RECENT ADVANCES IN SCIENCE 379 



1 5 mm. From its behaviour and reactions the following formula 

 is assigned to this compound : 



CH • O • CH • CH(OH) • CH/Jll 



The constitution of cellulose is discu**^ in a lengthy paper 

 by Hess and Wittelsbach iZeihch. EUktroch^.m., \<j20, 28, 232). 

 They reject the view put forward by Pictet and Sarasin {C^/mpt. 

 rend., ifjiH, 166, 38), that there Is any connection b^rtween the 

 cellulose molecule and the laevoglucosan complex, on the ground 

 that ethyl cellulose on distillation under reduced pressure yields 

 no ethyl Levoglucosan. 



From evidence derived from the relative quantities of cello- 

 biose acetate and dextrose pentacetate produced from the 

 acid hydrolysis of cellulose, this substance is regarded as being 

 a condensation product of a number of molecules of hydrocellu- 

 lose, for which latter term the name celluxose is now proposed- 

 The separate molecules of celluxose are assumed to be united 

 through residual affinities of hydroxyl groups. Ethyl cellulose 

 b considered to be a derivative of celluxose, since it b hydro- 

 lysed much more easily than cellulose itself. It is further 

 suggested that the physical characteristic of cellulose as a 

 hollow thread is reproduced in the arrangement of the celluxose 

 molecules in the cellulose complex, which would account for the 

 partial breaking down of this complex in the case of cellulose 

 which has been subjected to prolonged beating or grinding. 

 The hydrocellulose or celluxose molecule is regarded as being a 

 dextrose or cellobiose in which all the hydroxyl groups are 

 etherified by dextrose or cellobiose residues. 



Iron zymophosphate, QHioOj (POjFejj, is the iron salt of 

 hexose diphosphoric acid ; it is prepared by adding ferrous 

 chloride to a solution of sucrose which has lx*n treated wdth 

 expressed yeast, toluene, and sodium phosphate. The salt is 

 decomposed in the stomach, yielding both iron and phosphoric 

 acid in easily assimilable form. 



In contradiction of the generally accepted view, Neuberg 

 {Biochem. Zeitsch., 1920, 103, 320) states that hexose diphosphate 

 is not formed under normal conditions of alcoholic fermentation. 



Considerable attention has been devoted recently to the 

 chemistry of bread ; amongst recent publications may be 

 mentioned one by Wh^-mper entitled The Conditions that 

 Govern Stateness in Bread, published by Maclaren & Sons, 1919, 

 and a series of papers by Ostwald and Liiers (Kolloid Zeitsch., 

 1919, 25, 26, 82, 116, 177, 230, and 1920, 28, 66J. Attention 

 may also be drawTi to a paper on the " Properties affecting 



