Comparative rates of formation of fatty acids in the soybean seed during its development

Summary Lincoln soybeans harvested at successive stages of maturity showed continuous increases in amounts present of each of the fatty acids: saturated, oleic, linoleic, and linolenic. The iodine value and linolenic acid percentage of the oil decreased somewhat during the early stages of seed development. The linoleic acid and total oil percentage in the bean increased continuously until the 50th day then remained constant. Oleic and saturated acids fluctuated. No evidence for dehydrogenation of saturated fatty acids was obtained either in the oil analyses or in tests of soybean tissues for dehydrogenase activity. Journal Paper No. 717 of the Purdue Agricultural Experiment Station, Lafayette, Ind.