1916] AGRICULTURAL CHEMISTRY AGROTECHNY. 9 



imino group, which on hydrolysis with barium hydroxid is converted to an 

 amino group, as shown by an increase in tlie amino nitrogen content. From 

 the products produced by hydrolysis with barium hydroxid several fractions 

 were isolated, from one of which rf-i-inosite was obtained. 



In aqueous solution the substance does not yield the biuret reaction or reduce 

 Fehling's solution. Qualitative tests indicate the presence of an iminazolyl 

 group, and in this respect it seems to be related to the physiologically active 

 principles of the posterior lobe of the pituitary, but it does not possess the 

 characteristic properties of these substances, viz, the production of a rise in 

 the blood pressure, stimulation of smooth muscles, and diuresis. 



A new method for the preparation of the plant globulins, G. Reeves 

 (Biochem. Jour., 9 {1915), No. 4i PP- 508-510). — The author describes a new 

 procedure in which the proteins are obtained by extraction with a half-normal 

 solution of sodium benzoate and precipitated from this extract by dilution with 

 water. The amorphous material thus obtained can be obtained in the crystal- 

 line form in the usual manner of recry stall ization from salt solution. Edestin 

 from hemp seed, excelsin from the Brazil nut, and a mixture of legumin and 

 vicillin from horse beans were thus prepared. Sodium salicylate was also tried 

 as a solvent but was found to be unsuitable. 



Notes on some fatty and essential oils, S. Higuchi {Extracts from Bui. 

 Forest Expt. Sta., Tokyo, 1015, pp. Sl-88). — The author reports the physical 

 and chemical constants of various oils obtained from seeds and woods indig- 

 enous to Japan. The value and use of the various oils are indicated. 



Recent advances relating to the composition and analysis of edible oils 

 and fats, E. R. Bolton and C. Revis {Analyst, 40 {1915), No. 477, pp. 494-503).— 

 This communication reviews in general the advances made in the subject of 

 edible oils and fats during the past few years. The original references to the 

 work are cited and briefly discussed. 



Tobacco seed oil, N. H. Cohen {Indische Mercuttr, 38 {1915), No. 43^ PP- 8S4, 

 885; abs. in Jour. Soc. Chem. Indus., 35 {1916), No. 2, p. 126).— The oil obtained 

 from the tobacco seed was found to be a rapid-drying oil and an excellent 

 substitute for linseed oil. About 14.4 per cent of oil was obtained from the 

 seed. The press cake was found to contain about 0.8 per cent of potassium, 1.15 

 per cent of phosphoric acid, and 4.2 per cent of nitrogen, as compared with 2.06 

 per cent of potassium, 1.5 per cent of phosphoric acid, and 4.2 per cent of nitro- 

 gen in the seeds. 



Stearins occurring in fats and their behavior during hydrogenation, 

 .1. Makcusson and G. Meyerheim {Mitt. K. Materialpriifungsaint Gross-Lich- 

 terfelde West, 33 {1915), No. 3-4, pp. ^2i-2;?6).— Experimental data demon- 

 strating that during the hydrogenation of fats the stearins are not attacked or 

 changed in any way are submitted. These results are in accord with those 

 reported by Bomer (E. S. R., 28, p. 616). 



Some important fermentations in silage, O, W. Hunter and L. D. Bushnell 

 {Kansas Sta. Tech. Bui. 2 {1916), pp. 5-32).— This bulletin reports the results 

 of a detailed study of the ripening changes occurring in silage. The results of 

 the quantitative estimation of the total number of organisms in 1 cc. of a 

 physiological salt solution extract and of the number of liqueflers, acid pro- 

 ducers, Bulgarian group, yeasts, and colon group in Kafir corn, cane-fodder, 

 and alfalfa silage are reported in tabular form. Chemical analyses relative to 

 the moisture, total acidity, total volatile acidity, and total nonvolatile acidity, 

 together with the surface and center temperatures of the silo, are also reported. 



The effect of antiseptics on silage fermentation was also studied. Antiseptics 

 were found to inhibit markedly the growth of the principal types of the micro- 

 organisms and consequently cause a marked decrease in the final total acidity. 



