BOTANY. 383 



and subtropical legumes. On none were there any tubercles developed. 

 On tlie other hand, there were ^rown without any trouble Ardchis 

 hyp<>(/ca,Soj(i ///.s^^/^/a, several species of r«,s.s"/a, some of which are closely 

 related to those mentioned above as failing, Poinciana and lUinhlnia 

 species, and AcaeUi and Mimosa species from Australia. On all of these 

 there was a cons}»icnous development of tubercles. The question is 

 raised, without any attempt at answering it, as to whether there are few 

 or many kinds of bacteria capable of tubercle production, and why the 

 apparently indigenous species are able to inoculate the roots of some 

 and not other foreign Ije<jum'inosiv. 



The formation of proteids in plant cells, O. Loiiw {College Agr., 

 Tokyo, Japan, Bid., vol. :?, No. 2. pp. 43-07). — The importance of the 

 formation of albundnous matter in plant cells is shown, and the fol- 

 lowing review given of the autlior's views. This synthesis is common 

 to all kinds of plants, the chlorophj U-bearing plants deriving their 

 carbon mainly from the carbohydrates, whde the fungi make use of a 

 variety of organic compounds. Ammonuim salts, ureas, ammonium 

 bases, etc., can serve as sources of nitrogen, while the sulphur comes 

 from sulphates and various organic sulphur compounds. It seems 

 highly probable that the proteids derived from any of these sources 

 will be the same ; otherwise the protoplasm formed would show varia- 

 tions according to the difference in food. Regarding the various sources 

 from which the plant must form its proteids, some are of greater availa- 

 bility than others. Among the lower fungi the nutritive value of acids 

 and alcohol is increased by the entrance of a number of hydroxyl 

 groups, and the presence of aldehyde or ketone groui)s increases their 

 assimilability. The lower alcohols and members of the fatty groups 

 are more available than the hi.ijher ones, etc. In culture solutions 

 organic bases are best neutralized with phosphoric acid, whde acids 

 are best supplied from sodium salts. A. list of compounds is given 

 which will support bacterial growth either very feebly or not at all, 

 while if a 0.13 jier cent solution of peptone be added there is a rapid 

 development, showing that these substances are not poisonous to such 

 a degree as to kill the bacteria if sufticiently nourished. 



Among the alcohols, the higher members, up to amyl alcohol, have 

 noxious qualities, and must be used in very great dilution to grow 

 bacterial vegetation. The nutritive value of the fatty acids decreases 

 in proportion to the increase in their molecular weight. Nutrient 

 solutions containing O..") per cent of sodium acetate readily grew colonies 

 of Feniclllhini, S((ecJiaromyces, Myeodenna, and bacteria from jiutrid 

 meat, while when the same amount of sodium valerianate was used oidy 

 a slight development of bacteria was observed. JMethyl alcohol, as well 

 as methylal and methyl sulphuric acid in proper dilutions, maybe used 

 by bacteria in building uj) protein and protoplasm. It is claimed that 

 the group used for the formation of proteids must contain but one atom 

 of carbon, and can not be anything else than formic aldehyde, which by 



