BOTANY. S47 



"Gliadin yields a remarkable proportion of glutaminic acid, much in excess of 

 that from any other known protein, and greater than that of any single decomposi- 

 tion product yet obtained in a pure state from any other true protein substance, the 

 protamines, of course, excepted. 



"This very large proportion of glutaminic acid in a i 1 protein, bo extensively 



used, is a matter of greal importance in relation to the food value of this substance, 

 and deserves further careful study." 



On a globulin occurring in the chestnut, W. E. Barlow {Jour. Amer. clam. 

 Soc, .'7 l 1905), No. 3, pp. :;/ r 276). The characteristics of a globulin separated from 

 Spanish chestnuts are described. Fur this body the author proposes the name 

 " castanin." 



"The facts brought out so far show . . . that the body is a true plant globulin, 

 and thai in most of its reactions it resembles the globulin of the filbert (corylin) 

 more closely than it does other members of the group, although it differs from cory- 

 lin in coagulation-temperature and in precipitation limits.'* The investigations will 

 be continued. 



A study of vegetable proteids, E. Cavazzani | Arch. Farmacol. Sper. e Sci. .{[!'., 

 1904; abs. in Zentbl. Physiol, 18 {1904), No. 21, p. 675).— The aqueous extract of let- 

 tuce, the flowers of Brassica oleracea, the tubers of Tuber magnatum, ami the fresh 

 seeds of 1 leans and peas were found to contain a nucleon (sarco-phosphoric acid). 

 This body, especially that obtained from peas, was very similar to camiferrin (ferri- 

 nucleon). The amount varied considerably, 0.82 percent being present in peas. 



The occurrence of peptone in seeds, W. K. Mack {Ztschr. Physiol. Chem., ;/ 

 {1904), Am..;./*//. 259-273) . — The author isolated a peptone from dormant yellow 

 lupine seeds and studied its properties. This peptone, like that produced by digest- 

 ive ferments, had marked acid characteristics, and cleavage with hydrochloric acid 

 resulted in the formation of lysin, arginin, and glutamic acid. 



Certain carbohydrate reactions, I, R. and ( ). Adler {Arch. Physiol. [Pjluger], 

 wn \ 1905), No. 6-7, ji/>- 323-328). — The authors summarize and discuss data regard- 

 ing the color reactions which carbohydrates give when heated with phenol in the 

 presence of acid and similar color tests and report the results of studies with differ- 

 ent carbohydrates. 



BOTANY. 



The growth of plants in atmospheres enriched in carbon dioxid, E. De- 

 moism | Compt. Rend. Acad. Sci. [Paris], 139{1904), No. 21, pp. 883-885). — The results 

 of the author's investigations in growing lettuce in an atmosphere enriched in carbon 

 dioxid have been questioned as being too limited to permit of generalizations. The 

 author has repeated his experiments with 1»> species of plants, representing a wide 

 range of families. 



l)n plicate series were grown, one in normal atmosphere containing about '.', pails of 

 carbon dioxid in 10,000, and the other series in an atmosphere enriched daily by 

 about live times the normal quantity of carbon dioxid. The experiments were con- 

 tinned for about - months, after which the aerial portions of the plants were weighed. 

 Among the species studied were coleus, lettuce, geraniums, centaury, mint, tobacco, 

 balsam, fuchsias, etc. In all except the fuchsias there was a decided increase in the 

 weight of the plants, the average amounting to over 60 per cent increase. In addition, 

 the geraniums, begonias, mints, etc, were hastened in their flowering and flowered 

 more abundantly in the atmosphere enriched in carbon dioxid than was the case with 

 the plants grown under normal conditions. 



The influence of carbon dioxid of the soil on plants, E. Demoussy (Compt. 

 Rend. Acad. Sci. [Paris'], 138 (1904), No. 5, i'i>. 291-293). — By means of pot experi- 

 ments the author has shown that low-growing plants, such as lettuce, are influenced 



