A GENETICO-PH Y SIOLOGIC AL STUDY ON THE FORMATION ETC. 
79 
Tlie anthocyanin pigment is the reduction product of the chromogenic 
substance when the chromogenic substance F alone is concerned, but the 
other possibilities are not excluded when the chromogenic substance P is 
concerned. 
When the complete system is laid down in the sporophytic cells by the 
combination of the separate components which are retained by the specific 
genetic entities, anthocyanin pigment is formed in the awn, and glumes of 
Oryzci sativa. Hence by a proper crossing, the awn of the hybrid plant be¬ 
tween two races which lack the pigment, forms anthocyanin. 
A linkage relation was observed between the purple colour in the awn 
and the reddish bröwn colour in the testa in the varieties of Oryzci sativa 
studied. 
The brown pigment of the awn of Oryzci is due chiefly to the oxidation 
product of the chromogenic substance F, and that of the testa is due chiefly 
to that of the chromogenic substance P. 
The coloured stigma, purple awn, paleas, and striped leaf-sheath which 
are due to the presence of anthocyanin are inherited in a group, and in the 
paleas, the solid purple is linked with the brown pigment which is formed at 
the underlying tissue of the same organ, while the localized purple repells the 
latter. 
The brown and reddish brown pigments and the purple anthocyanin 
formed in the seed coat of Glycine soja are derived chiefly from the same 
chromogenic substance belonging to the group of the chromogenic substance 
P. 
The formation of these pigments as well as the chromogenic substance is 
entirely or partially suppressed by the action of dominant inhibitors. 
Certain genetic phenomena relating to the colours of the seed coat are 
studied. The following is the list of characters studied, arranged according to 
dominancy in the ascending order. Blue tinged green > blue tinged yellow > 
green >yellow > black > brown (lighter brown > reddish brown) > buff. 
Acknowledgement. 
The writer wishes to express Iris most hearty thanks to the Professors 
K. Shibata and Y. Shibata of the Imperial University of Tokyo for the en- 
