No. 3, December, 1920] PHYSIOLOGY 197 



— The chapter on ferment and enzyme actios is the pari of this work which is distinctly phys- 

 iological. "Ultimately the term catalysis will probably vanish from chemical literature 

 . . . . though the term may remain for long as a convenient, though arbitrary, term of 

 classification." — 0. A. Stevens. 



1334. Becking, L. G., M. Baas, and H. C. Hampton. Measurement of the catalytic 

 power of catalase. Amer. Jour. Bot. 7: 261-274. 6 fig. 1920. — The authors discuss and criti- 

 cize the three common methods of measuring the strength of catalase action. They point 

 out that the time in which a reaction is completed under the influence of an enzyme is the 

 true measure of the strength of the enzyme, and describe an autographic method of measuring 

 the reaction time of catalase. By the use of this method it was found that the reaction time 

 is inversely proportional to the amount of enzyme present. There is a distinct latent period 

 at the commencement of the reaction, before oxygen begins to be discharged. The enzyme is 

 more or less injured during the reaction. The enzyme is injured by acids, but in neutral solu- 

 tions retains its power for a long period. Alkali has an important effect on catalase and 

 may act as a "peptisator." The method described may be used to determine the strength 

 of a peroxide solution. — E. W. Sinnott. 



1335. Burge, W. E., and E. L. Btjrge. The effects of the chlorine substitution products 

 of methane, acetaldehyde, and of sodium acetate on catalase production. Jour. Biol. Chem. 41 : 

 307-314. 1920. — The more chlorine that is introduced in the methane molecules, the more effec- 

 tive it becomes in decreasing catalase production in the liver. The ingestion of sodium 

 acetate produces an increase in catalase. The first acts by destroying the enzyme and by 

 decreasing the output from the liver. The second acts by stimulating the liver to increased 

 output. — G. B. Rigg. 



1336. Fred, E. B., W. H. Peterson, and A. Davenport. Fermentation characteristics 

 of certain pentose-destroying bacteria. Jour. Biol. Chem. 42: 175-189. 1920. — Although the 

 majority of microorganisms cannot utilize pentoses certain pentose-fermenting bacteria are 

 widely distributed and no doubt play an important role in the economy of nature. Arabinose 

 and xylose are rapidly decomposed, yielding acetic and lactic acids. Rhamnose was not 

 attacked by pentose-fermenters. — G. B. Rigg. 



1337. Peterson, W. H., and E. B. Fred. The role of pentose-fermenting bacteria in the 

 production of corn silage. Jour. Biol. Chem. 41 : 181-186. 1920. — Pentose-fermenting bacteria 

 develop rapidly in raw or sterilized corn tissue. In sterilized silage they produce acetic acid, 

 lactic acid, ethyl alcohol, and carbon dioxide. — G. B. Rigg. 



1338. Peterson, W. H,, and E. B. Fred. The fermentation of glucose, galactose and 

 mannose by Lactobacillus pentoaceticus. n. sp. Jour. Biol. Chem. 42: 273-287. 1920. — The 

 above name has been given to a pentose-fermenting bacterium exhibiting a wide range of activ- 

 ity both with fespect to carbohydrates fermented and products formed. The aldo-hexoses, 

 glucose, galactose, and mannose are fermented by this organism with the production of lactic 

 acid, ethyl alcohol, c&Tbon dioxide, and small quantities of acetic acid. — G. B. Rigg. 



1339. Tickler. William Eugene. Water content and temperature as factors influencing 

 diastase formation in the barley grain. Plant World 22: 221-238. 1919. — Some general rela- 

 tions of temperature to water absorption in barley seeds is discussed. Barley is semiperme- 

 able to LiCl solutions, and will absorb water even from the saturated solution. It is believed 

 therefore that barley possesses a much higher osmotic pressure than Xanthium seeds. Dia- 

 stase formation increases with water content of the grains at constant temperatures. Temper- 

 ature was found to affect diastase formation to a much less degree than water content. — 

 Charles A. Skull. 



1340. Speakman, H. B. Biochemistry of the acetone and butyl alcohol fermentation of 

 siarr.h by Bacillus granulobacter pectinovorum. Jour. Biol. Chem. 41: 319-343. 1920. — This 



