No. 1, August, 1921] PHYSIOLOGY 73 



488. WiRTHiiE, F., UND K. Amberger. tjber Weinhefe und deren Kupfergehalt. [Cop- 

 per content of dregs of wine.] Zeitschr. Untersuch. Nahrungs- u. Gcnussmittel 40: 365-3GG. 

 1920. 



PHOTOSYNTHESIS 



489. Dixon, H. H., and H. H. Poole. Photosynthesis and the electronic theory. Notes 

 Bot. School Trinity Coll. Dublin 3: 90-101. 1920. — Negative electrons seem to be entirely 

 responsible for the absorption of radiant energy from the ether. It is by this means that 

 chlorophyll renders carbon dioxide and water reactive in the presence of light. The view 

 that light energy becomes available for photosynthesis through the intermediary of the elec- 

 trons is in accordance with sound reasoning and is verified by experiment. — The wave lengths 

 that are etTective in displacing the electrons of chlorophyll as indicated by its sensitizing 

 action on the photographic plate, are the same as those that are effective in photosynthesis. 

 Photosynthesis is apparently caused by light, the frequency of which is too low to effect the 

 expulsion of the electrons from the chlorophyll molecule. — It seems that the atomic groups 

 of leaf pigment enter into the reactions of photosynthesis and participate in the combinations 

 and decompositions that ultimately lead to the formation of carbohydrates and the evolution 

 of o.xygen. Theories of photosynthesis, then, which assume that the chlorophyll itself enters 

 into the reactions, are to be preferred to those suggestions which suppose that the reaction is 

 accomplished externally to the chlorophyll by means of the energy absorbed and transformed 

 by the latter. — G. B. Rigg. 



490. Maze, P. Sur le mecanisme chimique de I'assimilation du gaz carbonique par les 

 plantes vertes. [On the chemical mechanism of the assimilation of carbon dioxide by green plants.] 

 Compt. Rend. Acad. Sci. Paris 172: 173-175. 1921. — The author attributes to hydroxylamine 

 a role of primary importance in the synthesis of compounds from which carbohydrates are 

 produced. He suggests the following reactions as a possible explanation of the process of 

 photosynthesis: NH2OH + CO2 = CO2NH2OH or CO3H2NH0OH, 2(C02NH20H) = CH2OH 

 + CHO + HNO2, or2(C03H2NH20H) = CH2OH + CHO + 2HNO2 + 2H2O, HNO2 + H2O 

 = NH2OH + O2.— C. H. Farr. 



METABOLISM (GENERAL) 



491. Amberger, C. tJber die Zusammensetzung des Riibols. [Composition of rape- 

 seed oil.] Zeitschr. Untersuch. Nahrungs- u. Genussmittel 40: 192-201. 1920. 



492. Barlot. Sur un nouveau reactif des Lactaires et des Russules a saveur Sere. [A 

 new reaction for Lactarias and Russulas having a bitter taste.] Compt. Rend. Acad. Sci. Paris 

 172:87-89. 1921. — Color reactions are given with methyl chloroantimoniate. They are found 

 to be diagnostic of certain species. — C. H. Farr. 



493. Bau, a. Die Bestimmung der Oxalsaure in Tee, Kaffee, Marmeladen, Gemiisen 

 und Brot. [Oxalic acid determination in tea, coffee, marmalade, vegetables, and bread.] 

 Zeitschr. Untersuch. Nahrungs- u. Genussmittel 40: 50-66. 1920. 



494. Blunck, G. Quantitative Bestimmung physikalisch-chemischer Eigenschaften 

 mikroskopisch-kleiner Mengen. [Quantitative determination of the physical chemical charac- 

 ters of microscopic masses.] Zeitschr. Wiss. Mikrosk. 37: 138-140. 1920. 



495. Bomer, a., und J. Baumann. Beitrage zur Kenntnis der Glyceride der Fette und 

 Ole. IX. Die Glyceride des Cocosfettes. [Glycerides of cocoanut fat.] Zeitschr. Untersuch. 

 Nahrungs- u. Genussmittel 40: 97-151. 1920. — Considerable caprylic acid was found but no 

 caproic or caprinic. Besides oleic acid there are small amounts of palmitic and stearic acids. 

 The principal glycerides of the saturated fatty acids of cocoanut fat consist of myristin com- 

 pounds. — H. G. Barbour. 



