ABSTRACTS OF REPORTS OF FORKIiiN INVt^STKiATlONS. 



Reports of the Prussian experiment stations for 1890. — The 

 following l)iic't;il)stia(ts oltlic upoits of the cxitciiinciit stations in the 

 Kingdom of Prussia are tak<Mi from the reports of the individual stations 

 to the Prussian ^Minister of Agiicultiirc. Domains, and Forests, as pub- 

 lished in the Landirirtscha/tliilie Jdhrhiicher, JiH) {1S91), suj). J, pp. 

 6-74. The original reports contain very few details, and in some 

 cases consist merely of lists of tlic investigations carried on. which are 

 of interest chicHy as indicating tlic lines of work juirsued. 



Bonn; Dr. A. Stufzer. tlinrtnr. — The analytical and seed-control 

 work of tliis station included tests of '.\.\ACt samples. The following: 

 scientific investigations were also carried on: (1) Studies of the rate 

 of solubility of the digestible albuminoids of dilferent foods and feed- 

 ing stulls in dilute hydrochloric acid and i)epsin hydro<hloric acid. 

 The object was to determine wlu'ther when the mechanical hindrances 

 to the action of the solv<'nts were eliminated as far as ]>ossible. the 

 digestibh' portion of al])uminoids from ditVcrent feeding stntVs would 

 be dissolved with the sann' di'gree of rajiidity in dilferent cases. Con- 

 siderable ditVerences were noticed in this i<'sj)ect. For instance, of 1(U) 

 parts of digestible albun)inoids fiom cotton-seed meal aiul from ]»eanut 

 meal the following percentages were dissolve<l : 



The conclusion is that the ju'otein of peanut meal is more easily 

 digestible than that of cotton-seed meal. (2) On the changes in the 

 digestibility of the albuminoids of foods and feeding stuffs caused by 

 heating (see Experiment Station Eecord, vol. ii, p. 527). (3) On the 

 influence of common salt, of different organic acids, and of saccharin 

 on the digestibility (»f albmninoids (see Exjieriment Station Pecord, 

 vol. ii,p..-»2."»). (4) On the iiithience of fats and oils contained naturally 

 in feeding stufts on the digestibility of the albuminoid materials (see 

 Experiment Station lieccml, vol, ii, p. .529). (5) Field ex]>eriments with 

 different varieties of oats, wheat, and rye made under the direction of 

 the German Agiiculhiial Society. ((») Expciiiiieiits with a method tor 

 25G 



