504 EXPERIMENT STATION BECORD. 



fluid was obtained with the Elaidin test. The freshly prepared oil had an 

 acidity of 1.71 per cent, calculated as oleic acid. 



The constants for the fatty acids are also stated. 



Note on almond and apricot kernel oils, R. Ross and J. Race (Analyst, 

 36 (IDU), No. Ji23, pp. 263-265). — The resists of analyses of authentic samples 

 of almond and apricot kernel oils are reported. 



Fixed oil of mulberry seeds, L, Rkussia (Chem. Ztg., 3ff {1910), No. 93, 

 p. 830; abs. in Jour. Soe. Chem. Indus., 30 {1911), No. 3, pp. 139, IJfO).— The 

 seeds of the mulberry {Morus alha) were found to yield when extracted with 

 ether. 33 per cent of a thick golden-yellow fixed oil which had an agreeable 

 taste and a faint odor, and 24 per cent on pressing. The oil was found to be 

 very soluble in boiling 95 per cent alcohol, " soluble in an equal volume of 

 absolute alcohol at 39° C, or of acetic acid at 41° ; easily soluble in all fat 

 solvents. The 2 oils, A and B, had the following characters : Specific gravity 

 at 15°, 0.926, 0.9245; refractometer reading (Zeiss) at 40°, 63.9, 63.6; acid 

 value, 20.1, 28.2; saponification value, 190.1, 191.3; Hehner value, 94.95, 97.57; 

 iodin value (Hiibl), 140.4, 143.3; Reichert-Meissl value, 0.35, 0.1; oxygen ab- 

 sorption (IJvache), after 6 days 3.5, after 14 days 9.3S (A). The fatty acids 

 from the 2 oils had the following characters: Specific gravity at 100° (based 

 on waler at 15°) 0.8506. 0.8544; melting point, 2.3.6 to 25. 22 to 23°; solidifica- 

 tion point. 20.8 to 21.2, 19.2 to 19.6°; refractometer reading (Zeiss) at 40°, 

 57.8, 53.3; acid value, 194 (B) ; saponification value, 199.8 (B) ; iodin value 

 (Hiibl), 144.1 (B) ; iodin value of liquid fatty acids (Tortelli and Ruggeri), 

 146.5, 159.9; liquid acids, 79.4, 80.6 per cent; solid acids, 20.6, 19.4 per cent; 

 mean molecular weight of insoluble acids, 270.4, 280.9." 



Essential oil of peppermint obtained by distilling the dry leaves of ordi- 

 nary peppermint (Mentha piperita), J. Muraour {Bui. Soc. Chim. France, If. 

 ser., 9 {1911), No. 1, pp. 66, 67; ahs. in Jour. Soc. Chem. Indus., 30 {1911), 

 No. 3, p. 153). — The dry leaves of ordinary peppermint {M. piperita), which 

 fall during growth, when distilled yield from 400 to 500 gm. of oil per 100 kg. 

 of leaves. This oil has an odor resembling that of Japanese peppermint and a 

 density of from 0.911 to 0.913 at 15° C. Such oils have been used to adulterate 

 French oils of peppermint, although some of the constants which are given in 

 the original differ to quite an extent from the regular oil. 



The retarding action of inorganic salts upon catalase, W. Favre {Biochem. 

 Ztschr., 33 {1911), No. 1, pp. 32-48; abs. in ZentU. Biochem. ii. BiopJiys., 11 

 {1911), No. 23, p. 951). — The influence of the chlorids and sulphates of sodium, 

 potassium, magnesium, copper, iron, manganese, and colloidal silver compounds, 

 such as collargol, were studied. 



In regard to the temperature coefficients for the decomposition of invertase, 

 H. EuLER and S. Kxh^lberg (Ark. Kemi. Min. och Gcol., // {1911), No. 2. Art. 9, 

 pp. 8, fig. 1; ais. in Wchnschr. Brau., 28 {1911), No. 8, p. 93). — The authors in- 

 vestigated the effect of temperature upon the destruction of this enzym and 

 the influence of certain protective substances for retarding its destruction. 



It appears that invertase is but slightly protected by lactose, saccharose, 

 and all the proteins from yeast extract, so that protein substances can not 

 always be considered protective agents for the enzyms. Levulose. on the other 

 hand, possesses an extraordinary protective power. Invertase from top and 

 bottom yeast behaves identically because the various races of Saccharomyces 

 cerevisice contain the same kind of invertase. 



Influence of viscosity of the medium on enzym reactions, P. Achalme and 

 M. Bresson {Convpt. Rend Acad. Sot. [Paris], 152 {1911). No. 20, pp. 1328- 

 1330, figs. 2; ahs. i/n Chem. Ahs., 5 {1911), No. 15, p. 2490).— The rate of inver- 



