Abstract
Steep liquors from barley soaked for 6 hr. or longer retard the synthesis of amylase stimulated by gibberellic acid in barley endosperm. The liquors from grain steeped for only 1 hr. are less effective. Phenolic acids such as ferulic, p-hydroxybenzoic and vanillic acids at concentrations of 100 p.p.m. also delay the induced synthesis of enzymes by gibberellic acid. Certain other compounds, including benzoxazolone, coumarin and radicinin at various concentrations likewise exert a retarding action on amylase synthesis. Steep liquors and phenolic acids at 100 p.p.m. do not interfere significantly with the onset of germination in intact barley whether treated with gibberellic acid or not. Emergence of the rootlets commences in the normal manner but after 2–3 days germination, rootlet growth is less than in untreated samples, and modification, as judged from hot water extract and soluble nitrogen, is slower. Benzoxazolone, coumarin and radicinin at low concentrations also retard rootlet growth in barley.
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