50 
I. NAGAI : 
Table 21. 
Chromogen content in the extract of unripe, green seed, 
and leaf of Glycine soja. 1 2 3 
Name of variety. 
Colour of seed 
when mature. 
Ch 
r 
romogen 
F 
in seed 
oxidation 
colour" 
Chromogen in 
If. 
P F 
“ Kurodaidzu-ko ” 
Solid black 
hi 
— 
RBr. 
— 
ni 
“ Goishi ” 
99 
hi 
— 
RBr 
— 
iii+ 
“ Goishi ” (flower purple) 
„ 
hi 
— 
91 
— 
ms 
“ Nedzumi-meta ” 
Brown 
IV 
— 
OBr 
— 
in- 
“ Akakzuka ” 
99 
ii 
+ 
99 
— 
rv 
“ Cha ” 
99 
ii 
— 
19 
— 
Ulf 
“ Haiiro ” 
99 
hi 
+ 
91 
— 
ni 
“ Beni-iro-daidzu ” 
Prnd brown 
hi 
— 
9 » 
— 
III 4 - 
« Akanedzumime ” 
in 
+ 
99 
— 
in 
“ Madara ” 
(Black mottled 
( brown 
nr 
— 
9 * 
m-f 
“ Juseita ” 
Black patched 
IV 
— 
99 
— 
in 
“ Kura-kake ” 
99 
hi 
— 
99 
— 
in 
“ Achumuri ” 
Sohd black 
hi 
VI 
99 
— 
in 
“ Tanishi ” 
“ Tora-mame ” 
(Blue tinged 
| yellow 
Solid black 
V 
IV 
— 
YBr 
OBr 
— 
m-f 
iii+ 
“ Goku-ao ” 
Green (green)' 
— 
— 
— 
— 
in 
“ Aobishi ” 
9 » 99 
VI 
— 
— 
— 
IV 
“ Uma-daidzu ” 
99 99 
— 
— 
— 
in 
Goyo ” 
91 99 
— 
— 
— 
in 
“ Ao ” 
99 9 * 
— 
— 
— 
— 
in 
Toyo-naga ” 
Green (yellow) 
— 
— 
— 
— 
in- 
“ Dateao ” 
9 » 99 
— 
— 
— 
— 
in 
“ Yoshioka ” 
99 ' 99 
— 
— 
— 
— 
IV 
« Shakujo ” 
Yellow (yellow) 
— 
■— 
— 
iii+ 
“ Shiro sota ” 
99 99 
— 
— 
— 
— 
in 
“ Omejiro ” 
9 » 99 
— 
— 
— 
— 
in 
“ Yuki-no-sliita ” 
99 99 
— 
— 
— 
— 
in 
“ Chogetsu ” 
99 99 
— 
— 
— 
— 
in 
“ Kimusume ” 
99 99 
— 
— 
— 
— 
IV 
1. The extraction was made with 5 cc of a 40 per cent, alcohol to each gram of fresh 
beans and with 10 cc for leaf. 
2. Pressed juice of potato tuber and hydrogen peroxide added. The designations of colours 
are the same as those used in Table 13. 
3. The colour of cotyledon. 
