802 EXPEEIMENT STATION RECORD. [Vol. 3« 



On the presence of invertase in cane sugar, H. Pellet {Bui. Assoc. CMm 

 Sucr. et Distill., 33 {1916), No. 10-12, pp. 263-266) .—The author has observeiT 

 that either a pure or impure solution of sucrose on standing for some time be 

 comes inverted even in the presence of toluene. The inversion is greatest ii 

 the pure solution. If the sucrose solution is previously boiled no inversion 

 takes place. The maximum temperature for the action was found to be froir 

 55 to 57° C. 



To prevent such loss during the process of cane sugar manufacture the use oi 

 concentrated solutions, rapid heating to a temperature of from 90 to 100°. oi 

 the use of alkali and a lower temperature to destroy the invertase ar€ 

 recommended. 



See also a previous note by Lewton-Brain and Deerr (E. S. R., 21, p. 420), 



The autolysis of grapes, E. Pantanelli (Staz. Sper. Agr. Ital., 48 (1915), No 

 10-11, pp. 183-821, figs. S). — Having found in earlier experiments that th( 

 must of ripe or overripe grapes contains a protease, the action of which appears 

 to increase when the grapes are dried in the air, further experiments wen 

 conducted on the autolysis of the protein of the normally ripened grape anc 

 the decomposition of the carbohydrates under aerobic and anaerobic conditions 



It was found that there was an autolysis of the albumin and a decompositioi 

 of the sugars and acids to a limited degree in ripe grapes (removed from th« 

 plant and kept whole) when exposed to the air, and to a greater extent whei 

 immersed In sterile water. It is concluded that under anaerobic conditi<nis tM 

 mature grape forms alcohol by intracellular respiration of the sugar without 

 the intervention of alcoholic ferments. 



A study of the yeasts of wine, E. Kaysek {Rev. Vit., 45 {1916), Nos. 1158 

 pp. 149-155; 1159, pp. 165-170). — This is a general discussion of experiments 

 data submitted in tabular form. The effect on the finished product of the kiac 

 of yeast used and the amount of nitrogenous and mineral constituents present 

 in the fermentation is emphasized. 



The relative influence of microorganisms and plant enzyuis on the fer 

 mentation of corn silage, A. R. Lamb {U. S. Dept. Agr., Jour. Agr. Research 

 8 {1911), No. 10, pp. 361-380, figs. i3).— The author at the Iowa Experiment 

 Station briefly reviews the literature on silage fermentation and emphasizes 

 the difficulty encountered in an attempt to differentiate between the activity of 

 microorganisms and plant cell enzyms in the process of fermentation. Ex- 

 perimental data on silage made under antiseptic conditions, the rate of chemical 

 changes in the silage fermentation, the evolution of carbon dioxid, and the rise 

 in temperature are reported and discussed. 



It is concluded from the data that neither microorganisms nor plant enzyms 

 are alone responsible for the changes which take place in corn silage fermenta- 

 tion. Bacteria appeared to be mainly responsible for acid production and tlie 

 concomitant disappearance of sugars. The formation of alcohol appears, how- 

 ever, to be a phenomenon primarily of the respiratory ur enzymatic activity of 

 the plant cells, and later to be carried on by the yeasts. Protein is hydrolyzr-d 

 first by enzyms and later by microorganisms. The microorganisms are deemed 

 probably largely responsible for the heating of the silage. 



A bibliography of 27 references to the literature is appended. 



Cytological researches in the fermentation of a fruit " compound," Nata- 

 LiNA Donna {Arm. R. Accad. Agr. Torino, 58 {1915), pp. 334-340) .—This article 

 discusses the changes in the plasma and nuclei of the cell during fermentation, 

 changes In the nitrogenous substances, and modifications of the structure of the 

 parenchyma. 



Plant oils, I, II, S. L. Ivanov {Soohshch. Biuro Chastn. Rast. [Petrograd], 2 

 (1915), Nos. 1, pp. 3-22; 7, pp. 39-45) .-From analytical data reported in the 



