1008 EXPERIMENT STATION RECORD. 



Methods of testing the efficiency of ventilation, Ellen H. Richards et al. 



(Tvchnol. Quart., ,il (I'JOS), Xo. 3, pj). 321-331, figs. 3; ahs. in Chem. Abs., 3 

 (I'JOU), .\i). I. IK <)0). — Simple methods and apparatus for the collection of 

 samples of air in occupied rooms and for the determination of carbon dloxid 

 are described. 



From (he observations recorded the conclusion is drawn that when in a 

 cntwded hall the temperature is less than 70° F., humidity less than 70 per cent, 

 carbon dioxld less than 7 pai-ts in 10,000, and there is no api)reciable odor, the 

 air is satisfactory. When tlie temperature rises to 80°, humidity to about 83 

 per cent, and carbon dioxid to 8 parts per 10,000, with a close odor, steps should 

 be taken at once to imi)rove ventilation. 



Improvement in the technique of protein hydrolysis. The employment 

 of hydrofluoric acid and its advantages, L. Hugounenq and A. Morel {liul. 

 ,s'oc. Cliiiii. France, .). .sr/-., 3-.) {IHOti), No. 23, pp. ll-'iG-lJol). — The authors con- 

 clude that hydrolluoric acid possesses many advantages for the hydrolysis of 

 proteids in experimental studies of their cleavage products and structure. 



The hydrolysis of fish muscle, T. B. Osborne and F. W. Heyl (Amer. Jour. 

 PhU.sioI., 23 (1908), No. 2, pp. 81-89).— Out of a total of 16.40 per cent nitrogen 

 yielded by hydrolyzing halibut muscle, according to the method outlined, the 

 different forms of nitrogen yielded the following portions: Nitrogen as am- 

 monia 1.10 per cent, basic nitrogen 4.95 per cent, nonbasic nitrogen 9.96 per 

 cent, and nitrogen in magnesium oxid precipitate 0.39 per cent. 



" The nitrogen contained in the histidin, arginin, and lysiu is equal to 4.16 

 per cent, or 0.79 per cent less than the basic nitrogen precipitated by phospho- 

 tungstic acid. This difference is nearly the same as that similarly found for 

 chicken muscle, and is probably largely caused by basic substances of non- 

 protein origin contained in the muscle substance." 



Concerning the constitution of phytin, C. Neubekg (Biochem. Ztschr., 9 

 (J908), No. 5-6, pp. 557-560; 16 {1909), No. 4-5, pp. ^OM^O).— According to 

 the results of the author's investigations phytin is to be regarded as an inosit- 

 phosphoric-acid ester. 



Extending the use of the precipitin reaction, J. Fieiie {Ztschr. Vntct\wc1i. 

 Nahr. u. Geniissmtl., 16 {1908), No. 9, pp. 512-515, fig. i).— Filtering and han- 

 dling the serum used in this reaction, and similar questions of laboratory 

 technique, are discussed and some notes are given regarding the use of the 

 method for identifying fat l»y means of the muscular tissue present in it. 



Concerning the identification of starch, W. H. Bloemendal {Pharm. Weckhl., 

 Ji3 {1906), pp. 12Ji9-1265; ahs. in Ztschr. Uittcrsucli. Nahr. u. Geniissmtl., 16 

 {1908), No. 11, p. 691). — The author endeavored to determine whether starches 

 of different sorts showed differences in composition similar to those noted with 

 cellulose, the general preference for arrowroot starch instead of potato starch 

 as food, and the behavior of different starches to the iodin reaction and as 

 regards paste formation indicating that such might be the case. 



Determinations of the specific gravity, carbon hydrogen, and water content 

 and heat of combustion of potato, rice, wheat, and maranta starches gave 

 identical results, or results which differed only within the limits of error. 

 Judging by the ease with which /3-amylose (amylogranulose), for instance, is 

 changed into a-amylose (amylocellulose) by simply drying, the author concludes 

 that the difference between these substances is simply one of water content. 

 He does not believe that a-amylose exists as such in the original starch grain. 



The polarimetric determination of starch, C J. Lintner {Ztschr. Untersuch. 

 Nahr. «. Geniissmtl.. 1 ', (1907). No. 3, pp. 205-208; 16 (1908), No. 9, pp. 

 509-512). — Data are given regarding a method devised by the author. 



