802 EXPERIMENT STATION RECORD. 



" The oil expressed from the kernels had the following physical and chemical 

 properties: Specific gravity at 15" C, 0.9182; [NJp „.o 64.7; solidifying point, 

 14.5° ; iodin value, 95.03 ; saponification value, 187.76 ; Reichert-Meissi value, 

 0.96 ; insoluble fatty acids, 73.48 per cent. The oil was optically inactive. The 

 fatty acids gave the following values: Solidifying point, 5.1°; [N]jj ^^o 53.7; 

 iodin value, 98.41; mean molecular weight, 290.55. The oil yieldetl negative 

 results with Halphen's, Baudouiu's, Soltsien'.s, and Becchi's tests, but gave a 

 blue-violet coloration with Bellier's test, the coloration develoi>ing gradually 

 and fading in a few minutes. The elaidin test yielded a viscous mass." 



The kernels, which were edible, had a pleasant almond-like taste. They 

 were quite different from those obtained from Japan. 



Chemical-physiological examination of the tubercles on the radicles of 

 the bean, G. Sani (Atti R. Accad. Lincei, Rend. CI. SH. Fis., Mat. e Nat.. 5. 

 sei:, 19 (1910), IL No. //. pp. 207-211; abs. in CenthL Bakt. [etc.]. 2. .46f., 

 80 {1911), No. .'t-6, p. 7.5). — Among the nitrogenous substances of the bean 

 nodules the author detected asparagin, glycocoll, and phenylalanin. The total 

 amount of nonprotein nitrogen was 0.003 per cent. A proteolytic enzym was 

 also isolated. 



Biochemical and toxicological studies on Penicillium stoloniferum, C. L. 

 Alscerg and O. F. Black (Orig. Com mini. 8. Internat. Cong. Appl. Chem. 

 [Wai<hington and New York], 19 (1912), Sect. Vllld, pp. 15-23).— " From cul- 

 tures of P. stoloniferum Thorn, obtained from a sample of spoiled maize from 

 Italy, a new phenolic acid of the formula CnH^oOo was isolated in crystalline 

 form. It resembles the lichen acids, is not toxic, and is one of the substances 

 causing the ferric chlorid reaction of Gosio in deteriorated maize." 



Progress made in the field of chlorophyll chemistry, E. W. Mayer (Chem. 

 Zig., 35 (1911), Nos. 145, pp. 13-'il-13.'t3 ; 146. pp. 135-',-1356; l.'/J, pp. 136/,. 

 1365). — This is a review of the work done in the field of chlorophyll chemistry. 



Enzyms, P. Beegfxl (Abs. in Chem. Ztg., 36 (1912). No. 8, pp. 68, C.9).— This 

 is a review of the present status of enzym chemistry. 



Investigations in regard to the chemical composition and formation of 

 enzyms. III, H. Eui.kk and S. Kullbekc; (Hoppc-Hei/Icr's Zt^chr. Physiol. 

 Chem., 11 (1911). No. 1, pp. 11,-30; abs. in Ztschr. Iminunitdtsf. u. E.rpt. Thcr.. 

 II, Ref.. J, (1911), No. 8, p. 1,27). — In contrast to zymase, invertase appears to 

 be independent of the protoplasm. As the fermentation of cane sugar goes on 

 as quickly as that of glucose and fructose it seems that the inversion process 

 proceeds much quicker than the fermentation process. The concentration of 

 the cane sugar solution has some influence upon both processes, irrespective 

 of the type of yeast used in the tests. The fermentation of cane sugar goes 

 on in the interior of the cell. 



Studies on enzym action. — II. The hydrolytic action of some amino acids 

 and polypeptids and certain esters, K. G. Falk and J. M. Nelson (Jour. Anier. 

 Chem. /S'oc, 3/, (1912). No. G, pp. 828-81,5).— In this M'ork, which is a continu- 

 ation of the investigations previously noted (E. S. R., 27, p. 712), the quantity 

 of acid produced when methyl acetate, ethyl butyrate, and olive oil was dis- 

 solved or susiiended in aqueous solutions containing glycin, alanin, phenylalanin, 

 leucin, glycylglycin, leucylglycin, glycyllencin. diglycylglycin, aspartic acid, and 

 glutamic acid at 38° C. was determined. 



" Glycin and alanin show the greatest amount of hydrolysis with ethyl buty- 

 rate and least with methyl acetate. Phenylalanin, on the other hand, shows a 

 markedly greater action with methyl acetate, le.ss with ethyl butyrate. and 

 least with olive oil. I^eucin gave practically no action with any of the three 

 esters. Glycylglycin gave the same slight action with methyl acetate and ethyl 

 butyrate but none with olive oil. With leucylglycin, glycylleucin, and digly- 



