608 EXPERIMENT STATION RECORD, 



" The value of a for insoluble serum globulin dissolved in allialine 50 per cent 

 acetone is 0.0014G." 



On the refractive indices of solutions of certain proteins. — IV, Casein in 



alcohol-water mixtures, T. B. Robertson {Jour. Biol. Cliem., 8 (1910), No. 6, 



n-n, 

 pp. 507-511).— The value of a iu the equation — ^=a, (see p. GOT) has been 



determined for casein in alcohol-water mixtures of varying alcohol content as 

 follows : 



In alcohol— free solution, 0.00149 ±0.00004 ; in 25 per cent alcohol, 0.00157± 

 0.00005; in 50 per cent alcohol, 0.00149±0.00005 ; and in 75 per cent alcohol, 

 0.00125 ±0.00006. 



A new sugar — verbascose, E. Bourquelot and M. Bridel (Compt. Rend. 

 Acad. 8ci. [Paris], 151 {1910), No. IS, pp. 760-762). — The sugar was obtained 

 from the roots of Yerhascum iJiapsus (common white mullein), and yielded on 

 hydrolysis levulose. glucose, and galactose. It differs from stachyose in having 

 a higher melting point and a higher optical rotation. 



An improved method for the preparation of rafanose, H. E. Zitkowski 

 {Amer. Sugar Indus, and Beet Sugar Qaz., 12 {1910), No. 9, pp. 324, 325, figs. 

 3). — The author has worked out a comparatively satisfactory method for pre- 

 paring raifiuose from cotton-seed meal. About 600 gm. of raffiuose hydrate was 

 obtained from 150 lbs. of cotton-seed meal. See also a previous note (E. S. R., 

 24, p. 305). 



Isolation of raffinose from beet-sugar products, H. E. Zitkowski {Amer. 

 Sugar Indus, and Beet Sugar Gas., 13 {1911), No. 1, pp. 8-10, figs. 7). — A 

 method is described which is based on the difference in solubility in absolute 

 methyl alcohol of beet sugar and raffinose. The method gives more satisfactory 

 results than those usually described for the purpose. 



The estimation and characteristics of raffinose, A. Herzfeld (Dcut. Zucker- 

 indus., 35 {1910), No. 43, pp. 830-832; ahs. in Cliem. Ztg., 34 {1910), No. 138. 

 Bepert., p. 546). — For determining raffinose the inversion method was found to 

 be the most efficient. The properties of raffinose are discussed. 



Note on Dr. Backe's investigation of maltol and isomaltol, H. C. Sherman 

 {Jour. Indus, and Engin. Chem., 2 {1910). No. 10, p. 4^6), — ^A note in regard to 

 the question of priority (E. S. R., 23, p. 306). 



General chemistry of the enzyms, H. Euleb {AUgemeine Chcmie der 

 Enzyme. Wiesbaden, 1910, pp. VII I +238, figs. 4). — Chapter 1 deals with the 

 special chemistry of the enzyms, chapter 2 with the physical properties, chap- 

 ter 3 with activators (coeuzyms), paralysers, and poisons, chapter 4 with the 

 chendcal dynamics of euzym reaction, chapter 5 with the influence of tempera- 

 ture and various rays upon enzym reactions, chapter 6 with chemical statics with 

 enzym reactions, chapter 7 with enzymatic synthesis, chapter 8 with the speci- 

 ficity of enzym actions, and an appendix with methods. 



In regard to invertase, H. Euler, E. Lindberg, and K. Melander {Ztsehr. 

 Physiol. Chem., 69 {1910), No. 2, pp. 152-166; Ark. Kemi, Min. och Geol., 4 

 {1911), No. 1, Art. 4, pp. 15; ahs. in ZentU. Biochem,. u. Biophys., 11 {1911), 

 No. 4i P- 185). — The authors found that the same amount of invertase can be 

 obtained when the dried yeast is extracted with water as when it is autolyzed. 

 The preparation obtained by autolysis contained nitrogen 0.36 per cent, carbon 

 42.3 per cent, and ash 2.07 per cent. This, according to the authors, is the 

 most active preparation thus far described. 



Extraction of zymase by simple maceration, M. A. Lebedeff ( Compt. Rend. 

 Acad. Sci. iParis], 152 {1911), No. 1, 2W. 49-51).— The authors found that they 

 could obtain an active solution of zymase by simply macerating yeast with 

 water and filtering the extract. 



