AGRICULTURAL CHEMISTRY — ^AGROTECHNY. 



23 



The extraction of flour with hot 74 per cent alcohol in a closed vessel yields 

 more protein nitrogen than does cold extraction, but the specific rotation of the 

 proteins extracted shows that considerable nougliadin protein material is 

 present. The heating of flour before extraction with alcohol decreases the 

 amount of protein nitrogen extracted by 74 per cent alcohol. Some flours eon- 

 tain sufficient ether-soluble nitrogen carrying' substances to affect materially 

 the accuracy of gliadin determinations made by the direct extraction of flour 

 with 74 per cent alcohol. The rotation of alcoholic extracts of flour is only 

 slightly affected by changes in temperature and may, within certain limits, be 

 disregarded in determining gliadin by means of the polariscope. With the 

 flours examined it was found necessary to make a cori-ection for the sugars in 

 the polariscope method. Gliadin determinations can -be made rapidly by means 

 of the polariscope and the results thus obtained are fairly accurate, but not so 

 accurate as those obtained by the Kjeldahl method. 



See also a previous note (E. S. R., 20, p. 10). 



New studies of proteoses, E. ZuNz (Acad. Boy. Belg., Bui. CI. Bci., 1911, 

 No. 8, pp. 653-734). — The results of an exhaustive study of proteoses are re- 

 ported in comparison with the work of other investigators. 



Purifi-cation of insoluble fatty acids, E. B. Holland (Massachusetts Sta. 

 Rpt. 1910, lit. 1, pp. 131-134; Jour. Indus, and Engin. Chem., 3 (1911), No. 3, i)p. 

 171-173). — This has been previously noted from another source (E. S. R., 25, 

 p. 114), but in these articles it is treated in more detail. 



The separation of liquid fatty nonsaturated acids and solid saturated 

 fatty acids in mixtures of natural fatty acids and in regard to the am- 

 moniacal salts of some fatty acids, P. Falciola (Monit. 8ci., 5. ser., 1 (1911), 

 T, No. 832, pp. 272-275). — This is a discussion of methods and a description of 

 the properties of ammonium erucate, laurate, linoleate, myristate, caprylate, 

 caproate, crotonate, and butyrate. See also a note by David (E. S. R., 25, p. 12). 



Chemical study of palm oils from different varieties of the palm tree, 

 A. Hebert (Matidres Grasses, 4 (1911), No. 35, pp. 2171, 2172; ahs. in Jour. 8oc. 

 Chem. Indus., 30 (1911), No. 8, pp. 496, 497; Chem. Ahs., 5 (1911), No. 16, p. 

 £7//7). — "Eight samples of fruit from different varieties of the oil palm, Elceis 

 guineensis, French West Africa, were examined, the oil being extracted by petro- 

 leum spirit; 6 were from the subspecies E. nigrescens (the fruit of which turns 

 black before ripening), 2 from E. virescens, the fruit of which is first green, 

 then red. The results follow : 



" Com,position of the fruit and oils from, different ^varieties of the palm tree. 



