SUMMARY Work is described on the isolation of wax‐free cuticular membranes by enzymic and chemical treatment, and on the products of hydrolysis of the membranes. Fatty acids in the approximate range C12 to C12 are associated with hydroxylated fatty acids in the apple cutin complex. Methods for the determination of cutin in cuticular membranes are discussed.
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Baker et al. (1964) studied this question.
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