EXPERIMENT STATION RECORD. 



Editor: E. W. ALLEN, Ph. D., Assistant Director. 

 Assistant Editor: H. L. Knight. 



EDITORIAL DEPARTMENTS. 



Agricultural Chemistry and Agrotechny — L. W. Fetzer, Ph. D. 

 Meteorology, Soils, and Fertilizers^W. H. Beal. 



Agricultural Botany, Bacteriology, Vegetable Pathology/^- ^ long^' ^^^' ^' 



-n- ij /-I fJ- I- SCHULTE. 



FieldCropsjj Q j^^^.^jj^ 



Horticulture and Forestry — E. J. Glasson. 

 Foods and Human Nutrition — C. F. Langworthy, Ph. D. 

 Zootechny, Dairying, and Dairy Farming — E. W. Morse. 

 Economic Zoology and Entomology — W. A. Hooker. 

 veterinary Medidne{«;-,A. Hook-. 



Rural Engineering 



Rural Economics — J. B. Morman. 

 Agricultural Education — D. J. Crosby. 



CONTENTS OF VOL. XXIII, NO. 5. 



PMitorial notes: Page. 



Dr. Charles Anthony Goessmann, deceased 401 



Fourth session of the Graduate School of Agriculture 402 



Recent work in agricultural science 410 



Notes 496 



SUBJECT LIST OF ABSTRACTS. 



agricultural chemistry — agrotechny. 



Handbook of biochemical methods, edited by Abderhalden 410 



Recent work in biological chemistry, Alsberg 410 



General chemistry of the enzyms, Euler 410 



Intracellular enzyms, Vernon 410 



Investigations on the amylaseof raw and malted cereals, Chrzaszczand Pierozek. 410 



The effect of alcohol on invertase, Hudson and Paine 411 



Destruction of invertase by acids, alkalis, and hot water, Hudson and Paine. . 411 



The influence of acids and alkalis on the activity of invertase, Hudson 412 



The influence of nutrients on diastase formation, Saito 412 



On the behavior of cellobiose with some enzyms, Fischer and Zemplen 412 



A new theory of alcoholic, fermentation, Kusserow 412 



The i)roteid substances of barley during malting and malt storing, Schjerning. 412 



The ratio of methyl pentosans to pentosans in certain seeds, Borghesani 413 



In regard to castor seeds ( ricinus) in peanut flour residues, Schmidt 414 



Contributions to our knowledge of the chemistry of fruits for 1909, Olig et al. 414 



Chemical organization of a typical f i uit, Vinson 414 



The sugar of the grape, Roos and Hugnes 414 



About the constituents of cauliflower, Dmochowski and ToUens 415 



The constituents of red clover flowers, Power and Sal way 415 



I 



