EECENTWORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Yearly report in regard to the progress made in agricultural chemistry, 

 edited by T. Dietkich (Jahrcsbcr. Agr. Chem., S. ser., 16 {1913), pp. XXXI ■{• 

 563). — A report of the work of 1913 in continuation of tliat previously noted 

 (E. S. R., 30, p. 309). 



Yearly report in regard to the progress of animal chemistry, 1911, 1912, 

 1913, edited by R. Andeeasch and K. Spiro (Jahresber. Tier-Chem., 4i {1911), 

 pp. 1423; 42 {1912), pp. 1473; 43 {1913), pp. i7i4).— Abstracts of work pertain- 

 ing to physiological, pathological, and immuno-chemistry, and pharmacology, 

 for the years 1911, 1912, and 1913 are reported, continuing previous work 

 (E. S. R., 28, p. 777). 



On the composition of the seeds of Martynia louisiana, E. H. S. Bailey 

 and W. S. Long {Jour. Indus, and Engin. Chem., 7 {1915), No. 10, pp. 867, 

 868). — Brief botanical and cultural notes of this plant, commonly known as 

 imicorn, devil's chiws, or elephant's trunk, are given. The seeds of the plant 

 showed the following percentage composition : Moisture, 2.91 ; protein, 24.41 ; 

 ether extract, 60.63 ; starch, 4.55 ; crude fiber, 3.05 ; and ash, 3.8. The constants 

 of two samples of the oil were found to be as follows : Refractive index 

 (15.5° C), 1.476 and 1.4767; iodin number, 122.3 and 122.8; saponification 

 number, 197.1 and 198.6; and specific gravity (15.5°), 0.9157. 



Compared to other edible oils it has an iodin number between that of sesame 

 and poppy oil and much higher than the ordinary oils. Its specific gravity is 

 similar to that of olive oil and mustard oil. Its saponification number is also 

 high, being near that of poppy oil. The oil is readily hydrogenated and a 

 bland product with an iodin number of 72.8 is produced, with which feeding 

 experiments with mice are in progress. The press cake is considered a promis- 

 ing stock food. 



The carbohydrates and the enzyms of the soy bean, J. P. Street and 

 E. M. Bailey {Jour. Indus, and Engin. Chem., 7 {1915), No. 10, pp. S53-85S). — 

 A quantitative separation of the carbohydrates of the soy bean was undertaken 

 in view of the use of the flour for diabetics. " The scheme of analysis in brief 

 was to treat the finely gi-ound meal successively with boiling 95 per cent 

 alcohol, cold water, malt extract, 1 per cent hydrochloric acid, and 1.25 per 

 cent sodium hydrosid, and to determine the kind and amount of carbohydrate 

 removed by each of these solvents." 



The beans selected for the investigation were the Hollybrook variety, and 

 contained (in percentage): Water, 12.67; protein, 36.69; ether extract, 14.92; 

 nitrogen-free extract and fiber, 31.08 ; and ash, 4.64. The nitrogen-free extract 

 comprised the following (in percentage): Galactan, 4.86; pentosan, 4.94; or- 

 ganic acids (as citric), 1.44; invert sugar, 0.07; sucrose, 3.31; raffinose, 1.13; 

 starch, 0.5; cellulose, 3.29; undetermined hemicelluloses, 0.04; dextrin, 3.14; 

 waxes, color principles, tannins, etc. (by difference), 8.6. Only the sugars, 

 starch, and dextrin, comprising 8.15 per cent of the meal, are forms of carbo- 

 hydrate generally considered objectionable in a strict diabetic diet. 



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