918 EXPERIMENT STATION RECORD. 



The artolin prepared in this way was nearly free from ash and was 

 entirely free from phosphorus, although it contained a constant amount 

 of chlorin which could not be removed. From analysis of 4 prepara- 

 tions from 2 kinds of flour the author gives the formula for free artolin 

 as C Ii i r ,n29(,N 50 SOr ) i!, and for the hydrochloric-acid- artolin; Oi 85 H 2 8ijNr,oSO r)8 . 

 2HC1. 



This artolin, it is claimed, constitutes, the principal part of gluten. 

 It corresponds in general to gliadin, although it differs somewhat in 

 composition and in physical properties. Its properties are described. 



Another substance, containing phosphorus, was obtained from the 

 small residue insoluble in alcohol, mentioned above. This body was 

 present only in small amount, and is thought to be a second constituent 

 of gluten. The substances gliadin, mucedin, gluten fibrin, glutenin, 

 and gluten casein are believed to be mixtures of artolin and this phos- 

 phorus body united with a base, as lime. The author is not certain 

 whether or not the phosphorus body is an albuminoid, but will investi- 

 gate it further. 



The inversion of sugar by salts, L. Kahlenbero, D. J. Davis, and 

 E. E. Fowler (Jour. Amcr. Chem, Soc.,21 [1899), No. l,pp. 1-23, fi<j. 1).— 

 The method of experimentation is described, and the results are given 

 for trials with salts of aluminum, manganese, zinc, cadmium, nickel, 

 copper, mercury, iron, and ammonia. 



"The main results of this investigation may l>e summed up briefly as follows: 



"(1) The freezing poiut method may he successfully employed in determining the 

 speed of the inversion of sugar. 



"(2) When the metals are arranged in a series according to the speed with which 

 their salts of the same acid radical invert sugar, it appears that the order is similar 

 to that of the electrochemical series. Aluminum forms a notable exception. In 

 spite of the high position of this metal in the electrochemical series, its salts invert 

 sugar more rapidly than those of any other metal thus far tested. 



"(3) Chlorids invert sugar more rapidly than sulphates, because the ironizing 

 tendency of chlorin is greater than that of the sulphuric radical." 



The rapid detection of perchlorate in nitrate of soda, P. ISTyssens 

 (Bid, Assoc. Beige Chun,, 12 (1898), No. 5-6, pp. 187, 188; abs. in Chem. 

 Centhl.,1898, II, No. 2d, p. 1281). — Into a test tube containing the nitrate 

 of soda to be tested, introduce 15 cc. of a saturated solution of potas- 

 sium perchlorate. Keep the test tube in a vessel of water at ordinary 

 room temperature and shake from time to time. All chlorates, sulphates, 

 and other salts usually present in commercial nitrate of soda, with 

 the exception of potassium perchlorate, are dissolved in the saturated 

 perchlorate solution. Filter the solution and wash the residue once 

 with a saturated perchlorate solution and then with 85 per cent alcohol. 

 If perchlorates are present the characteristic crystals will be found in 

 the residue on the filter and the amount may be determined by the 

 usual methods, or by weighing the residue and deducting the weight of 

 insoluble impurities as determined in another portion of the sample. 



