608 EXPERIMENT STATION RECORD. [Vol 40 



per cent. The chief protein was a glutelin extracted with dilute alkalis. Pre- 

 cipitation of the water extract by half saturation with ammonium sulphate gave 

 a product consisting of 75 per cent albumin and 25 per cent proteose, which 

 possessed anaphylaetogenic properties. After saturation of the aqueous extract 

 with ammonium sulphate and removal of the ammonium sulphate, adenin, 

 guanosin (?), histidin, arginin, lysin, and agmantin were identified. 



It is suggested that the presence of agmantin may have some bearing on the 

 hay-fever problem because of the possibility of a similarity which it may possess 

 with ,3-iminazolylethylamin, known to produce asphyxia with anaphalactic shock 

 in guinea pigs. 



The forms of nitrogen in protein-free milk. C. Kennedy (Jour. Amcr. 

 Chem. Soc, J,l (1919), Xo. 3, pp. 388-393 ) .—Five samples of protein-free milk 

 prepared from milk obtained at different times from the same herd were used 

 for determination of amino and amid nitrogen before and after acid hydrolysis, 

 of the nitrogen distribution after acid hydrolysis, and of the amount of nitrogen 

 removed from an aqueous solution of the nitropen-froo milk by the precipitants 

 acid mercuric nitrate, phosphotungstic acid, and trichloracetic acid. 



The results obtained show that protein-free milk, when prepared under care- 

 fully controlled conditions, is variable in composition. The amid nitrogen varied 

 from 7.12 per cent of the total nitrogen to 20.62 per cent, the nitrogen precipi- 

 tated by the phosphotungstic arid from 7.06 to 14.93 per cent, and the nitrogen 

 in the filtrate from the bases from 52.19 to 64.88 per cent. Amino nitrogen de- 

 terminations before and after acid hydrolysis and the nitrogen distribution 

 indicate that either unprecipitated protein or peptlds of considerable size are 

 present in protein-free milk. 



By precipitation with acid mercuric nitrate or phosphotungstic acid, a little 

 less than one-half of the nitrogenous compound was removed. Only nonamino 

 nitrogen was removed by phosphotungstic acid An increase in the amino nitro- 

 gen after tryptic digestion gave further proof that conjugated amino groups are 

 present in the protein-free milk. 



Glycerids of butter fat. II. C. A.HBERGEB {Ztachr. Untersuch. Xnhr. u. 

 Oenussmtl, 35 {1918), No. 9-10. pp . 313-381).— This is a continuation of in- 

 vestigations previously noted (E s. R., 31, p. 804). 



Fractional crystallization of the alcohol-soluble portion of hydrogenated butter 

 fat. according to the method of BOmer et al. (E. S. R., "2, p. 801), showed that 

 the original fat contained the glycerids, butyrodioleln, butyropalmltoleln, and 

 oleodipalmitin. Only a small amount (2.4 per cent) of triolein was found. In 

 addition to the above, the author has isolated from butter fat a glycerld of 

 melting point 07.9° f\. yielding mixed acids melting at 55.5°. 



A study of the chemistry of grain sorghums (Oklahoma Fta. Rpt. 1918, pp. 

 28, 29). — This is in continuation of work previously noted ( K. S. R.. 38. p. 

 410). An examination of yellow milo mai/.e. white milo maize, feterita. and 

 darso for tannin gave negative results, except in the case of darso in which tra 

 of tannin were found. Glucose was found to be the only reducing sugar present 

 in the juice of the above sorghum. Preliminary studies of the inorcanic and 

 organic phosphorus of the grain sorghum indicated that the phospholipins of 

 the sorghums do not contain a sugar. A study of the Inorganic constituents of 

 the grain sorghums at three stages of growth showed that the ash of these sub- 

 stances contained a considerable amount of manganese. 



Continuation of the chemical investigation of the amylases. H. C. Shkr- 

 man {.Carnegie hist. Washington Y<a>- Book, /?' {1918), pp. i. This is 



a general report of the results of investigations which have ben previously noted 

 in detail from another source (E. S. K., (it. p. 504). 



