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- W1997291949 abstract "Vegetable-Marrow callus gives with great clearness all the three chief proteid reactions; it is also dissolved by a peptonizing fluid; it is hence a typical proteid. The callus cannot be pressed from the sieve, for (a) it is a proteid, (b) when it undergoes gastric digestion the sieve-plate is cleared, and is then left in its pristine condition. The statements of the foregoing paragraph are supported by the entirely different reactions shown by wall and callus respectively. Ballia-stoppers give all three proteid reactions, but are not attacked by a peptonizing fluid. They stain in the same way as does callus, except that they take a rich brown with iodine alone and are untouched by aniline-blue. The stoppers react altogether differently from the wall, and to a very large extent similarly to the cell-protoplasm. The evidence of differentiation within their substance, as seen when boiled in Millon's fluid, and the fact of their disappearance under action of Schulze's macerating fluid into plasma-balls which still stain brown with iodine, speak for their similarity with cell-protoplasm. The group of bodies allied to proteids, such as muein, nuclein, chondrin, &c, contains none which gives in a typical fashion all three proteid reactions. Hence the substance of Ballia-stoppers should not be classified with them. The callus of the Vegetable-Marrow has many of the characters of, and should probably be classed with, the Coagulated Proteids: the substance of the -Ballia-stoppers most closely resembles Lardacein. The function of the callus, both of the Vegetable-Marrow and of Ballia, is to moderate the flow of proteids and direct it so that all the growing-points shall receive their due amount of the necessary pabulum. That the stoppers function as sealers-up of the pit is shown by the coincident growth of pit and stoppers. Many of the phenomena presented by the dissolution and renewal of callus-masses upon sieve-plates recall to mind the action of ferments. In these cases it is, in all probability, a callolytic (proteolytic) ferment to which the effects are to be ascribed. This ferment has not yet been isolated." @default.
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- W1997291949 date "1891-04-01" @default.
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- W1997291949 title "Studies in Vegetable Biology.-VI. An Investigation into the True Nature of Callus:-The Vegetable-Marrow and Ballia callitricha, Ag." @default.
- W1997291949 doi "https://doi.org/10.1111/j.1095-8339.1891.tb00114.x" @default.
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