AGRICULTURAL CHEMISTRY AGROTECHXY. 811 



The kinetics of the inversion of sucrose by invertase, C. S. Hudson (Abs. 

 in Orig. Commun. 8. Intcniat. Cong. Appl. CJtctn. [Wushington and Kcw York], 

 25 {1912), Sects. I-Ve, App., p. 375). — ^"Measurements by the polariscopic 

 method at 30° of the rate at which the enzyiii invortase, prepared from bottom 

 yeast, hydrolyzes pure sucrose In aqueous solution under the conditions of slight 

 acidity which cause the maximum euzymotic activity, show tliat the reaction 

 deviates from the unimolecular order to a hirge extent in 14 per cent sugar 

 solutions, but approaches agreement with this order as the dilution increases. 

 As the concentration of sucrose increases about 14 per cent, the reaction again 

 approaches this order, and in 50 and GO per cent solutions the order is followed 

 within the limits of experimental error." 



Inversion of cane sugar solutions with ammonium chlorid, F. Strohmer 

 and O. Fallada (Orig. Commun. 8. Intcrnat. Con-g. Appl. Chcm. [Washington 

 and New York], 8 (1912), Sect. Va., pp. 85-92).— A study was made for the 

 purpose of determining the conditions under which cane sugar is hydrolyzed 

 through the agency of ammonium chlorid. The amount of inversion was found 

 to be dependent upon the amount of ammonium chlorid used, the temperature, 

 and the time In which these were allowed to act. Owing to the variable re- 

 sults obtained for the sucrose, the authors do not believe that the method in 

 Its present condition can be used for analytical purposes. 



Attempts were made with catalyzers, zinc dust, and platinum sponge for the 

 purpose of accelerating the reaction, but with unsatisfactory results. Adding a 

 small amount of acid did not seem to help matters. The greatest degree of in- 

 version was obtained when 50 cc. of sugar solution containing 13.024 gm. of 

 saccharose, with 30 cc. of saturated ammonium chlorid solution, were brought 

 to the boiling point. The solution, however, was yellow, which points to a 

 decomposition of invert sugar. When catalyzers were used, the maximum in- 

 version was not immediately obtained and progressed long after the solution 

 was made up to the mark at 20° C. 



A peculiar increasing inversion was also noted after half-normal sugar solu- 

 tion was heated at 110° for three-quarters of an hour with 30 cc. of a slightly 

 acidified saturated solution of ammonium chlorid. The inversion was complete 

 24 hours after filling to the mark at 20°, but the results were higher than those 

 comins: from hydrolyzed saccharose. Heating for a whole hour at the same 

 temperature will produce about the same results within 2 hours after filling to 

 the mark. 



The results of neutralizing the acid were also studied. 



Corrected inversion method according* to Clerget, E. Saillard (Jour. 

 Fahric. Sucr., 5Jf (1918), Xo. 4; ahi^. in Chem. Ztg., 37 (1913), Xo. 1^, Repei-t., 

 p. 66). — The method consists of dissolving 52 gm. of molasses in a 200 cc. 

 flask, clarifying with from 10 to 20 cc. of lead acetate solution, filling to the 

 mark with water, and filtering. The excess of lead is removed from 100 cc. of 

 the filtrate with sulphurous or oxalic acid, neutralization effected with calcium 

 carbonate or barium carbonate, some pure animal charcoal added, and filtered. 

 To 50 cc. of this filtrate Is added 50 cc. of a 6.85 per cent solution of sodium 

 chlorid and the polarization determined. To another 50 cc. of the filtrate are 

 added 25 cc. of water and 5 cc. of hydrochloric add of 22° B. (2.15 gm. of 

 hydrochloric acid in 100 cc). This is invert(>d in the usual manner, neutralized 

 with 20 cc. of a solution of pure sodium carbonate containing the equivalent of 

 5 cc. of hydrochloric acid, filtered, and the Cinversion) polarization determined. 

 If the inversion is complete, the method gives accurate results. 



Decomposition of ^lutamates on heating in aqueous solution, and a new 

 optically active nonsugar [and its influence in the double polarization 



