A STUDY OF THE CHEMICAL COMPOSITION OF SOYBEANS DURING MATURATION

Open Access
Publisher Website
Google Scholar
Abstract
Detailed analyses of the seeds of 4 vars. of soybeans at different stages of development are given. These results are expressed both on the % (moisture free) basis and in terms of mg. of each component per average bean. Fat and protein seem to be produced largely from substances which are brought into the seed from other parts of the plant at the time of synthesis, rather than from carbohydrates already present in the seed. Several modifications of the usual methods of analysis were employed in order to render them more suitable for use with this type of fresh, high-fat plant material.

This publication has 0 references indexed in Scilit: