EXPERIMENT STATION RECORD. 



Vol. XXXII. Abstract Number. No. 9. 



RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Yearbook of chemistry, edited by R. Metcr (Jahrb. Chem., 23 (1913), pp. 

 Z//+6//2).— A retrospect of the more important progress made in the realm of 

 pure and applied chemistry during 1913, including among others sections on 

 Physical Chemistry, by II. Freundlich ; Inorganic Chemistry, by K. A. Hof- 

 mann; Organic Chemistry, by E. Hjelt; Physiological Chemistry, by P. Rona; 

 Pharmaceutical Chemistry, by H. Beckurts ; Chemistry of Foods and Condi- 

 ments, by H. Beckurts; Agricultural Chemistry, by A. Morgeu and C. Beger; 

 Technology of Sugars, by A. Herzfeld and K. Zabliusky ; Tlie Fermentation 

 Industry and Starch Manufacture, by M. Delbriick and O. Mohr; Fats, Waxes, 

 and Mineral Oils, by D. Holde; and Tanning, by M. Nierenstein. 



The hydrogen ion concentration, L. Michaelis (Die Wasscrstofflonen- 

 Konzentration. Berlin: Julius Springer, 19U, pp. XIIl+210, figs, .^i).— This 

 deals with the significance of the hydrogen ion concentration for biology and 

 sets forth in detail the methods of measuring it. It is divided into three parts, 

 namely, theoretical significance of tlie hydrogen figure, the hydrogen figure of 

 various fluids in the living organism, and the measuring of the hydrogen 

 figure. 



The volume is the first of a series of monographs intended to cover the field 

 of plant and animal physiology. It is issued by M. Gildemeister, E. Godlewski. 

 C. Neuberg, F. Czapek, and J. Parnas, and edited by the two last named. 



Contribution to our knowledge of the glycerids of fats and oils. — IV-VIII, 

 A. BoMEB ET AL. {ZtscJir. TJntcrsucli. Nahr. u. Gcnussintl., 25 (1013), No. 6, pp. 

 321-S86, figs. 2; 26 (1913), No. 10, pp. 569-61S, figs. 10; 21 {19L'f), No. 1-3, pp. 

 153-172, figs. 2). — By repeated fractional solution in ether, pure glycerids of 

 saturated fatty acids were obtained from lard. Tristearln, present in beef and 

 mutton fat, was absent in lard. The insoluble glycerid of lard is not hepta- 

 decyldistearin as believed by Kreis and Hafner (E. S. R., 16, p. 332) but is a 

 palmityldi.stearin. It differs in its melting point and crystalline structure from 

 the palmityldistearin noted in mutton tallow, and in all probability exists in 

 the two as the a and /3 forms. 



Lard also contains a dipalmitylstearin but whether this is identical or iso- 

 meric with a stearyldipalniitin present in mutton tallow could not be estab- 

 lished. The melting point of .stearyldii)almitin and a-iialniityldistearin was not 

 affected by melting the crystals. In the lards examined the amount of stearyl- 

 dipalniitin was about 2 per cent and of a-palmityldistearin about 3 per cent 



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