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The Nutrition of Excised Wheat Roots
Author(s) -
Ferguson J. D.
Publication year - 1967
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1967.tb07163.x
Subject(s) - allantoin , urea , chemistry , glutamine , biochemistry , nutrient , thiamine , casein , hydrolysis , food science , agronomy , botany , biology , amino acid , organic chemistry
From an investigation of the nutrient requirements of Hilgendorf wheat roots, glucose emerged as the only suitable source of carbon and energy, and thiamine as the only vitamin necessary. The roots had the ability to utilise nitrogen from calcium nitrate, urea, alanine, glutamine, allantoin, and hydrolyzed casein.