AGEICULTURAL CHEMISTRY AGROTECHN Y. 509 



of the itroteius liy moans of specitic sera; deterniination of fat and oils, deter- 

 mination and separation of nitrogen-free extract snbstances; separation and 

 determination of organic acids; determination and separation of mineral snb- 

 stances; determination of alcohols; detection of coloring matters in foods and 

 condiments; qualitative and quantitative detection of preservatives; myco- 

 logical examination of food stuffs; utilization of foods by the human being; 

 respiration experiments; animal calorimetric investigations; and numerous 

 tables. 



Handbook for the manufacture of colors, G. Zerr and R. Rubencamp 

 (HaiKlhiich der Farbnifdbrikdtion. Berlin. 1909, 2. ed., rev. and enl.. pp. 

 XVI+S7S, figs. 90). — This is a treatise on the manufacture and analysis of the 

 inorganic and organic coloring matters. The descriptive portions are of par- 

 ticular interest. 



The relation of colloid research to agricultural chemistry, P. Ehrenberg 

 (Ztselir. Cheni. u. Indus. KoUoide, 3 (1908). No. 5, pp. 193-206; ahs. in Chem. 

 Zentbl., 1909, II, No. 17, p. i.'/NS). — The author draws attention to the colloidal 

 chemical processes which occur in agrotechny, viz. in baking, starch manu- 

 facture, brewing, alcohol and yeast production, and sugar manufacture. 



The present status of colloid chemistry, A. Lottermooser (Ztsehr. Angew. 

 €hem., 22 {1909), No. 50, pp. 2.'/ 17-2423). —This is a description of colloid 

 chemistry and considers many matters pertaining to it in the light of modern 

 knowledge. 



Principles and results of plant chemistry, II and III, H. Euleb (Grund- 

 lagen iind Ergebnisse der Pflanzenehemie. Brunsiciek, 1909, pp. VIII+297, figs. 

 S).— This continues the work previously noted (E. S. R., 20, p. 90(5). The 

 second part confines itself to the general laws controlling plant life, that is, 

 the laws of gases, osmotic pressure, electrolytic dissociation, solubility, colloids, 

 plant enzyms, etc. The third part considers the chemical processes in the plant, 

 that is, the assimilation of carbon, nitrogen, nitrites, nitrates, ammonia, and 

 mineral substances, carl)ohydrates and fats, the end products of metabolism, etc. 



The vegetable proteins, T. B. Osborne (London and Neiv York, 1909, pp. 

 XIII+125). — This is a timely discussion of the general chemical and physical 

 properties of the vegetable proteins. As stated in the preface, it was the inten- 

 tion of the author to present a general description of these proteins as a group 

 or class rather than to consider them individually. Among the subjects dis- 

 cussed are a historical review, the occurrence of proteins in the different parts 

 of plants and their general characteristics, the isolation and preparation of 

 seed proteins, the basic and acid properties of proteins, the solubility, precipi- 

 tation, denaturing, physical constants, products of hydrolysis, and classification 

 of vegetable proteins, some physiological relations of vegetable proteins to the 

 animal organism, and the biological relations of seed proteins to one another. 

 An extensive bibliography is appended. 



Peptic dig-estion of casein from the standpoint of the acidity of its diges- 

 tion products, 8. KuTTNER (Areh. I'ligsiol. [I'fiiigrr]. 129 {1909), No. 10-12. 

 pp. 557-602). — In the proteolysis of casein phosi)horus-free and phosphorus- 

 containing compounds are split off. The former can be split off under the most 

 unfavorable conditions while the latter class, or paranuclein. is not so ea^ly 

 digestible. 



" Kiihnes* anticomplex " is formed when the paranuclein digestion is carried 

 on further and under favorable conditions, whereas the phosphorus-containing 

 portion which was split off from it by the peptid cleavage is broken down still 

 further to the phosphorus-rich acid combinations (paranucleic acid). This ex- 

 plains the observed increase of the acid digestion products during the digestion 

 of casein. 



