Non-protein nitrogenous constituents of rye grass: ionophoretic fractionation and isolation of a ‘bound amino-acid’ fraction

Abstract

About one-sixth part of the organically combined nitrogen of freshly picked green leaves is in the form of compounds of low molecular weight, in the main free amino-acids. Since these are probably the most reactive nitrogenous compounds when leaves are eaten by the ruminant animal, or made into silage and so forth, it is important to have better know- ledge of their nature, quite apart from the im- portance of this knowledge for plant physiology.