410 EXPERIMENT STATION RECORD. [Vol.38 



monoxid in the presence of finely divided nicliel. The apparatus used has been 

 found by the author to be very useful for the quantitative study of catalytic 

 hydrogenation, and is described in detail. 



It was found that carbon monoxid exerted a very marked poisonous effect 

 other than the purely obstructive or diluting action of any foreign gas. The 

 first traces of carbon monoxid had relatively the greatest retarding influence 

 on the velocity of hydrogenation. 



The fats and fatty acids of the grain sorghums, C. K. Francis and W. G. 

 Friedemann {Oklahoma Sta. Bui. Ill {ISII), pp. 3-lJi, fig. 1). — Continuing the 

 study of grain sorghums previously noted (E. S. R., 35, p. 108), this bulletin 

 records a detailed chemical analysis of tht fats and fatty acids of the sorghums, 

 Kafir corn, feterita, and milo maize. The experimental methods, where differ- 

 ing from those of the Association of Official Agricultural Chemists, are given in 

 detail. 



As large quantities of the crude fat were necessary for investigation, special 

 apparatus was designed to permit a large amount of the raw material to be 

 treated at one time. Four kg. of finely ground grain was put in an 8-liter 

 aspirator bottle and covered with 1,600 cc. of ether. The bottle was shaken at 

 intervals for 24 hours, then inverted, and the ether removed by percolation. 

 The process was repeated seven or eight times until the extract was colorless. 

 The percentage of fat obtained agreed closely with that obtained by the official 

 (indirect) method. 



The fat extracted from milo maize is a liquid at ordinary temperatures, con- 

 taining a small amount of solid fat ; that of Kafir corn and feterita a greenish 

 vaseline-like substance. The physical and chemical constants of the fat from the 

 three varieties showed a marked similarity. 



The analysis showed six fatty acids to be present in similar proportions in the 

 three sorghums. The volatile acids varied from 0.59 to 0.85 per cent of the 

 fats. Formic and butyric acids were found in all three and some of the higher 

 volatile acids in Kafir corn fat. From 7 to 10 per cent of the fat consisted of a 

 mixture of palmitic and stearic acids, with traces of higher saturated acids in 

 Kafir corn and milo maize fat. Stearic acid predominated in Kafir corn and 

 feterita fat, and palmitic in milo maize fat. From 80 to 86 per cent of the 

 fat consisted of the unsaturated acids, oleic and linoleic. 



The analysis offers additional evidence of the close relationship of the plants 

 under investigation. 



The seeds of the Echinocystis oregana, M. R. Daughters {Jour. Indus, and 

 Engin. Chem., 10 {1918), No. 2, pp. 126, 127). — This article reports the results 

 of studies to determine the possible industrial value of the seeds of E. oregana, 

 or wild cucumber, which grows very abundantly along the Pacific slope from 

 British Columbia to California. Tables are given of the percentage composition 

 of the seeds and the constants of the oil obtained by extraction with petroleum 

 ether and by expression in the cold from the ground whole seed. 



The constants of the oil indicated that it belongs; to the cottonseed group. 

 The taste is similar to olive oil. When subjected to hydrogenation, a bland 

 yellowish-white fat was produced, with a melting point of 29 to 36° C, a solidi- 

 fying temperature of 25°, and an iodin number of 76.6. Feeding experiments 

 with mice showed both the original oil and the hydrogenated fat to be non- 

 poisonous. 



Analytical examination of acorns and horse chestnuts, J. L. Baker and 

 H. F. E. HuLTON {Analyst, Ji2 {1917), No 500, pp. S.5^-355).— Analyses of four 

 samples of horse chestnuts and two of acorns, with particular reference to car- 

 bohydrate content, are reported. 



