110 EXPERIMENT STATION RECORD. 



of fats with the same index of refraction, according to the author's investiga- 

 tions, are due to an abnormally liigli refraction value. This value is not 

 dependent upon free oxy-acids but is due, tlie author considers, either to 

 polymerization — that is, lactone formation — or. very probably, to the conversion 

 of normal oleic acid radicals into iso-oleic acid. 



Preparing odorless fatty acids from fish oil, A. Sandberg (Corps Grus 

 Indus., 32 U!>Ot)), I'P- 355, 350; uhs. lit Ztschr. Untersuch. Nahr. u. GenussmtL, 

 15 {190S), Xo. Jf, PI). .I'l-'i, 2-'i5). — In the method descril>ed crude fatty acids 

 from fish oil are treated with 20 per cent sulphuric acid at 25 to 40°, being 

 stirred constantly, then allowed to remain for a few hours, washed with water, 

 and distilled. Thus purified the fatty acids solidify at 25 to 36°. According to 

 the author, the disagreeable odor of fish oil depends upon the presence of 

 proteid cleavage products. The purified oil, it is stated, has many technical 

 uses. 



Hydrolyzing and oxidizing bacteria of fat, E. de Kruyff (BuI. Dept. Agr. 

 Indcs Necrhtnd., 1007, No. 9, pp. 13, pis. 2). — Bacteria which induce hydrolysis 

 and oxidation in fat are studied and described and the amount of decomposition 

 which they induce measured. 



Contribution to the study of the composition of starch grains, Mme. Z. 

 Gatin-Gruzf.wska (Compt. Rend. /S'oc. Biol. [Paris], 6'// {IHOS}, Xo. 4, pp. 178, 

 179). — According to the author's conclusions, amylose constitutes the soluble 

 material in the starch grain and amylopectin the envelope of the starch grain. 



Concerning the composition of the starch grain, Mme. Z. Gatin-Gruzewska 

 (Compt. Rend. Acad. Set. [Paris], 1-',G (1908), Xo. 10, pp. 5-',0-545).—X contri- 

 bution to the structure and composition of the starch grain followed by a note 

 by L. INIaquenne. 



Note on vegetable phosphatids, II, E. Winterstein and O. Hiestand 

 (Ztschr. Physiol. Chem., 5Jt (1908), Xo. If, pp. 288-J30).— Cereals, lupines, vetch, 

 and potatoes were among the materials included in this investigation. 



Accoxxling to .the author, different vegetable products contain substances 

 extractable with alcohol and ether which yield carbohydrates on cleavage 

 with acid and for which the name *' phosphatid " is proposed. The material 

 obtained from Pin us ceinbra seed, however, was an exception and did not contain 

 carbohydrate. The amount of reducing substance obtained varied greatly in the 

 case of different materials, the phosphatid of a sample of Triticuin vulgare 

 yielding 16 per cent and a sample from Lupinus albus 13 per cent, while only 1 

 per cent was obtained from material extracted from L. luteus. 



From the cereal phosphatid pure galactose was obtained and the presence of 

 5-glucose demonstrated. As yet it is not possible to determine whether these 

 hexoses are present as such or as disaccharids or polysaccharids. 



From experimental evidence, the conclusion seems warranted that the phos- 

 phatids of wheat contain other nitrogenous components in addition to cholin 

 and it is not impossible that they also contain unknown nitrogen-free material. 



Observations on the formation of aldehyde or ketone in acetic fermentation, 

 K. Farnsteiner (Ztschr. Untersuch. Xahr. ii. Gemissmtl., 15 (1908), No. 6. pp. 

 321-326). — A study of the volatile reducing bodies of vinegar. 



The action of anilin colors on diastase and pepsin, S. Sato (Jour. Jap. 

 Pharm. Soc, 1907; Pharm. Ztg., 52 (1907), p. 1022; abs. in Jour. Pharm. et 

 Chim., 6. ser., 27 (1908), No. 5, p. 2-'i6).— The anilin colors studied stopped the 

 action of diastase and pepsin. 



Coloring matter in apple juice, P. Kulisch (Ber. Landiv. Vers. Stat. Colmar, 

 190-'i-1906, pp. 79, 80; abs. in Ztschr. Untersuch. Nahr. u. Oenussmth, 15 (1908), 

 Xo. 2. p. 10 'f). — According to the author, natural apple juice regularly contains 

 a yellow coloring matter which dyes woolen well. The bearing of this fact 



1 



