RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY. 



New unit for energy, A. T. Jones iScinicc, ii. scr., 27 {190S), No. 67.0, p. 

 28). — Tlie author calls attention to the fact that the word "therm," propdsed 

 by Aruisby (E. S. R., 10, p. 704), as a convenient unit to express 1,000,000 

 gram-calories, has been used occasionally to mean tlie gram-calorie, and he 

 suggests the use of the terms " liilocalorie "' and *' megacalorie." These terms, 

 he points out, are in accord with other units emi)loyed in physical measure- 

 ments. 



On fermentation, A. E. Taylor {Unir. Cal. Puhs., Path., 1 (1907), No. 8, 

 pp. S7-3Jfl). — A series of lectures delivered at the T^niversity of California. 

 The subjects treated include the theory of catalysis applied to fermentation, 

 the fermentation of carbohydrates, protein, and fat, the nature of ferments 

 and the reactions of fermentations, tlie specificity of ferments, and the role of 

 fermentations in metabolism. 



The analysis of the cleavage products of egg albumen, P. A. I.evene and 

 W. A. Beatty {Biochem. ZfscJir., .', {1907). No. .'i-G, pp. 305-31 1).— The authors 

 identified, as cleavage products per 100 gm., 2 gm. glycocoU and alanin, 17 gm. 

 amino-valeric acid and leucin, 8.75 gm. glutaminic acid, 0.5 gm. inactive 

 a-prolin, and 1. !.*."> gm. tyrosin. 



The hydrolysis of proteids by means of dilute sulphuric acid, P. A. Levene 

 and C. L. Alsberg {Biochem. Ztschr., J, {1907), No. 'i-O, pp. 3V2-315).^X brief 

 report showing the kinds and amounts of cleavage products obtained from 

 gelatin, casein, and edestin. 



Hydrolysis of amandin from the almond, T. B. Osborne and S. H. Clapp 

 {Amo: Jour. Phi/sioL, 20 {190S), No. //, pp. '/7rM76').— Of the .^)!) per cent of 

 material obtained by hydrolysis of amandin the following are the constituents 

 obtained in tlie greatest pi-oportion : Glutaminic acid 23.14 per cent, arginin 

 11.85 per cent, aspartic acid 5.42 per cent, leucin 4.45 per cent, and ammonia 

 .'].70 i)er cent. Tryptoiihan was not determined. 



Hydrolysis of the proteins of maize (Zea mays), T. B. Osbosne and S. H. 

 Clapp (Amcr. Jour. Physiol, 20 (1908), No. J,, pp. //77-'/.93).— The hydrolysis 

 products of zein, constituting Gl.So per cent of the material taken, were alanin 

 2.23 per cent, valin 0.29 per cent, leucin 18.60 per cent, prolin 0.53 per cent, 

 phenylalanin 4.87 per cent, aspartic acid 1.41 per cent, glutaminic acid 18.28 per 

 cent, serin 0.57 per cent, tyrosin 3.J55 i)er cent, arginin I.IG per cent, histidin 

 0.43 per cent, and ammonia 3.01 per cent. GlycocoU, lysin. and tryptophan were 

 not present. The 45.44 per cent cleavage products isolated from the alcohol 

 soluble pi'oteid of maize were glycocoU 0.25 per cent, leucin 6.22 per cent, pro- 

 lin 4.99 per cent, phenylalanin 1.74 per cent, aspartic acid 0.63 per cent, glutam- 

 inic acid 12.72 per cent, tyrosin 3.78 per cent, arginin 7.06 per cent, histidin 3.00 



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