The free amino-acids of certain british fruits

The total and alcohol‐soluble nitrogen contents have been determined and the free amino‐acids examined in strawberry, gooseberry (green and ripe), blackcurrant, redcurrant, loganberry, raspberry, blackberry and tomato. Most of the common amino‐acids were present, alanine and glutamine being the two most generally prominent. Free amino‐acids have been examined in 20 non‐edible species of apple and pear, in medlar (unripe and ripe) and in three species of Vaccinium. 1‐Aminocyclopropane‐1‐carboxylic acid was not found in any fruit except ripe cowberries.