Free and Bound Amino Acids in Legume root Nodules: Bound ?-Aminobutyric Acid in the Genus Trifolium

Abstract

"Free" and "bound" amino acids in root nodules from 10 legume species have been studied. In general, the free amino acids comprise a small proportion (25 per cent. or less) of the total nitrogenous compounds soluble in 80 per cent. (v/v) ethanol.