AGRICULTURAL CHEMISTRY. 705 



A natural isomer of leucin, F. Eiirlicu (Ztsclir. Vri: Dntt. Zuckcrindua., 

 1907, Xo. 617, II, pp. 631-65.)). — The author reports experimental data regard- 

 ing the synthesis and constitution of isoleucin, a-amino-methyl-ethyl-propionie 

 acid, tirst identified in sugarhouse by-products. 



The nitrog'en of zein in relation to the total nitrogen and the nitrog'en of 

 other proteids in maize, M. Soave {Staz. Sprr. Ar/r. Ittil.. ',() (I'.xn), Xo. 3, 

 lip. 193-^07). — The analyse.s of a number of samples of Italian and American 

 Indian corn showed that on an average the zein nitrogen constituted 32.6.5 per 

 cent of the total nitrogen and 36.6 per cent of the proteid nitrogen. Zein, 

 according to the author, occurs entirely or almost entirely in the endosperm. 



The biochemical function of zein, M. Soave (Stas. Sper. Agr. Ital., JfO (t907), 

 Xo. 3, pp. .^4-'f-247). — According to the author, zein passes from the endosperm 

 to the embi-yo when corn siirouts and there undergoes hydrolytic cleavage, 

 which is induced by an enzyni. 



Hydrolysis of glycinin from the soy bean, T. B. Osborne and S. H. Clapp 

 {Amer. Jour. PhysioL, li) (1907), Xo. //, pp. //68-^7-'/). — In a total of 54.73 per 

 cent cleavage products on an ash and water-free basis 19.46 per cent was 

 glutaminic acid, 8.45 per cent leucin, 5.12 per cent arginin, 3.78 per cent prolin, 

 3.86 per cent phenylalanin, and S.89 per cent aspartic acid. Smaller amounts 

 of other cleavage products are also reported. 



Hydrolysis of glycinin from the soy bean, T. B. Osborne and S. H. Ci-app 

 maxima), T. B. Osborne and S. H. Clapp [Amer. Jour. PhiiaioL, 19 {1907), Xo. 

 'i, pp. .}7.5--}8/). — On a moisture and ash-free basis glutaminic acid made up 

 12.35 per cent, arginin 14.44 per cent, and leucin 7.32 per cent of a total of 

 55.77 per cent cleavage products recovered. Other euustituents were found 

 in smaller proportions. 



The existence of a tyrosinase in wheat bran, G. Bertrand and W. Mutter- 

 milch (Comijt. Rend. Acad. ,Sci. [Paris], IJ,-', (1907), Xo. 23, pp. 12S5-1288; 

 Bui. Nor. Chini. Franec, I,, .^cr., 1 (1907), Xo. 15, pp. 837-8.^1). — A tyrosinase was 

 identified in wheat bran and its properties studied. 



New oil constants, E. Louise and E. Sauvage (Coiiipt. Rend. Acad. <S'c/. 

 \Pari.'<]. 1)5 (1907). Xo. 3. pp. 18.3-185, d<jm. 1). — The authors note that when 

 acetone is added to colza and other oils two layers are formed and that a homo- 

 g'eneou.s mixture may be obtained by heating to a definite temperature. This 

 temperature of miscibility is a constant. 



The *' nitron " method for the estimation of nitric acid, S. W. Collins 

 (Analyxt, 32 (1907), Xo. 379, pp. 31/9-357.; abs. in Chem. Zentbl., 1907, II, Xo. 20, 

 pp. 1710. 1711; Jour. Chem. Soc. [London], 92 (1907), Xo. 5J,J, II. p. 907).— 

 The results of tests of Busch's nitron method (E. S. R., 16, p. 945) on a number 

 of different nitrates " show that a considerable degree of accuracy is jiossible 

 in analyzing materials containing nitrate by this method. The experiments 

 have not been extended to mixtures containing very small quantities of nitrates, 

 except in the case of waters, but there seems no reason why such small quan- 

 lities c!in not be accurately estimated, the more so when it is i-emembered that 

 the weight of * nitron ' nitrate i)recipitated is nearly seven times that of N-Os 

 present. . . . One of the chief disadvantages attaching to this method is the 

 expense of the reagent." The author therefore worked out methods of recover- 

 ing and using the base from the i>recipitates, which he describes. 



Estimation of nitric nitrogen, C. M. van Deventer (Chem. WeekbL, -} 

 (1907), pp. 59.',. .595: ahs. in Jour. Chem. Soc. [London], 92 (1907). Xo. 5)0, II, 

 p. 812). — The author defends lys method against the criticism of Vriens, main- 

 taining that boiling with a strong acid and an excess of ferrous salt can not 

 lead to satisfactory results unless the air is rigidly excluded. 



