420 PHYSIOLOGY [Bot. Absts. 



isomeric lactone, showing the attachment of alkyl groups to the a and /3 carbon atoms, with 

 double linkage between these atoms. The double linkage of raw (a) phytol is between the 

 fifth and sixth carbon atoms, while that of distilled (fi) phytol (probably a geometrically 

 isomeric form) is between the seventh and eighth carbon atoms. Oxidation of phytol, either 

 by way of the ozonide or by means of chromic acid, gives a series of ketones and acids. The 

 ketone products approximate the formula Ci6H 30 O, but contain an excess of oxygen. It is 

 probable that oxygen occurs in places other than the double linkage of these compounds. 

 The ketone fraction is best purified by means of the crystalline l-naphthyl-hydrazine-4- 

 sulfonic-acid derivative. Purification of this product by way of the semi-carbazide indicates 

 the formula of the principal ketone to be C17H34O, yielding the fatty acid Ci6H 32 2 by oxi- 

 dation. Procedure involves adding the potassium salt of the hydrazine sulfonic acid to a 

 dilute methyl alcohol solution of the ketone, washing with ether and hydrolyzing with either 

 17 per cent sulfuric acid or pyroracemic acid. The semi-carbazone eliminates the excess of 

 oxygen resulting from the oxidation of the original phytol. Besides formic acid, the chief 

 acid products range from Ci6H 32 2 to G;Hi 2 2 . Absence of normal chain compounds from 

 the products of oxidation renders the previously proposed simple chain formula of phytol 

 improbable. It is proved that its carbon framework is multibranched. — W. E. Tottingham. 



2863. Yamaguchi, Y. [Rev. of: H. C. Sampson: Chemical changes accompanying ab- 

 scission in Coleus blumei. Bot. Gaz. 66: 32-53. 1918.] Bot. Mag. Tokyo 33: 52-54. 1919. 



METABOLISM (NITROGEN RELATIONS) 



2864. Benton, A. G. Studies in the nitrogen metabolism of bacteria. Jour. Infect, 

 Diseases 25: 231-247. 1919. — The proteolytic action of four bacteria (B. proteus, B.pyocyaneus 

 B. typhosus, and Staphylococcus) was studied; they were all found to be strongly proteolytic, 

 destroying coagulate protein in media containing ascitic fluid. The course of proteolysis was 

 followed by the determination of amino-nitrogen by the method of Van Slyke. The ability 

 of a given cell to assimilate amino-acids does not result directly from the simplicity of 

 structure and solubility of these compounds in water. The nature of the particular protein 

 decomposition products present plays a very important part in metabolism, as the power to 

 assimilate a given amino-acid is not necessarily common to all bacteria — but is due to fac- 

 tors which may be absent in some varieties. The avidity with which an organism attacks a 

 protein would be in direct proportion to the amount and variety of free amino-acids present 

 which are represented in the structure of the protein molecule and which that particular 

 kind of cell can assimilate. — Selman A. Waksman. 



2865. Birckner, V. Acidimetric titrations of grain extracts and amino-acids in the 

 presence of alcohol. Jour. Biol. Chem. 38:245-254. 1919. — Amino-acids, which in aqueous 

 solution are nearly neutral to phenolphthalein, react distinctly acid in the presence of alco- 

 hol. — George B. Rigg. 



2866. Dutcher, R. A. Vitamine studies. IV. Antineurotic properties of certain physio- 

 logical stimulants. Jour. Biol. Chem. 39: 63-68. 1919. — Epichitosamine has been prepared. 

 It seems to be an x-amino sugar. Its epimer, chitosamine, has been prepared from chitosa- 

 minic acid by the action of pyridine. — George B. Rigg. 



2867. Hart, E. B,. and H. Steenbock. Maintenance and production value of some pro- 

 tein mixtures. Jour. Biol. Chem. 38: 267-273. 1919. — It is now well known that the efficiency 

 of a protein mixture in growth production will depend upon the quantitative and qualitative 

 make-up of its amino-acid content. A greater utilization of a poor protein mixture can be 

 accomplished by adding to it some single protein or a mixture of proteins with proper sup- 

 plementing qualities. The efficiency of cereal grains of low production value may be increased 

 by the addition of flaxseed meal in such proportion that 20 to 25 per cent of the proteins come 

 from the flaxseed meal and 75 to 80 per cent from the cereal. — George B. Rigg. 



