Fractionation of phosphorus compounds in tumor and callus tissues of Nicotiana tabacum

Phosphorus campounds in 2-, 4-, S- and 8-week old cultures of tumour and callus tissues of Nicotiana tabacum were fractionated by the method of Schmidt and Thannhauser (1945) modified toy Niemierko (1953). Much higher contents of P fractions were found in tumours as compared with callus tissues DNA content in tumour tissue increased during 8 weeks. The contents of the acid-soluble P fraction and RNA + pbosphoprotein fraction increase until 6 -weeks, then it decreases. Callus tissue however shows a decreased nucleic acids P fraction after 4 weeks. The remaining fractions of this tissue increase slightly in this period but they decrease after 6 and 8 weeks

Attempts at DNP isolation from callus and tumour tissues of Nicotiana tabacum

This paper deals with a preliminary investigation of ONP originating from tumour and callus tissues of Nicotiana tabacum. DNP preparations from tumour tissue contained on the average: 54.88% of protein, 38.4% of DNA and 2,9% of RNA. The N/P ratio value fluctuated within the limits 4.8—5.8. The respective mean values for DNP preparations from callus tissue were: 57.3; 21.6 and 13.l%. The NAP ratio was 4.7-6.6

Attempts at DNP isolation from callus and tumour tissues of Nicotiana tabacum

This paper deals with a preliminary investigation of ONP originating from tumour and callus tissues of Nicotiana tabacum. DNP preparations from tumour tissue contained on the average: 54.88% of protein, 38.4% of DNA and 2,9% of RNA. The N/P ratio value fluctuated within the limits 4.8—5.8. The respective mean values for DNP preparations from callus tissue were: 57.3; 21.6 and 13.l%. The NAP ratio was 4.7-6.6

Preliminary research on amino acid composition and nutritional value of clover proteins

The amino acid composition and nutritional value of 5 clover varieties including 3 Polish ones ('Gloria', 'Hruszowska', 'Skrzeszowicka') and 2 of foreign origin ('Rotra' and 'Violetta') were investigated. No significant differences in the total protein content (19.2–20.0% of dry matter) as well as in qualitative amino acid composition were found among the clover varieties under examination. EAA index (Essential amino acid index) calculated according to Oser for 'Gloria' and 'Hruszowska' showed the highest nutritional value was – 40. The lowest value of EAA index was found for 'Violetta' cvar. – 32, intermediate values however for Rotra and Skrzeszowicka was 37 and 36