272 



EXPERIMENT STATION EECOED 



Glover's scale, notes, (26) 149. 

 Glucal, physiological action, (35) 665. 

 Glucinium- 

 assimilation by Aspergillus niger, (31) 224. 

 effect on Aspergillus spp., (29) 825. 

 utilization by fungi, (29) 28. 

 a-Glucoheptose, hexacetates of, (36) 12. 

 Qlucolytic ferment of yeast, (27) 765. 

 Glucophose, notes, (30) 203. 

 Qlucosamin— 



hydrochloric! as a source of nitrogen, (29) 827. 

 hydrochlorid, preparation, (34) 803. 

 isomeric pentacetates of, (36) 202. 

 Glucosazone reaction, studies, (39) 414. 

 Glucose — 



absorption in the intestines, (28) 703. 



and maltose, comparison, (31) 762. 



as affected by hydrogen peroxid, (28) 202. 



as dressing in veterinary surgery, (36) 178. 



assimilation, limit, (35) 309. 



beta, preparation, (37) 410. 



bromination as affected by catalyzers, (40) 613. 



commercial, ellcct on white rats, (35) 163. 



composition and use, (29) 460. 



confectioners', analyses. (29) 867. 



decomposition by Bacillus coli communis, (38) 



709. 

 detection in presence of lactose, (28) 205. 

 detection of arsenic in, (39) 113. 

 determination, (26) 709; (40) 312. 

 determination in — 



juices, (28) 613. 



presence of other substances, (29) 716. 



urine, (38) 713. 

 effect on— 



ammonia production and use in killed 

 plants, (28) 327. 



autolysis, (31) 763. 



cooking temperatures of candy sirups, (32) 

 762. 



germination of seeds, (27) 201. 



protein catabolism, (29) 663. 



respiration of seeds, (27) 729. 



secretion of diastase by fungi, (31) 13. 



soil nitrogen, (35) 218. 

 fatty acid esters of, (29) 269. 

 formation — 



by amylases, (36) 315. 



from body proteins, (33) 868; (34) 366. 



in plants, (35) 413. 

 history of, (26) 106. 

 humification, (38) 26. 

 in lymph and blood, (39) 670. 

 industry in United States, (30) 711, 791. 

 limit of assimilation, (28) 262. 

 manufacture, (39) 113. 

 manufacture from vine shoots, (26) 613. 

 metabolic relationship of proteins to, (33) 261. 

 methods and results of analysis, (35) 316. 

 preparation from corncobs, (40) 17. 

 properties, (32) 109. 



relation to polyneuritis gallinarum, (29) 865. 

 resorption in small intestine, (29) 268. 

 separation from lactose and galactose, (26) 202. 

 sirup, analyses, (34) 660. 

 solutions, turbidity, (36) 808. 

 standards for, (29) 867. 

 toxicity, (28) 661. 

 d-Glucose, studies, (37) 109. 

 Qlucosid alcohols, synthesis, (29) 505. 

 Glucosids— 



and carbohydrates, treatise, (28) 710. 

 as producers of hydrocyanic acid, (29) 713. 

 biochemical detection, (29) 509. 

 effect on germination of seeds, (33) 825. 

 formation by plants, (36) 329. 

 indigo-yielding, physiology of, (35) 333. 

 occurrence in pears, (26) 327. 

 pigment-producing substances from, (30) 129. 

 preparation and detection, (SO) 202. 

 production from glycol and glycerol, (30) 502. 

 relation to anthocyanin in flowers, (31) 427: 

 (33) 427. 

 Glucoxylose, new, notes, (32) 502. 

 Glue- 

 factory— 



refuse, analyses, (34) 521. 



sludge, fertilizing value, (28) 734. 



waste as source of lime, (38) 22. 

 eather as a cattle feed, (37) 171. 



Glugea— 



polymorpha, notes, (27) 456. 

 spp., notes, (30) 362. 

 Glutamic acid as a source of ammonia, (29) 723. 

 Qlutamin — 



assimilation by plants, (26) 32. 

 distribution in plants, (30) 129. 

 in germinating corn, (35) 202. 

 grape leaves, (27) 731. 

 stachys tubers and citrus leaves, (26) 107. 

 sugar beets, (28) 810. 

 sugar cane juice, (30) 15. 

 Glutaminic acid — 



heat of combustion, (26) 160. 

 in tomatoes, (27) 304, 634. 

 preparation and determination, (27) 406. 

 Glutelin, lysin content, (31) 559. 

 Gluten- 

 absorption of moisture by, (37) 363. 

 as affected by heat, (26) 806. 

 biolytic cleavage of, (31) 711. 

 bread, analyses, (26) 464. 

 content of flour, factors affecting, (32) 63 

 determination, (37) 617. 

 determination in cereal products, (29) 799. 

 determination in flour, (27) 498. 

 dry, composition, (27) 807. 

 dry, relation to protein content of flour, (27) 807. 

 feed- 

 analyses, (26) 72, 165, 362, 508, 665, 714, 768, 

 873; (27) 68, 170, 171, 570, 669, 670, 774, 872; 

 (28) 265, 364, 464, 465, 669; (29) 271, 367, 

 467, 570, 665, 769; (30) 67, 68, 169, 565; (31) 

 73, 168, 306, 467, 564, 663; (32) 169, 259, 568, 

 667, 802; (33) 71, 371, 508, 065; (34) 169, 371, 

 467, 566, 065; (35) 374, 562, 867; (36) 65, 167, 

 268, 067, 705; (37) 471, 767; (38) 369, 376: 

 (39) 270, 370, 773; (40) 72, 47Q, 571. 

 and meal, analyses, (39) 167, 270, 370; (40) 



72, 470,.571. 

 and meal, digestibility, (39) 171. 

 ash analyses, (29) 861. 

 definition, (28) 98. 



efficiency for milk production, (36) 872. 

 for milk production, (40) 572. 

 palatability and nutritive value, (38) 66. 

 proteins, efficiency for milk production, (36) 

 671. 

 feeds, paper on, (28) 74. 

 flour, amino acid in, (33) 665. 

 flour, examination, (26) 807. 

 foods, examination, (28) 357. 

 inheritance of imperfections in, (27) 500. 

 meal — 



analyses, (27) 570; (28) 205, 364, 669; (29) 467, 

 769; (30) 07, 68, 169, 467, 868; (31) 73, 564, 

 663; (32) 259, 667; (33) 71, 371, 759; (35) 562, 

 867; (36) 167, 268, 667, 765; (38) 665; (39) 

 167, 270, 370. 

 definition, (28) 98. 

 digestibOity, (39) 171. 

 feeding value, (26) 468. 

 fertilizing value, (34) 520. 

 for laying hens, (39) 578. 

 physical properties, (40) 762. 

 variations, (32) 559; (35) 108. 

 wheat, amino acid in, (33) 665. 

 wheat, colloidal swelling, (34) HI. 

 wheat, hydrolysis, (28) 607. 

 Glutenin — 



as affected by heat, (26) 866. 

 effect on wheat gluten, (26) 67. 

 lysin content, (31) 559. 

 Glutose— 



and glutocose in molasses, (40) 313. 

 determination, (37) 617. 

 determination in molasses, (39) 206. 

 notes, (30) 609. 

 Glyceria maritima, growth in presence of salt, (33) 



222. 

 Glycerids— 



low molecular, of fatty acids in milk fat, (33) 



803. 

 of fats and oils, studies, (32) 801. 

 of milk fat, (31) 804; (40) 608. 

 Glycerin — 



action of symbiotes on, (40) 464. 

 as source of carbon for citromyces, (30) 805. 

 bacterial dehydration, (35) 163. 

 detection in cider vinegar, (36) 299. 



