α-AMYLASE COMPONENTS IN EXCISED, INCUBATED BARLEY EMBRYOS*

Excised embryos from kernels of Betzes and Bonanza barley were incubated on sand for 3 days in the presence of CaCl2 (10-33M), CaCl2 + gibberellic acid (10-4M), CaCl2 + casein hydrolysate (0·2%) and a mixture of all three. α-Amylase components in these embryos were analysed quantitatively by chromato-focusing. The α-amylase I component predominated in all samples. Addition of gibberellic acid or casein to the incubation medium did not increase α-amylase synthesis but addition of casein did appear to lower the proportion of α-amylase I synthesised.