697 
Germination of Helianthus animus. 
Frankfurt ( 16 ) (1894) examined the seed and seedlings of the hemp 
and the sunflower. In his work on the hemp seedlings he confined himself 
to the proteid and its products. 
In his work on the sunflower he examined the seeds and the seedlings 
at the age of four weeks. He identified both asparagin and glutamin in the 
hypocotyls and the roots, but only asparagin in the cotyledons. In the 
seedlings he was able to identify malic acid. He identified the reducing 
sugar in the seedling as glucose, and the non-reducing sugar as saccharose. 
In 1895 Leclerc du Sablon ( 17 ) made extensive analyses of the seedlings 
of the castor-oil bean, rape, hemp, poppy, and several others. He found in 
all the seedlings examined practically the same results as in his preliminary 
work. He found that the amount of free fatty acid as well as the sugar con¬ 
tent increased during the progress of germination, while the oily reserve 
diminished. He was unable to detect glycerine at any time during the 
germination. He concluded then that an enzyme might be present in the 
seedling which can liberate the fatty acid in such a way that glycerine 
is not set free. He believes that the process of the liberation of the acid is 
a more complex one than simple saponification. 
Leclerc du Sablon thought that the glycerine with the acid still com¬ 
bined with it goes directly to form the carbohydrate, while the free fatty 
acid may be a transitory decomposition product which will give rise to other 
products capable of being assimilated. He believed that the first carbo¬ 
hydrate formed was either saccharose or a sugar very nearly related to it. 
In some cases he believed that dextrins appear as transition products 
between the oil and the sugar formed. 
Wallerstein ( 18 ) (1896) in his investigations of malt found that the 
amount of oil diminished with the age of green malt. At the same time the 
value of the iodine number fell, and the acid value of the oil increased. 
Merlis ( 19 ) (1897) observed in the germination of Lupinus angustifolius 
that the oily content of 7*4 % in the seeds diminished to i-6 % in the fifteen- 
day seedlings, while the cellulose increased from 1*5 % to 8-4 %. 
Leclerc du Sablon ( 20 , 21 ) (1897) investigated the seedlings of the 
sweet and bitter almonds and of the black walnut in the same manner that 
he had previously studied the oily seeds, and obtained results substantially 
the same as those from his former work. In the walnut he also investigated 
the changes which occur during the formation of the oil as a reserve product. 
He found that the acid value of the oil when it first begins to appear is 
greater than when the seed is nearing maturity. In the earlier stages 
of the formation of the seed, reducing sugar was present to the amount 
of 7*6 %, but decreased in amount as the oil appeared, and finally could not 
be detected. The processes of building up the oil for a reserve product 
seem to be just the opposite from those taking place during germination. 
An attempt was made by Hanriot ( 22 ) (1898) to isolate and identify the 
