Hostname: page-component-cd9895bd7-gxg78 Total loading time: 0 Render date: 2024-12-23T11:12:12.191Z Has data issue: false hasContentIssue false
  • English
  • Français

The proteins of green forage plants: IV. The proteins of some plants of the natural order Umbelliferae

Published online by Cambridge University Press:  27 March 2009

W. L. Davies
W. L. Davies
Affiliation:
(Animal Nutrition Institute, School of Agriculture, Cambridge.)
Get access Rights & Permissions [Opens in a new window]

Extract

The plants worked on in this Natural Order were the Carrot (Daucus carota L.) and the Parsnip (Peucedanum sativum Benth.). Both these plants store up reserve food in their thickened root and hypoeotyl, the disposition of the tissues being similar in both “roots.” For the extractions of their proteins, members of “races ” of these plants containing the minimum amount of core and fleshiest annuli of bast were taken, healthy, uniformly well-grown specimens being selected.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 17 , Issue 1 , January 1927 , pp. 41 - 43
Copyright
Copyright © Cambridge University Press 1927

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Ackroyd, and Hopkins, (1916). Biochem. J. 10, 551.CrossRefGoogle Scholar