RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY. 



Synthetical chemistry in its relation to biology, E. Fischer (Chem. Neivs, 

 96 (1907), Sos. 2500, pp. 207-210; 2501, pp. 212-215).— A lecture in which the 

 author summarizes the progress which has been made in biological chemistry, 

 particularly with reference to the synthesis of proteids. 



Hydrolysis of the crystalline g-lobulin of the squash seed (Cucurbita 

 maxima), T. B. Osborne and S. H. Clapp (Amer. Jour. Physiol., 19 {1907), No. 

 4, pp. 475-481). — On a moisture and ash-free basis glutamiiiic 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. Otlier constituents were found in smaller 

 proiiortlons. 



The hydrolysis of hordein, A. Kleinschmitt (Ztschr. Physiol. Chem., 

 54 {1907), Ao. 1, pp. 110-118). — The cleavage products of hordein were identi- 

 fied and the amount estimated. The principal cleavage product was glutaminic 

 acid, with leucin, a-prolin, and phenylalanin next in rank, though in much 

 smaller amount. Small proportions of other bodies were also recovered. 

 Neither glycocoll nor lysin was found. 



Concerning the specific rotation of proteids of the water and alcohol ex- 

 tract of cereal flours, Lindet and L. Ammann {Conipt. Rend. Acad. Sci. 

 [Paris], 145 {1907), Xo. 4, pp. 253-256). — The si)ecific rotation of the gliadin of 

 wheat flour and of proteids from rye, barley, and maize was determined. For 

 a new proteid present in rye and b.irley the name hordein is proposed. 



Concerning glutamins, II, E. Schulze and C. Godet (Landw. Veis. Stat., 

 67 {1907), No. 3-4, pp. 313-319).— The solubility and other characteristics of 

 glutamin were studied. This body, the authors conclude, can form compounds 

 with acids. Tests with citric and, oxalic acids gave crystalline compounds but 

 they were not regarded as pure. 



Concerning starch, W. H. Bloemendal {Wchnschr. Brau., 24 {1907), Nos. 

 S3, pp. 436-438; 34, pp. 449-542; trans, from Pharm. Wakhl.. 43 {1906), pp. 

 1249-1265). — A summary of data on variations in the composition of starch 

 grains, their specific gravity and constituents, and related topics. 



The activity of trypsin and a simple method for determining it, O. 

 Gross {Arch. Expt. Path. u. Pharmakol., 58 {1907), No. 1-2, pp. 157-166).— 

 A method for determining the activity of trypsin is proposed in which a solu- 

 tion of casein is used as a reagent. 



On the equilibrium weights of ammonia, F. Haber and II. Le Rossignol 

 {Bcr. Dcut. Chem. GeselL, 40 {1907), No. 8, pp. 2144-2154; abs. in Phys. Chem. 

 Centht., 4 {1907), No. 23, p. 702). — A repetition of investigations by Haber and 

 van Oordt on this subject (E. S. R., 17, p. 525) is reported. 



Contribution to the knowledge of calcium carbonate, II and III, W. 

 Meigen {Ber. Naturf. Gescll. Freiburg, 15 {1907), Oct., pp. 38-74). — This is an 

 exhaustive chemical study of calcium carbonate as produced under different 

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