Variation of Starch Content Among and Within Roots of Red and White Oak Trees
Abstract:The variation of starch content within and among roots of red and white oak trees was determined by chemical extraction and estimated visually. Differences in starch content among roots of the same tree as determined by chemical extraction were small, provided the samples were taken at points of similar diameter. Starch content within roots varied inversely with root diameter. As root diameter decreased, the proportion of ray tissue to woody tissue per unit area increased, resulting in a corresponding increase in starch content. Use of a visual histochemical technique eliminated the diameter factor because judgments were based on starch stored in the ray tissue only. Forest Sci. 22:468-471.
Document Type: Journal Article
Affiliations: Research Plant Pathologist, Northeastern Forest Experiment Station, USDA Forest Service, Forest Insect and Disease Laboratory, Hamden, Connecticut 06514
Publication date: 1976-12-01
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- Forest Science is a peer-reviewed journal publishing fundamental and applied research that explores all aspects of natural and social sciences as they apply to the function and management of the forested ecosystems of the world. Topics include silviculture, forest management, biometrics, economics, entomology & pathology, fire & fuels management, forest ecology, genetics & tree improvement, geospatial technologies, harvesting & utilization, landscape ecology, operations research, forest policy, physiology, recreation, social sciences, soils & hydrology, and wildlife management.
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