AGRICULTURAL CHEMISTRY AGROTECHNY. 411 



and ill France it is legally allowed as a coloriug matter for brandies, vinegar, 

 cordials, etc. It is also employed for coloring spoiled wines wliich have pre- 

 viously been decolorized with animal charcoal. The chief adnlterant of cara- 

 mel consists of an addition of either ammonium or sodium carbonate, which 

 has the faculty of increasing the coloring power of the product. 



Recent progress in the chemistry of the sugars, J. S. Hepburn (Jour. 

 Franldin Inst., 170 {1910), 'No. 2. pp. S6-ii6).— This paper reviews the work 

 of E. Fischer upon sugars and ferments. The syntheses of monoses, disac- 

 charids and glucosids are described. The fermentation of the sugars and the 

 action of the various inverting enzyms are discussed, as is also the lock-and-key 

 theory of enzym action. The splitting of racemlc sugar derivatives into their 

 active components and asymmetric syntheses within the sugar group are also 

 considered. 



Important work in pure sugar chemistry which has appeared in the 

 first half year of 1910, E. O. von Lippmann {Deut. Zuckerindus., 35 (1910), 

 Nos. 21, pi\ 5'i'i, S'/.-j: 28, pp. 559-561; 29, pp. 581, 582; 30, pp. 595, 596).— A 

 review of literature. 



The inversion of cane sugar under the influence of acids and neutral salts, 

 N. Deerr (Hawaiian Sugar Planters' Sta., Agr. and Chem. Bui. 35, pp. 36, 

 fig. 1). — This work summarizes the literature and reports additional results, 

 dealing chiefly with the physico-chemical processes involved. The topics dis- 

 cussed, and in most instances studied experimentally, are the following: Rate 

 of inversion of cane sugar by acids, relative strength of acids as determined by 

 the rate of inversion, effect of temperature on the inversion, effect of concentra- 

 tion of the acid, inversion in pure aqueous solution at high temperature, inver- 

 sion of cane sugar under the influence of salts, influence of neutral salts, action 

 of nonconductors, the action of neutral salts on the rate of inversion of cane 

 sugar by acids, action of chlorids of the alkalis in concentrated solution, the 

 action of salts in concentrated solution on the rate of inversion of cane sugar 

 at ordinary temperatures under the influence of acids in more concentrated 

 solutions, increase in velocity of inversion due to the presence of nitrates, action 

 of sulphates, influence of varying amounts of salt on the rate of inversion, the 

 action of glucose on the inversion of cane sugar, the action of ammonium salts 

 on inversion, the effect of neutralization of an acid on the rate of inversion, the 

 process of making sugars for direct consumption, and experiments with juice. 



The influence of micro-organisms upon the quality of maple sirup, H. A. 

 Edson (Jour. Indus, and Engin. Chem., 2 (1910), No. 7, pp. 325-327).— Fre- 

 viously noted from another source (E. S. R., 23, p. 64). 



Lipase of molds, N. Deleano (Arch. Sci. Biol. [St. Petersl).], 13 (1907), 

 No. 2, pp. 207-209; ahs. in Chem. Abs., Jf (1910), No. If,, p. iS77).— Filtrates of 

 extracts of Aspergillus nigcr, A. flaws, and Penicillium glancum contained a 

 lipase which was capable of splitting simple artificial fats. 



About an antiprotease in yeast press juice, E. Buchneb and H. Haehn 

 (Biochem. Ztschr., 26 (1910), No. 3-.'i, pp. 171-198). — From the experimental 

 data it appears that an antienzym, antiprotease, exists in boileQl yeast press 

 juice. 



The action of light upon catalase, F. Batelli and L. Stern (Compt. Rend. 

 Soo. Biol. {Parish. 68 .(1910), No. 22, pp. lOJtO-1042) .—Catnlase is destroyed by 

 light, no difference in the rate of destruction being evident whether it is in 

 media of oxygen or not. No oxycatalase is produced by the light rays. Philo- 

 catalase has not the capacity to regenerate catalase which has been destroyed 

 by the light rays. Alcohol, aldehyde, and formates, etc., in certain concentra- 

 tions protect catalase from the destructive action of light. 



