COMPONENT V, which has been previously reported1 to be associated with the vernalization phenomena in rye seedlings, has been further studied. As the electrophoretic mobility of some polysaccharides2 was close to that of component V, polysaccharide content (hexose combined in soluble macromolecular components)3 of extracts of rye seedlings was examined with respect to vernalization. Table 1 shows that the vernalized seedlings contained larger amounts of polysaccharide as compared with unvernalized seedlings, while the protein4 level was not affected.