RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICTJITURAI CHEMISTRY— AGROTECHNY. 



Phytin atd pyrophosphoric acid esters of inosit, II, R. J. Andekson {'New 

 York State Sta. Tech. Bui. 21, pp. 3-16). — Continuing previous work (E. S. R., 

 27, p. 406), tlie autlior describes as new salts of phytic acid, calcium-magnesium- 

 potassium pliytate, penta-calcium pliytate, tetra-calcium phytate, penta-mag- 

 nesium phytate, the copper salts obtained when precipitating phytic acid with 

 copper acetate, octa-silver phytate, and hepta-silver phytate. " Efforts to syn- 

 thesize phytic acid by acting on dry inosit with dry pyrophosphoric acid lead 

 to the formation of esters. Two of these, viz, the di-pyrophosphoric acid ester 

 of inosit and a di-inosit tri-pyrophosphoric acid ester were obtained in pure form 

 and analyzed. These esters are very similar to phytic acid in appearance, taste, 

 and reactions. They yield similar acid salts and on hydrolysis inosit and phos- 

 phoric acid are produced." 



The study was conducted in conjunction with an investigation in regard to 

 the form in which phytin exists in wheat bran, and which will be reported upon 

 later. 



Studies on enzym action. — I, Some experiments with the castor bean 

 lipase, K. G. Falk and J. M. Nelson (Jour. Amer. Chem. Soc, S't (1912), No. 

 5, pp. 135-1)5). — A comparative study was made of the hydrolysis of methyl 

 acetate, ethyl butyrate, and olive oil caused by the castor bean lipase. Adding 

 small amounts of alkali at the beginning of the action had no appreciable influ- 

 ence on the subsequent hydrolysis with methyl acetate, but with ethyl butyrate 

 the action was different, depending upon the amounts of alkali added. 



" In ether saturated with water, and acetone containing a small amount of 

 water, as solvents, methyl acetate was hydrolyzed to a considerable extent with 

 lipase both at the ordinary and at more elevated temperatures. Small amounts 

 of an active constituent were extracted from the lipase preparation by water 

 and by ethyl acetate. By the electrolysis in water of the lipase preparation, a 

 substance was produced in the anode solution, probably by oxidation, showing 

 marked hydrolytic action." 



Role of electrolytes in the action of ferments of animal origin, H. Bierry 

 (Biochem. Ztschr., JfO (1912), No. 5-6, pp. 357-369).— It was found that the pan- 

 creatic and gastric juices of dogs lost their starch-hydrolyzing property when 

 subjected to dialysis with distilled water. The presence of chlorin or bromin 

 ions was foimd to be absolutely essential to the activity of animal amylases. 

 Vegetable amylase and lactase, and emulsiu of animal origin, retain their cleav- 

 ing power even when chlorids are absent. 



The hydrolytic action of hydrogen peroxid, C. Neuberg and S. Miura 

 (Biochem. Ztschr., 36 (1911), No. 1, pp. 37-43). — The preparations used in this 

 work were ovalbumin, gelatin, glycogen, various starches, inulin, nucleic acid 

 from yeast, the sulphuric acid salt of choudroitin, and lecithin. Marked cleav- 

 age was noted at ordinary temperatures with all of these substances. 

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