202 EXPERIMENT STATION KECORD. 



protein nitrogen contents of a number of varieties of grapes were determined. 

 Both showed considerable variation during the growth of the fruit, especially 

 when the fruit was immature and gradually becoming less when the fruit grew 

 ripe. The amount of ammoniacal nitrogen, however, was subject to great 

 variations, depending upon the place where the grape was grown and the 

 variety of the fruit. 



In regard to the chemical ripening' processes of fruits, with particular 

 reference to edible fruits, 0. Hitter {IJcut. Ohsthuu Zty., 1910, Mo. 31, pp. 

 Jf29-Jt35). — ^A discussion in regard to the chemical processes involved, including 

 general considerations in regard to the assimilation and respiration of fruits, 

 the influence of air on the chemical ripening process, and the changes wrought 

 as to water, proteins, carbohydrates, crude fiber, gums and pectin, fat and 

 oily constituents, alkaloids, and acids during the ripening process, and with 

 both early and late gathered fruits. The fruits considered are pears, black- 

 berries, apples, cherries, plums, strawberries, raspberries, and currants. 



Post-ripening of fruits, with particular regard to tannin, A. Manaresi 

 and M. ToNEourn {max. Sper. Agr. Ital, J,3 {1910), No. 5, pp. 369-395).— 

 The fruits examined in this work were the medlar {Mespilus germanica), 

 Italian service berry (I'ljras domestica), and Japanese persimmon (Diospyros 

 kaki). The constituents determined were water, cellulose, sugar (invert), 

 starch, ether extract, total nitrogen, protein nitrogen, ammoniacal nitrogen, 

 total acidity, malic acid, acetic acid, alcohol, and tannic acid. 



The results show that fruits which are mushy, or partially mushy, contain 

 less tannin, malic acid, and sugar than pi'operly matured fruits. Mature 

 fruits contain less acetic acid and less alcohol. The other constituents were 

 very variable. 



Investigations in regard to the hellebore group, I, II, O. Kellek (A^'ch. 

 Pharm., 248 (1910), No. 6, pp. 463-Jj67, Jf68-Ji75; abs. in Zeiithl. Oesam. Physiol, 

 u. Path. Stoffwechscls, n. set:, 6 {1911), No. 2, pp. 63, 64). — Helleborus, Aqui- 

 legia, Caltha, and Delphinium were examined for alkaloids. 



It was found that no alkaloids are present in the I'oots of Helleborus niger, 

 and probably not in H. viridis. In the roots of the former over 0.045 per cent 

 of helleborin was found. Aquilegia vulgaris did not contain alkaloids in the 

 blossoms nor in the foliage or seeds, while in the foliage of Caltha palustris 

 small amounts of alkaloids were present. The chlorids and double salt of 

 platinum of the alkaloids are crystalline. The alkaloid is not identical with 

 nicotin. 



In the seeds of Delphinium consolida the author found alkaloids, but not in 

 the blossoms. The foliage was not examined. A description of the nature 

 and properties of the alkaloids in the seeds is given in the second paper. 



Is the action of rennet one of cleavage? E. Couvreuk {Compt. Rend. Soc. 

 Biol. [Paris], 69 {1910), No. 31, pp. 579, 580).— Whey from milk which had 

 been rapidly curdled and immediately treated with boric acid, filtered, and 

 boiled with magnesium sulphate, did not show that rennet produces a cleavage 

 of proteins. The xantho-proteic reaction present is probably an epiphenomenon. 



A contribution to the knowledge of the oxidases and reductases of cow's 

 milk, W. D. KooPEK {Ztschr. Vntersuch. Nahr. u. Genussmtl., 20 {1910), No. 9, 

 pp. 564-575). — It appears from this work that the catalase in whole milk can 

 be separated with the cream and by either the centrifugal or the ordinary cool- 

 ing method. When the milk becomes older the catalase content increases until 

 the acidity of the milk reaches 40° to 50° (each degree corresponding to 1 cc. of 

 tenth-normal alkali for every 100 cc. of milk), when it begins to decrease again. 

 The catalytic power can be conferred on sterile whole milk if a little catalytic 

 raw milk is added, and is capable of multiplying itself. According to the 



