The Incorporation of 14CO2 into Green Peas in the Dark

Shelled green peas (ripening seeds of Pisum sativum var. Onward)were kept in the dark for 2 or 3 days in an atmosphere, eitherof air or 10 per cent carbon dioxide in air, containing ¹⁴CO₂.Samples were removed at intervals, the acids of the T.C.A.C.extracted, estimated, and their content of ¹⁴C measured. Incorporationof ¹⁴C was mainly into the carboxyl carbon atoms of the acidswhich, with the exception of citrate, rose in specific activityrapidly for the first 4–6 h and then levelled off androse slowly for the rest of the experiment. The final valuesattained, again with the exception of C-6 of citrate, were muchbelow that of the tissue carbon dioxide. The cause of this failureto equilibrate with tissue carbon dioxide is discussed. Twomain carboxylation reactions are proposed, one from pyruvate(or other three carbon acid) to malate and the other from -oxoglutarateto oxalsuccinate and so to C-6 of citrate. The value of thevelocity constant of the first of these reactions was shownto be markedly decreased by increase in tissue carbon dioxidewhile that for the second carboxylation was unaffected. ¹⁴Cmoved into soluble amino-acids rapidly at first and then moreslowly; protein received ¹⁴C at a high rate throughout the experimentsmainly by isotopic exchange reactions. Calculations were madeof the rate of movement of carbon in the T.C.A.C. which wouldhave been required to give the observed changes in specificactivity of the metabolites but no scheme tested fitted allthe results satisfactorily.