108 EXPERIMENT STATION RECOED. 



exi)eriments in precipitating fractionally by various methods proteins from 

 cow's millf, colostrum, equine and bovine serum, and lien's eggs. Some proteins 

 were redissolved and precipitated. 



The results bring out the fact that the transformation of one protein into 

 another is not uncommon, and furthermore that the transformations which do 

 occur include changes in regard to their precipitation with reagents and tem- 

 perature of coagulation. 



The synthesis of fats by the action of enzynis, F. L. Dunlap and L. O. 

 Gilbert (Jour. Amer. Chem. Soc, 33 {1911), No. 11, pp. 1787-1701). — Previously 

 noted from another source (E. S. R., 26, p. 307). 



The variations in the phosphorus content of seeds under varying* vegeta- 

 tive conditions, Mlle S. Lewoniewska (Bui. Internat. Acad. Sci. Cracovie. 

 CI. Sci. Math, et Nat., Ser. B, 1911, No. 2, pp. 85-06).— The variation in the 

 total phosphorus and nitrogen content of oat seeds was found to be due chiefly 

 to the vegetative conditions, and the variety of seed employed had practically 

 no relation to these constituents. The greatest A'ariation was in the case of the 

 phosphorus compounds soluble in 1 per cent acetic acid solution, namely, in- 

 organic phosphorus and phytin, with little valuation for protein and lecithin 

 phosphorus. 



Plants which received a goodly supply of phosphorus showed 2, 3, and 4 times 

 more inorganic and phytin phosphorus than those which received phosphorus 

 sparingly. From this it follows that plants receiving scant amounts of phos- 

 phorus will yield seeds which have appropriated much of the phosphorus for 

 the production of nuclein compounds, while those plants having a good supply 

 of phosphorus to draw upon will show a larger storage of phosphorus as in- 

 organic combinations and phytin in the mature seed. The variation in the 

 nitrogen content of the seeds was far greater than that of the phosphorus, and 

 the protein nitrogen showed a greater fluctuation than tlie nonprotein nitrogen. 

 The reason for this variation was not apparent to the author. It is believed 

 that by determining in the seed the phosiihorus soluble in 1 per cent acetic acid 

 a better index can be obtained as to the assimilable phosphorus in the soil than 

 by determining the nitrogen-phosphorus ratio of the seed. 



In regard to the action of phosphates upon the activity of proteolytic 

 ferments, N. N. Iwanow {Trudy Imp. S. Peterb. Ohshch. Estestvo. {Trav. 

 Boc. Imp. Nat. St. Peiersb.), Jt2 {1011), III, No. 2-S, pp. 225-238).~It waa 

 found that potassium acid phosphate (KH2PO4) accelerates the autolysis of 

 proteins in yeast extract (hefanol). This activity was found to increase to a 

 certain point when the phosphate content was increased (from 0.38 to 1.52 per 

 cent), and was dependent upon tlie temperature and the amount of protein pres- 

 ent, but independent of a preexisting fermentation of saccharose. In all instances 

 it was found that no total solution of the protein took place, and only IG per 

 cent dissolved when 1.52 per cent of phosphate was present. In water, as well 

 as in a 5 per cent saccharose solution, the cleavage was accelerated by neutral 

 phosphates at various temperatures, but the action was retarded by alkaline 

 phosphates (K2HPO4). 



Some observations upon the assay of digestive ferments, H. T. Grabeb 

 {Jovr. Indus, and Engin. Chem., 3 {1911), No. 12, pp. 919-921).— The results 

 show "that the composition of tlie white of the egg, chemically and probably 

 even physically, when used for the assay of pepsin, has a great bearing uiwn the 

 apparent strength of this ferment. The albumin seems to be more diflicult to 

 digest the first 24 hours after the egg is laid and a change gradually takes 

 place until after about 5 to 7 days it has reached its nioximum solvent condi- 

 tion. After this period its digestibility gradually diminishes. 



