714 EXPERIMENT STATION RECORD. 



" The application of this explanation to the observed results is simple. 

 Mangauous sulphate, at any rate in the small amounts used in the experiments 

 described in this paper, does not accelerate directly the action of the enzym 

 present, but by aiding the conversion of inactive zymogen into active enzym 

 increases the total amount of enzym present, or makes up for the enzym 

 which becomes inactive on account of hydrolysis, and therefore apparently 

 accelerates the action. Heating the preparations with water hydrolyzes all of 

 the active enzym to inactive substance but evidently does not destroy all of 

 the inactive zymogen present originally in the castor beans, as the experiments 

 showed a small activity of this heated material after treatment with manga- 

 nous sulphate. The explanation of the results described here is, therefore, not 

 that enzym which had been inactivated was made active again, but that the 

 preparation which had been inactivated still contained some zymogen from 

 which active enzym was again obtained." 



Analysis of the ash of the castor bean, M. L. Hamlin {Biochem. Bui., 2 

 {1913), No. 7, pp. 410, 411). — Continuing the above work, an analysis of the ash 

 of the substance obtained by cold pressing and ether extraction of castor bean 

 kernels (such as has been previously used in lipolytic experiments) was made, 

 especially in regard to manganese, and in th-3 dry oil-free kernel 0.00056 per 

 cent was noted. When calculated to parts in 100 parts of ash, 0.0076 was 

 obtained. 



Symbiosis by various types of yeast, A. J. J. Vandevelde and L. Bosmans 

 (Orig. Commun. 8. Internat. Cong. Appl. Chem. [Washington and New York], 

 14 {1912), Sect. VIb, pp. 191-202; cbs. in Chem. Ztg., 36 {1912), No. 118, p. 

 II4I). — ^Although the yeast used in the fermentations is seldom pure and gen- 

 erally consists of 2 or more types, the question of symbiosis of these types has 

 rarely been studied. In order to study this phenomenon, various yeasts were 

 taken, \iz, Saccharomyces cerevisiw types, Carlsberg, Saaz, Frohberg, Logos, 

 Schizosaccharomyces pomt)e, and Zygosaccharomyces prioriamis. As culture 

 media the following were used: (a) 56.86 gm. of glucose + 20 gm. of Witte 

 peptone per liter; (b) beer wort containing 54 gm. of maltose per liter; and 

 (c) 54 gm. of saccharose + 20 gm. of Witte peptone per liter. The fermenta- 

 tions were all conducted in Erlermieyer flasks and the carbon dioxid evolved 

 was determined every day. 



The results show that symbiosis in most instances favored the degree of 

 fermentation. The results obtained by mixing the Carlsberg and Saaz types 

 were especially interesting. The most unsatisfactory results were obtained 

 with a mixture of the Frohberg and Logos types. With Z. priorianus obtained 

 from honey the fermentation was of a low degree. Logos, Pombe, and Froh- 

 berg types, when together, were antagonistic. The nutrient fluid was also 

 found to have an effect on the symbiotic process. In media containing glucose 

 and peptone the results were better than those obtained in solutions of 

 saccharose and peptone, and in the last named medium they were better than 

 with maltose and beer wort. 



The conclusion drawn is that mixed cultures give better results for the 

 fermentation industry than pure cultures. 



The influence of temperature upon the physiological processes produced 

 by alcohol yeast, J. E. Van Amstel {De Temper atuursinvloed op Physiologische 

 Processen der Alcoholgist. Proefschr., Tech. Hoogeschool Delft, 1912, pp. 

 XI+237, pis. 4, figs. SO). — After giving the theoretical and empirical views in 

 regard to the physiological processes relating to the production of alcohol by 

 yeast, the author reports experimental data. 



Alcoholic fermentation, A. Harden {London, Neic York, and Bombay, 1911, 

 pp. lX+128, figs. S). — This monograph on biochemistry contains chapters based 



