Carbohydrates in pasture species. I.—The starch content of clovers and rye‐grass

Abstract Using a cold grinding technique followed by perchloric acid extraction, an iodine‐staining polysaccharide can be obtained from fresh clover and rye‐grass leaves. Paper chromatograms of acid and enzymic hydrolysates show that the polysaccharide is starch. Clover leaves have thus been shown to contain 3‐5.5% and rye‐grass leaves 0.7% of starch on a dry weight basis. The effect of various factors including shading and wilting on the starch content of red clover leaves have been briefly examined.