. Chemical investigations of the rhubarb plant. Rhubarb; Plants. Fermentable and Unfermentable Carbohydrate 0 Hours 100. 0 Hours 100 the blade carbohydrate suggests that approximately equal amounts of substances of two degrees of stability were involved; one of these appears to have been very rapidly oxidized, the other being far more resistant, much of it remaining until the end of the culture period. About half of it had dis- appeared after the lapse of 100 hours, but the portion that remained after 160 hours subsequently changed very little. The presence of this more resistant part of the c
. Chemical investigations of the rhubarb plant. Rhubarb; Plants. Fermentable and Unfermentable Carbohydrate 0 Hours 100. 0 Hours 100 the blade carbohydrate suggests that approximately equal amounts of substances of two degrees of stability were involved; one of these appears to have been very rapidly oxidized, the other being far more resistant, much of it remaining until the end of the culture period. About half of it had dis- appeared after the lapse of 100 hours, but the portion that remained after 160 hours subsequently changed very little. The presence of this more resistant part of the carbohydrate is even more clearly shown by the curve for the whole leaf. The fermentable carbohydrate data are plotted in Figure 20, together with those for the unfermentable carbohydrate. The rapid loss of ferment- able sugar from both tissues is evident as is the obviously greater stability of the unfermentable part. The curve for the fermentable carbohydrate of the blade shows that the whole of this part of the sugar is not equally read- ily oxidized; more than half disappeared within the first 24 hours, but subse-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Vickery, Hubert Bradford, b. 1893. [New Haven] : Connecticut Agricultural Experiment Station
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