AGRICULTURAL CHEMISTRY AGROTECHNY. 13 



with the prices paid therefor by llie various essential oil and cheniical dealers 

 of the United States and Europe. 



Denatured alcohol from tunas and other sources, K. F. Hare, S. R. 

 JIiTCiiELL, and A. P. Bjerregaakd (New Mexico ^7rt. Bui. 12, pp. 5-52, pi. 1, 

 fifjH. 5). — This is a study, in cooperation with the Bureau of Plant Industry of 

 this Department, of the possibilities of alcohol i)roduction from the tuna and 

 closely related plants. 



Comparisons are given between the yield of alcohol from corn, molasses, 

 sugar, wheat, potatoes, and tuna fruits. The tuna has the advantage that it 

 does not require a iireliminary malting, as it contains no starch and can con- 

 tain as much as 10 to 15 per cent of sugars, mostly de.xtrose. The actual yield 

 of tunas per acre has not been commercially establishod, but the authors cite 

 plat exi)erimeHts in which a yield of 9 to 14 tons per acre was secured. With 

 10 tons per acre, sold at the rate of 15 cts. per 100 lbs., $30 could be secured per 

 acre. The total cost of producing alcohol from tunas, aside from the initial 

 cost of the distillery, will probably not be over 15 to 16§ cts. per gallon. The 

 greatest difficulty encountered has been the time consumed by the picking proc- 

 ess, and some more rapid method must i)e devised before the industry can be 

 made profitable. 



Laboratorj- fermentation tests showed that it was possible to ferment as much 

 as 92 per cent of the total sugars of the tuna. These tests were conducted with 

 the minced pulp and the juice of the tuna. The results were not altogether 

 favorable to preliminary sterilization, though the yield, and probably the profit, 

 is increased thereby. Various stimulants and accelerators for the fermentation 

 were employed, and it was notetl that the Pasteur nutrient fluid failed to show 

 anj' results at all, whereas on the other hand n)anganese salts seemed to increase 

 the yield slightly. It is necesary to employ pure species of yeast for this 

 fermentation. 



Sterilization of canned g'oods, E. W. Duckwall (Canncr and Dried Fruit 

 Packer, 29 (1000), No. 8, pp. 26, 28, 30, figs. 2).— A popular article, giving con- 

 crete examples of the proper and practical methods of sterilization of canned 

 goods. 



Cause of cloudy liquor on peas, E. W. Duckwall (Canncr and Dried Fruit 

 Packer, 29 (1909), Xo. J, pp. S.'i, 36). — An examination of the liquor showed that 

 the cloudiness is produced by the starch from the peas. The direct cause is 

 overheating. 



Pure yeast selection and control, L. Musso (lUil. Agr. Algcric ct Tmiisie, 

 15 (lOO'j), Xo. n, pp. 389-395). — The author describes the methods of pure 

 yeast control and the selection of the desired species, and reports 21 fermenta- 

 tion tests, in which the sugar fermented, alcohol produced, degree of fermenta- 

 tion, and organoleptic test (bouquet, etc.) were noted. 



The nomenclature of the lactic-acid bacteria. A, Wolff (Cenihl. liakt. 

 [etc.], 2. Abt., 24 (1909), Xo. 1-4, pp. 55-58). — A polemical article in which Is 

 pointed out the vast differences which exist in the morphological and physio- 

 logical classifications of the various organisms classed among the lactic-acid 

 group, with special reference to certain names given by various investigators. 



Proposals for the nomenclature of the Lipoids, O. Rosenheim (Bio-Chem. 

 Jour., // (1909), Xo. 8, pp. 331-336; ahs. in Chem. Ztg., 33 (1909), No. 69, p. 

 623).— It is recommended that the nomenclature of those bodies which are in 

 the cholesterin group, the cerebro-galactosids, and the phosi)hatids be arranged 

 in 3 groups as follows: Those which contain neither phosphorus nor nitrogen; 

 those which are free from phosi»horus but contain nitrogen ; and finally, those 

 which contain phosphorus and nitrogen. 



