AGRICULTURAL BOTANY. 1025 



given the enzyni. It retains its active properties to a limited dejcree when the 

 fungi are treated with acetone and ether, but loses them entirely if expressed 

 under press<ire. Material which has been acted upon by desamidase may be 

 further transformed into alcohols through the action of yeasts and the splitting 

 off of cai'bon dioxid. 



Concerning' hydrating ferments in various gums, V. Boucher (Compt. Rend. 

 Soc. Biol. [l'nris\, 6't {1908), ^^o. 20, pp. 1003, 100',).— \ brief account is given 

 of investigations on the presence of hydrating ferments in various gums. The 

 occurrence of such bodies was first announced in 1.S.S5, and this led to the belief 

 that enzyms may play an important part in the formation of gums by plants. 



The author has attempted to ascertain the forms of the enzym, and his exi)eri- 

 ments were conducted with reference to the occurrence of emulsin. An exam- 

 ination of 30 different kinds of gums representing resin gums, tannin gums, 

 and some true resins showed, with one exception, a kino from Pterocarpus 

 iiKirsuphim, the presence of emulsin capable of splitting up amygdalin. The 

 failure in this case is attributed to the relatively large amount of tannin in 

 tli(> gum. 



Preliminary investigations on the oxidizing diastases of plant latex, 

 V. Cavla (Compt. Rend. Soc. Biol. [Paris], 65 (1908), No. 26, pp. 128-130).— 

 A preliminary report is given of a stud}' of 18 species of plants, among them 

 many of the best known rubber-producing plants, to determine the occurrence 

 of oxidizing enzyms in their latex. 



The results thus far obtained indicate that the latex of all the plants contains 

 oxidizing diastases, and in most of the species studied the form present was 

 oxygenase. In some of the species peroxidase was found, while in a few cata- 

 lase was recognizeii. The reactions observed indicate the presence of the same 

 diastase in a given species, no matter what the source of the plant, although 

 the oxidizing ferment was found to differ in a number of very closely related 

 species. 



The influence of agitation on the growth of some of the lower fungi, 

 A. Sartory (Etudes Experimentales de V Influence de V Agitation siir les Cham- 

 pignons Infericurs. Thesis, Paris, 1908, pp. l-'f2, pis. 20; rev. in Rev. Sei. 

 [Paris], .'/7 (1909), I, No. //, pp. lL',-116). — A study was made in liquid and 

 solid media of a number of the lower fungi to determine the effect of shaking 

 on their growth and development. A form of apparatus was devised that would 

 violently shake the vessel containing the cultures at regular intervals. 



When subjected to relatively infrequent shakings, 10 to 20 times a minute, 

 the species of Oomycetes, Ascomycetes, and molds developed with little change 

 from the normal growth. When agitated at the rates of from 60 to 120 times 

 per minute marked changes occurred. The thallus-like growth usually formed 

 by the filaments became spherical, a supporting structure was developed, and 

 important changes were induced in the reproductive organs of the fungi. The 

 alcoholic fermentation of yeasts was favored by the agitation. 



The influence of light on the growth of Rhizopus nigricans, L. Raybai'd 

 (Compt. Rend. Hoc. Biol. [Paris], (iJ, (1908), Xo. 23, pp. 1 172-117-',).— As a pre- 

 liminary to a general study of the effect of light on the lower fungi, the author 

 rei)orts the results of investigations on the effect of different colors of light on 

 the growth and development of R. nigrieans, which, according to Van Tieghem, 

 is neither g(>otroitic nor heliotropic in its growth. 



Cultures of the fungus were i)laced under clear glass and colored screens and 

 the growth noted. I'nder clear glass jiliototropism was indicated after about 

 48 hours, and heliotroplsm under yellow glass in 4 days. Keil rays appeared 

 to exert a peculiar effect. They retarded growth for a short time, but after 

 development began the filaments assumed oblique positions and at the end of 



