610 EXPERIMENT STATION RECORD. [Vol. 43 



water, air, commodities, patent medicines, and similar materials, J. Konig 

 {Chemie dcr Mcnschlichen Nahrungti- und Gpnus.wiittcl. 2, Die Ticrischcn uud 

 Pflanslichcn Nahrungsniittcl. 3, Die Gcnussmittel, Wasser, Ltift, Gebrauchs- 

 gegenstdnde, Gchcimittcl, und Ahtiliche Mittel. Berlin: Julius Springer, 191'i, 

 vol. 3, pt. 2, 4. rev. cd., pp. XXXV-972, figs. 260; 1918, vol. 3, pt. 3, 4- rev. erf., 

 pp. XX-\-1120, figs. 337). — These numbers complete the revision of the third vol- 

 ume of this extensive treatise on food chemistry. The preceding volumes and 

 the first part of the present volume have been previously noted (E. S. R., 22, 

 p. 508). 



The hydrocyanic acid content of Phaseolus lunatus, H. LUhrig (Chem. 

 ^tg., 44 {1920), No. 24, pp. 166, 167). — The author reports the results of an 

 examination of the methods recommended by Guiguard (E. S. R., 20, p. 1161) 

 for the estimation of hydrocyanic acid in beans. A study of the influence ot 

 various factors on the determination has led to the recommendation of the fol- 

 lowing technique for the rapid examination of the beans : 



To 50 gm. of the finely chopped sample are added 200 cc. of water and from 

 0.3 to 0.5 gm. of emulsin. After standing for 24 hours, preferably in the incu- 

 bator, the solution is acidified with tartaric acid and distilled into dilute silver 

 nitrate solution. The amount of the grayish white flocculent precipitate which 

 forms is a measure of the HON present. 



Another portion, consisting of 100 gm. of uncrushed beans, is treated with 0.3 

 to 0.5 gm. emulsin, soaked in water over night, and the water poured off. The 

 beans are then cooked for three or four hours, renewing the water twice, tar- 

 taric acid is added, and the mixture is distilled until 100 cc. of the distillate 

 has been collected. Ammonium sulphid is added, and the solution is evaporated 

 to dryness. On the addition of hydrochloric acid and iron chlorid the forma- 

 tion of ferric thiocyanate denotes the presence of HON. 



Soy bean oil, W. PI. Low (Jour. Indus, and Engin. CJiem., 12 {1920), No. 6, 

 pp. 572, 573, fig. i).— An examination of filtered soy bean oil for total fatty 

 acids, unsap<mifiable matter, glycerol (by calculation), and the iodiu number 

 is reported with the following results : 



Unsaponifiable matter 1.16 per cent, total pure fatty acids 94.966 per cent, 

 glycerol 10.87 per cent, and iodin number (Wijs) 138.45 and 137.39. 



Notes on soy bean urease, A. W. Dox {Amer. Jour. Fharm., 92 {1920), No. 3, 

 pp. 153-157). — Determinations are reported of the urease content of a number 

 of soy beans of different varieties, which varied in protein content and in 

 germinating power. While some difference existed in the urease activity of the 

 different varieties of the soy beans, this difference appeared to bear no rela- 

 tion to the germinating power of the seed or to its protein content. 



The fermentation of glucose, galactose, and niannose by Liactobacillus 

 pentoaceticus n. sp., W. H. Peterson and E. B. B^ked {Jour. Biol. Chem., 42 

 {1920), No. 2, pp. 273-287). — The authors, with the cooperation of J. A. Ander- 

 son, have continued the investigation of the pentose-fermenting bacteria pre- 

 viously noted (E. S. R., 43, p. 411) by a study of the fermentation of glucose, 

 galactose, and mannose. 



The products of the fermentation of these aldo-hexoses by L. pentoaceticus 

 were lactic acid, ethyl alcohol, carbon dioxid, and small quantities of acetic 

 acid, the latter resulting from a secondary fermentation of lactic acid. Glucose 

 and galactose were fermented at approximately the same rate and to the same 

 extent, from 20 to 30 per cent remaining unfermented after 30 to 40 days. Man- 

 nose was more slowly attacked and less of the sugar was consumed, from 50 to 

 70 per cent remaining unfermented. 



The production of ethyl alcohol as one of the major products from glucose 

 and of acetic acid from fructose is thought to be due to the difference in stereo- 



