No. 2, September, 1920] PHYSIOLOGY 283 



liquors. This organism was also isolated from the corn as it arrived in the cars. Normal 

 starch and gluten liquors became exceedingly viscous when inoculated with it and held at 

 37°C. for twenty-four hours." — [Author's abst. of paper read at scientific session, Soc. 

 Amer. Bact.] 



2159. Bargellini, (!. Sul 1-2-3-trlossiflavone. Contributo alia conoscenza della costi- 

 tuzione della Scutellareina. [On 1-2-3-trioxy-flavone. Contribution to the knowledge of the 

 constitution of scutellarein.] Gaz. Chim. ltaliana 49: 47-63. 1919. 



2160. Bargellini, G., and E. Peratoner. Sul 1-3-2. triossi-fiavonolo. Ricerche per la 

 sintesi della Datiscetina. [On 1-3-2. trixoy-flavonol. Researches on the synthesis of Datis- 

 cetin.] Gaz. Chim. ltaliana 49: 61-69. 1919. — A theoretical study of the chemical constitu- 

 tion of the derivatives of the glucoside of Datisca cannabina and of the synthetic preparation 

 of the following compounds: 2'oxy-4'-6'-2-trimethoxy-calcone, 1-3-2' tri-methoxy-flavonone, 

 1-3-2' trimethoxy-isonitrous-flavonone and of 1-3-2* trimethoxy-flavonol. — A. Bonazzi. 



2161. Bunker, John W. M. Some factors influencing diphtheria toxin production. [Ab- 

 stract.] Absts. Bact. 3: 8-9. 1919. — "Toxin production depends upon growth, but growth 

 alone does not assure toxin. By controlling conditions which affect growth, toxin production 

 can in turn be influenced." The initial hydrogen-ion concentration of the medium (optimum 

 P H 7 to 7.5), the final hydrogen-ion concentration (range bounded by P H 7.8 to 8.25), and the 

 presence of suitable polypetids in the medium are among the controllable factors which 

 influence toxin production by Bacterium diphtheriae. [From author's abst. of paper read at 

 scientific session, Soc. Amer. Bact.] — D. Reddick. 



2162. Cohn, Edwin J., Joseph Gross, and Omer C. Johnson. The isoelectric points 

 of the proteins in certain vegetable juices. Jour. Gen. Physiol. 2: 145-160. S fig. 1919. 



2163. De Besteiro, D. C., and M. Michel-Durand. Influence de la lumiere sur l'ab- 

 sorption des matieres organique du sol par les plantes. [The influence of light on the absorp- 

 tion by plants of the organic materials of the soil.] Compt. Rend. Acad. Sci. Paris 168: 467- 

 470. 1919. — The pea, a heliophile plant which cannot adapt its assimilation of CO2 by the 

 green leaves to a condition of feeble light, is likewise incapable of increasing the absorptive 

 power of the roots whereby it might draw upon the soil for a larger quantity of organic carbon. 

 There is for this plant no parallelism or compensation between the absorption of COi by the 

 leaves and the absorption of organic carbon by the roots. — G. M. Armstrong. 



2164. Donk, P. J. Some organisms causing spoilage in canned foods, with special reference 

 to flat sours. [Abstract.] Absts. Bact. 3: 4. 1919. — "A thermophilic organism was isolated 

 from cans of 'flat sour' corn. This is a large aerobic, facultative anaerobic bacterium, Gram 

 negative, spore-bearing and non-motile, with minimum, optimum and maximum temperatures 

 of 45°, 60° and 76°C. respectively. It grows well on all ordinary culture media and does not 

 produce gas when grown in any of the standard sugar-broths. Pure culture introduced 

 into sterile cans of a variety of canned foods (corn, peas, string beans, pumpkins, and toma- 

 toes) produced the same characteristic 'flat sour.'" — Twenty other organisms were identified 

 from various sources. Critical conditions are being determined especially with reference to 

 temperature and acidity, for both vegetative and spore forms. [From author's abst. of paper 

 read at scientific session, Soc. Amer. Bact.] — D. Reddick. 



2165. Drummond, Jack Cecil. Researches on the fat-soluble accessory substance. I. 

 Observations upon its nature and properties. Biochem. Jour. 13 1 : 81-94. 1919. — Temperature, 

 rather than oxidation or hydrolysis, appears to be the chief agent in the inactivation of fat- 

 soluble A of natural animal fats. Destruction occurs at temperatures ranging from 100° 

 to 37°, the severity varying with the temperature. Destruction at relatively low tempera- 

 tures suggests that the fat-soluble A may be an ill-defined and labile substance. The sub- 

 stance may be extracted with alcohol, but not with acid or water, and it has not been identi- 

 fied with any of the recognized components of fat. — R. W. Webb. 



