FERMENTATION BACTERIOLOGY, 335 



by 1 part of peroxid to 100,000 of water. The powerful effects of the organic peroxids 

 are believed to be due to the ai'etyl and benzoyl ions. 



Tryptophane in proteolysis, 8. H. Vines {Arm. Bot., 16 {1902), No. 61, pp. 

 1-22). — The author claims that the proteolytic enzyni of Nepenthes, as well as those 

 of the pineapple and the papaw, are essentially try ptic in their action. This is shown 

 by the presence of a substance, known as tryptophane, among the jiroducts of diges- 

 tion when tested by means of chlorin water. This su))stance is generally considered 

 to be an indication of the disruption of the proteid molecules into nonproteid sub- 

 stances characteristic of tryi)tic digestion. In the present pajjer the author gives an 

 extended account of his ol)servations on the enzyms bromelin and papain, and 

 describes experiments with the enzyms found in the lig, cocoanut, germinating seeds 

 of beans and barley, of yeast, and of the bacteria of putrefaction, as well as with 

 animal pepsin. Under appropriate conditions the presence of tryptophane among 

 the products of digestion of fibrin and Witte-peptone was demonstrated. The pro- 

 duction of tryptophane in the exi)eriments outlined is held to bear out the author's 

 opinion. that proteolytic enzyms of plants in general are essentially tryptic. Until 

 the existence of a peptic enzym is proved, the author claims that this statement will 

 hold good. In respect to the action of the medium the vegetable enzyms may be 

 taken to show affinity with pepsin on the one hand and trypsin on the other. In 

 conclusion, the author adds a few words regarding the action of hydrocyanic acid in 

 l)romoting proteolysis in plants. The general occurrence of this substance in plants 

 has long been known, and it was once assumed to be present to afford protection to 

 the plant, but recent experiments show tliat hydrocyanic acid is an early product in 

 the nitrogen metabolism of the plant. 



The symbiosis between Amylomyces and a species of Micrococcus, P. 

 VuiLLEMiN {Compt. Rend. Acad. Sri. Parit, 134 {1902), No. 6, pp. 366-3€8).—A brief 

 description is given of Mucor rouxianus, which is the ferment employed in the manu- 

 facture of certain Chinese food products. When cultivated on cooked rice at a tem- 

 perature of 15° C'. this mucor takes on a tine orange-yellow coloration which is due to 

 the accumulation in the filament of a refracting product. In the older filaments a 

 crystallization of this pigment may be observed. When the cultures are made at a 

 temi^erature of 28° or more, the color produced is much paler. The author has found 

 associated with this mucor an undetermined species of Micrococcus, and it is believed 

 that the association of these 2 organisms is symbiotic through the Micrococcus attack- 

 ing the carbohydrates and consuming the maltose, making it possible for the fungus 

 to grow luxuriantly and produce the orange-yellow pigment which characterizes it. 



The action of tannin and coloring matter on the activity of yeasts, A. 

 RosENSTiEHL {Coiupt. Ri'iul. Acod. Sci. P(irl.% 134 {1902), No. 2, pp. 119-122).— The 

 action of tannin and coloring matter on the activity of yeasts used in wine making is 

 described. 



Notes on the enzyms of the Japanese sake-yeast, T. Takahasht {Bui. Col. 

 Agr. Imp. Univ. Toh/o, 4 {1902), No. 5, pp. 395-397). — Since the occurrence of certain 

 enzyms is said to be characteristic of certain yeasts and as the sake-yeast differs in 

 its physiological and morphological properties from the common beer and wine 

 yeasts, the author has made a study to ascertain the kinds of enzyms present. The 

 methods of procedure are described, and as a result of his investigations the author 

 claims that sake-yeast contains sucrase, zymase, try2)sin, catalase, and peroxidase. 



A new form of incubator and thermoregulator for bacteriolog-ical work, 

 H. E. Ward {llJ'nuiis Sta. i'lrc. 59, p}>. 12, Jig^. 2). — A new form of incubator is 

 described which is believeil to be better adapted to use in the laboratory than those 

 generally employed. The method of heating is by means of incandescent electric 

 lamps, and a more constant temperature may be secured. Variations of less than a 

 half degree in 24 hours have been reported for this form of apparatus. 



