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Formation and Metabolism of Lactic Acid during Germination of Pea Seedlings

Nature volume 203, pages 989–990 (1964)Cite this article

Abstract

EARLIER work1–4 has indicated that the production and metabolism of ethanol during the germination of pea seeds are accompanied by changes in the organic acid contents of the cotyledons. Paper chromatography of the organic acid fraction3 showed that, in addition to large changes in the malate content, the amounts of lactic acid fluctuated as ethanol was formed and metabolized.

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References

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Authors and Affiliations

  1. Department of Botany, University of Alberta, Edmonton, Canada

    E. A. COSSINS

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  1. E. A. COSSINS
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COSSINS, E. Formation and Metabolism of Lactic Acid during Germination of Pea Seedlings. Nature 203, 989–990 (1964). https://doi.org/10.1038/203989a0

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