830 EXPERIMENT STATION RECORD. 



water, a chromogen is formed, wbicli oxidizes at the surface of the liquid to a 

 blackish-brown pigment. It is suggested that this pigment is formed from 

 the anaerobic precursors by oxidation with molecular oxygen during respiration, 

 and the name phytohsematin is proposed for members of this class. According 

 to this view, the process of respiration is primarily anaerobic and results in 

 the production of alcohol and other substances and of carbon dioxid and water. 

 The absorption of oxygen is merely due to a secondary oxidation of some of the 

 products of fission. 



The elimination of carbon dioxid from dead plants, A. J. Nap.okich (Bcr. 

 Dciit. Bot. GeselL, 26a (1908), No. //, j)p. 3^-332).— A study was made of 

 PeniciUiiim glaiicum, seedlings of Lupimis liiteus, sunflowers, broad beans, peas, 

 and of the fruiting bodies of Agaricus campestris, which showed that under 

 the conditions of the experiment there was a considerable evolution of carbon 

 dioxid when the plants were placed in a vacuum after they had been killed in 

 various ways. This indicates an anaerobic respiration that was entirely in- 

 dependent of bacteria or enzyms. 



The relation of the sugar and starch content of guard cells to the opening 

 and closing of stomata, Margery S. Kosing (Ber. Dent. Bot. (IchcII.. 26a 

 (1908), No. 6, pp. JiSS-Jflio) . — A study was made of a number of species of 

 plants to determine whether there is any relation between the starch and sugar 

 content of the guard cells and the opening and closing of the stomata, but while 

 some of the preliminary results seemed to indicate a correlation, there was not 

 sufficient harmony in them to warrant any generalization on the subject. 



A study of amylolytic ferments in oats, P. Klempin {Biochem. Ztsclir., 10 

 (190S), Xo. 3, pp. 204-213, fig. 1). — The author made a study of an amylolytic 

 ferment separated from oats, and in the form of glycerin extract its optimum 

 effect was secured in temperatures between 40 and 70° C. It was found able to 

 withstand higher temperatures, 90 to 95° being necessary to render it inactive. 

 Digestion experiments with the ferment showed it to be relatively active. 



The relation between phosphorus and the formation of amino acids in the 

 higher plants, F. Scurti {Staz. Sper. Agi: Ital., Jfl (1908), No. 7, pp. ^56- 

 470). — The author reports a correlation between the presence of phosphorus 

 and the formation of proteid substances in plants, and states that the correlation 

 is also extended to amino acids, which are considered a stage in the synthesis 

 of albuminoid materials, phosphorus in all probability having an important 

 function in their formation. 



Proteid formation in ripening seed, N. Wassilieff {Bcr. Dent. Bot. GeselL, 

 26a {1908), No. 7, pp. //.5-J-//67). — A study was made of lupines and some other 

 leguminous plants to determine the source of protein in their fruits and seeds. 



When lupine fruits were separated from the plant the formation of proteids 

 was found to continue both in light and darkness, and the increase in protein 

 was accompanied by a decrease in the organic crystallized nitrogenous mateiial 

 in the pods. At first the increase in proteids was made at the expense of the 

 asparagin, but later the synthesis of proteids was at the expense of aniido acids, 

 which are formed in darkness more abundantly than in the light. The author 

 believes that the hypothesis that proteids are formed from asparagin is correct. 

 It is thought probable that during the ripening process the amido acids are 

 transformed into asparagin and this substance into protein. The role of the 

 organic bases is similar to that of the amido acids, and their content diminishes 

 with the increase of proteids. When the seeds were examined they were 

 found to increase in their protein content with their development, part of the 

 protein being derived from the amido compounds in the seeds themselves and 

 part by translocation from the hulls. Seeds removed from the hulls increased 

 in proteids at the expense of the asparagin and amido compounds. 



