Abstract
The fat reserve of lettuce seeds of two varieties, 'Grand Rapids' and 'Progress', was examined. It was found to be an unsaturated lipid, closely resembling sun flower-seed oil. The changes in the fat content with time and under treatment with thiourea and with coumarin were studied, as were the changes in the acidity of the fat. No free volatile saturated acids were detected. On hydrolysis the seeds yield one such acid whose identity was not finally established and whose origin is uncertain, it not being certain that it is connected directly with fat metabolism.
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