300 PHYSIOLOGY [BoT. Absts., Vol. X, 



(and presumably also amine, through proteolysis) in fungus cultures. Reference is made to 

 the author's recent paper on self-poisoning in Clados-porium (Annales Mycologici) and Weh- 

 mer's publication on Penicillium and Aspergillus fumigatus (Ber. Deutsch. Bot. Ges. 1913). 

 With Aspergilhis niger the phenomenon is very pronounced when the fungus is grown in 

 6 per cent maltose and 2 per cent urea plus the necessary mineral substances. Maltose is 

 used instead of saccharose because less oxalic acid is formed when the former sugar is em- 

 ployed and less ammonia is used up in neutralizing the acid. As a result of enzymatic split- 

 ting of urea the culture fluid becomes strongly alkaline. The alkalinity of the medium seems 

 to be contributed to by the mould its'elf, and the odor suggests amine as a product of this 

 latter process. The author states the conditions and results of 4 experiments which indicate 

 that in this organism there is a lack of self regulation, the urea-splitting enzyme finally caus- 

 ing death. Cultures of Botrytis cinerea and Oidiuvi under conditions similar to those used 

 with Aspergillus niger remained alive for many months. — R. M. Holman. 



1948. Chibnall, A. C, and S. B. Schryver. The isolation of proteins from leaves. 

 (Preliminary note.) Jour. Physiol. 54: xxxii-xxxiii. 1920. — Ground cabbage leaves were 

 treated with water saturated with ether, thus lowering the surface tension and dissolving 

 otherwise insoluble nitrogenous materials. The latter were precipitated by vaporizing the 

 ether and raising the temperature gradually to 40-60°C. The dried powder was freed from 

 lipoids and chlorophyll and was then separable into 2 portions, one soluble in dilute alkalies 

 and the other insoluble in solvents. The latter portion contained 12 per cent nitrogen and 

 an amorphous acid precipitated by mineral acids from the first portion 11 per cent. — Ernest 

 Shaw Reynolds. 



1949. Kayskr, E. Influence de la matiere azotee elaboree par I'Azotobacter sur le ferment 

 alcoolique. [The influence of the nitrogen compounds elaborated by Azotobacter on alcoholic 

 fermentation.] Compt. Rend. Acad. Sci. Paris 172: 1539-1541. 1921. — The author attempts 

 to test the hypothesis of Lipman that the effect of Azotobacter on plants is through its secre- 

 tions. Experiments were made with yeast. The addition of Azotobacter to the solution con- 

 taining yeast causes an increase in the multiplication of the yeast cells, an increase in the 

 decomposition of sugar, and in the amount of alcohol formed. The variety of yeast used and 

 the age of the Azotobacter cultures were important modifying factors. — C. H. Farr. 



1950. Levene, p. a. On the structure of thymus nucleic acid and its possible bearing 

 on the structure of plant nucleic acid. Jour. Biol. Chem. 48: 119-125. 1921. 



1951. Sure, Barnett, and J. W. Read. Biological analysis of the seed of the Georgia 

 velvet bean, Stizolobium deeringianum. Jour. Agric. Res. 22: 5-15. 1921. — Hulled seed of 

 velvet bean fed raw to rats proved injurious even when constituting only 40 per cent of the 

 total ration. By cooking for 1 hour at 15 pounds pressure the seed may constitute 60 per cent 

 of a ration without injury, but when they constitute 80 per cent some harmful effects are 

 noted. — The seed are rich in fat-soluble vitamin, which is stable for the treatment given 

 above. The proteins and salts of velvet bean are deficient foods for growth. — D, Reddick. 



METABOLISM (ENZYMES, FERMENTATION) 



1952. Grey, E. C., and E. G. Ygtjng. The enzymes of B. coli communis. Part V. (a) 

 Anaerobic growth followed by anaerobic and aerobic fermentation, (b) The effects of aeration 

 during the fermentation. Proc. Roy. Soc. London B, 92: 135-150. 1921. — The effect of 

 anaerobic and aerobic growth upon subsequent fermentation of glucose under various con- 

 ditions has been studied. With anaerobic growth subsequent fermentations yield little 

 lactic or succinic acid, acetic acid appearing instead. Lactic acid production is associated 

 with rapid multiplication of cells, while the production of carbon dioxide with acetic acid or 

 alcohol indicates low vitality. The stimulating effect of oxygen outlasts the stimulus and is 

 not chemically proportional to it. The presence of oxygen during fermentation tends to 

 increase lactic, acetic, and succinic acids as against hydrogen, carbon dioxide, and formic 



