128 EXPERIMENT STATION RECORD. 



grass or indirectly through the agency of bacteria. Subsequent investigations 

 have strengthened the view that bacteria are probably the principal agents in 

 causing the injury. 



In investigating this subject trees were planted in pots, the soil of some of 

 which was sterilized, others partially sterilized, and some untreated. All those 

 which were untreated started growth immediately, while of the 9 in sterilized 

 soil, 2 started about 2 days later than those unsterilized or those in which the 

 soil had been partially sterilized, G were retardetl for at least 14 days, and 1 

 did not grow at all. It is believed that sterilization, while not destroying all 

 the bacteria, did have the effect of killing some bacteria which are connected 

 with root activity. 



The nature of starch and its reactions depending upon different media, J. 

 Wolff (Rcr. Gen. f<ci., 18 (1907), Xo. 11, pp. 4.>.0-.//6,J).— Attention is called to 

 the differences noted between starch as it exists in the leaves and other green 

 organs of plants and that deposited as reserve material in various parts of 

 the plant. 



The effect of malt diastase on starches of different origin and at different 

 temperatures is described. The proportion of stai-ch transformed in experi- 

 ments with malt diastase was found to vary with the temperature. Only 5 

 per cent of potato starch was transformed at 55° C, while 90.3 per cent was 

 transformed at 05°, the temperature at which this starch becomes gelatinized. 

 The average of a number of samples of rice showed 9.7 per cent transformed at 

 55° and 31.1 per cent at 65°, the gelatinization of this starch taking place at 

 80°. Of barley starch 53.3 per cent was transformed at 55° and 9G.2 per cent 

 at 65°. Wheat starch was transformed to the extent of 62.2 per cent at 55° 

 and 94.6 per cent at 65°. No cornstarch was transformed by the malt diastase 

 at a temperature of 55°, 18.5 per cent was transformed at 60°, and 54.6 per cent 

 at 65°. Other starches showed a wide variation, and considerable differences 

 are noted for starches from different varieties of the same plant. 



The changes of starch during germination and the action of diastases under 

 the influence of various chemical and physical agents are discussed at some 

 length. 



On the occurrence of sucrase and saccharose in different parts of the 

 grape, V. Martinand (Compt. Rend. Acad. 8ci. [PaiHs], lJf4 {1901), No. 2Jf, pp. 

 1376-1379).— In a previous publication (E. S. R., 13, p. 225) the author called 

 attention to the occurrence of invertin or sucrase in grapes, grape nmst. and 

 wine, remarking that the enzym occurred in considerable quantity, sufficient to 

 ferment all the sugar contained in the fruit. 



In the present paper the author gives an account of investigations to deter- 

 mine the distribution of sucrase, and he finds that it occurs in practically every 

 part of the grapevine. Saccharose was observed in the leaves, in the pulp of 

 the grape, and in small quantities in the roots, but he was not able to recognize 

 it in the juice obtained from the grapes without pressure, nor in the woody 

 part of the vine. 



From his investigations the author concludes that the hydrolysis of saccharose 

 may take place in any of the parts of the grape through the intervention of 

 sucrase occurring naturally in it, and that there is always a considerable excess 

 of the enzym which is capable of fermenting the must obtained under pressure 

 as well as the saccharose which may be added. Without this ferment it would 

 be necessary to resort to the use of yeast or other hydrolyzing agents in the 

 fermentation of the grape juice. 



On the relation between the magnesium oxid and calcium oxid in the 

 leaves of various plants during different periods of growth, .1. Seissi, {Ziftchr. 

 Landic. VcrsncliHic. Oesterr., 10 (1907), No. 3, pp. 88-101).— The author inves- 



