. Plant anatomy from the standpoint of the development and functions of the tissues, and handbook of micro-technic. Plant anatomy. l82 STORAGE OF FOOD AND WATER with starch or; oil. In the garden pea and bean, for example, they occur as very small grains filling up the spaces between the starch grains, while in the castor bean they are much larger and together with the oil fill up the fine meshes of the cyto- plasm (Fig. loo). Here and in some other oily seeds the aleurone grain is made up of a proteid body, called the ground substance,. Fig. ioo,—To show aleurone grains. A, cells from cotyled
. Plant anatomy from the standpoint of the development and functions of the tissues, and handbook of micro-technic. Plant anatomy. l82 STORAGE OF FOOD AND WATER with starch or; oil. In the garden pea and bean, for example, they occur as very small grains filling up the spaces between the starch grains, while in the castor bean they are much larger and together with the oil fill up the fine meshes of the cyto- plasm (Fig. loo). Here and in some other oily seeds the aleurone grain is made up of a proteid body, called the ground substance,. Fig. ioo,—To show aleurone grains. A, cells from cotyledon of seed of garden bean; ji, aleurone grains; m, starch; B, cell from endosperm of castor bean; a, aleurone grain; I, ground substance; k, crystalloid; ;, globoid. (^, after Sachs; B, after Frank.) inclosing one or more proteid crystalloids, and one to several mineral granules called globoids, composed of a double phos- phate of calcium and magnesium. Amorphous and soluble proteids occur in bulbs and tubers, and in the storage tissues of ordinary stems and roots. There are many different kinds of proteids in plants, but they are not yet well enough known to admit of complete classification. Most proteids are digestible in the a:nimal body, and they are either soluble in water or made so by the enzymes pepsin and trypsin of the animal body or similar enzymes occurring in plants. Of these digestible T^, the^ globulins and albu- moses occur most abundantly in the reserve foods of seeds: the former of these coagulates on heating to 75" C, while the latter does not. Albumins occur in seeds and in the general cell-sap and like the globulins coagulate on heating, but unlike them are soluble in pure water. Gliadin and glutenin, insoluble in water but soluble in dilute alcohol, occur abundantly in the. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrati
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectplantanatomy, bookyea
