CHEMISTRY. 445 



Solubility of gypsum in the presence of metallic chlorids, N. A. Orlov 

 {Zhnr. RutfS. Ft. Kliini. Oh.shch., 84 (190:.^), pp. 940-951; ah.s. in Zhur. Opuitn. Acjron. 

 {Jour. Expt. Landw.'], 4 {190,>), No. 2, p. 199). — The author studied quantitatively 

 the influence of varying quantities of the chlorids of sodium, calcium, and magnesium 

 on the solubility of gypsum in water. Solubility decreased with an increase in 

 concentration of the calcium chlorid st)lution and increased with an increase of the 

 strengih of the sodium chlorid solution up to 10 to 15 per cent. The solubility in 

 the latter was much greater tlian in the former, and in magnesium chlorid was 

 greatt-r than in cither, being about 10 times as great as in calcium chlorid solution of 

 10 jicr cent strength. — r. FUiEMAN. 



The standardization of potassium permanganate solution for determining 

 calcium and oxalic acid, H. "Wallaxd {Clwm. Zt<j., ^7 {190.y),yi). 76, pp. 9.i,i, 923). 



Laboratory method for ordinary chemical examination of "waters for irri- 

 gation and domestic purposes ( California Sta. Circ. 8, pp. 4) ■ — Quick methods, 

 mainly volumetric, are given for the determination of total residue, soluble and 

 insoluble salts, chlorin, sodium carbonate, and nitrogen as nitrates. The methods 

 are based mainly on those of Sutton, and it is stated that they "are intended merely 

 for tests of waters for ordinary 2)urposes, such as irrigation and domestic use, and 

 are nowise intended to supersede the more elaborate and accurate methods given in 

 books on water analysis, when such are necessary." 



The use of calcined magnesia in the incineration of organic substances, H. 

 Kleix {('hem. Ztg., 27 [1903), No. 70, p. 923). — An admixture of 60 to 75 per cent of 

 calcined magnesia is recommended. 



Studies on the vegetable proteins, T. B. Osborne and I. F. Harris ( Connecticut 

 SUdc Shi. Bpt. 1902, jit. 4, pp. 44S-467). — This article is made up of abstracts of a 

 series of papers which have already been noted from another source (E. 8. R., 15, 

 pp. 221-223), with the exception of one article, which is noted below. 



The solubility of globulin in salt solutions, T. B. ( Jsborxe and I. F. Harris 

 ( Con licet icKt State Sla. Rjii. 1902, }>t. 4, pp. 4r,4-4G7) . — This is a brief account of inves- 

 tigations which it is the intention to extend and report upon in detail. Statements 

 are made concerning the solvent action upon edestin of each of a large number of 

 salts. Many unexpected relations between protein and salts were found to exist. 

 A further study is considered necessary before generalizations can be made. 



Concerning avenin, St. Weiser {Arch. Physiol. [P/Zwr/cr], 98 {1903), No. 11-12, 

 pjj. 623-630). — An alkaloid called avenin has been reported by earlier investigators 

 as present in oats. A repetition of such work and additional studies led to negative 

 results, and the author cont-ludes that no alkaloid is present in oats. 



The sulphur contents of gelatin and its estimation with the Mahler bomb 

 calorimeter, O. Krummacher {Ztschr. Biol., 45 {1903), No. 3, pp. 310-323). — Accord- 

 ing to the author's investigation commercial gelatin contains, on the dry matter 

 basis, 0.62 per cent sulphur, of which 0.36 per cent is present as sulphate and 0.04 

 per cent as sulphite, and purified gelatin 0.28 per cent sulphur, 0.01 per cent being 

 suljjhate and a like amount sulphite. The organic forms in which sulphur can occur 

 in gelatin are spoken of, together with the bearing of the analytical data reported 

 on the use of gelatin in feeding experiments. The determinations of sulphur were 

 made after the combustion of a sample in the bomb calorimeter and this method of 

 analysis is descriVied and discussed. 



Action of diastase on the starch granules of ra-w and malted barley, A. R. 

 Lixi; {Clieni. Neu:'<, 88 {1903), No. 2288, pp. 168, i6-.9).— "The stan-hes of l)arley and 

 other cereals differ from that of the potato in being readily attacked l>y a solution of 

 diastase in the ungelatinized condition." Different barleys give different constants, 

 and it is proljable that the i)roducts formed in barley mashes differ from those 

 resulting from the hydrolysis of starch paste. 



15293— No. 5—04 3 



