502 EXPERIMENT STATION EECOBD. 



(liquid) 95 per cent, iodin value 91.8; total fatty acids (solid) 5.01 per cent, 

 iodin value 3.12, mean molecular weight 268.6. The oil apparently possesses the 

 physiological properties of castor oil, although to a lesser degree. 



The resins in hops from various geographic localities, G. A. Rl'ssell (Jour. 

 Indus, and Engin. Chem., 7 {1915), No. 12, pp. 1033-1035) . — In the course of a 

 series of studies carried on in connection with drug-plant investigations a 

 number of determinations of the resins were made on hops from various geo- 

 gi-aphical sources. 



A summary of the investigation shows that a single 10-gm. sample, picked at 

 random, does not give a correct index to the amount of soft resins in a quan- 

 tity of hops, and that a number of such determinations must be made. One 

 large representative sample of approximately 1..500 gm. also gives the same 

 results. The methods employed in the investigation gave accurate, comparable 

 results. The yield of soft resins varied from season to season in the same and 

 in different localities. The ash content of the hops varied in samples from 

 different localities, but remained approximately the same in samples from the 

 same locality from year to year. 



Isoprene from /3-pinene, A. W,. Schorgeb and R. Sayke (Jour. Indus, and 

 Engin. Chem., 7 (1915), No. 11, pp. 92Jf-926, fig. 1). 



Researches on organic periodids, — I, Periodids of phenacetin, methacetin, 

 and triphenin, W. O. Emeuy (Jour. Amcr. Chem. Soc, 3S (1916), No. 1, pp. 

 140-150). 



Chemical nature of enzyms, T. Bokorny (Allg. Brau. u. Hopfen Ztg., 55 

 (1915), No. 160, pp. 899, 900). — The enzyms investigated were treated with 

 known volumes of sulphuric acid and ammonium hydroxid for periods of time 

 ranging from 2 to 24 hours. The free acid or alkali was then titrated and the 

 amount used by the enzyms thus calculated. 



The experiments showed that trypsin, rennin, and eraulsin hound both the 

 acid and base. Diastase was indifferent to the acid but bound 10 per cent of 

 the ammonia. Neither the acid nor base was taken up by pepsin, which prob- 

 ably has a small molecular structure similar to that of peptone and therefore 

 does not combine with aci<ls or bases. The author points out that the ampho- 

 teric character exhibited by these enzyms is a strong argument in favor of 

 their protein nature. 



Phosphatases in malt, L. Adler (Biochcm. ZtscJir., 10 (1915), No. 1-2, pp. 

 1-36, figs. 5). — ^Two phosphatases were found in malt, one which converts an in- 

 soluble phosphate complex into a soluble one, and the other which forms inor- 

 ganic phosphate. The optimum temperature for the enzyms was foimd to be 

 58° C. The efficiency of their action depends largely upon the concentration 

 of the solution*and the accumulation of the end product. An extract of 1 part 

 malt and 20 parts water was found to give the best results. The hydrogen ion 

 concentration is apparently of the greatest importance in the enzyin cleavages. 

 "With a concentration of pn==5.4^, all the phosphoric acid in the malt is changed 

 to soluble form, 93 per cent of which is inorganic. The enzyms are very .«;en- 

 sitive to hydroxyl ions, but fairly resistant to treatment with hot alcohol. A 

 method for the determination of the preexisting phosphorus in malt has been 

 devised. 



The composition of frozen oranges and lemons, H. D. Young (Jour. Indus, 

 and Engin. Chem., 7 (1915), No. 12, pp. i038-i0^i).— Experimental data of work 

 done following a very severe freeze in January, 1913, in southern California 

 indicate that the principal change caused in citrus fruits by freezing is an ex- 

 cessive loss of moisture, indicated by the marked lowering of the specific 

 gravity. The percentages of sugar and acid decrease slightly but definitely. 



