122 EXPERIMENT STATION RECORD. 



The role of phosphoric acid in vegetation according to the recent publica- 

 tions of Stoklasa and Dubbers, L. Grandeau (Jour. Agr. Prat., 62 (1898), I, No. 9, 

 pp. 310-312). 



The transpiration of plants and its dependence on external conditions, 0. 

 Eherdt (Die Transpiration der Pjianzen und Hire Abhandigigkeit von ausseren Beding- 

 ungen. Marburg: Ehcert, 1898, pp. VI + 97, pis. 2, fig*. 2). 



Investigations on plant transpiration, 0. Spanjer (Bot. Ztg., 56 (1898), No. 3-4, 

 pp. 35-81,1)1. 1). 



On the structure of the mycorihizas, L. Mangin (Compt. Betid. Acad. Sci. Paris, 

 126 (1898), No. 13, pp. 97S-981). 



Movements cf the sensitive plant grown in water, G. Bonnier ( Compt. Hind. 

 Acad. Sci. Paris, 126 (1S9S), No. 14, pp. 1001-1007). 



Action of electricity on plants, Tolomei (Atti B. Acad. Lincei, 5.ser., 7 (1898), 

 No. 6, pp. 177-183). 



The action of X-rays on the living plant cell, G. Lopriore (Nuora Bassegna, 

 1897 ; abs. in Bot. CentbL, 73 (1898), No. 12, pp. 451, 452). — The author is said to have 

 subjected Fallisneria spiralis for half an hour to the action of X-rays. The pro- 

 toplasmic streaming was hastened. Longer exposure checked it. The action was 

 also noted on the pollen tubes of Genista and Darlingtonia coronlllafiolia. 



FERMENTATION— BACTERIOLOGY. 



The unorganized ferments, or enzyms, concerned in the brew- 

 ing and distilling industries, I. O'Sullivan (Jour. Soc. Chem. Ind., 

 16 {1897), No. 12, pp. 977-979). — The author describes the enzyms con- 

 cerned in the preparation of malt and in the fermentation of brewers' 

 wort. These are diastase of translocation, which does not erode starch 

 granules or liquefy starch paste, but dis olves " soluble starch;" cytase, 

 a cyto-hydrolyst, which dissolves cellular matter and is rendered inac- 

 tive on heating (it is not present to any extent, therefore, in kiln-dried 

 malt); and diastase of secretion, an amylo-hydrolyst, which liquefies 

 and hydrolyses starch paste at al) temperatures up to 80°. Analytic- 

 ally it is shown that they contain nitrogen and are not albuminoids. 

 The difficulty of proving their purity without altering the properties 

 upon which their designation depends forces the conclusion that we do 

 not know with certainty the composition of these important products 

 of life. — J. P. STREET. 



Red yeasts, Katherine E. Golden and C. E. Ferris (Bot. Gaz., 

 25 (1898), No. i, pp. 39-46, pis. 2).— The authors describe three red 

 yeasts which were obtained from the air of the laboratory and are 

 designated by the numbers 1, 2, and 3. The growth of the different 

 organisms on different media is fully described, and they are compared 

 with the two well-known species of red yeasts, Saccliaromyces rosaceus 

 and S. glutlnis. Of the three forms studied not one proved to be a 

 true Saccliaromyces, although No. 2 in all probability will prove to be 

 S. glutinis. No. 1 appears to be a form between Saccliaromyces and 

 Torula. It forms spore-like bodies under ordinary conditions for spore 

 formation, but as they neither form the spore wall nor bud in germinat- 



