The elements of botany for The elements of botany for beginners and for schools elementsbotany00gray Year: 1887 SECTION IG.] CELL-CONTENTS. 137 tuber. When the potato sprouts, the starch in the vicinity of developing l)uds or eyes is ehaugcd buck again, lirst into mucilaginous dextriuc, then into sugar, dissolved in the sap, and in this form it is made to How to the growing parts, where it is laid down into cellulose or cell-wall. '02 463 421. Besides these cell-contents which arc in obvious and essential rela- tion to nutrition, there are others ihe use of which is problematical. Of such the
The elements of botany for The elements of botany for beginners and for schools elementsbotany00gray Year: 1887 SECTION IG.] CELL-CONTENTS. 137 tuber. When the potato sprouts, the starch in the vicinity of developing l)uds or eyes is ehaugcd buck again, lirst into mucilaginous dextriuc, then into sugar, dissolved in the sap, and in this form it is made to How to the growing parts, where it is laid down into cellulose or cell-wall. '02 463 421. Besides these cell-contents which arc in obvious and essential rela- tion to nutrition, there are others ihe use of which is problematical. Of such the commonest are 422. Crystals. These when slender or needle-shaped are called RuAPUiDES. Tlicy are of inorganic matter, usually of oxalate or phosphate or sulphate of lime. Some, at least of the latter, may be direct crystallizg-
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