The Relation of the Amino Acid Composition to the Development of Oats

McCoy, Thomas A.; Sublett, Thomas H.; Dobbs, Vergil W.

doi:10.1104/pp.28.1.77

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Compounds In Plants1

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1955

1969

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Cited by 10 publications

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“…The tryptophan content of pea and clover (213), oat (128), and to mato (206) plants remained fairly constant during vegetative growth, but in pea and clover it showed a significant increase before flowering and then af terw ll rds decreased to its previous level. The suggestion was made that this tryptophan was converted to IAA at the time of flowering [Virtanen & Laine (213)].…”

Section: Compounds In Plantsmentioning

confidence: 85%

Indole Auxins

Fawcett¹

1961

Annu. Rev. Plant. Physiol.

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Section: Compounds In Plantsmentioning

confidence: 85%

Indole Auxins

Fawcett¹

1961

Annu. Rev. Plant. Physiol.

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Plant proteins. IV.—amino‐acids present in alcoholic extracts of grass and legume hays and fenugreek seeds

Kolousek¹,

Coulson²

1955

J Sci Food Agric

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The amino‐acids of alcoholic extracts of lucerne hay cut in different stages of growth and mature grass and legume hays are estimated quantitatively by a rapid approximate paper chromatographic method. It is found that the amino‐acids of the lucerne cut in varying stages of growth decline in quantity with increasing age, although some of the amino‐acids form a fairly constant percentage of the total nitrogen at each stage. Differences in asparagine‐aspartic acid content of lucerne hay from two different sources, as well as those of glycine, serine, alanine and proline, caused by manuring, are noted. Certain family amino‐acid differences are observed among the mature hays. The alcoholic extracts of fenugreek seeds are found to contain few free amino‐acids; other acids exist in peptide combination.

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