I9I4] P. H. D. A71 



Johns Hopkins University. — Eimer J. Lund: The relations of 

 Bursaria to food : I. Selection in feeding and in extrusion. — Anna- 

 hella Elliott Richards: The partial enzymotic hydrolysis of yeast 

 nucleic acid. 



New York University. — John Daly McCarthy: The influence 

 of certain drugs on the efficiency of mental work. 



University of California. — Roy Elwood Clausen: On the be- 

 havior of emulsin in the presence of collodion. — Rosalind Wulzen: 

 The pituitary gland in its relationship to the early period of growth 

 in birds. 



University of Chicago. — John William Edward Glatt feld: The 

 oxidation of {f-glucose in alkalin Solution by air as well as by hy- 

 drogen peroxid. — Edward Maris Harvey: Some effects of ethylene 

 on the metabolism of plants. — Ole Olufson Stoland: The influence 

 of parathyroid tetany on the liver and the pancreas. 



University of Illinois. — William Ernest Carroll: Effect of the 

 amount of protein consumed upon digestion and protein metabolism 

 in lambs, and upon the composition of their flesh and blood. — 

 Harold Hossack McGregor: The proteins of the central nervous 

 System. — John Hamilton Whitten: The effect of kerosene and other 

 petroleum oils on the viability and growth of Zea mais. 



University of Michigan. — Anton Augustus Schlichte: The 

 changes which take place in hides during the unhairing process. 



University of Minnesota. — Harold Hiram Brown: Contribu- 

 tion to our knowledge of the chemistry of wood; Douglas fir and 

 its resin. 



University of Pennsylvania. — Charles Blizard Bazsoni: The 

 destruction of bacteria through the action of light. 



University of Wisconsin. — Elbert T. Bartholomew: Physiolog- 

 ical changes causing black heart in potatoes. — Ralph Howard Carr: 

 A study of the non-protein form of nitrogen in alfalfa. — Harry 

 Alfred Curtis: A quantitative study of some photochemical reac- 

 tions. — Howard Austin Edson: Damping off and root decay of sugar 

 beets. 



Yale University. — Norman Robert Blatherwick: The specific 

 röle of foods in relation to the composition of the urine. — Lewis 

 Hill Chemo ff : Pyrimidin nucleosids. — Samuel Goldschmidt: The 



