FORMATION OF ASPARAGINE IN PLANTS. 
427 
In this table we see that the ratio of albuminoid nitrogen, etc. 
is very low, but this does not indicate the decrease of these nitro¬ 
gen compounds. The albuminoid nitrogen is only relatively 
lowered, the total nitrogen being considerably increased. 
I sought to prove further that asparagine accumulates, even 
in presence of much sugar, when some of the other necessary 
agents for protein formation are wanting. For this purpose, the 
young barley plants of about 32 e111 - high, were first cultured in the 
2 % sugar solution. After 7 days, a portion was directly dried 
and analyzed, while another portion, was divided into three 
equal parts, and cultured in the following solutions : — 
a. 0.2 % solution of urea. 
b. ,, ,, ,, sodium nitrate and 2 % sugar. 
c. ,, ,, ,, urea and 2 % sugar. 
The plants exposed to ordinary daylight, were after 7 
days (March 26th, April 2nd) washed, dried, and analyzed :— 
Table XXVI. In 100 parts of dry matter :— 
OriginaK 1 ) 
plants. 
Urea. 
Sodium nitrate 
and sugar. 
Urea and 
sugar. 
Total nitrogen 
4.60 
6.09 
5- 6 4 
5.98 
Albuminoid nitrogen 
1.47 
1-52 
I- 5 2 
1.58 
Asparagine nitrogen 
1.94 
2.97 
2.44 
315 
Nitrate nitrogen 
o -35 
0.24 
0.53 
0.25 
In this case, 
it is seen 
that by 
offering sugar 
together 
urea, the asparagine nitrogen was increased considerably. By 
the preliminary culture for a week in the sugar solution, some of the 
conditions for protein formation had been removed, and, I suppose, 
it was the sulphates, that were used up. Thus, all the am¬ 
monium compounds had to be stored up as asparagine and could 
not be transformed any farther. 
SUMMARY AND CONCLUSION. 
(1). Asparagine in plants has two sources :—* 
{a). It is derived from the decomposition of proteids. 
(Æ). It is a synthetical product of other nitrogenous 
compounds :— 
( 1) The quantitative determination of asparagine by the crystallization method was not 
very satisfactory, as some slimy substance prevented a considerable portion from crystal¬ 
lizing. 
