AGRICULTURAL CHEMISTRY — AGROTECHNY. 



Ill 



The proteolytic ferments in the seeds employed as feeding stuffs, R. 

 GiKSEN (Uber die Protcolyiischcn Fenncntc dcr al.s FnttvnnHtvl bcnuiztcn 

 Kdrncrfriichte. Inang. Diss., Univ. Bern, 1909, pp. S'l). — The author was able 

 to show that jirotease exists both in the endosperm and the bran of cereals, and 

 points out that its value in the latter furnishes a scientific reason for the 

 practice of feeding bran to animals having digestive disorders, particularly old 

 animals. Several legumes were also examined for the presence and content 

 of protease. In each instance the enzym was extracted by glycerol and its 

 activity exerted on the gelatin plate in Petri dishes and compared with trypsin 

 and pancreatiu solutions of known strengths. The results are summarized in 

 the following table, the percentage content of enzyms being calculated as 

 trypsin : 



Relative activity of the proteolytic ferment fi in rarions seeds and the percentage 



content of enzyms. 



Maltase and glucosid-splitting ferments, J. Zellner {Monat.^h. Chem., 30 

 (1909), No. 8, pp. 655-662; abs. in Ztschv. Angew. Chem., 23 (1910), No. 6, 

 p. 275). — The author seeks to prove his theory that maltose, when formed in 

 fungi by diastasic action, is at once further hydrolyzed by a maltase in the 

 fungus. His test was carried out with extracts of various tree-inhabitating 

 fungi and maltose. 



The results indicated a strong hydrolysis of the maltose, thereby demonstrat- 

 ing the presence of maltase. The glucosid-splitting enzyms which were present 

 In the fungi which inhabit willow trees were different from those which were 

 present in the tree itself. 



The use of pure cultures for pickling cucumbers, A. Kosswicz {Ztschr. 

 Laiidir. Versiiciistr. Ostcrr.. 12 {1909), No. 11, pp. 151-110).— The results of the 

 tests indicate that the lactic-acid bacteria isolated from fermenting garlic and 

 pearl onions are satisfactory for acidifying cucumbers and preventing their 

 softening, the preference being given to the garlic bacteria. Tannic acid was 

 also found satisfactory for preventing softening. 



An attempt was also made to discover the cause of foaming fermentation. 



The use of fruit sugar for priming wines, W. I. Baragiola {Schireiz. 

 Wchnschr. Chem. u. Pharm., .'/S (1910), No. 10. pp. l.',9-152). — The author, 

 after discussing the laws of different countries in regard to the use of sugar 

 for i)riming wines, concludes that beet sugar should be employed for this pur- 

 pose, as fruit sugar presents no advantages over it. 



Desulphiting of wine by hexamethylenetetramin, Rouillard and Goujon 

 {Ann. Falsif., 3 (1910), Nos. 15, pp. 14-16; 16, p. 60).— The authors propose a 

 test for wines which have been desulphited with hexamethylenetetramin. On 



