Chemical Composition of Etiolated and Green Berberis Sprouts and Their Respective Roots
- 1 May 1926
- journal article
- research article
- Published by University of Chicago Press in Botanical Gazette
- Vol. 81 (3) , 312-322
- https://doi.org/10.1086/333608
Abstract
Chemical analysis yielded results differing in some respects from those previously reported. Carbohydrates, such as reducing sugars, total sugars, and starch were higher in etiolated than in green sprouts. Hemicelluloses and pentosans were lower in etiolated sprouts, soluble N and total ash were higher in etiolated than in green sprouts. Methods of collecting and preparing samples for analysis and methods of chemical analysis are described.This publication has 0 references indexed in Scilit: