^20 Miller.—A Physiological Study of the 
germination at least a part of the oil is broken up into glycerine and free 
fatty acid. Glycerine, however, has never been detected as yet in seedlings, 
since it seems to be used at once by the plant, or is changed immediately, 
so that no accumulation of it takes place. 
Carbohydrates .—The total amount of sugar in the resting seed amounts 
to 4*i %. Of this amount all except a trace is non-reducing sugar, and has 
been identified as cane sugar by Frankfurt. 1 This sugar is distributed in 
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Length of Time in days. 
Fig. 19. Total Sugar, per cent, of dry material. 
nearly equal proportions in all parts of the seed, as the following analyses 
show: Tips of seeds 4-1 %, middle portion of seed 3-9 %, and end of seed 
distal to the tip 4-2 %. The total weight of sugar in the cotyledons of the 
seedlings at all stages is comparatively small. At the beginning of germina¬ 
tion the non-reducing sugar falls rapidly to Stage I, after which it gradually 
increases until the cotyledons begin to unfold. Up to that time the only 
ID. _____ _ ________ 
O / 3 3 1 S 6 7 S 7 10 >! >3 
Lenyhh of Time m Da ys. 
Fig. 20. Total Sugar, amount in grams per 100 seedlings. 
sugar present in the cotyledons is of the non-reducing kind, but when the 
cotyledons assume the foliage function reducing sugar begins to make its 
appearance, and in the ten-day seedling it is the only sugar present. The 
per cent, of total sugar rapidly rises in the hypocotyls and roots, and when 
they have reached a length of 3 to 4-§ inches it amounts to 20 % of the 
dry weight. After that period it decreases, and in the ten-day seedling 
amounts to 12-6 %. The actual amount of sugar, however, reaches its 
1 1. c. 
