422 PHYSIOLOGY [Bot. Absts. 



2877. Wunschendorff, H. E. Les matieres proteiques de la graine menugrec. [The 

 protein substances in fenugreek (Trigonella) seed.] Jour. Pharm. et Chim. 20:86-88. 1919. 

 — The seeds contain about 27 per cent of proteins, which consist of 25 per cent of a globulin, 

 20 per cent of a and /S albumin and 55 per cent of a nucleoprotein. The latter is rich in phos- 

 phorus (1.58 per cent) and iron (3.39 per cent). — H. Engelhardt. 



METABOLISM (ENZYMES, FERMENTATION) 



2878. Draubert, — . Los vinos atacadas de "casse brune." [Wines attacked by "casse 

 brune."] Informacion Agric. [Madrid] 9: 130-132. 1919. — An account is given of the dis- 

 ease of wine known as casse brune, said to be due to oxidation. Fungi are sometimes pres- 

 ent. Chemical methods of correcting diseased wines are outlined. — John A. Stevenson. 



2879. Falk, G. K., Grace McGuire, and Eugenia Blount. Studies in enzyme action. 

 XVII. The oxidase, peroxidase, catalase, and amylase of fresh and dehydrated vegetables. 

 Jour. Biol. Chem. 38:229-244. 1919. — The activity of oxidase, peroxidase, catalase, and 

 amylase in cabbage, carrots, potatoes, and tomatoes was determined. The vegetables were 

 tested in 3 conditions; fresh, air-dehydrated, and vacuum-dehydrated. In general, the 

 activity of oxidase, peroxidase, and catalase was better in more alkaline solutions. The 

 activity was best between Ph 7 and 10, but there is no well-defined maximum. Activity was 

 inhibited in acid solution, P H 2 and 3 for oxidase and peroxidase and Ph 4 for catalase. except 

 in the case of tomato. Vacuum-dehydrated cabbage and carrot gave stronger oxidase reac- 

 tions than did the fresh. In every other case the enzyme action was less in the juice from 

 ■dehydrated vegetable than in that from the fresh. Enzyme activity was less in air blast ma- 

 terial than in vacuum material. Well defined maxima in the amylase actions were observed 

 with cabbage, carrot, and white turnip juices at about Ph 6. With yellow turnip juice the 

 optimum action extended from Ph 4 to 7. The enzymes are inactivated by heating in solu- 

 tion for a short time, while food hormones (vitamines, antiscorbutic property, and growth- 

 producing property) are not. The changes that take place in food hormones on their "inac- 

 tivation" may be considered chemical in their character. — George B. Rigg. 



2880. Popp, M. Die Inversion von Saccharose durch Invertase. Eine verbesserte Methode 

 zur Bereitung von starken Invertaselbsungen aus Presz-oder Bierhefe. [Rev. of: Hudson, C. S. 

 The inversion of sucrose by invertase. VIII. An improved method for preparing strong inver- 

 tase solutions from top or bottom yeasts. Jour. Amef. Chem. Soc. 36: 1566-1571. 1914.] 

 Biedermann's Zentralbl. Agrikulturchem. 47:276-277. 1918. — The reviewer emphasizes the 

 following: A method for preparing a stock solution of invertase is described. Such a solution 

 keeps well (1 month or more), has a definitely known and high inverting power and is quite 

 free from impurities. The method of preparation consists in kneading the yeast with tap 

 water and toluene at room temperature, autolyze for several (4-5) days, purify with lead 

 acetate and hydrogen sulphide and then dialyze. The prepared solution is colorless, odor- 

 less and tasteless. — F. M. Schertz. 



2881. Tokugawa, Yoshiciiika. Kaki no dasshi ni tsuite. On the deastringency in the 

 fruit of Diospyros Kaki. [Title in Japanese and English, text in Japanese.] Bot. Mag. 

 Tokyo 33: 41—44. 1919. — Astringency of unripe persimmons is due to the existence of tannin 

 as a jelly-like substance in idioblasts of fruit. When ripening occurs astringency decreases 

 and finally disappears, and the fruit becomes sweet. Loss of astringency is the result of 

 hardening of the jelly-like content of the idioblasts so that the tannin becomes insoluble in 

 saliva; it is not the result of the removal or oxidation of the tannin. The tannin found in 

 persimmons is coagulated into jelly by formalin, hydrochloric acid, or sulphuric acid. — 

 K. Morita. 



2882. Van Laer, Henri. Actions entre enzymes. [Interactions of enzymes.] Zeitschr. 

 Garungsphysiol. 6: 169-175. 1918. — Van Laer reports some observations on the nature of 

 zymogens and the findings are claimed to be in confirmation of the results of Ford and 



