Studies on the Germination of Seeds. Part III

Transformation of Carbohydrates During Germination of Soy-Bean Seeds

Abstract

Reducing sugar, which is scarcely detected in the seeds, is increased the earlier stage of germination and decreased afterwards. Cane sugar and stachyose are decreased gradually. Starch and dextrin are markedly increased. Galactan is decreased ; araban and crude fiber are increased. The total amounts of carbohydrates do not show any marked changes, during the development of the seedlings in the periods of the experiment.