AGRICULTURAL CHEMISTRY. 611 



found. Full data regarding the percentage amount of the hydrolysis products 

 are reported. The total material obtained by hydrolysis was 61.09 per cent. 



Hydrolysis of hordein, T. B. Osborne and S. H. Clapp (Amcr. Jour. Physiol., 

 19 (1907), ^'o. /, pp. 117-12 J/). — Hydrolysis of hordein showed, according to the 

 authors, that this constituent of barley " is characterized by marked differences 

 in the proportion of its decomposition products when contrasted with the other 

 proteins that have been thus far analyzed. Like the other alcohol-soluble pro- 

 teius, it yields no lysin, relatively little histidin [1.2S per cent] and arginin 

 [2.10 per cent], and much ammonia. The very large proportion of glutaniinic 

 acid [30.35 per cent] is practically the same as that obtained from gliadiu. 

 The most marked feature, however, is presented by the very large proportion 

 of proliu [13.73 per cent], which greatly exceeds that yet obtained from any 

 other protein, being practically twice as much as the relatively large quantity 

 yielded by gliadin." The total material obtained by hydrolysis was 71.32 per 

 cent. 



Hydrolysis of leg'umin from the pea, T. I'. Osborne and S. H. Clapp (Jour. 

 Biol. Clirni.. 3 (1907). \o. 3, pp. .219-225). — When the legumin of the pea was 

 hydrolyzed with hydrochloric acid the percentage amounts of the constituents 

 obtained were as follows : Glycocoll 0.38, alanin 2.08, leucin 8.0, prolin 3.22, 

 phenylalanin 3.75, aspartic acid 5.3, glutaminic acid 13.8, serin 0.53, tyrosin 1.55, 

 arginin 10.12. lysin, 4.29, histidin 2.42, and ammonia 1.99, making a total of 

 57.43 per cent. XnUn was not isolated, cystin was not determined, and trypto- 

 phan was present. 



The proteins of the pea, T. I>. Osborne and I. F. Harris (Jour. Biol. Cheiii.. 

 3 (1907), A'o. 3, pp. 213-217). — A method which is given for the separation of 

 the proteins of the pea, namely, legumin, a icilin, and legumelin, depends upon 

 fractional precipitation with ammonium sulphate after extracting pea meal 

 with 10 per cent sodium chlorid solution. The proteins obtained agree closely 

 in composition and behavior with products previously separated by other 

 methods. 



Meat analysis under the German law of May 30, 1902, E. Salkowski 

 (Arch, rinj.siol. [Pfiiigcr], JJ8 (1907), JSo. 5-7, pp. 322-326).— A controversial 

 article on methods for the detection of horseflesh. 



The identification of protein by biolog'ical niethods in sausag'e inspection, 

 a. Popp (Zt.sriir. liitcrsiicli. Xalir. u. dciiiis.siiitl., l.'i (1907), Xo. 1-2, pp. 33- 

 S5). — In this paper, presented before the meeting of the (Jerman food chemists 

 in May, 1907, the author discusses his method of applying a biological test, with 

 special reference to the detection of horse meat in sausage. 



The growth of the chemistry of culinary fats, W. Arnold (Ztschr. Untcr- 

 Huch. Xuhr. ii. dciiii-ssnitl., 1 't (1907), Xo. 1-2, pp. 1)7-198). — A sununary and 

 critical discussion of the progress which has been made in the examination of 

 culinary fats, presented before the May meeting of (Jerman food chemists. 



The tristearin content of beef and of mutton tallow, A. Bomer (Ztfivhr. 

 Untcrsuch. Xahr. u. (Jruu.s.suttl., 1.) (1907), Xo. 1-2, pp. 90-117, fig. 7).— Analy- 

 tical methods and other related questions are discussed in this report, which 

 was presented befoi'e the May meeting of German food chemists. 



According to the author, the so-called double melting point of the glycerids is 

 due to the presence of two physical isomeric modifications, one labile and the 

 other stable. The (piantity of tristearin in beef and mutton tallow, the author 

 states, is not so great as previous investigators have reported, the amount fomid 

 being 1.5 i)er cent in beef tallow and 3 per cent in mutton tallow. A sample of 

 conunen-iMl jiressed beef tallow contained 4 to 5 per cent. 



Investigations on foreig'n fats in lard, A. Leys (Join: I'liann. <t Chiiii.. G. 

 firr., 26 (1907), Xo. 7, p}i. 289-300). — Determinations of melting point, iodia 



