312 EXPERIMENT STATION EECOBD. 



The analyses of 7 commercial soy-bean flours averaged : Water, 5.1 ; protein, 

 42.5; fat, 19.9; nitrogen-free extract, 24.3; fiber, 3.7; and ash, 4.5 per cent. 

 Analy.ses of 19 samples of soy beans are also reported. 



From the work on the enzyms of the soy bean the authors conclude that " in 

 addition to the urease, amyla.se, and glucosid-splitting enzym reported by other 

 workers, the soy bean contains also a protease of the peptoclastic type, a 

 peroxidase, and a lipase. Negative results have been obtained for sucrase and 

 protease of the peptonizing type. It was thought unnecessary to examine the 

 material for urease, and no attempt was made to corroborate the presence of 

 the glucosid-splitting enzym. The presence of an active amylase has been 

 corroborated." 



Mucinase in yam, T. Tadokoro (Trans. Sapporo Nat. Hist. Soc, 5 {1915), 

 No. 3, pp. 193-197, fiffs. 2). — The author has found a mucin-coagulating enzym 

 or mucinase in the tubers of the yam {Dioscorea batatas) which he has dis- 

 tinguished from chymase, the milk-coagulating enzym. The presence of calcium 

 chlorid was found to accelerate the action of the enzym. This acceleration was 

 perceived in 0.00001 normal concentration and a distinct increase was ob- 

 servable in 0.001 normal concentration. This accelerating action was clearly 

 distinguished from the coagulating power of calcium chlorid. Acetic acid had 

 no accelerating jwwer on the enzym action and tlie coagulations by acid and 

 enzym were found to be clearly distinct. 



Catalysis, II, GEiixTvtJD Woker (Die Katalyse. Stuttgart: F. Eiike, 1915, 

 Spez. Teil, 1. Abt., pp. XXII+789). — A continuation of the work previously 

 noted (E. S. R., 29, p. 504). The use and methods of catalytic agents in ana- 

 lytical chemistry are fully taken up. Numerous references to original work are 

 made. A complete subject and author index is inplude<l. 



ArEenious oxid as an alkalimetric standard, A. W, C. IIenzfes and F. N. 

 McCarthy (Jour. Amer. Chan. Soc, 57 (1915), No. 9, pp. 2021-202^) .—The 

 authors conclude that arsenious oxid is a desirable substance for use as a 

 primary standard in volumetric analysis, and that it can be employed without 

 too complicated manipulation for this purpose in alkalimetry. The comparison 

 of the titer of alkali, as standardized by this and other methods, indicated that 

 concordant results could he obtained by using benzoic acid, hydrochloric acid 

 (factor from constant boiling pressure), hydrochloric acid (factor from silver 

 chlorid determination), and arsenic acid (E. S. R., 28. p. 410). 



Portable titrating table, R. E. Ozias (Jour. Indus, and Engin. Chem., 7 

 (1915), No. 10, pp. 872, S7S, figs. 2).— A portable titrating table arranged for 8 

 solutions is described and illustrated by a photograph. The burettes are oper- 

 ated by compressed air supplied by a Goodyear air bottle which rests on a 

 shelf attached to the table. The cost of air per annum In operating the table 

 Is estimated at not over 50 cts. 



The determination of organic compounds, L. Rosenthaleb (Der Nachweis 

 oryonischcr Verbindungen. Stuttgart: F. Enkc, 191Jf, pp. XVin+1070, pi. 1, 

 figs. 3). — A comprehensive reference work for the qualitative determination of 

 organic compounds. Numerous references to original articles on the subject 

 are made. A complete index, giving the name, page of reference, formula, 

 molecular weight, and percentage composition of the compound is included. An 

 author index is also appended. 



Effect of free fatty acids upon the flash and fire points of animal fats and 

 oils, A. LowENSTEiN and J. J. Vollertsen (Jour. Indus, and Engin. Chem., 

 7 (1915), No. 10, p. 850). — By experimental data submitted the authors show 

 that the presence of free fatty acids depresses the flash and fire points of ani- 

 mal fats and oils, the amount of depression varying with the amount of free 

 fatty acid present. The flash and fire tests of the original samples were made 



