RECENT WORK IX AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY. 



« 



A sugg-estion for a new unit of energy, II. 1*. Armsby {Science, n. ser., 26 

 {1901), \o. 67.2, i)i>. 670-672; Proc. Soc. Prom. Af/r. ScL, 28 {1907), pp. 16-'t- 

 167). — In a pai^er read l)efore the Society for the Promotion of Agricultural Sci- 

 ence, May, 1!)07, the author proitoses that a new unit, the therm, be adopted 

 for 1,000 kilogram-calories. Such a unit, he points out, would he very conven- 

 ient in expressing the energy value of rations in discussions of food and feed- 

 ing problems, as it would do away with the large numbers necessary in the 

 present system. Illustrations are given of the convenience of the use of this 

 unit in expressing the energy value of rations made up of common feeding 

 stuffs. 



Our present knowledge regarding the heat of evaporation of water, A. W. 

 Smith {Mo. Weather Rn., JJ {]<l07). No. 10, pp. J,o8-Ji63, fig. i).— The results 

 of the author's investigations or ihi heat of evaporation of water (E. S. R., 19, 

 p. 610) are discussed in. comparison with the results of similar work reported 

 by other investigators, and values are given for the heat of evaporation of 

 water from to 200° C. 



Additional data on the structure of protein, E. Abderiialden and A. Voiti- 

 Novici {Ztsthr. riiii-siol. Vluiii.. .',2 {1907). \o. 3-'f, pp. 368-37^). — A study of 

 the amount and character of the cleavage products of i)rotein of animal orighi. 



Leucin and glutaminic acid were the principle cleavage products from blood 

 fibrin, the amounts obtained being l.j.O and 10.4 per cent, respectively, in ash and 

 water-free material. The amounts of some of the other cleavage products are 

 as follows : Glycocoll 3.0 per cent, alanin 3.6 per cent, valin 1 per cent, prolin 

 3.6 per cent, aspartic acid 2 per cent, phenylalanin 2.5 per cent, tyrosin 3.5 per 

 cent, and serin O.S per cent. 



Heat changes in the cleavage of proteids and gelatinoids by ferments, 

 E. Grafe {Anil. Jl !/</.. ii2 { 1907). \o. 3. pp. 216-228). — The calorimetric investi- 

 gations undertaken under a variety of conditions led to the conclusion that 

 heat. is neitlier liberated nor absorbed during such cleavage. 



Hydrolysis of the albumose of meat extract, K. Micro {Ztxchr. Vntnuuch. 

 Nahr. a. Gcnufi.smtl., I'l {1907), Xo. //, pp. 253-298). — The principal conclusions 

 d^a\^•n from the experiments reported follow : Hydrolysis of that portion of 

 meat extract which could- be salted out did not show its identity with gelatin or 

 gelatose, nor was unchanged gelatin identified in meat extract. The salted 

 out portion of meat extract consists of a mixture of different proteids, a 

 nuclein body being present, though the bodies having the general character of 

 albumose are most noticeable. The portion of meat extract which can not be 

 salted out gives monamino acids on hydrolysis, glutaminic acid being most 

 abundant. ^ 



704 



