RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Handbook of biochemical methods, edited by E. Aederhalden (Handhuch 

 dcr BiocliemUchcn Arhcitsmctlioden. Berlin: Urhan & Schwarzenbcrg, 1915, 

 vol. 8, pp. XIII+6SIt, pi. 1, figs. 258).— The eighth volume of this work (E. S. R., 

 30, p. 201) deals with the following topics: Microscopical methods for deter- 

 mining molecular weights; measurement of oxidation and fermentation rapidity 

 in cells, and some remarks on the technique of cell physiological investigations; 

 methods of examining stomach contents ; refractrometric methods for biological 

 investigations; methods of accelerating seed germination, the growth of seed- 

 lings, and forcing; analysis of plant material (drying and total solid determi- 

 nation, pressing and extracting, and the treatment of the extracts) ; a supplement 

 to previous chapters on sterilizing the higher living plants (E. S. R., 29, p. 408) ; 

 the most important methods for preparing cell granulations in fixed objects; 

 methods for studsdng the physiology of plant growth ; quantitative methods 

 for determining small amounts of tannin in plant juices; preparation of 

 physiologically active amins by decarboxylation of amino acids; the analysis of 

 the rarer elements; determining of ester- (1. e., fat) cleaving action of blood and 

 other body fluids with the drop method; the raising of germ-free mammals; 

 supplements to previous chapters on general chemical laboratory technique 

 (E. S. R., 23, p. 410) ; a description of a scale which registers automatically 

 weight decrease and weight increase; microscopic air analysis and its uses; 

 microrespirometry ; functional investigations on the lungs of man with gas 

 analytical methods ; the iuterferometric method for studying the defensive fer- 

 ments ; and mathematical methods in the biological sciences. 



On the proteid substances of barley, in the grain itself and during the 

 brewing' processes, H. Schjeening (Compt. Rend. Lab. Carlsherg, 11 {1914), 

 No. 2, pp. 45-105, pi. 1, figs. 6).— A review of the work noted (E. S. R., 32, p. 

 23), with a description of the material and methods used in the investigation. 



Contribution to our knowledge of the carbohydrates of vegetables. — IV, 

 The carbohydrates of Savoy cabbage, E. Busolt (Jour. Landw., 62 {1914), 

 No. 2, pp. 117-120). — Continuing the work previously noted (E. S. R., 31, p. 

 11) the author reports that he was able to obtain in crystalline form from 15 

 kg. of Savoy cabbage 15 to 16 gm. of mannit and 3.1 gm. of grape sugar. The 

 amounts present in this vegetable are probably greater. 



The influence of temperature and time upon the direct reducing sugar of 

 raw potatoes and potato juice, A. Baudbexel {Ztschr. Spiritusindiis., 37 {1914), 

 Nos. 16, pp. 225, 226; 17, pp. 23S, 239; ahs. in Ztschr. Angew Chem., 27 {1914), 

 No. 59, Referatenteil, p. ^67). — In this investigation the influence exerted by 

 the respiratory process upon the sugars present in potatoes was excluded by 

 comminuting the potatoes by grating and pressing out the juice in filter bags. 

 The sugar was estimated in the juice by Bertrand's method. 



In the experiments made for the puri)05ie of finding the most appropriate 

 methods for obtaining potato juice, it was found that the potatoes which were 



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