AGRICULTURAL CHEMISTRY ^AGROTECHNY. 711 



centage: Moisture, 6.35; protein, 35.88; ether extract, 11.39; carbohydrates, 

 etc., 32.43 ; crude fiber, 10.52 ; and ash, 3.43. 



The chemistry of yeast and alcoholic fermentation, H. Euler and P. Lind- 

 ner {Chcmie der Hcfe und der AlkohoUschen Gdrnng. Leipsic: Akad. Verlags 

 Gesell., 1915, pp. X+350, pis. 2, figs. 17). — In this treatise on yeast and alcoholic 

 fermentation some of the subjects considered are the morpliology and classifica- 

 tion of yeast, the chemistry of the cell contents, the enzyms of yeast, the chemi- 

 cal processes of fermentation, the metabolism of the yeast cell, the influence 

 of end products on the living cells, toxins, and adaptability and regeneration. 

 The volume contains many illustrations and a complete author and subject 

 index. 



A study of the soft resins In sulphured and unsulphured hops in cold and 

 in open storage, G. A. Russell (Letters on Brewing, 15 (1915), No. 1, pp. 8-23, 

 figs. 10). — Previously noted from another source (E. S. R., 33, p. 709). 



B^khar. — The Indian rice beer ferment, C. M. Hutchinson and C. S. Ram 

 Ayyab {Mem. Dept. Agr. India, Bact. Ser., 1 (1915), No. 6, pp. 16S, pis. 2). — 

 Bfl,khar is an artificial culture containing living fungi or their spores, together 

 with yeast. The former saccharify the rice starch and the latter ferment the 

 sugars thus produced. No uniformity in the number or kinds of molds and 

 yeast was shown by the analysis of samples of bakha from various localities. 

 The saccharifying power of different samples was determined and found to vary 

 greatly. The native method of preparation of the cake was investigated, and 

 the results are reported in detail. 



On oxidase enzyms, A. J. Ew.sjst (Rpt. Brit. Assoc. Adv. ScL, 84 (1914), PP- 

 577, 578) — The close correspondence between enzyms and inorganic oxidizers is 

 discussed. The author states that there is no justification for the use of such 

 terms as peroxidase, catalase, enoxidase, and tyrosinase to indicate specific sub- 

 stances, ferments, or groups of ferments. Chloroform strongly, and ether less 

 so, retard or inhibit catalase action, but do not suppress oxidase action except 

 after prolonged contact. Contrary to previous statements, oxidase enzyms are 

 present in the pulp and rind of the orange and lemon and in the stalks, but 

 not in the bodies of the endocarpal hairs. They are also abundant in the 

 phloem, and outer cortex but not in the protoxylem of the carrot. The oxidases 

 of the beet and potato appear to be related and to be among the strongest 

 occurring in plants. 



A study of the composition and preparation of Bordeaux mixture, L. Sicakd 

 (Ann. Ecole Nat. Agr. Montpellicr, n. ser., I4 (1915), No. 3, pp. 212-253). — From 

 a series of experiments on Bordeaux mixture the author has found that when 

 pure milk of lime is slowly added with stirring to a solution containing 1 kg. 

 of copper sulphate, the mixture obtained is acid imtil 168.5 gm. of lime have 

 been added. All the copper is then insoluble and the liquid is neutral without 

 an excess of lime. With quantities of calcium oxid between 168.5 and 225 gm. 

 the mixture is still neutral, the alkalinity after each addition slowly disap- 

 pearing, but after the addition of 225 gm. the mixture is distinctly alkaline. 



The reaction between the lime and the copper sulphate is deemed a rather 

 complex one. The author claims that a basic copper sulphate, a double hydrate 

 of copper and calcium, a double sulphate of copper and calcium, and a tetra-, 

 a penta-, and a deca-copper sulphate are formed, the formation of the latter 

 being dependent on the quantity of lime used. The tetra-copper sulphate is the 

 active fungicide. The quantity of lime necessary to precipitate the copper was 

 found to be less than that recommended by most investigators. 



See also a previous note (E. S. R., 33, p. 449). 



Technical methods of chemical analysis, edited by G. Lunge et al., trans, 

 and edited by C. A. Keane et al. (London: Gurney d Jackson, 1914, vol. 3, pts. 



