METEOROLOGY CLIMATOLOGY. 1017 



Biological investigations of Tibi, L. Lutz (Bid. Soc. Mycol. France, 15 (1899), No. 



1, pp. 68-72). — An account is given of this substance, which is of the nature of kephir. 

 It is said to be used in Mexico in the preparation of a beverage by the fermentation 

 of an Opuntia. 



Study on ammoniacal fermentation and on the ferments of urea, P. Miquel 

 (£tude sur la fermentation ammoniacale et sur les fermentes deVuree. Paris: Carre et 

 Naud, 1898, pp. 325, pis. 3, figs. 7). 



Lactic acid in fruit and grape wines, H. MCller-Thurgau (Cental. Bali. u. Par., 



2. AM., 4 (189S), Xo.23, pp.S49-S54). — The presence of lactic acid in many of these 

 wines is pointed out, the way in which the content is increased through fermentation 

 is shown, and directions are giveu whereby much of this undesirable fermentation 

 may be prevented. 



Contributions to the biology of wine yeasts, J. A. Cordier (Compt. Bend. Acad. 

 Sci. Paris, 137 (1S98), No. 17. pp. 628-630).— The author claims that in France the air is 

 the principal agent of distribution of Saccharomyces and other wine ferments, and 

 not insects, as claimed by Berlese, Gigliolo, and others (E. S. R., 10, p. 123). 



On the natural dissemination of wine yeasts, L. Boctroux (Compt. Bend. Acad. 

 Sci. Paris, 127 (1S9S), Xo. 24, pp. 1033-1036). 



A contribution to the knowledge of the life history of Saccharomyces gut- 

 tulatus, A.WlLHELMl (Centbl. Bakt. u. Par., 2. AM., 4 (1S98), Xo. 9, pp. 353-361; 10, 

 pp. 412-417, figs. 3). — Studies are given of this parasite taken from the stomach and 

 intestines of sheep. 



Some recent observations on Saccharomyces guttulatus, L. Buscaglioni and 

 O. Casagrandi (JJalpigia, 12 (1S9S), Xo. 1-2, pp. 59-75, pi. 1). 



Proteolytic enzyms in the plant world, C. Fermi and Buscaglioni (Centbl. Bakt. 

 u. Par., 2. AM., 5 (1S99), Xo. 1, pp. 24-27; 2, pp. 63-66; 3, pp. 91-95; 4, pp. 125-134; 5, pp. 

 145-158). 



On the chemistry of the action of enzyms and bacterial substances, N. Sacha- 

 KOFF (Centbl. Bakt. u. Par., 1. AM., 24 (1S98), Xo. 18-19, pp. 661-665). 



Diastatic substances from fungus growths, J. Takamine (Jour. Soc. Chem. Ind., 17 

 (1S9S), Xo. 2, pp. 118-120). 



Simple quantitative determination of diastatic power, J. Takamine (Jour. Soc. 

 Chem. Ind., 17 (1898), Xo. 5, pp. 437, 438). 



Researches on diastase and barley malt, Seyffert (La Biere, 6, Xo. 5, pp. 68-73; 

 abs. in Jour. Soc. Chi m. Ind., 17 (1898), Xo. 7, pp. 681, 6S2). 



Notes on taka diastase, W.E.Stone and H.E.Wright (Jour. Amcr. Chan. Soc, 

 20 (1898), Xo. 9, pp. 639-647). — This paper presents the results of some observations 

 upon the action of taka diastase upon starch as compared with the ordinary diastase 

 of malt. The use of taka diastase as an analytical reagent in the determination of 

 starch was also tested, but under the conditions employed it was not found to be 

 adapted to this purpose. 



Fermentation without live cells, Katherixe E. Golden and C. G. Ferris (Proc. 

 Amer. Assoc. Adr. Sci., 27 (1898), p. 417). — The authors summarize the rather extensive 

 and contradictory literature beginning with that of Biichner in 1897, who claims to 

 have induced active fermentation of various sugars with a sterile extract obtained 

 from dried yeast by filtration through a Berkfeld filter. Biichner's method was fol- 

 lowed in the preparation of the extract and although the experiments were repeated 

 three times at temperatures of 37.5° C, as well as at room temperatures, the results 

 were negative in every case. The experiments were then repeated with another 

 compressed yeast, with also negative results. 



METEOROLOGY— CLIMATOLOGY. 



Monthly Weather Review (U. 8. Dept, Agr., Weather Bureau, 

 Monthly Weather Review, 26 (1898), Xo. 10, pp. 139-492, charts 11; 11, 

 pp. 493-525, charts 12; 12, pp. 527-591, charts 12). — In addition to the 



