AGRICULTURAL CHEMISTRY AGROTECHNY, 211 



Some organic bases in cabbage (Brassica oleracea), K. Yoshimura {Ztschr. 

 Uiitcri^ticJi. Xdlii: ti. (lrtni-'<s»itl., 19 (I'JIO), Xo. 5. pp. 2')3-256). — Investisations 

 with B. olcriicra showed that 28 per cent of the total nitrogen exists as protein 

 nitrogen and 71 per cent as nonprotein nitrogen. One linndred gni. of fresh 

 cabbage yielded 1.4 gm. of arginin, 0.4 gui. of lysin, 0.(! gui. of cholin, and 0.2 

 of betain. Ilistidin was also present. 



Contributions to the chemistry of whortleberries and cranberries, C. Grie- 

 BEL (Ztschr. Untersuch. Nnhr. u. Gcnussmtl., 19 (1910), No. 5, pp. 2.'il-522). — 

 From the results obtained with the small and large cranberry and the whortle- 

 berry it is concluded that they all contain benzoic acid, both free and combined 

 in an ester-like glucosid, " vacciniin," which can be easily hydrolyzed by 

 IKitassiuui hydrate. 



In whortlelierries the free benzoic acid content varied between 0.0.j4 and 

 0.144 per cent, whereas the cranberries contained from 0.011 to 0.041 per cent. 

 The total benzoic acid in the whortleberries was 0.088 to 0.224 per cent, and 

 in the cranberries from 0.021 to 0.061 per cent. Both the free and the combined 

 benzoic acids are formed only during the ripening process, becoming greater as 

 the rii)ening process goes on. The ratio of free and combined benzoic acids 

 changes when the pressed berries or juice are kept under normal conditions or 

 in the cold, as a portion of the free acid is esterfied. Aside from the benzoic 

 acid content, the whortleberries differ from the other two berries in that they 

 contain more sugar and less pectin bodies and acids. 



A study was made of the " vacciniin " from the whortleberry. 



About oleuropeine of olives, E. Bourquelot and J. Vintilesco (Jour. Pharm. 

 ct ('him., 7. scr., 1 (1910), No. 6, pp. 292-301). — This is a study of oleuropeine, 

 previously noted (E. S. R., 20 p. 831), showing the results after treating the 

 fresh and dried olives with invertin and emulsin. A special effort was made 

 to examine the fresh olives 2 to 3 hours after receipt. 



The results show conclusively that oleuropeine is present in both the fresh 

 and dried olives, and that the content of the glucosid decreases with the age 

 of the olive. The sugar formed by hydrolysis with emulsion is probably 

 dextrose. 



Simple or mixed glycerids in butter fat, M. Siegfeld (Milchiv. Zentbl., 6 

 (1910), No. 3. pp. 122-121). — From the results it appears that butter fat con- 

 sists of a mixture of glycerids and the author assumes that this is the case 

 with other fats. 



The effect of light and air on butter fat, A. Nestrelajew (Milchw. Zentbl., 

 G (1010), No. 1, pp. 1-S). — Samples of butter were placed near a south window 

 and exposed for 107 days to the influence of light and air. 



During this period it was noticed that the samples took on weight, the rate 

 of increase being proi)ortional to the time of exposure. A period of 8 to 14 

 days was necessary to blanch the butter. 



The chemical changes taking place were as follows: The Reichert-Meissl and 

 Polenske numbers, the Koettstorfer saponification number, and the middle 

 molecular weight of the nonvolatile fatty acids were increased, while the 

 Hehner number, the Juckenack-Pasternack difference, the iodin number, and 

 the refractometric figure became lower. From the results as to the iodin num- 

 ber and refractometric figure it is concluded that oxidation of the fat took 

 place. The glycerids of the fat were decomposed into glycerol and free fatty 

 acids (saturated and unsaturated), the latter yielding bodies which are easily 

 oxidized and by dissolution of the (louble combinations are split into two or 

 more acids of lower molecular weight. The more unsaturated acids tlie butter 

 contains the greater is the tendency of light and air to bring about chemical 

 changes and increase iu weight. 



