The Pectic Substances of Plants

Schryver, Samuel Barnett; Haynes, Dorothy

doi:10.1042/bj0100539

Cited by 18 publications

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“…It is said, however, to contain small quantities of a substance identical with natural cyanidin from the Cornflower (Willstatter,31). The fact that small quantities of a natural anthocyan pigment can be obtained artificially from a hydroxyflavonol by reduction does not necessarily imply that one class is derived from the other in the living plant.…”

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confidence: 99%

Practical plant biochemistry

Onslow¹

1923

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This chapter should be re-read after the remaining chapters have been studied.All plants are made up of a complex organized mixture of chemical substances, both organic and inorganic. As a preliminary to the study of plant chemistry, the student should realize that the chemical compounds which make up the living plant may be approximately grouped into the six following classes. Thus, in later chapters, when reference is made to any plant product, it will be understood, broadly speaking, to which class it belongs, and what relationship it bears to other chemical compounds.The main classes may be enumerated as follows :(1) Carbohydrates. The simplest members of this class are the sugars, which are aldehydes and ketones of polyhydric alcohols of the methane series of hydrocarbons. The more complex carbohydrates, such as starch, cellulose, dextrins, gums and mucilages, are condensation products of the simpler sugars. The sugars are found in solution in the cell-sap of living cells throughout the plant. Cellulose, in the form of cell-walls, constitutes an important part of the structure of the plant, and starch is one of the most widely distributed solid "reserve materials."(2) Vegetable acids. This term is usually applied to acids and hydroxyacids derived from the lower members of the methane, olefine and acetylene series of hydrocarbons. Such acids as formic, acetic, valeric and caproic are not readily detected in the plant. Nevertheless, it is more than likely that they play an important part in metabolism, for their amino derivatives, glycine, valine, etc. (see section 5) form constituents of practically all proteins. The dibasic and hydroxy-acids, e.g. oxalic, succinic, glutaric, malic, etc., are probably products of oxidation of the sugars in respiration. Aspartic (amino-succinic) and glutaminic (amino-glutaric) acids are also constituents of proteins.(3) Fats. Chemically these are glycerides, that is glycerol esters, of acids derived from the higher members of the methane and olefine series of hydrocarbons, and they usually contain a large number of carbon atoms. The fats occur as very fine globules deposited in the cells, especially in the tissues of seeds where they form reserve materials, though they also occur in other parts of plants.The lecithins, which are compounds of fats with phosphoric acid, are probably present in all living cells and have an important metabolic significance.The above substances belong to the aliphatic series of organic compounds, that is to the series in which the carbon atoms are united in chains.(4) Aromatic compounds. These are characterized by having the carbon atoms united in a ring as in benzene. They may contain more than one carbon ring, and, moreover, aliphatic groupings may be attached to the carbon ring as side-chains. The number of aromatic substances is very great, and every plant contains representatives of the class. Some members are widely distributed ; others, as far as we know, are restricted in their distribution, and may be peculiar to an order, a genus or even ...

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Section: -\__ >O" Oh Hmentioning

confidence: 99%

Practical plant biochemistry

Onslow¹

1923

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“…In a series of preliminary experiments, the methods of Hunt (34), Magoon and Caldwell (38), Schryver and Haynes (43), and Clayscn. Xorris.…”

Section: Preliminary Experimentsmentioning

confidence: 99%

Citrus Pectin

Poore¹

1926

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Bibliography 16 PURPOSE OF INVESTIGATION Lemon, orange, and grapefruit residue, thousands of tons of which are discarded each year at citrus by-product factories, consists principally of peel, pulp, and seeds. From 1.5 to 3 per cent of such residue, depending upon the ripeness of the fruit, is pectin, which occurs largely as pectose, an insoluble material, in the covering of the intercellular walls of the peel. Pectin is a necessary constituent of jellies and marmalades. When 14730'-26t 1 2 BULLETIN 1323, U. S. DEPARTMENT OF AGRICULTURE RESULTS OF PREVIOUS INVESTIGATIONS Pectin was discovered in 1825 by Braconnot (6). Since then the chemistry of pectin and its related compounds has been the subject of extended research. Czapek (18), von Lippmann (36), Grafe (1), Beilstein (4), and Toll ens (50) have summarized these investigations. Bigelow, Gore, and Howard (5) give a review, with an extended bibliography, of the work done up to 1905. More recently Ehrlich (20), Oden (39), and Fellenberg (24) have published work on this subject. Confusion in designating substances of a pectinous nature has always existed. Fellenberg's exhaustive research helps to clarify the matter by giving the relations between the compounds. All pectinous materials are derived from pectose, or protopectin, an insoluble substance which forms the covering of the intercellular walls and middle lamella of unripe and some ripe, but no overripe, fruit.

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Gummisubstanzen, Hemicellulosen, Pflanzenschleime, Huminstoffe

Zemplén¹

1923

Biochemisches Handlexikon

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The Pectic Substances of Plants

Cited by 18 publications

References 1 publication

Practical plant biochemistry

Practical plant biochemistry

Citrus Pectin

Gummisubstanzen, Hemicellulosen, Pflanzenschleime, Huminstoffe

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