Abstract
The presence of asparagine in free state was investigated among various young crops as peas, root vegetables, vegetable fruits and edible herbs in soil culture. Asparagine was found freely in some young crops as peas and vegetable fruits (egg plant, tomato), and it more markedly occurred when they are subjected to darkness, while in edible herbs and root vegetables, -for example, Pak-choi, Pot herb mustard, chinese cabbage, radish and turnip as tested here-it was not found at the normal application of ammonia in light. It appeared only when they were subjected to darkness. On the contrary, glutamine of the two amides always appeared in all tested crops both in darkness and in light. Uuder darkness NH_3 required to form asparagine may be attributed to decomposition of amino acids of crops.
