“…Leaves (fresh, frozen at --20 ~ or freeze-dried) were homogenized with a blender in one of the following buffers (w/v:2/5): 0.1 M tris-thioglycollic acid (pH 9.0; Huttinga, 1973), 0.033 M phosphate buffer (pH 7.0 or 8.0; Van Slogteren and De Vos, 1966), or 0.5 M borate buffer (pH 7.2, 8.2, or 9.0;Tomlinson, 1963), all containing 1% sodium sulfite. After being pressed through cheese cloth, the extracts were either shaken with an equal volume of butanol/chloroform (v/v:l/1;Wetter, 1960), stirred with 80/o butanol (Damirdagh and Shepherd, 1970), or subjected to low-speed centrifugation (10 min at 1500 g or 8000 g) and treated with 5% Triton X-100 ( Van Oosten, 1972).…”