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



data given in this article have been abstracted from another source (Kopeloff, Nicholas, 

 and Lillian Kopeloff. The deterioration of cane sugar by fungi. Louisiana Agric. Exp. 

 Sta. Bull. 166. 72 p. PI. 1-2, fig. 1. 1919.)— C. W. Edgerton. 



2204. Lemoigne. Fermentation butyleneglycolique du saccharose par les bacteries du 

 groupe du Bacillus prodigiosus. [Butyleneglycolic fermentation of saccharose by bacteria of 

 the group Bacillus prodigiosus.] Compt. Rend. Soc. Biol. 82: 234-236. 1919. 



2205. Lemoigne. Reaction specifique du 2-3-butyleneglycol et de l'acetylmethylcarbinol, 

 produits de la fermentation butyleneglycolique. [The specific reaction of 2-3-butyleneglycol 

 and of acetylmethylcarbinol as products of butyleneglycolic fermentation.] Compt. Rend. Acad. 

 Sci. Paris 170: 131-132. 1920. — The group of bacteria including Bacillus lactis aerogenes and 

 B. coli which accomplish the fermentation of butyleneglycol is found capable of very accu- 

 rate detection by oxidizing the products of this fermentation with ferric chlorid and the treat- 

 ment of the compound thus formed with a nickel salt. The reaction is highly sensitive and 

 specific. — C. H. and W. K. Farr. 



2206. McGtjire, Grace, and K. George Falk. Studies on enzyme action. XVIII. The 

 saccharogenic actions of potato juice. Jour. Gen. Physiol. 2: 215-227. 1920. — A study was 

 made to determine the effect of saccharogenic enzymes of potato juice on carbohydrates added 

 as well as those contained in the juice. Amylase was present and was most active both upon 

 the starch of the juice and upon added starch at a hydrogen ion concentration of P H 6 to 7, 

 which corresponded to that of the normal juice. Sucrase was present and was most active 

 upon the sucrose (or raffinose) present in the juice, as well as upon added sucrose at a hydrogen 

 ion concentration of P H 4 to 5. No maltase was detected. — Otis F. Curtis. 



2207. Oelsner, Alice, and A. Koch. Uber den abweichenden Verlauf der Alkohol- 

 garung in alkalischen Medien. [Irregular course of alcoholic fermentation in alkaline media.] 

 Zeitschr. Physiol. Chem. 104: 175-181. 1919. 



2208. Prinsen Geerligs, H. C. Manufacture of glycerin from molasses. Louisiana 

 Planter and Sugar Manufacturer 63: 268-269. 1919. [Translated from: De Suikerindustrie 

 19: 195-202, by F. W. Zerban.] — An account of the fermentation process involved in the 

 manufacture of glycerin. — C. W. Edgerton. 



2209. Went, F. A. F. C. On the course of the formation of diastase by Aspergillus niger. 

 Proc. K. Akad. van Wetenschappen te Amsterdam 21: 479-493. S fig. 1919. — The fungus 

 was grown on a liquid medium using glucose and NH4NO3 as sources of C and N. The fungus 

 mats were ground with kieselguhr and extracted with the culture fluid. The quantity of 

 diastase was determined by following the time interval required for the disappearance of 

 starch from a starch solution of known strength, using a dilute iodine solution as indicator. 

 Destruction of the enzyme in the mycelium takes place from the beginning, but this is negli- 

 gible at first in comparison with the production of the enzyme, A maximum of production 

 is reached in about 5 days from the commencement of germination, after which the total 

 quantity declines rapidly. The nutrient fluid never shows more than a small part of the total 

 enzyme, and this perhaps from dead cells. — C. R. Hursh. 



METABOLISM (RESPIRATION) 



2210. Anonymous. How age affects the respiration of leaf cells. Sci. Amer. Monthly 1 : 

 310. 1920. — A brief report of several investigations of respiratory phenomena, and especially 

 those of M. Nicholas in: Revue Generate de Botanique 30, No. 335, 1918. — Chas. H. Otis. 



2211. Linhart, George A. The free energy of biological processes. Preliminary paper. 

 Jour. Gen. Physiol. 2: 247-251. 1920. — This is a brief statement of a problem which is being 

 started to determine by thermodynamic calculations the efficiency in the use of energy from 

 the carbohydrate of a culture solution during the process of nitrogen fixation by Azotobacter. 

 — Otis F. Curtis. 



