8 EXPERIMENT STATION EECOED. 



Contribution to our knowledg^e of cereal phosphatids, E. Winterstein and 

 K. Smolenski iZtschr. Physiol. Vlicni., 58 (1909), A'o. 6, pp. 506-521; abs. in 

 Zeiiihl. Gcsdiii. Pliijsiol. u. Path. ^ioffwechscU, n. ser., // {1909), No. 23, pp. 

 891, S92). — The itliospbatid obtained from wheat flour is a complex mixture of 

 various phosphatids and in addition contains cholesterin, esters of the latter, 

 free-fatty acids, and other compounds. The phosphatids soluble in boiling 

 alcohol also contain, besides such basic substances as cholin and ammonia, 

 some nonbasic nitrogenous bodies. The phosphatids differ both in their physical 

 and chemical composition. 



The phosphatids from wheat germs, K. Smolenski (Zfschr. Physiol. Chcm., 

 58 {1909), No. 6, pp. 522-526; ahs. in Zentbl. Gesam. Physiol, u. Path. Stoff- 

 icechseJs, n. ser., // (1909), No. 23, p. 892). — Partly mixed and partly uniform 

 substances were obtained. Among them was a body which corresponded very 

 closely to a crystalline compound isolated by Winterstein from wheat flour. 



About a peculiar phosphorus-containing' body in the leaves of ricinus, 

 E. WiNTEKSTEix aud L. Stegmakn {Ztsclu: PJiysiol. ChCDi-., 58 {1909), No. 6, 

 pp. 527, 528; ahs. in Zentbl. Gesam. Physio}, u. Path. Stoffwechsels, n. ser., .'/ 

 {1909), No. 23, p. 892). — From young dried ricinus plants a substance was 

 obtained containing 5.27 per cent of phosphorus and 6.74 per cent of calcium 

 oxid. This is important since no lecithin-like body has ever been isolated from 

 green plants. 



A poisonous principle in certain cotton-seed meals, A. C. Crawford (Jour. 

 Phurmdcol. and E.cpt. Thcr., 1 (1910), No. 5, pp. 519-5-'i8). — This investigation 

 has been previously noted editorially ( E. S. l\., 22, p. 502). 



[Chemical, physical, and physiological properties of niowrin], B. Moore 

 ET AL. (Bio-Chein. Jour., 5 (1910). No. 1-3, pp. 9'i-125, figs. 9).— The results 

 of an investigation of a sapo-glucosid " mowrin " and its acid, mowric acid, 

 obtained from mowrah seeds (Bassia longifolia) are presented. 



Cellase and the diastasic cleavage of cellulose, G. Bertrand and M. Hol- 

 DERER (Compt. Rend. Acad. Sri. [Paris]. 1J,9 (1909), No. 26, pp. 1385-1387; abs. 

 in Chcm. Zty., 3.'t (1910), No. 8, p. 61). — To .determine whether during the 

 diastasic digestion of cellulose an enzym difl:erent from maltase is active, i. e., 

 cellase, the author studied the action of maltase on cellulose. 



The results showed that maltase had no effect, but on acting on cellulo.se with 

 Aspergillus nigcr cleavage was apparent. The possibility of trehalase and 

 emulsin (sucrase being inactive toward cellulose) being alone active, or of the 

 presence of a new third diastasic enzym. is mentioned. 



The enzyms of fermentation vinegar, F. Kothenbach (Dent. Essigindus., 

 13 (1909). p. 305; «f>.s. //) CcitthL Bald, {etc], 2. AU., 26 (1910), No. 1-3, p. 

 61). — Fermentation vinegar contains enzyms but no toxins. Tests made with 

 vinegar essence with reference to its influence on the growth of acetic acid 

 bacteria showed that the growth was either inhibited altogether or that only 

 a slight film was produced on the surface of the liquid. 



[Schardinger's reaction with inorganic ferments], G. Bredig and F. Som- 

 MEK (Ztschr. Phys. Chem., 70 (1910), pp. 6-!/, 65). — The authors have shown 

 that the metallic catalysts bring about the reduction of methylene blue with 

 formaldehyde with the same ease as does the catalase of milk. 



From this work, which was chiefly done with the platinum sole with for- 

 maldehyde and formic acid, it is concluded that the electrically prepared 

 colloidal platinum and iridium soles catalyse very actively (at 70° C.) at the 

 same temperature at which the milk enzym is most active. The velocity of 

 the reaction diminishes greatly when the ratio between the formaldehyde and 

 inorganic ferment is too large. This latter fact has already been noted with 

 the milk euzym. The inorganic ferment can also be weakened in the same 



