486 L'ANNEE BIOLOGIQUE. 



Levene (P. A.) and Clark (E. P.). D. Ribohexosamino-acids (Journ. 



of Biol. Chem., XLVI, 18-33, 1921.) [504 



Levene (P. A.) and Lpez-Suarez (H.). The chemical structure of 



chondridin. (Journ. of Biol. Chem., XLV, 467, 1921.) [508 



a) Levene (P. A.) and Rolf(J. P.). Lecithin. III. Fatty acids of lecithin 

 ofthe egg yolk. (Journ. of Biol. Chem., XVI. 193-207, 1921.) [404 



b) Lecithin. IV. Fatty acids of lecithin of the brain. (Ibid., 



353-365.) [494 



Levene (P. A.) and Simms (H. S.). The liver lecithin. (Journ. of Biol. 

 Chem., XLVIII, 185, 1921.) [495 



Lewis (H. B.). Studies on the synthesis of hippuric acid in the animal 

 organism. IV. A note on the synthesis of hippuric acid in the rabbit after 

 exclusion of bile from the intestine. (Journ. of Biol. Chem., XLVI, 73-81, 

 1921.) [502 



Loftfield (J. V. G.). The behavior of stomata. (Carnegie Inst. of Was- 

 hington, N 314, 104 p., 54 fig., 16 pi., 1921.) [510 

 Lusk (G.). Animal Calorimetry. Eighteenth paper. The behavior 

 of varions inlemediary melabolites upon the heat production. (Journ. 

 of Biol. Chem., XLIX, 453, 1921.) [538 

 a) Mac Donald (M.) and Me Collum (E. V.). The cultivation of yeast in 

 solution of purified nutrients. (Journ. of Biol. Chem., XLV, 307-311, 

 1921.) t 525 



b) The Bios of Wildiers and the culture of yeast. (Ibid., XLVI, 525-527, 



1921.) [525 



Mangham (Sydney). Transport of organic substances in plants. 

 (Nature, 15 avril 1922, 476.) 



[L'auteur dfend l'opinion classique et expose les arguments faire 

 valoir son appui contre l'ide de Dixon et de Bail (voir plus haut) 

 tout en reconnaissant un grand intrt serrer de prs un problme 

 qui n'est peut-tre pas entirement rsolu encore. H. de Variuny 

 Mascr. Sur les cellules ferment des Primula et sur la formation des 

 pigments anthocy uniques. (Bull. Soc. bot. Fr., LXIX, 325-330, 1922.) [539 

 Mason (E. H.). .4 note on the absorption of calcium salts in man. (Journ. 

 of Biol. Chem., XLVII, 3, 1921.) [524 



a) Me Collum (E. V.). Simmonds (N.) and Parsons(H. T.). Supplemen- 

 tary protein values in foods. /. The nutritive properties of animal tis- 

 sues. (Journ. of Biol. Chem., XLVII, 111, 1921.) [518 



b) Supplementary protein values in foods. II. Supplementary 



dietary relations between animal (issues and cereals and lgume seeds. 

 (Ibid.,' 139.) L 518 



c ) Supplementary protein values in foods. III. The supplemen- 

 tary dietary relations between the proteins of the cereal grains and the 

 potato. (Ibid., 175.) [ 5l8 



d) Supplementary protein values in foods. IV. The supplementary 



relations of cereal grain vith cereal grain; lgume seed with lgume seed 



and cereal grain with lgume seed; with respect to improvemenl in the aua- 



lity oftheir pivtein. (Ibid., 207.) P 18 



a) Me Collum (E. V.), Simmonds (N.),Parsons (H. T.), Shipley (P. G.)and 



