284 PHYSIOLOGY [Bot. Absts., Vol. V, 



2166. Drummond, Jack Cecil. Researches on the fat-soluble accessory substance. II. 

 Observations on its role in nutrition and influence on fat metabolism. Biochem. Jour. 13 l : 

 95-102. 1919. — The presence of fat soluble A in the diet of adult rats is essential to their 

 health, while the absence of this substance increases their susceptibility to bacterial diseases. 

 A deficiency of fat-soluble A causes no characteristic pathological lesion in adult rats; does 

 not directly influence the absorption of fats, and appears to play no important part in the 

 absorption of fatty acids nor in their synthesis into fats. — R. W. Webb. 



2167. Durbin, H. E., and M. J. Lewi. The preparation of a stable vitamine product and 

 its value in nutrition. Amer. Jour. Med. Sci. 159: 264-286. 1920. — Following a review of the 

 literature on the relation of vitamines to growth in animals the authors describe a method 

 of preparing a stable vitamine from corn, autolyzed yeast, and orange juice, the final product 

 being a grayish, non-hygroscopic powder which retains its effectiveness for 5 months or 

 longer. Experiments showing the efficiency of this vitamine in treating malnutrition in 

 children, pigeons, and guinea pigs are described. — Harris M. Benedict. 



2168. Eddy, Walter H. The vitamine. Absts. Bact, 3: 313-330. 1919.— This is a bib- 

 liographic review dealing with the following: historical, methods of preparation, sources, 

 structure, function, and organisms requiring vitamines for development. The bibliography 

 contains 236 titles. — D. Reddick. 



2169. Gillespie, L. J. Colorimetric determination of hydrogen-ion concentration without 

 buffer mixtures, with especial reference to soils. Soil Sci. 9: 115-136. lfig. 1920. — See Bot. 

 Absts. 5, Entry 1324. 



2170. Grace, L. G., and F. Highberger. Variations in the hydrogen ion concentration 

 in uninoculated culture medium. Jour. Infect. Diseases 26: 457—462. 1920. — A medium con- 

 sisting of Liebig's Beef Extract 0.3 per cent, Difco Peptone 1 per cent, NaCl 0.5 per cent, glu- 

 cose 1 per cent, and adjusted to a reaction of P H 6.4, 6.8, 7.2, 7.6, and 8.0, was found to change 

 in reaction not only on autoclaving, but also on allowing the control medium to incubate. 

 Plain broth, free from glucose, did not give as great variations in reaction as the glucose broth. 

 It is suggested that the acid is formed in the medium by the breaking up of the glucose and 

 perhaps also by the formation of amino acids from the peptone. — Selman A. Waksman. 



2171. Hagglund, Erik. Beitrage zur Kenntnis des Lignins. [Lignin.] Arkiv. Kemi, 

 Min., Geol. 7 8 : 1-20. 1918-19. 



2172. Hammer, B. W., and D. E. Bailey. The volatile acid production of starters and of 

 organisms isolated from them. Iowa Agric. Exp. Sta. Res. Bull. 55: 223-246. 1919. — A study 

 of a number of "starters" of good quality showed that more than one organism was present. 

 Experimental data showed that the high volatile acid content of starters is not altogether due 

 to the action of Bacterium lactis acidi. — Florence Willey. 



2173. Harrington, Geo. T. Comparative chemical analyses of Johnson grass seeds and 

 Sudan grass seeds. Proc. Assoc. Official Seed Analysts of North America 1919: 58-64. 1919. 

 —See Bot. Absts. 5, Entry 1148. 



2174. Hess, Alfred F., and Lesser J. Unger. The effect of heat, age, and reaction on 

 the antiscorbutic potency of vegetables. Proc. Soc. Exp. Biol, and Med. 16: 52-53. 1919. — 

 Results obtained from experiments with guinea pigs show that the antiscorbutic value of 

 vegetables decreases with increase in age of the vegetables and also with their subjection to 

 high temperature. Their efficacy remains the same for both acid and alkaline reactions. 

 However, the effect of alkalinization or of heat is greatly influenced by the time-factor. — 

 R. W. Webb. 



2175. Lucius, Franz. Uber die Trennung von Glykose und Fructose. [Separation of 

 glucose and fructose.] Zeitschr. Untersuch. Nahrungs-u. Genussmittel 38: 177-185. 1919. 



