
