EXPERIMENT STATION RECORD. 



Vol. XXVI. Abstract Number. No. 9. 



RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



The chemistry of the proteins, O. Cohnheim (Chcmie der Eiweisslcdrjyer. 

 Brunswick, 1911, 3. ed., rev., pp. Z7/ +388). —This work (E. S. R., 16, p. 439) 

 has been entirely rewritten, and includes literature up to nearly the end of 1910. 



The action of hydrogen peroxid on the autolysis of plant proteins, T. 

 Schp:stoff {Trudy Imp. S. Pcterb. Obshch. Estestro. {Trav. Soc. Imp. Nat. St. 

 Petersh.), 41 (1910), I, No. 2-^, p^p. 89-100; abs. in Zentbl. Allg. u. Expt. Biol., 

 2 {1911), No. 5-6, p. 121). — This work was conducted with a yeast preparation 

 (hefanol), ordinary yeast, and wheat seedlings. It was found that the de- 

 struction of catalase by hydrogen peroxid had no influence upon the autolysis 

 of proteins. Hydrogen peroxid stimulates the autolytie process. 



The hydrolysis of potato protein, B. Sjollema and I. J. Rinkes {Hoppe- 

 Seyler's Ztschr. Physiol. Chem.., 76 {1912), No. 5-6, pp. 369-384) .—One hundred 

 gm, of potato protein, estimated to contain 16 per cent nitrogen, yielded the 

 following: Ammonia, l.S gm. ; histidin, 2.3 gm. ; arginin, 4.2 gm. ; lysiu, 3.3 gm. ; 

 cystin, 4.4 gm. ; glutaminic acid, 4.6 gm. ; prolin, 3.0 gm. ; alanin, 4.9 gm. ; leucin, 

 12.2 gm. ; valin, 1.1 gm. ; valin+alanin, 8.2 gm. ; valin+leucin, 1.9 gm. ; phenyl- 

 alanin, 3.9 gm, ; and tyrosin, 4.3 gm. 



In reg'ard to casein, G. Gnadebeeg {Milch Ztg., 40 {1011), No. JfG, pp. 456- 

 458). — A description of a method for preparing a faultless acid casein. 



The formation of fat in oleaginous fruits, F. Scukti and G. Tommasi {Ann. 

 R. Stas. Chim. Agr. Sper. Roma, 2. ser., 4 {1909-10), pp. 253-286; Rend. Soc. 

 Chim. Ital., 2. ser., 3 {1911), No. 4, pp. 69-75).— This is a chemical study of the 

 composition of the wood, leaves, and fruit of the olive tree, including a special 

 study of the fatty substances in the olive gathered during the various periods of 

 ripening. 



The immature olives were found to contain an alcohol (waxy) which had the 

 composition CaiHcoOa. This alcohol was found to begin to diminish as the ripen- 

 ing progressed, with the resulting formation of free fatty acids. When the 

 fruits were ripe it was found that these acids had disappeared and that neutral 

 fats were present instead. 



In regard to the formation of fatty acid in oleaginous fruits, F. Scukti 

 und G. ToMMASi {Rend. Soc. Chim. Ital, 2. ser., 3 {1912), No. 13, pp. 3.58- 

 363). — A continuation of the studies reported above. This work was done with 

 the privet {Ligustrvm vulgare), and practically confirms the findings with the 

 olive. 



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