SUBJECT INDEX 



555 



starch — Continued. 



determination — continued, 

 in food products, (27) S07. 



meat and fish products, (29) 798. 

 meat products, (27) 499; (28) 358. 

 mixtures, (30) 415. 

 plants, (32) 807; (35) 206. 

 potatoes, (30) 205; (32) 114; (34) 506, 713. 

 rye and wheat flours, (31) 809. 

 sugar products, etc., (31) 412. 

 wheat, (28) 836. 

 wood, (2fi) 202. 

 Lintner's polarimetrie method, (28) 313. 

 of gelatinizing temperature, (35) 616; (37) 

 410. 

 digestibility in mixed rations, (34) 169. 

 digestion by young calves, (38) 874. • 

 digestion in germinating peas, (28) 127. 

 distillation in vacuo, (38) 708. 

 distillation under reduced pressure, (40) 110. 

 effect on — 



ammoniflcation, (28) 718. 

 bacterial flora of soils, (28) 815. 

 baking qualities of flour, (30) 556. 

 geotropism in roots, (29) 322. 

 infant digestion, (33) 663. 

 nitrification in soils, (28) 218. 

 nitrogen fixation, (28) 816. 

 nutritive value of proteins, (40) 562. 

 oxidation of sulphur in soils, (30) 222. 

 peptic digestion, (34) 862. 

 soil acidity, (37) 23. 

 soil nitrogen, (35) 218. 

 soil phosphates, (34) 421. 

 toxicity of nitrates, (30) 227. 

 elaboration in Iris germanica, (34) 524. 

 energy values, (40) 365. 

 equivalent theory in feeding standards, (33) 



870. 

 equivalents of feeding stuffs, (26) 467. 

 extraction from potatoes, (28) 208. 

 factory refuse — 



composition and digestibility, (27) 609. 

 drying, (27) 669. 

 fertilizing value, (29) 129. 

 factory waste waters, studies, (26) 528. 

 feeding during inanition, (26> 465. 

 ferments as affected by salts, (27) 109. 

 formation — 



and decomposition, (31) 128. 

 in immature seeds, (33) 523. 



plants, (27) 133; f2S) 524; (.34) 627. 

 sweet potatoes, (27) 435. 

 trees, (27) 828. 



underground portions of herbaceous 

 plants, (35) 131. 

 from different plants, physical qualities, (33) 



426. 

 from flowering tubers, (39) 510. 

 from frosted and decayed potatoes, (39) 802. 

 gelatinization, (30) 461. 

 grains — 



cleavage in, (37) 410. 

 movements in cells, (27) 426. 

 structure, (28) 525. 

 studies, (29) 409. 

 granules— 



gelatinization point, (30) 10. 

 methods of examining, (26) 24. 

 swelling in presence of crystalloids, (30) 111. 

 history of, (26) 106. 

 humification, (34) 516; (38) 26. 

 hydrolysis — 



by diastase, (28) 407. 

 by malt amylase, (37) 613. 

 erythrodextrin in, (40) 400. 

 identification, (32) 559. 



in assimilating organs of Leguminosae, (30) 227. 

 in bananas dried at different temperatures, (35; 



633. 

 industry in Germanv, (29) 209; (32) 23, 315. 

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

 liquefaction in presence of salts, (35) 556. 

 liquefying and saccharifying power of, separa- 

 tion, (31) 609. 

 manufacture, handbook, (27) 15. 

 methods of analysis, (27) 205; (30) 813; (31) 806; 



(32) 505. 

 microscopy of, (32) 715. 

 of glutinous rice, notes, (27) 765. 



Starch— Continued. 



of grain sorghums, (35) 108, 616. 

 green leaves, (35) 131. 

 parent stock and hybrids, (36) 222. 



origin and significance, (28) 201. 



phosphoric acid in, (34) 710; (36) 501. 



phosphorus content, (33) 203. 



polysaccharids from, (30) 803. 



products, composition and use, (29) 460. 



products, examination, (34) 11. 



reserve in birch and maple, (33) 523. 



saccharifieation, (20) 309; (28) 19, 504, 609. 



sirups, determination in fruit products, (20) 115 

 208. 



soluble- 

 determination, (40) 312. 

 investigations, (35) 502. 

 preparation, (40) 312. 



solutions, diastatic action, (36) 329. 



solutions, stability, (35) 501. 



specificity and complexity, (35) 468. 



studies, (31) 828. 



sugar, treatise, (32) 109. 



transformation in potato leaves and stalks, (36) 

 126. 



treatise, (31) 804. 



use as food, (28) 460. 



use in canned corn, (32) 161; (35) 765. 



use in food products, (34) 167. 



use in infant foods, (28) 359. 



values in cattle feeding, (33) 673. 



variation in leaves, (29) 827. 

 Starches, foreign, effect on quality of dough, (20) 761. 

 Starchy feeds, fortified, analyses, (26) 665. 

 Starfish- 

 analyses, (38) 626. 



analyses and fertilizing value, (30) 520. 



ground, fertilizing value, (40) 125. 



Starlings— 



at Sprinsfield, Massachusetts, (26) 855. 



feeding habits, (27; 550; (2S) 450. 



in Pennsylvania, Chester Co., (27) 254. 



notes. (27) 355. 

 Starters — 



lactic, tests, (35) 176. 



propagation in dairies, (26) 478. 



use in butter making, (32) 370. 

 Starvation- 

 effect on catalase content of tissues, (38) 869. 



effect on creatin content of muscles, (30) 65. 



studies, (35) 4X6; (37) 64, 365. 

 Stasisia rodhaini. notes, (-36) 359. 

 State departments of agriculture, functions of, (34) 



699. 

 State universities and agricultural colleges, dupli- 

 cation in, (33) 194. 

 Statenchyma, notes, (36) 730. 



States Relations Service, see United States Depart- 

 ment of Agriculture. 

 Statistical- 

 constants, estimating probable significance of, 

 (31) 130. 



error, tables of, (26)773. 



theories for meteorology and agriculture, (36) 

 419. 



theory, notes, (32) 665. 

 Statisticians, tables for, (32) 302. 

 Statistics— sff aiso .\gricultural statistics. 



method of calculating frequencies, (27) 275. 

 Statoliths— 



in root tips, (36) 330. 



nature and distribution in plants, (36) 729. 

 Stature, inheritance of, (40) 275. 

 Stauronotus maroccanus — 



coccobacillus of, (31) 753. 



control in -Algeria, (.36) 356. 



control in Stavropol, (30) 7.54. 



destruction by Coccobacillus acridiorum, (33) 

 154. 



notes, (27) 757; (31) 850. 



remedies, (33) 653. 

 Stauropus alternus, notes, (30) 7.53. 

 Steak, hamburger, analyses, (31) 854. 

 Steam — 



effect on soil organisms, (38) 420. 



effect on soils, (2s) 123. 



exhaust, utilization, (28) 892. 



pipe systems, installation in dairies. (29) 893. 



plowing in Bombay Presidency, (29) 592. 



