508 EXPERIMENT STATION RECORD. [Vol.40 



at temperatures of 5, 20, 40, and 50° C. and at the following time periods: 5, 

 30, and GO minutes ; 2, 4, 8, 1G, and 24 hours. 



The temperature at which the extraction was made and the duration of the 

 digestion period did not influence appreciably the H-lon concentration, although 

 the quantity of N/20 Ba(OH)i necessary to change the concentration to a 

 definite point was within certain limits proportional to the duration of the 

 digestion. This is thought to indicate that the H-ion concentration of the water 

 extract of wheat Is definite in amount and is not changed during the extraction 

 in proportion to the time. The conditions for ionization are not present until 

 an alkali Is added. Ionization then takes place, and the amount of standard 

 alkali necessary to lower the H-ion concentration to a given point hears a pro- 

 portionate relation to the temperature and duration of the digestion period. 



The amount of amino nitrogen was found to reach the maximum at 20° in 

 about S hours and at 40° in 2 hours. At 2<>° the amount of phosphorus in the 

 extract precipitated by magnesia mixture averaged about half of the total, 

 while at 40" practically all of the total phosphorus was converted Into forms 

 that are precipitated by the magnesia mixture. 



Total phosphoric acid and lecithin phosphoric acid content of various 

 kinds of peas, P. H.vt.As/. (Biochem. Ztschr., 87 {1918), No. 1 I, pp. 104-206). — 

 Analyses are reported of the total and lecithin phosphoric acid content of 

 several varletea of peas. It Is pointed out thai the green chlorophyll-containing 

 peas are rich in lecithin and poor in starch, while the yellow varieties contain 

 less lecithin and more starch. The total phosphoric acid is also higher in the 

 green than In the yellow peas. 



Carbon dioxid determination In baking powders. II. Sciii i.i n.\ctr and F. 

 Bodiitos {Ztschr. Unter8uch. Nahr. u. Qenussmtl., ■'•'< {1918), No. c>. pp. 936- 

 ,.",n\. a method for the determination of carbon dloxld in chemicals, baking 

 powders, etc., Is described. This cc>n>|sjs essentially In the volumetric determi- 

 nation of the carbon dioxid set free by a 5 per cent phosphoric acid solution 

 and collected In 33 per cent potassium hydroxld solution. 



Carbon dioxid determination and valuation in baking powders, J. Tim.- 

 mans and <>. ilr.nuiiN {Ztschr. i ntersuch, Nahr. v. Qenussmtl., .i~> {1918), No. 

 7-8, pp. 257-966, flff*. 2). This Is a criticism and discussion of the article 

 noted above The method described by Schellbach and P.odlnus Is considered 

 inaccurate. 



A further contribution to the microscopic investigation of coffee substi- 

 tutes, ('. Qriebel {Ztschr. I ntersuch. Nahr. u. Qenussmtl., 85 {1918), No. 6, pp. 

 285 235, fig*, 3). — The microscopic characteristics are described of the seeds 

 of serradeiia {Omtthopus sativus), which has been used In Germany as a 

 coffee substitute. 



Contribution to the microscopic investigation of coffee substitutes, C. 

 Gbiebkl {Ztschr. Vntersuch. Nahr. ». Qenussmtk, .75 {1918), No. ? 8, pp. 272- 



277. figs. S). — The substitutes discussed in this article are the s Is of the cru 



spurrey {Spergvla arvensis) ami the false acacia {Robinia pseudo-acacia). 

 The former contain starch, while the latter are free from starch but contain 

 protein and fat. 



Witgatboom: A substitute for chicory. J. McRak and A. Kt.oot {Analyst. 

 -J;? (1918), No. . r >i2. pp. 373, 874).— A description is given of two varieties of 



witgatboom (white-hole tree), and chemical analyses are reported of the dried 

 and roasted roots, which are used in South Africa as a substitute for chicory. 

 The roasted product is said to grind more easily than chicory and to possess 

 a sweetish taste without any bitter aftertaste. 



