202 EXPERIMENT STATION EECORD. [Vol.35 



ordinary methods of preparation. Ttiis material is very complex chemically 

 and contains bodies of a purin nature. All the nitrogen of lecithin is accounted 

 for by the cholin and amino nitrogen present. 



By fractionation of the cadmium chlorid salt lecithin can be separated into 

 two components (true lecithin and kephalin). True lecithin contains all of its 

 nitrogen in the form of cholin, while the kephalin fraction contains only a part 

 as cholin and the greater part as amino-ethyl alcohol. 



Procedures for the extraction and purification of the phosphatids and also 

 for the determination of cholin are discussed. 



On certain constituents of the germinating maize, E. Winterstein and 

 F. WiJNSCHE (Hoppe-Seyler's Ztsclir. Physiol. Chem., 95 {1915), No. 5-6, pp. 310- 

 S36). — Experimental results have shown that the constituents of the germi- 

 nating maize are, in many respects, different from those of the germinating 

 wheat. The crystalline nitrogenous substances (protein cleavage products) 

 isolated from the germinating wheat could not be found in the maize. 



In the two samples examined no arginin could be isolated and only traces 

 of glutamin. Guanidin, however, was found to be present, together with a 

 base of unknown constitution. Hordenin (parahydroxyphenylethylamin) was 

 also found in the maize embryo. It is possible that the amino acids carried 

 to the maize embroyo are used immediately in constructing the protein mole 

 cule, while in the wheat embryo there is a partial accumulation of these prod- 

 ucts. Whether or not the guanidin is found as an intermediate product of 

 the protein synthesis is doubtful. 



It is of interest to note that in the autolysis of the maize embryo in vitro 

 only a small amount of protein cleavage is apparent. In the hydrolysis of 

 the isolated proteins the usual amino acids were found. A large amount of 

 water-soluble protein with a small amount of globulin constituted the protein 

 found in the maize embryo. No nucleic acid could be isolated. 



The fat content of the maize was found to be about four times as great as 

 that of the wheat. The fat contained solid and liquid fatty acids, together 

 with sitosterin and phosphatids. 



A glucosid was also found, together with pentoses which were probably 

 split from pentosans during the autolysis, and a considerable amount of inosit 

 phosphoric acid. 



The occvirrence of sucrose in grapes of American origin, H. C. Gore (Jour. 

 Indus, and Engin. Chem., 8 {1916), No. 4, pp. 33S, 334)- — An examination of 

 66 varieties of American grapes during four successive seasons showed that 

 43 of them contained no sucrose, 10 contained sucrose occasionally, and in 13 

 varieties it was frequently present. 



It is indicated that sucrose should be regarded as a normal constituent of 

 many varieties of grapes of American origin. 



The occurrence of sucrose in relatively large amounts in a new seedling 

 grape, W. B. Alwood and J. R. Eoff, Jr. {Jour. Indus, and Engin. Chem., 8 

 (1916), No. 4, pp. 334, 335). — The authors submit analytical data of a seedling 

 grape of unknown origin in various conditions. The data include the specific 

 gravity, total solids, sugar-free solids, invert sugar, sucrose by inversion, 

 total sugar as invert, and total acid as tartaric. 



The acetone content of milk, N. O. Engfeldt {Hoppe-Seyler's Ztschr. Physiol. 

 Chem., 95 {1915), No. 5-6, pp. 337-350).— A summary of the analytical data 

 submitted shows the acetone content of cow's milk to vary between 1.45 and 

 2.42 mg. per liter, with an average of 1.85 mg. for ten determinations. The 

 total quantity per day varied, and seemed to be in direct relation to the 

 quantity of milk produced. The age of the animal, the stage of lactation, and 



