EXPERIMENT STATION RECORD. 



Vol. XXI. 



Abstract Nuiviber. 



No. 8. 



RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Enzyms and antienzyms. A. J. J. Vandevelde (Chem. WeekbL, 6 (1909). 

 Xo. 19, i)i>. 327-337). — The author mvestif^ated the iufluence of heat iipou the 

 proteolytic enzyms of milk and serums from various sources, with particular 

 reference to antiproteolysis. 



For this purpose ceutrifuged cow's milk, bovine blood serum, and horse blood 

 serum were heated at temperatures of 45, 55, and 65° C. for 30 minutes, respec- 

 tively. The amount of proteolysis was detei'mined by estimating the amount 

 of protein which was precipitated before and after a period of 410 days with 

 92 per cent alcohol. 



Percentage of proteolysis in milh and different serums at various temperatures. 



From the above results it appears that the presence of bovine serum in milk 

 brings about a diminution of proteolysis and indicates the presence of anti- 

 enzyms. The presence of horse serum, however, shows no antienzymic action. 

 A theory as to the results obtained is given. 



The maltase of buckwheat, J. Huerre {Compt. Rend. Acad. Sci. [Paris], 

 11,8 {1909), Ao. 23, pp. 1526-1528; ahs. in Chem. Zentbl., 1909, II, No. 3, p. 

 227). — Buckwheat contains an under-maltase which has a range of activity 

 between +3 and +70° C. with the optimum at 55°. This activity is reduced 

 by partial neutralization with alkalis, or on addition of amino acids and 

 acetamid. The I-maltase exists only in the dried seeds or possibly at the 

 beginning of germination, but decomposes quickly as the germinating process 

 goes on. 



The determination of nitrogen by the Kjeldahl method, pai-ticularly in 

 milk, G. WiEGNER (Jour. Landic, 57 (1909), No. 1, pp. 81-110, //r/.s. ^').— The 



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