305 



properties results. (3) In the presence of water or of 10 per cent salt solution, the 

 remaining proteiils rnpidly sufler change and become insoluble in salt solution. (4) 

 The proteid extracted by 10 per cent salt solution behaves towards re-agents like 

 myosin from animal muscle, as Weyl first pointed out. Contrary to Weyl's observa 

 tions, however, the coagulation temperature is much higher than that of animal 

 myosin. This proteid appears to be the result of alteration, similar to that by which 

 myosin is formed from myosinogen. In composition it is almost identical with mus 

 cle myosin. (5) The proteid extracted by dilute potash, after complete exhaustion 

 of the oats with 10 per cent salt solution, has the same composition as the proteid 

 extracted by salt solution directly and is apparently the "albuminate" form of that 

 substance. (6) A large share of the proteids of the oat when exposed to the action 

 of water become insoluble in dilute potash solution, the amount so rendered in- 

 soluble increasing with the duration of the contact with water. One hour's treat- 

 ment with water rendered one half, twenty-four hours' treatment made two thirds 

 insoluble in two tenths i>er cent solution of potash. The composition of the part 

 soluble in potash after removal of the alcohol-soluble proteid is the same as that of 

 the part soluble in salt solution. (7) When ground oats are directly extracted with 

 weak potash solution, without previous treatment with water, nearly the whole oi 

 the proteid is dissolved. The substance so extracted, after completely removing the 

 body soluble in alcohol, has a different composition from that similarly obtained 

 after first treating with water. This body is undoubtedly the same as that desig- 

 nated avenine by Johnston and Norton. The proteid obtained by extraction with 

 potash, after the action of water, is the si.ostauce called by Krensler oa< legumin. 

 (8) When ground oats are extracted with 10 per cent sodium chloride sohition heated 

 to 65° C, a proteid separates on cooling in the form of spheroids. This substance 

 diifers in composition and properties from that obtained from the cold salt solution, 

 as well as from all proteids hitherto described. It is soluble in pure water, is pre- 

 cipitated from such solutions by a little sodium chloride, is again dissolved by a cer- 

 tain additional quantity, and is precipitated completely by saturation with this salt. 

 In the presence of a little sodium chloride and acetic acid it is soluble in alcohol of 0.9 

 specific gravity from solutions in distilled water, as well as from those in sodium 

 chloride brine. It has been obtained crystallized in regular octahedrons. (9) The 

 aqueous extract of ground oats was found, in agreement with Norton and Kreusler, 

 to contain very little proteid substance. The proteids thus dissolved appear to be, 

 first, a, globulin, similar in reactions to that extracted by 10 per cent salt solution; 

 second, n proteose; and possibly, third, a little acid-albumin. No true albumin was 

 found in the water extract. (10) In the salt extract a very small amount of a body 

 was found having the reactions 6f albumin. 



Massachusetts Hatch Station. — An electrograph, consisting of Thomson's quad- 

 rant electrometer, with registering and water-dripping apparatus, has recently been 

 purchased for the meteorological observatory. This electrograph is like the one at 

 Greenwich Observatory, England, and is the latest and most improved of Sir William 

 Thomson's instruments. It is most valuable and useful for accurately measuring 

 potentials and for the observation of atmospheric electricity. The oscillations of the 

 needle, showing the electrical potential of the atmosphere, are continually photo- 

 graphed. The cylinder carrying the sensitized photographic paper is turned once in 

 thirty hours by powerful clockwork. Every alternate hour a screen shuts off the 

 pencil of light for four minutes and thus the time spaces are traced upon the chart. 

 The scale readings of the latter are reduced to absolute measurements by multiply- 

 ing by the constant of the instrument. A barn for use in feeding experiments, tests 

 of seeds, etc., has recently been completed. 



Ohio Statiox. — The following statement regarding the newspaper bulletins of 

 this station was furnished by Director Thome, at the request of this Office : 



The mailing list of the Ohio Station, though large, does not contain the names of 

 more than one in six of the farmers of the State. It is believed that many farmers 



