332 UNCLASSIFIED PUBLICATIONS [BoT. Absts., Vol. VII, 



2266. Pavarino, G. L., e G. Castellari. II Falasco nell'industria della carta. [The 

 marsh vegetation and paper industry.] Staz. Sperim. Agrarie Ital. 53: 32-46. PI. 1. 1920. — 

 The vegetation of the marshy places in the province of Pisa (Italy) is known by the local name 

 of falasco, and is made up of Phragmites communis, various species of Carex, various species 

 of Scirpus, Cyperus, and Typha, together with Schoenus mariscus, Calamogrostis epideios, 

 Arundo donax, several species of Juncus, Sparganium ramosum, Gliceria aquatica, and Sagit- 

 taria angustifolia. Some of the plants thus found are utilized in the manufacture of rope, 

 mats, etc., but a great portion of them is allowed to decay. The present contribution 

 considers the botanical, physical, microscopical, and chemical characters of the various 

 plants and takes up also the question of bleaching with SO2 and KMn04. The results of the 

 investigation may be summarized as follows : Carex paludosa yielded 43 per cent of cellulose, 

 Phragmites communis 47.5, Scirpus lacustris 45.5, Typha angustifolia 44.0, and Cyperus longus 

 25.0 per cent. In most cases the fibers are long and regular and well adapted to paper manu- 

 facture. — A. Bonazzi. 



2267. Stockham, W. L. Some factors related to the quality of wheat and strength of 

 flour. North Dakota Agric. Exp. Sta. Bull. 139. 69 p., 3 fig., 13 charts. 1920.— The smallest 

 loaf volume is secured from soft white wheat, an increase in volume being noted for soft red 

 winter, durum, hard red winter, and hard red spring, in order. — No correlation exists between 

 bran color and baking quality of flour. — Low bacterial infection of berry was found to be 

 associated with "brightness" of the sample. — In study of 28 pure line Ghirka wheats loaf 

 volume increased with increase of protein content of flour up to 13.5 per cent and then de- 

 creased as protein content increased. Adding gluten to flour increased loaf volume materially. 

 Lack of strength in low grade flours is not due usually to lack of gas but rather to inability of 

 baking loaf to retain it. Amount of gas generated by loaf was usually correlated with amount 

 of extractives present in flour. Adding aqueous extract from different flours increased loaf 

 volume and decreased time required for loaf to rise. Crude fat secured from flour added to 

 flour increased loaf volume. Other fats added decreased loaf volume. — No correlation was 

 found between ratio of soluble to total protein in flour and volume of loaf produced there- 

 from. — Proteolytic activity of various grades of flour differed greatly. The greatest was 

 found in straight flour from sprouted wheat and less from high grade flours. Flour from 

 germ end showed much less expansion and more proteolytic activity than flour from blossom 

 end. Milling results are given from germ and blossom end of kernels. Gluten added to 

 wheat germs increased proteolytic activity. Proteolytic activity of ground wheat was greater 

 than the corresponding flours made from such wheats and was greater in wheats injured by 

 weathering and exposure. — In general, water absorption increased with an increase of pro- 

 tein content in flour. With increase in ash content in flour the ratio of water absorption in 

 flour to protein content decreased. The relation of mineral constituents to gluten quality is 

 discussed. — The effect of certain salts and acids in baking tests, mainly as affecting the 

 colloidal action of gluten, is shown. Effect of acids and NaOH upon strength of flour and 

 texture of loaf was injurious. — From a quantity of wheat kept in storage for 9 years, samples 

 for milling were taken at intervals. An improvement in flour strength and loaf characters 

 was noted for about one year but no appreciable deterioration was noted until after lapse of 

 7 years, but flour milled from the old wheat deteriorated markedly in strength after 4 months 

 storage with decided falling off in loaf texture. — Studies were made upon the effect of oxida- 

 tion upon enzyme activity with no decisive results. — An extended review of literature is 

 given. — L. R. Waldron. 



2268. Strand, E. [Rev. of : Thesing, C. Biologische Streifziige. Eine gemeinverstand- 

 liche Einfiihrung in die allgemeine Biologie. (Biological excursions. A popular introduction 

 to general biology.) 2nd edition. 364 p., 6 colored pi., 74 fig. Esslingen and Miinchen, 

 1908.] Arch. Naturgesch. Abt. A. 83: 172, 173. (1917) 1919. 



2269. TuNisoN, Burnell R. Industrial alcohol. Jour. Franklin Inst. 190: 373-420. 

 1920. — A general summary of the subject, including history, legislation, manufacture, pro- 



