802 



EXPERIMENT i5TATI0]Sr RECORD. 



[Vol. 41 



phine and some of its derivatives by the method previously noted (E. S. R., 39, 

 p. 41 .1 ) are reported from the Bureau of Cliemistry, U. S. Department of Agri- 

 culture. The substances examined ineUided morphine monohydrate, codeine, 

 codeine monohydrate, codethyline monohydrate, and heroui. 



Noaaprotein nitrogenous constituents of human milk, W. Dexis, F. B. Tal- 

 r.oT, and A. S. Minot (Jour. Biol. Cliem., 89 (1919), No. 1, pp. Jp-51). — A similar 

 study to that previously noted (E. S. R., 41, p. GIG) waa made of human milk 

 obtained from normal women whose infants were free from digestive dis- 

 turbances. 



Variations in the amount of the different extractives present in samples 

 of milk drawn at different periods thi-ou}>hout the day were relatively small 

 and of no apparent uniformity. The results of the examination of 71 samples 

 of milk are summarized as follows : 



Nonprotein nitrogcnoui^ roiisiitnrntu of hitman viillc. 



Attention is called to the fact that the values found for nonprotein nitrogen, 

 urea, preformed creatinin, and uric acid in milk are along the same general 

 level as the values for the corresponding substance.? in blood. The amount of 

 amino nitrogen is in some cases comparable with that in blood but in some 

 cases lower, while the values for creatin are much lower than in blood 



The nitrog-enous constituents of yeast, J. Meisenheimer (Hoppe-Seyler's 

 Ztschr. Fhysiol. CJiem., lOi (1919), No. 5-6, pp. 229-283).— An analysis of 

 hydrolyzed yeast by Fischer's ester method is reported. Glycocoll, alanin, 

 A-alin, leucin, prolin, phenylalanin, aspartic and glutaminic acids, tyrosin, and 

 tryptophan were positively identified, and serin and cystin with less certainty. 

 There was also some evidence of the presence of an aminobutyric acid. 



Analytical study of Spanish olive oil, O. FernIndez and F. Bustamante 

 (Bol. Inst. Nac. Hig. Alfonso XIII, 15 (1919), No. 58, pp. 85-92; also in Rev. R. 

 Acad. Cien. Madrid, 17 (1919), No. 7-9, pp. 281-286) .—The analytical constants 

 of 33 samples of Spanish oil are reported, the maximum, mininunn, and 

 average values of which are given in the following table : 



Analytical constants of Spanish olive oil. 



