THE EFFECTS OF INDOLEACETIC ACID AND 2,4-DICHLOROPHENOXYACETIC ACID ON THE UPTAKE AND METABOLISM OF 14C-GLUCOSE AND ON THE INCORPORATION OF 14C-LABELLED AMINO ACIDS INTO PROTEIN IN PEA ROOT TIPS

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Abstract
The effect of indoleacetic acid and 2,4-dichlorophenoxyacetic acid on the uptake and metabolism of 14C-labelled glucose and amino acids by excised pea root tips was studied. The intention was to determine whether the observed reduction of root growth by growth hormones was caused by interference in the uptake or in the metabolism of compounds by roots. The results indicate that the main effect of auxins on sugar metabolism in root tips is not on uptake, but on the subsequent metabolism of glucose. Auxins also had several specific rather than general effects on the synthesis of proteins. The production of certain amino acids from glucose was prevented, and the entry of others into protein was affected. This indicates that effects of auxin on protein metabolism were specific, and not necessarily merely consequences of decreased rates of growth and metabolism.