802 EXPERIMENT STATION RECORD. [VoL 38 



may be readily accounted for by the presence of 5 hydroxyls, 2 carbonyl groups, 

 and 2 hridj^e oxysen atoms, all of wliich types occur in the flavonols." 



Corn stover silage, J. M. Sherman and S. I. Bechdel (V. S. Dept. Agr., 

 Jour. Agr. Research, 12 {1918), No. 9, pp. 589-600). — The authors at the Penn- 

 sylvania Experiment Station have tested the practicability of ensiling corn 

 stover, and investigated the nature of the fermentation in the silage obtained. 

 The stover used had been kept for several months and was quite dry at the 

 time of cutting. It was cut and packed in the silo by means of tramping, 

 water being added in a continuous stream. Samples of the silage were taken 

 at frequent intervals and examined for general appearance, texture, and 

 aroma. At the end of the experiment feeding tests were made. It was con- 

 cluded that corn stover ensiled with a suitable quantity of water (from 2 to 

 2.5 parts by weight of water to 1 of stover) undergoes fermentation with the 

 production of a palatable silage resembling ordinary corn silage in aroma and 

 appearance and possessing good keeping quality. 



In Investigating the nature of the fermentation, determinations were made 

 of the volatile and nonvolatile acids, temperatures, and numbers, and types of 

 bacteria at various stages." The total acidity was somewhat lower than in ordi- 

 nary silage, but the ratio between the volatile and nonvolatile acids agreed 

 closely. A gradual decrease in volatile and an increase in nonvolatile acids 

 were noted. The temperature changes were similar to those observed in ordi- 

 nary silage. Bacteriological observations showed that the rather complex 

 bacterial flora present at the beginning of the process gives way to one which 

 Is almost entirely acid-forming as the fermentation progres.ses. 



In connection with a study of the nature of the fermentation, the authors 

 review the present status of the question as to whether bacteria or plant cells 

 ave mainly responsible for silage fermentation (E. S. R., 35, p. 9; 36, pp. 611, 

 802; 37, pp. 208, 612). While their results tend to support the cell respiration 

 theory, conclusions on this point are withheld. The fermentation taking place 

 in stover silage is, however, believed to be similar in its essential points to 

 that of ordinary silage and caused by similar factors. 



The biochemical phenomena of oxido-rediiction, [J.-E.] Abelous and [J.] 

 AiOY (Cotnpt. Rend. Acad. Sci. [Paris'], 165 {1911), No. 7, pp. 270-272; abs. in 

 Cham. Ahs., 11 {1917), No. 21, pp. 2909, 2910).— In repeating the experiments 

 of Bach on milk, previously noted (E. S. R., 26, p. 507), the authors have 

 found that a large number of substances other than aldehydes act as cofer- 

 ments, among them the amins, heterocyclic compounds, terpenes, and mineral 

 salts. On addition of an oxidizable substance simultaneous oxidation and re- 

 duction occurs. It would seem that there is present in milk an agent able to 

 decompose water to furnish oxygen to the oxidizable and hydrogen to the re- 

 ducible substances. 



The necessity of a hydrogen acceptor and an oxyg'en acceptor for the 

 manifestation of the processes of oxido-reduction in organic liquids of ani- 

 mal and vegetable origin, J.-E. Abelous and J. Aloy {Compt. Rend. Acad. 

 Sci. [Paris], 166 {1918), No. S, pp. i50-iS2).— Continuing the work noted above, 

 experiments on the oxidation of salicylic aldehyde in milk and potato juice, 

 with and without the addition of oxidizing substances like methylene blue or 

 potassium chlorate, have shown the presence in milk of an agent capable of 

 decomposing water in the presence of a hydrogen acceptor and an oxygen ac- 

 ceptor, both of which are indispensable. Although the nature of this agent is 

 unknown it appears to act like a soluble ferment. 



Studies on enzym action. — XV, Factors influencing the proteolytic activity 

 of papain, E. M. Fkanicei. {Jour. Biol. Chem.. 31 {1917), No. 1, pp. 201-215, 

 figs. 2). — The papain used in this work was pui-ified by dissolving in water, 



