748 EXPERIMEXT STATION RECORD. 



and jvgain evaporate to dryness. To insure conversion of bisnlpliates which may he 

 present add aniuioniuiii carl)onate and heat to redness, repeatni<^ this operation until 

 a constant weight is obtained. This gives the sum of the weights of the sodium and 

 potiissiuin suli)hates phis a small error due to magnesium sulphate. 



The suli)hates are dis.solved in dilute hydrochloric acid and the potash determined 

 bv tiic author's method already described (E. S. R., 14, p. 631). 



Determine magnesia by precipitation with sodium phosphate and ammonia in the 

 hot alcoholic filtrate from tlie potassium-platinum chlorid, dissolving the precipitate 

 in liot dilute hydrochloric acid and evaporating to dryness, and heating slowly with 

 sodium carbonate imtil the dish glows. Take up in water and hydrochloric acid and 

 determine magnesia in the usual way, using the results to correct the combined 

 weights of j)otassium and sodium sulphate. 



Coal ash, J. W. Cobb {Jour. Soc. Chem. Ind., 23 [1904), No. 1, pp. 11-13, fig. 1).— 

 Mctliods of determining the ash in coal and of analyzing the ash are discussed. 



Concerning- fats, A. Partheil and F. Ferie {Arch. Pharm., 241 {1903), Nos. 7, 

 jip. ,')4.')-'>i;0; S, pp. 561-569, figi<. 2, dgiuR. 2). — The author studied especially lithium 

 salts of some of the higher fatty acids, and a method of separating these acids by 

 means of their litliium salts is proposed. This depends on the fact that stearic and 

 palmitic acid are precipitated quantitatively by lithium acetate, and myristic acid 

 very nearly so, and with the aid of this reagent these acids may be separated from 

 lauric and oleic acids. Experiments are also reported on the estimation of acids of 

 the linoleic series and their separation from oleic acid by means of barium salts. The 

 method of procedure in fat analysis is outlined and results are reported of analyses 

 of butter, lard, and human fat. 



Concerning the constituents of unripe St. John's bread, L. Rosenthaler 

 {Arch. Fhnrm., 241 {1903), Xo. 8, p. 616).— X brief note on the material obtained by 

 extracting the fruit of St. John's bread {Ceratunia siliqna) with boiling alcohol. 



The analysis of hexon bases, A. Kossel and A. J. Patten {Ztiichr. PJiysiol. 

 C'lie.))!., 38 {1903), No. 1-2, pp. 39-45). — A modilied method of estimating histidin is 

 recommended, which depends on the fact that this body is completely precipitated 

 by mercury sulphate even in the presence of a certain amount of free sulphuric acid. 

 With the help of this reagent the authors found that it was possible to separate his- 

 tidin, aspartic acid, and other monoamido acids. For the separation of histidin and 

 arginin Kossel and Kutscher's method is considered the best, the mercury sulphate 

 being used to jmrify the histidin after it is separated from the arginin as a silver com- 

 pound. By using modified methods, the authors determined the hexon bases in 

 crystallized edistin. 



The chemistry of wheat gluten, G. G. Nasmith {Trans. Canad. Imt., 7 {1903); 

 Univ. Toronto Studies, PJiysiol. Ser. {1903), No. 4, PP- 22). — The work of other investi- 

 gators on the nitrogenous constituents of wheat is critically discussed and the results 

 of a number of experiments reported. According to the author, ' ' gliadin and glu- 

 tenin do not come from the same parent substance, nor are they of the same compo- 

 sition. Gliadin has not a definite coagulation point, while glutenin has. Gliadin is 

 obtained from rye, barley, and maize, and from the bran and shorts of wheat, while 

 glutenin (;an not be obtained from these. By chemical or other means one has as 

 yet not been transformed into anything at all resembling the other. 



"The substance between the aleurone grains seems to be chiefly gliadin, and con- 

 tains inorganic iron, calcium salts, and phosphorous-holding compounds. 



"Gliadin is distributed throughout the endosperm, especially toward the periph- 

 ery, where the small jiroteid granules are much thicker and the starch granules they 

 inclose smaller. It is also contained in bran, and probably in aleurone cells as jiart 

 of the packing between the aleurone grains, for both bran and shorts yield gliadin to 

 dilute alcohol." 



The author found that gliadin was precipitated with an excess of acid and is of the 



