AGRICULTURAL CHEMISTRY AGROTECHNY. 703 



The newer work on bacterial fermentation, O. Emmerling (Biochem. CentbL, 

 9 (1909), Xo. 9-10, pp. 397--'tn). — A i-etrosiiect of the newer work in fermenta- 

 tion bacteriology, including the bacterial fermentation of milk, slimy fermen- 

 tations, etc. 



Ferments and their actions, C. Oppenheimer (Die Fermcnte und ihre ^yirl- 

 vugen. Leipsic, 1909, 3. ed., pp. XI+491). — This is a "special part" of the 

 third revised edition on tlie functions of enzyms. The author has grouped the 

 material under the headings hydrolases, oxydases, zymases, and katalase. He 

 states that the material included has bet'n thoroughly revised and that the 

 l)resent work \Aill be supplemented by a volume discussing enzyms in general. 



The oxidases, J. H. Kastle (Pul). Health and Mar. Hosp. Scrv. U. S., llyff. 

 Lab. Bid. 59, pp. IGJf). — This is a compilation of the literature and a discussion 

 of most of the more important work pertaining to the oxidases and other 

 oxygen catalysts which are concerned in biological oxidations. 



About the presence of a catalase and an anaeroxydase in cow's milk, J. 

 Sarthou (Compt. Rend. Acad. Sci. [Paris], l.jO {1910), Xo. 2, pp. 119-121).— 

 A reply to Bordns and Tonplain ( E. S. R.. 22, p. i"»14). 



The intracellular enzyms of Penicillium and Aspergillus, with special 

 reference to those of Penicillium camemberti, A. W. Dox {Connecticut Storrs 

 SUi. Rpt. 1908-9, III). ,i7o--'i.'),i; U. H. Dcpt. Af/r., Bur. Anini. Indus. Bui. 120. 

 pp. 10).- — This work has already been noted from another source (E. S. U., 21. 

 II. 609) but the present publications have a much more extensive discussion of 

 previous investigations and present additional details. 



The nuclein ferments of yeasts, M. N, Stuaughn and W. Jones {Jour. Biol. 

 Vhem., 6 (1909), Ao. 3, pp. 2'i-j-2-j.j; ahs. in Zcnthl. (Irsam. Physiol, u. Path. 

 tttoffwechsels, n. scr., J, (1909), X6. 19, p. 7'/'/ ) .— The authors conclude that 

 guanase is the only nuclein ferment present in yeast. 



The bluing of press yeast, A. Baron {Brennerei Ztg., 1909, pp. ol'il, 149; 

 <ibs. in Vhcni. Ztg., .].', (1910), Ao. 10, Rcpcrt., p. .'/3).— The author attributes 

 the coloration to the agency of the oxygen of the air and considers it a physio- 

 logical process which is going on in yeast cells which are free from glycogen 

 and with the ultimate formation of a compound which is designated "yeast 

 hemoglobin." If the yeast cells are cultivat(>tl or placed in a sugar solution for 

 i hour this coloration disappears. 



The stimulation of premature ripening by chemical means, A. E. Vinson 

 (Jour. Aincr. Chrin. Soc, 32 {1910). Xo. 2, pp. 208-212). — In a fuller account 

 of work previously noted (E. S. R.. 22. p. 209) the author records the effect of 

 a large number of chemical substances on the ripening of dates, such stimu- 

 lation being obtained with a very considerable proportion of the materials used. 



Quotations from the author's discussion of the subject follow- : 



" From the diversity of these reagents it is evident that the effects observed 

 can not be due to any particular chemical structure, nor do many of them react 

 chemically with any known constituent of the date. Furthermore, after treat- 

 ment over night with acetic acid vapor, an appreciable reaction for invertase 

 could be obtained in the glycerol extract although a marked a.stringeucy was 

 still present. From these facts and previous work on the intracellular invertase 

 of the date, including some recent observations on thQ chemical organization of 

 the green fruit while it retained its physical integrity, it was concluded that 

 this apparent stimulation of ripening depended solely on the killing of the 

 protoplasm. In broad terms, any substance which will penetrate the cuticle 

 and kill or stimulate the protoplasm, thereby releasing the previously insoluble 

 intracellular enzyms without rendering them inactive, will bring about 

 ripening, provided the fruits have reached a certain necessary degree of 

 maturity. . . . 



