AGRICULTURAL BOTANY, 129 



tigated the ratio between the calcium and magnesium oxid content of a consid- 

 erable number of plants at various periods of their development. 



About 20 species of vascular plants were subjected to analysis and the results 

 obtained are given in tabular form. The experiments covered portions of 3 

 seasons, and slight fluctuations were noted between the ratio of these 2 sub- 

 stances in the ash analyzed in different years. In nearly every instance there 

 was a in-ogressive increase in the ratio of the lime to the magnesia content 

 toward autunui. In only 2 samples of vascular plants was the lime content 

 greater than that of the magnesia. Similar ratios were obtained for a number 

 of seaweeds, but in an analysis of a number of fungi, mostly basidiomycetes, the 

 lime content was only about one-third that of the magnesia. 



Phaseolunatin and the associated enzyms in flax, cassava, and Lima 

 beans, W. R. Dunstan, T. A. Henry, and S. J. M. Auld (Proc. Roy. Soc. 

 [London], .SVr. B. 7.9 (1907), Xo. 3532, pp. 31o-322).—lt having been stated that 

 several cyauogenetic glucosids may exist in the Java beans instead of one, as 

 reported in the previous paper (E. S. R., 18, p. 330), the authors have reviewed 

 their previous investigations and claim that in the Java beans there is no 

 (yanogenetie glucosid except phaseolunatin. This glucosid is said to be iden- 

 tical with linamarin in flax and the enzyms of the Lima beans, flax, and cassava 

 decompose it. 



A study was made of the enzyms present in Lima beans, and there seems to 

 be evidence to establish the identity of the a-enzym with yeast maltase. Since, 

 however, the enzym preparation obtained from Lima beans decomposes amyg- 

 dalin and salicin, it is believed to also contain a /3-enzym identical with or 

 similar to emulsin. A mixture of the 2 enzyms is believed to occur in cassava 

 and flax, as enzym preparations from these sources behave in identically the 

 same manner as preparations obtained from Lima beans. It is further stated 

 that yeast is capable of decomposing phaseolunatin, amygdalin, and salicin, and 

 on this account it is assumed to contain an emulsiu-like enzym as well as 

 maltase. 



Investigations on the separation of vicianin and its diastase from the 

 seeds of various leguminous plants, G. Bertrand and L. Rivkind {Bui. Soc. 

 Chim. France. J,, scr.. 1-2 {1901), No. 9, pp. 497-501). — The authors have made 

 a study of the seeds of about GO species of leguminous plants, representing more 

 than 40 genera, and report that most of them contain the diastase emulsin, 

 which is capable of hydrolyzing vicianin. The glucosid, however, is only found 

 in species of the genus Vicia and in not all of the species of that genus. It was 

 found that Vicia narboncn-siis did not contain either the diastase or vicianin. 



The Leguminosse of Porto Rico, Janet Perkins (U. *Sf. Nat. Mas., Contrih. 

 Nat. Ilerhuriinn. 10, No. J/, pp. 133-220 -\- IX). — Descriptions are given of the 

 si)ecies of Icgiunindus i)lants known to occur in Porto Rico, and their distribu- 

 tion throughfmt the West Indies is indicated. Sixty-seven genera and 141 spe- 

 cies are described, and notes are given on the uses of such as are known to have 

 economic value. 



Sumac and its sophistication, E. Collin {Jour. Pharni. ct Chim., 6. ser., 25 

 (1907), No. 12, pp. 603-610, fi(f. 1). — A description is given of true sumacs which 

 are said to consist of the leaves of Rhus coriaria and R. cot in us, and atten- 

 tion is called to a number of varieties of leaves commonly used in the falsifi- 

 cation of those tnimin materials. Among the more common are inferior varieties 

 of Rlius, such as R. f/labra and R. iiirtopiuni, and the leaves of Pistacia Icntis- 

 cus, Tanuiri.r africana, Coriaria inyrtifolia, Osyris compressa, and Ailanthus 

 (jlandulosa. 



