RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Handbook of biochemical methods, edited by E. Abderhalden {Handhuch 

 der Biocfiemischen Arbeitsmethoden. Berlin and Vienna, 1910, vols. 1, pp. 

 XI+698+Xin-XXVII, figs. .585; 2, pp. XXVIII+1101, figs. 55).— This is a 

 description of the more important methods employed in biochemistry. Volume 1 

 deals principally with general laboratory technics, physico-chemical methods, 

 and general chemical methods. Volume 2 confines itself to special methods, 

 among which are the following : Determination of alcohols, aldehydes, and acids, 

 carbohydrates, fats, the high molecule alcohols, phosphatids, proteins, both 

 animal and vegetable, the products of hydrolysis, etc. See also a previous note 

 (E. S. R., 22, p. 9). 



Recent work in biological chemistry, C. L. Alsberg (Jour. Amer. Clicm. 

 Soc, 32 (1910), No. 5, pp. 70Jf-722). — A review of the more important work dur- 

 ing the last few years. 



General chemistry of the enzyms, H. Euler (Ergeb. Physiol., 9 {1910), pp. 

 2^1-333). — A discussion of the chemical dynamics of enzym reactions. 



Intracellular enzyms, H. M. Vernon (Ergeb. Physiol., 9 (1910), pp. 13S- 

 2JfO). — A discussion of the various endoenzyms and methods for their extraction. 



Investigations in regard to the amylase of raw and malted cereals, T. 

 Chrzaszcz and S. Fierozek (Ztschr. ISpiritusindits., 32 (1909), Nos. Jf5, p. 520; 

 46, pp. 535, 536, 539; ^7, p. 5U; 48, pp. 556, 557; 49, pp. 569, 571; 50, pp. 578, 

 579; 33 (1910), Wos. 7, pp. 66, 67; 8, p. 81; 9, pp. 98, 99; 12, pp. 132, 133, 136; 

 13, pp. 145, 146, fig. 1; Wchnschr. Brau., 27 (1910), Nos. 7, pp. 69-73; 8, pp. 89- 

 91; 9, pp. 98, 99; 10, p. 120; 11, pp. 126-129; 12, pp. 134-136; 13, pp. 151-153; 

 15, p. 175; 16, pp. 186-188; 17, pp. 199, 200, fig. i).— The results of these studies 

 show that the oi)timum starch liquefying temperature of the amylase in both 

 raw and malted cereals lies between 60 and 65° C. This was also found to be 

 the case with the amylase contained in potatoes, horseradish, beets, and human 

 saliva. Saccharification and starch liquefication were found to go hand in 

 hand, and at the higher temperatures it was impossible to separate the sac- 

 charifying power from the liquefying power. The optimum temperature for 

 saccharification was found to be between 50 and 55°, and at temperatures 

 of 65° upward its action was found to depreciate. The greater saccharification 

 was found to take place during the first hour and at the lower limits of 

 temperature. 



It was evident that no ground exists for the belief that the raw cereal enzym 

 acts more intensively at a lower temperatui-e than that of malted cereals. The 

 raw cereal extracts differed among themselves in their range of activity, wheat 

 and rye being more active than barley, and the weakest action being observed 

 with oats and millet. 



From this work it is concluded that the distinguishing terms for the dias- 

 tases, " translocation " and " secretion," evidently do not hold good. 

 410 



