By Paul Haas
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Additional info for an introduction to the chemistry of plant products
Sac* cite. Httt," 1917. % 114. t O t * : " ft*. fiiiysM. Qm*V 1*19, ffe 1. I Kytfcn: «&» tfiS, 101, 77. PRODUCTS OF CARBON ASSIMILATION 53 contain any sucrose, whilst Tilia europcea, a starch leaf, contains much sucrose. de that sucrose is the first sugar of photosynthesis, but, on the other hand, there is evidence which may indicate that hexose, the sugar required on current theoretical grounds, is the first sugar to be formed, and various arguments have been formulated to show that the results of the work outlined above really indicate that hexose and not sucrose is the first sugar formed in the photosynthetic process.
F Kostychew and Soklatenkow : id.. 1926, ^ 1. } Brown aad Morris : " Joura. Chem. Soc,," 1S93. 63, 604. PRODUCTS OF CARBON ASSIMILATION 51 dextrose, levulose and maltose in the leaves of Tropceolum, the sucrose being in greatest abundance. These results were generally accepted, reinvestigations of the subject being of recent date. Parkin,* in his investigation of the sugars of the leaf of Galanthus nivalis) selected for its convenience as a sugar leaf, found that a considerable quantity of sugars, 20 to 30 per cent, of the dry weight, occurred in the active leaves ; sucrose, dextrose and levulose were recognized, but maltose was never found, a result which was to be expected, since starch is not formed in the leaves in any appreciable quantity.
Warburg and Ncgeiein also compared the photosynthetic activity of the same plant illuminated with light of different wave-lengths. The accompanying table summarizes their observations :— Red Yellow Green Blue Light. 610-690 ftp . 578 JU/U . 546 fifx . 436 fifji Per Cent. Efficiency. 59 53-3 44-4 33-8 It will be seen that the efficiency decreases with the decrease in t h e wave-length. Also, these values differ from those obtained by other investigators, mentioned above, using different plants and different methods, a result to be expected for t h e reasons earlier given.
an introduction to the chemistry of plant products by Paul Haas