RECENT WORK 1\ AGRICULTURAL SCIIiNCE. 



A(JRICULTURAL CHEMISTRY— AGROTECHNY. 



The nitrogen-containing radicle of lecithin and other phosphatids^, H. 

 MacLean (liio-Vhcm. Jour., 4 (1D09), No. 5-7, ])p. 2JiO-257; abs. in Jour. Chem. 

 Soc. [London], i)6 (1909), No. 5(l.i, I, pp. 5.',7, ,5//8).— This work further confirms 

 the authors previous conclusions (E. S. R., 21, p. 302) that lecithin contains other 

 nitrogen groups than cholin and that probably part of this nitrogen is present 

 in the form of amino acid. The formula for lecithin as it is at present emiiloyed 

 can not therefore be considered correct. 



The lecithin and iron content of milk, W. Glikin (Biochcni. Ztschr., 21 

 (1909), No. 3-5, pp. 3^8-35/1). — In an investigation to determine whether or 

 not lecithin exists in appreciable amounts in skimmed milk, there was found in 

 the original whole milk 0.0.51.58 per cent, and in the cream 0.0.5004 per cent. 

 The remainder, 0.00154 per cent, is within the limits of error and the author 

 concludes, therefore, that the milk serum contained no lecithin. A sample of 

 woman's milk with a lecithin content of 0.13294 per cent gave after extraction 

 with ether 0.0004516 per cent phosphoric acid, corresponding to 0.00.513 per cent 

 of lecithin. 



As the iron in bone marrow stands in close relation to the lecithin content 

 it was also deemed of interest to know if the same relation existed in milk. 

 The total iron content of the milk was found to range between 0.009S4 and 

 0.(X)G8 per cent, and that of the liiioids from 0.00.5!) to 0.0022 per cent, or about 

 one-half the total iron. The lecithin content ranged from 0.13204 to 0.05158 

 per cent. An increase in the lecithin content also indicated a higher iron 

 content. 



A relation between the chemical constitution and the optical rotatory 

 power of the sugar lactones, C. S. Hudson ( U. S. Dept. Agr., Bur. Chcm. Circ. 

 JfO, pp. 8). — The author presents the hypothesis that " lactones of dextrorotation 

 have the lactonic ring on one side of the structure, lactones of levorotation have 

 it on the other, and the position of the ring shows the former position of the 

 O H group on the 7-carbon atom." Tables are presented to illustrate that 

 ground for the hypothesis exists and further data are given to show the appli- 

 cation of the theory to determine the constitution of the sugars. 



Formaldehyde from beet leaves and roots, L. Gentil (Bui. Assoc. Chtm. 

 Slier, ct Distm.,27 {.1909),No.3, pp. 169-179; abs. in Chcm. Ztg.,33 (1909), No. 

 126, Repert., p. 538). — By carefully distilling 1 kg. of beet leaves, the author 

 obtained 0.005 gm. of formaldehyde while from 1 kg, of beet roots, from 0.003 

 to 0.005 gm. were found. Old leaves and roots yielded only traces. The author 

 at first assumed that this intermediary production of formaldehyde was the 

 cause of the sluggish fermentation of beet juice in alcohol manufacture, but 

 after looking into the matter more closely found that such was not the case 

 and that such fermentations are probably due to an incomplete inversion of the 

 sugar. 



410 



