308 EXPERIMENT STATION EECORD. 



decompose the magnesium salt of glycuronic acid. Tlie washed and dried 

 substance so obtained was extracted with absolute alcohol and repeatedly re- 

 ci-ystallized from alcohol. The yield was about 10 per cent of the initial crude 

 material. The substance thus obtained was insoluble in water ; slightly soluble 

 in methyl alcohol, acetone, glacial acetic acid, and phenol ; practically insoluble 

 in ether, benzol, chloroform, and carbon bisulphid; but completely soluble in a 

 dilute alkali or ammonia solution, and precipitable from such solutions with 

 an acid. 



The melting and decomposition point of the purest sample prepared was be- 

 tween 214 and 216° C. The specific rotation of a 2 per cent alcoholic solution 

 for the various preparations was between [a]j3=+21.0° and [a]jj=+24.9°. 

 The elementary composition was carbon 66.09, hydrogen 8.58, and oxygen 25.33 

 per cent, corresponding to the formula C7HUO2. The substance, according to the 

 author, is probably the first conjugated glycuronic acid thus far obtained 

 directly from the plant. 



The action of the ultraviolet rays upon cane sugar, H. Bieeky, V. Henei, 

 and A. Rang {Compt. Rend. Acad. Sci. [Paris], 152 (1911), No. 23, pp. 1629- 

 1632; ais. in Wchnschr. Brau., 28 (1911), No. 30, p. 336).— The ultraviolet 

 rays are capable of inverting cane sugar, and further of cleaving the hexoses 

 thus formed to formaldehyde and carbon dioxid. In the presence of calcium 

 carbonate no gas is evolved. 



Fermentation and putrefaction, A. I. Kendall (Abs. in Science, n. ser., S!/. 

 (1911), No. 868, pp. 218, 219). — "As shown by the work of the author and 

 others, utilizable carbohydrates protect nitrogen from attack by bacteria. 

 . . . The two phenomena, fermentation and putrefaction, ai'e antagonistic 

 processes; the obligate putrefactive bacteria can not, as a rule, grow in media 

 in which active fermentation is going on, because the acids produced inhibit 

 their development. There is a third group, the facultative organisms, which 

 are also able to adapt themselves to both kinds of food. This is an important 

 new conception. Thus in the presence of dextrose the diphtheria bacillus 

 elaborates no toxin, while in its absence large amounts are formed. B. coU 

 behaves similarly. Not only do the products vary, but the composition of the 

 bacteria themselves may be altered." 



Influence of different temperatures on ferments and on the regeneration 

 of fermentative properties, M. J. Geamenitzki (Hoppc-Seyler's Ztschr. 

 Physiol. Chem., 69 (1910), No. 3-Jf, pp. 286-300).— It was noted that taka-dias- 

 tase in aqueous solutions, when heated at a temperature of 80° C. for 1 hour, 

 or to 115° for 15 minutes, loses its hydrolytic capacity. If it is heated for a 

 short time at from 80 to 85°, the hydrolytic capacity lost may at times be re- 

 generated at from 40 to 45° C, or by allowing it to stand at room temperature. 



The oxidase (maltin, Merck) was found to retain its oxidizing power only 

 Slightly when heated at a temperature of 100° for 10 minutes. When it was 

 heated for from 15 to 20 minutes its enzymatic power was lost, but recovered 

 after some time. When exposed to a still higher temperature it lost its power 

 permanently. If heated to 80°, oxidase in addition to recovering its oxidizing 

 capacity also acquires the power of deoxidizing. 



Maltin solution after being heated to 100° for 10 minutes retains its property 

 of starch liquefaction in solution, but loses its capacity for sugar production. 



The detection of small amounts of alcohol in fermenting fluids, A. Klocker 

 (Centhl. BaJct. [etc.], 2. Alt., 31 (1911), No. l-J^, pp. 108-111).— The author has 

 modified the old drop method as follows: Five cc. of the fluid is placed in a 

 test tube 180 mm. long and 24 mm. wide. The tube is closed with a perforated 

 stopper which contains a glass tube 80 cm. long and 3 mm. wide, the lower end 

 of which runs to the lower level of the cork. The apparatus is placed obliquely 



