緑葉中の同化澱粉に就て

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We examined the color reaction of leaves of glutinous rice, dahlia, and Jerusalem artichoke by Sachs iodine test and observed that all these leaves colored blue with iodine. So we attempted to isolate the assimilation starch from boiling-water extract of leaves by Schochs butanol-pre-cipitating method or thymol-precipitating method of Haworth et al. Using leaves of squash or Jerusalem artichoke we successed in isolating the assimilation starch as microscopic crystals. By comparing the precipitability and X-ray diffraction pattern of the assimilation starch with those of corn amylose, it was confirmed that the assimilation starch was very similar to amylose.
社団法人日本農芸化学会の論文