122 EXPERIMENT STATION EECOED. 



About the fat-splitting ferments, G. Heftee (Osterr. Chem. Ztg., IS (1910), 

 No. 11, pp. 13^-137). — A resume of the theoretical and technical importance of 

 lipolytic ferments. 



About a new method of isolating peroxydases, A. W. van dee Haar (Ber. 

 Deut. Chem. GesclL, Jf3 (1910), No. 8, pp. 1321-1321, figs. 3).— A method claimed 

 to be an improvement on Bach's method (E, S. R., 23, p. 210) is described. 



Hedero-peroxydase, a gluco-proteid, A. W. V4n der Haar {Ber. Deut. Chem. 

 GeselL, J,3 {1910) No. S, pp. 1327-1329).— Vtilizing the above method with 

 " hedera helix " and treating the resulting peroxydase with hydrochloric acid 

 yielded a body reducing Fehling's solution and which was capable of yielding 

 osazon. The author was not able to determine whether glucosamiu was present, 

 which might be produced by the hydrolysis of the gluco-proteid. 



Studies on amylases. I, An examination of methods for the determination 

 of diastatic power, H. C. Sherman, E. C. Kendall, and E, D. Clark (Jour. 

 Amcr. Chem. /S'oc, 32 {1910), No. 9, pp. 1073-1086) .—The authors examined 

 the various methods for estimating diastatic power, with a view to finding one 

 which is reliable with amylases of various origins. The tests were conducted 

 with pancreatiu and taka-diastase. 



Do grains killed by heat retain their diastatic power? J, Apsit and 

 E. Gain (Compt. Rend. Soe. Biol., 67 (W09). No. 28, pp. 367-369: ahs. in Chem. 

 Abs., 4 {1910). No. 10, p. 1312). — Grain heated for 20 minutes to a temperature 

 of 65° C. and in water was found to be still capable of exerting its amylolytic 

 action. 



[Examination of barley] (Ztschr. Untersuch. Nahr. xi. Genussmtl., 20 (1910), 

 No. 2, Beilage, pp. 281-296, figs. 10). — The official methods of the physical, 

 physiological, and chemical examination of barley in Germany, under the food 

 and condiment law are described. 



The determination of nitrogen in dried unground cereals, F. J. Alway and 

 E. S. Bishop (Nebraska Sia. Rpt. 1909. pp. 21-25).— The method, while only 

 approximate, has the advantage of not requiring the cereal to be ground for 

 determining the moisture therein, and which thus makes it rapid of execution. 

 It is performed as follows: 



" The grain, freed of broken and badly shrunken kernels, is sampled and 

 about 25 gm. transferred to a glass weighing bottle. From 100 to 300 speci- 

 mens thus prepared are placed in a drying oven at 110° C. by a themoregulator. 

 In case of each such charge, from 4 to 6 2 gm. specimens taken from a large 

 sample of wheat used as a check are placed in different parts of the oven. At 

 the end of 4 hours the check samples are taken out, allowed to cool, and 

 weighed. They are then returned to the oven and after 2 hours further dry- 

 ing are weighed again. If the loss in weight during the last 2 hours has been 

 slight and the total loss in weight by all the check samples is normal, it is 

 assumed that all the samples are dried ; otherwise the heating is continued 2 

 hours longer. Then the weighing bottles are quickly removed from the oven, 

 stoppered at once, and allowed to cool in desiccators. From each dried sample 

 a 1 gm. portion of wheat is weighed out, transferred to a Kjeldahl flask, and 

 the nitrogen determined as in the ordinary method." 



The method is also discussed and some of the results obtained with it are 

 given. 



Extraneous mineral matter in rice, F. W. Richardson (Analyst, 35 (1910), 

 No. 412, pp. 293, 294). — The author has devised a method for determining by 

 difference both the insoluble and soluble extraneous mineral matter used for 

 facing rice, as follows : " Five gm. of the rice grains are treated in a platinum 

 dish with 0.5 gm. of ammonium fluorid, 2 cc. of water, and 2 cc. of strong hydro- 

 chloric acid, and stirred occasionally during 10 minutes with a stout platinum 



