No. 4, February, 1922] PHYSIOLOGY 295 



1916. Peacock, Josiah C, and Bertha L. DeG. [Peacock]. Some notes on the astrin- 

 gencies of red rose and pale rose. Ainer. Jour. Pharm. 93: 497-500. 1921. — The authors ex- 

 tracted andpurified the astringent principles of red rose and pale rose. Although the purifica- 

 tion was not a complete one, the materials obtained displayed the peculiar properties of the 

 "tannin of red rose" in their behavior toward reagents. The quantity of the astringent sub- 

 stance was far less in the pale Rose, perhaps less than 1 per cent by weight. As astringency 

 is not a characteristic of any one substance, the authors suggest that this group of plant sub- 

 stances may be well placed under the name of "astringents," with a prefix to indicate the 

 source, as,for example, quercastringent, rosastringent, etc. The crystalline substance, which 

 seems to develop under the influence of a mildew on the unstrained infusion of red rose, is 

 regarded as derived from some water-soluble constituent of the rose. On account of its sol- 

 ubility in chloroform, it is clearly distinguished from the astringent principle. — Anton 

 Hogstad, Jr. 



1917. Quevedo, Jos6 MarIa. El mio-mio o romerillo. Bol. Agric. Provincia Buenos 

 Aires V°: 3-5. 1 fig. 1920. — Baccharis cordifolia is said to cause heavy losses to stock in 

 Argentina, including horses, cattle, and sheep. The symptoms of the poisoning produced 

 are described and methods of treatment are recommended. — John A. Stevenson. 



1918. YouNGKEN, Heber W. Hybridization in plants. Amer. Jour. Pharm. 93: 249-254. 

 1921. — ^A discussion of the term hybrid is followed by a number of illustrations of hybridi- 

 zation among plants, with comparisons of the structural characteristics of parents and hybrids. 

 Attention is directed to the fact that only a small amount of work has been done on the 

 hybridization of medicinal plants, which is assumed to offer great possibilities in improving 

 quality and therapeutic efficiency. — Anton Hogstad, Jr. 



PHYSIOLOGY 



B. M, DuGGAR, Editor 

 Carroll W. Dodge, Assistant Editor 



(See also in this issue Entries 1448, 1459, 1462, 1513, 1819, 1829, 1839, 1869, 1872, 1873, 1916, 



1980, 1983, 1984) 



GENERAL 



1919. Alexander, Jerome. Colloid chemistry. An introduction with some practical 

 applications, v+90 p. Van Nostrand Co.: New York, 1919. — This is "an attempt to com- 

 press within a very limited space, the most important general properties of colloids, and some 

 of the practical applications of colloid chemistry." To the discussion of such matters as the 

 significance, classification, and properties of the colloids 35 pages of this little book are 

 devoted, while 48 pages are concerned with the practical applications. The biological aspect 

 is treated primarily under the headings "Physiology and Pathology" and "Digestion." — 



B. M. Duggar. 



1920. Eddy, W. H. The vitamine manual. A presentation of essential data about the 

 new food factors. 121 p. Williams and Wilkins Co.: Baltimore, 1921. — The arrangement of 

 the data in this work "aims to provide the student with working material and suggestions 

 for investigation as well as information." The 1st chapter relates the story of the discovery 

 of vitamins, and the 2nd is a brief account of chemical studies which have thus far failed to 

 reveal the exact nature of these food factors. Chapters 3 and 4 are devoted to the indirect 

 vitamin tests, the methodologj^ with rats, guinea pigs, and pigeons; likewise the yeast test 

 for vitamin B. A chapter on "sources" is essentially a series of extensive tables giving the 

 relative vitamin content of about 90 foods or food products. Of the remaining 3 chapters, 

 the most important physiologically is that devoted to the properties of these food factors, 

 with consideration also of heat resistance. Vitamin in diets and diseases that result from 

 vitamin deficiencies are the remaining topics. A bibliography of 28 pages is included. — 

 B. M. Duggar. 



