RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Handbook of biochemistry, edited by C. Oppenheimeb (Handbiich der Bio- 

 chemie des Menschen und der Tiere. Jena, 1909, No. 22-23, pp. 369-S92+VII+ 

 593-736+96, fig. i).— These parts of this handbook contain the following cbap- 

 ters : Chemistry of the lungs and chemistry of new formations, excretory 

 glands and excretions, including the chemistry of normal and pathological 

 urine, urinary sediments and concrements, and the physical chemistry of the 

 urine, amniotic fluid, energy exchange, and interchange of material between 

 mother and fetus. 



The nature of enzym action, W. M. Bayliss (London, Neio York, and Cal- 

 cutta, 1911, 2. ed., pp. XI+137, figs. 7).— This is the second edition of this 

 book, and deals with catalysis in general, enzyms as catalysts, physical and 

 chemical properties of enzyms, general methods of preparation and of investi- 

 gation, reversibility of enzym action, the velocity of reaction and the various 

 conditions affecting it, the nature of the combination between enzym and sub- 

 strate, coenzyms and antienzyms, zymogens, and oxidation processes and cer- 

 tain complex systems. A list of literature and some supplementary notes are 

 appended. 



Catalase, F. Battelli and L. Stern (Ergeb. Physiol., 10 {1910), pp. 531- 

 591; abs. in, Cliem. Abs., h (1910), No. 22, p. 308'/ ) .—This is a general review 

 of the subject and deals with the isolation, properties, and mode of action of 

 catalase. It gives comparisons in regard to the action of different metals on 

 hydrogen peroxid and the effect of different agents, such as light and electricity, 

 on the activity of the reaction and the nature of the mechanism of the reaction. 

 The relation of catalase to reductase, oxidase, peroxidase, and the distribution 

 of catalase in animal and plant tissues are discussed. Anticatalase. philocata- 

 lase, and some hypotheses are also described. (See also a previous note, E. S. R., 

 24. p. 411.) 



Preparation of the 24-hour lactic acid yeast {Pure Products, 6 {1910), No. 

 10, pp. 599-601, fig. 1). — A description of a quick lactic acid yeast-producing 

 apparatus. 



Action of the Bulgarian ferment upon the proteins and amids, J. Effeont 

 (Compt. Rend. Acad. Sci. [Paris], 151 {1910), No. 22, pp. 1007-1009).— The 

 author has continued his studies on the action of the Bulgarian ferment (lacto 

 bacillin) upon certain proteins and their derivatives, using barley germ decoc- 

 tion, peptone (with and without glucose or asparagin), and milk, and in the 

 presence of calcium carbonate. 



The results show that the acidity formation is much in excess of the sugar 

 decomposed, but that ammonia is simultaneously produced. In the case of 

 milk the acids present were found to be acetic, formic, propionic, succinic, lac- 

 tic, and malic. Casein and albumin were completely decomposetl. 



(See also a previous note, E. S. R., 21, p. 21.) 



In regard to the action of the Bulgarian ferment upon protein substances, 

 G. Beetrand {Compt. Rend. Acad. Sci. [Paris], 151 {1910), No. 24, pp. 1161, 

 1162; abs. in Centbl. Bakt. [etc.], 2. AM., 30 {1911), No. 19-20, p. 5W).— The 



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