EXPERIMENT STATION RECORD. 



Vol. XXII. Abstract Number. Xo. 4. 



RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



The proteins, T. B. Robertson (Univ. Cal. Puh.s., Physiol., 3 (1909), No. 16, 

 pp. I15-I9.'i). — A digest of data regarding the chemical structure of proteids 

 and their physical projierties, the compounds of proteids and their properties, 

 the physical-chemical properties of protein solutions, and the hydrolysis and 

 synthesis of proteids. 



The publication, the author states, consists substantially of the Hei-zsteiu 

 lectures which he delivered at the University of California in 1908. 



Newer contributions to special questions of protein chemistry, E. Abdek- 

 HALDEN (Neiicrc Ergchnisse auf dem (Jcbictc der Speziellen Ei'weisschemie. 

 ,1(11(1, 1909, p. 12H). — This digest of data includes chapters on the total hydroly- 

 sis of proteids by acids, a description of different cleavage products, and a 

 summary of information regarding the amino acids contained in certain pro- 

 teids, and partial hydrolysis and polypeptids. 



Recent progress in the chemistry of the proteins, R. H. Bradbury {Jour. 

 Franklin //(*/., 108 {1909), No. 2, pp. S.j-IO'i). — A digest of data regarding the 

 chemical structure and synthesis of proteids. 



The cleavage of proteid by means of dilute mineral acids, A. Oswald 

 {Ztschr. Physiol. Chcm., 62 {1909), No. .5-6, pp. //92-//9.5).— Experimental data 

 olttained with iodin albumin are briefly summarized. 



The hydrolysis of proteids with hydrofluoric acid and the constitution of 

 proteids, L. Hugounenq and A. Morel {Rev. Gen. ScL, 20 {1909), No. 20, pp. 

 839-8-^.3. figs. 2).— A digest of data. See also a previous note (E. S. R.. 22, 

 p. 208). 



Researches as to the nature of lactic-acid fermentation, F. Hokth {Ver- 

 suche sur Erkenntnis der Milchsduregdrung. Diss. Tech. Hochschule Karlsruhe. 

 1909, pp. 96). — The results show that certain bodies of diverse composition, such 

 as the aldehydes, ketones, and substances having alcohol groups, are attacked, 

 that the process is not confined to the hexoses but extends to the bioses, a triose, 

 pentoses, and a glucosid, and further, that only those bodies which are optically 

 active are acted upon. Tlie lactic acid produced is mostly of the optically active 

 kind, but always, however, contains small amounts of the racemate. With 

 press yeast, however, an inactive form was produced with a certain carbohy- 

 drate, while with others the right or left hand rotary acid was formed. The 

 author attributes this to the occurrence of two lactic-acid enzyms in the same 

 organism. 



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