Abstract
Cassava leaves known to be deficient in sulphur containing amino acids, bave been shown to contain „labile” sulphur released as hydrogen sulphide on strong heating, and on treatment with ethanol (80 %), aniline or water. Dry heating releases far more hydrogen sulphide than any other treatment. The suggestion is made that these „labile” precursors of hydrogen sulphide, may be intermediates in the „funnelling off” of sulphur from protein synthesis. Above all the levels of hydrogen sulphide found in this study may make the uncontrolled consumption of cassava leaves potentially dangerous.
