312 EXPERIMENT STATION RECORD. 



Formation of fat in oleaginous fruits. — IV. Formation of fat in Phillyrea 

 media, F. Scueti {Awn. R. Staz. CJiim. Agr. Spcr. Roma, 2. ser., 6 (1913), 

 No. 1, pp. 29-Sl; abs. in Jour. Sog. Chem. Indus., 32 {1913), No. 10, p. 5^2).— 

 The results obtained were analogous to those previously noted (E. S. R., 29, 

 p. 201). 



In the Phillyrea the fatty acids present are oleic, palmitic, and stearic, 

 and the waxy alcohol from which they originate is fillirol. The latter melts at 

 290-295° C. and has the same composition (CsiHcoOs) as oleanol and ligustrol. 

 The fatty substances extracted by petroleum ether from the fruits had an acid 

 number of 25.6 and saponification number of 172.2. The amount of peti'oleum 

 extract present was 11.93 per cent when calculated on a dry basis. 



Formation of fat in cork. — V, Cork from the elder (Sambucus nigra), 

 F. ScuRTi {Ann. R. Stas. Chim. Agr. Sper. Roma, 2. ser., 6 {1913), No. 1, pp. 

 39-52; ahs. in Jour. 8ot: iliem. Indus., 32 {1913), No. 10, p. o//^).— The methods 

 used for this work were similar to those employed in previous investigations. 

 In the cork a waxy alcohol melting at 278-280° C. and of the same composition 

 (CsiHmOs) as those noted in the olive, Japanese privet, etc., was present. The 

 substance has been described as cerin by other investigators. 



Formation of fat in cork. — VI, Researches on the leaves of elder (Sam- 

 bucus nigra), F. Scurti and G. Tommasi (Ann. R. Stas. Chim. Agr. Sper. Roma, 

 2. .srr.. 6 {1913), No. 1, pp. 53-.59 ; ahs. in Jour. 8oc. Chem. Indus., 32 {1913). 

 No. 10. p. ,542). — "The portion of the ether extract soluble in petroleum spirit 

 contains stearic acid and other fatty acids which have not been identified. In 

 plants (olive, Japanese privet) of the order Oleacese the waxy alcohol is formed 

 in the leaves of the plant, but its transformation into fatty acids takes place 

 almost entirely in the fruit. In the elder, on the other hand, which belongs 

 to the order Caprifoliacea>, the formation of the waxy alcohol anil its trans- 

 formation (to a considerable extent) into fatty acids both take place in the 

 leaves."' 



Formation of fat in cork. — VII, Fellonic acid of Kiigler, F. Scurti and G. 

 Tommasi (Ann. R. 8taz. Chim. Agr. 8per. Ronm, 2. ser., 6 {1913), No. 1, pp. 

 67-75). — The constituent of cork designated as fellonic acid by Kflgler was 

 isolated and identified as a-hydroxybehenic acid (C22H44O3). 



The chemical composition of cork substance, G. Zempl^n {Uoppe-Seyler's 

 Ztschr. Physiol. Chem., 85 {1913), No. 3, pp. 173-179).— Cork substance, isolated 

 by the methods employetl for isolating cellulose, when judged by its appearance 

 and solubility is very similar to cellulose but when acetylized does not yield 

 cellobiose acetate. 



Cork flour contains in 100 gm., water 6.21, ash 4.12, alcoholic extract obtained 

 after 2 hours 10.5, fatty acids obtained from the alcoholic extract by saponifi- 

 cation with alcoholic potassium hydroxid 19. an extract (nonreducing) ob- 

 tained by a second extraction of the cork residue with alcohol for 3 hours 13.5, 

 a watery extract obtained by extraction for 1 hour on the water bath 14 (the 

 watery solution, when hydrolyzed with normal surphuric acid yielding 1.24 

 gm. of a substance calculated as d-glucose), and a 1.5 per cent sulphuric acid 

 extract which showed 1.5 gm. of sugars calculated as d-glucose. The amount 

 of residue remaining after extraction was 24.5 gm. and from this 4.17 gm. of 

 a cellulose-like but not identical product was obtained by hydrolyzation with 

 the Bevan and Cross chlorin method. 



The cork used in the experiments was of good quality, and was obtained from 

 Portugal. 



Methods for the biochemical examination of soils, J. Stoklasa {X. Cong, 

 fntenuit. Agr. (land, 1913. Hcct. 2. Question 3, pp. l^)- — The biological phe- 

 nomena in the s<^)il are dei)endent ui)on climatic factors, the physical and 



