106 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



that it would seem that water is decomposed during the alco- 

 holic fermentation, and that this result is facilitated by the 

 diminution of the pressure. The presence of nitric oxide in 

 the evolved gases was found to be due to the reduction of ni- 

 trates originally present in the solutions. 5 A,July, 1872,315. 



BLUE COLOR FROM BOLETUS. 



In the course of some recent experiments Dr. Phipson has 

 ascertained that a certain blue color, produced by the action 

 of hypochlorite of lime on the alcoholic solution of a yellow- 

 ish coloring matter of Boletus luridus^etc. (species of fungi), 

 may be reproduced almost exactly from phenol, which ren- 

 ders it probable that the vegetable blue in question belongs 

 to the phenyl group 1 A, June 28, 1872, 301. 



SOLUBILITY OF SALTS AND GASES IN WATER. 



M. Tommasi communicates to Les Mondes the following 

 laws in reference to the solubility of salts and of simple gases 

 in water, which he thinks he has established, but for which he 

 desires additional verification. These are as follows: First, for 

 salts belonging to the same chemical formula (as sulphates, 

 bromides, etc.) the coefficients of solubility are in direct ra- 

 tio to their specific heat; one exception only, so far, has been 

 met with, namely, chloride of manganese. Second, for simple 

 gases the case is just the reverse from that of salts, namely, 

 that their solubility in water is in inverse ratio to their spe- 

 cific heat. 3 B.June 13, 1872, 266. 



SOLIDIFICATION OF SOLUTIONS IN COUNTRY AIR. 



According to Tomlinson, supersaturated saline solutions, 

 which would instantly solidify if exposed to the air of a 

 room, may be kept for many hours in the open air of the 

 country without crystallization, even newly sprouted leaves 

 not acting as nuclei. 21 A. March, 1872, 218. 



CHEMICAL COMPOSITION OF CLEAN AND FOUL SALMON. 



Every one conversant with the fish is aware of the great 

 difference in taste and value between what are called the 

 clean and foul salmon, and Professor Christison has endeav- 

 ored to determine the precise nature of the difference by 

 means of chemical analysis. The most prominent indication 



