Abstract
Vernalization has a negligible effect on the total protein content of spring and winter grains. However, large increases in the total alcohol-soluble amino acid and amide fractions were observed. The proportional distribution of amino acids and amides varied both between grain parts and between spring and winter wheats.Three bases of computing the amino acid and amide data were used in all cases, i.e. protein, dry weight, or grain part. Apparent differences in the magnitude of change with vernalization were dependent upon the base from which the data was calculated. This study indicates that data expressed on a dry weight basis alone may lead to an erroneous picture of metabolic change.
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