RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Encyclopedia of technical chemistry, e<litecl by F. Ullmann (Enzyldopadie 

 der technischen Chemie. Berlin and Vienna, 1914, vol. 1, pp. X-\-81Jt, figs. 295). — 

 The initial volnme of this work, which lists the topics from the letters A to A, 

 respectively. The text contains descriptions of the technical processes, includ- 

 ing in many instances the engineering features pertaining thereto. The topics 

 are reenforced by a bibliography and cross references. 



A popular treatise on the colloids in the industrial arts, K. Akxdt and 

 N. E. Katz {Easton, Pa., and London, 191^, pp. F/+73). — This book deals in 

 a popular manner with the chemistry of colloids, with particular reference to 

 its industrial applications. Among a number of other sections are brief sec- 

 tions on sewage purification and colloids in agriculture with reference to soil 

 fertility. 



Chemical technology of the textile fibers, K. Stirm (Chcmische Technologie 

 der Gespinstfasern. Berlin, 1913, pp. XVI-\-JilO, figs. 5Jf). — ^^This edition contains, 

 in addition to other cuts, 22 original photogravures. Some of the topics dealt 

 with are textile fibers (classificition and differentiation), mineral fibers, vege- 

 table fibers, fibers of animal origin, artificial fibers, and the dyeing and printing 

 of fibers. 



The textile fibers, J. M. Matthews ( New York and London, 1913, 3. rev. ed,, 

 pp. 630, figs. IJfl). — This is the third edition of this book which deals with the 

 physical, microscopical, and mechanical properties of textile fibers. 



Plant micro-chemistry, O. Tunmann {Pflanzenmikrochemie. Berlin, 1913, 

 pp. XX-\-631, figs. 131). — This is an aid book for the study of plant objects, 

 with special emphasis on the micro-chemical detection of plant constituents. 



Nutritional physiology of the yeast cell during alcoholic fermentation, 

 M. RuENER (Die Erndhnnigsphiisiologie der HefezeUe hei alkohoUsvher Gdrung. 

 Leipsic, 1913, pp. IV +396, figs. JfO). — ^This study considers vit;il and formtMita- 

 tive changes, the physiological euergj- requirements of yeast during the inhibi- 

 tion of growth, the growth of yeast with regard to the amount of nourishment, 

 methods of feeding and temperature, the absolute fermenting power of growing 

 and nongrowing yeast and the energy relations between fermentation and 

 growth, heat of fermentation and other heat regulations in yeast, the relation 

 of the energy and food metabolism when compared with other organisms, the 

 rOle of the cell membrane as a resorption surface for foodstuffs, and the nitro- 

 gen metabolism of growing and nongrowing yeast. 



Tests on the inhibiting action of poisons upon micro-organisms. — IV, 

 Action of fluorin compounds upon Merulius, mold formation, putrefaction, 

 and fermentation, C. Wehmer {Chem. Zig., 38 (1914), Nos. 11, pp. lU, 115; 

 12, pp. 122, 123). — The tests reported upon were made for the puriwse of deter- 

 mining the disinfecting capacity of chemical substances employed in everyday 

 practice, and such as are recommended as suppressors of micro-organisms. 

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