BIOCHEMICAL STUDIES ON THE RIBOFLAVIN IN GREENBEANS DURING GERMINATION

The daily variation in the total quantity of flavin compounds (FAD, FMN, FR) in greenbean during its germination were measured by Yagi's methods. The results obtained were as follow. 1. The total quantity of flavin compounds of the greenbean sprouts was increased with growth of sprouts until the 8th days. After this period its contents were decreased slightly. 2. The flavin compounds of greenbean sprouts were comfirmed to be synthesized as free riboflavin during its germination. 3. FAD was the major pat of total flavin compounds in cotyledon but there was significant variation in the contents of FAD, FMN and FR in hypocotyl.