\«.lMt IULTUBAL CHEMI8TB1 . 635 



On the determination of nitric and nitrous acids, .1. Mbisenheimeb and 1". 

 Heim (Ber. Deal. Chem. Gesell., 88 (1905), No. 17, p. U86). A reply to the above 

 <tut i ii icnt of Raschig that the principle of the method proposed by the authors is not 

 Dew, in which it is maintained that the only original feature claimed for the method 

 is the determination of nitric and nitrous acids in the same solution. 



Change in the German official method of estimating nitric acid in meat 

 and meat products, k. Earnsteineb (Ztschr. Untersuch. Nahr. u. Genussmtl., 10 

 ( 1905 I, No. 6, />/>. 829, 880). — The author concludes that the Schlcising- Wagner method 

 Bhould be used in the estimation of nitrites in meal and meat products. 



The quantitative estimation of nitric acid in meat, W. Sum r i Ztschr. Unter- 

 such. Nahr. u. Genussmtl., 10(1905), No. 6, pp. 880-885, fig. 1). — Comparative I 

 showed, in the author's opinion, that the Schlosing- Wagner method for estimating 

 nitrites in meat gave satisfactory results even for the determination of very small 

 amounts anil that the presence of organic nitrogenous bodies did not exercise any 

 unfavorable effect. 



Judging meat extracts on the basis of the organic phosphorus present, M. 

 Siegfried and E. Singe wald (Ztschr. Untersuch. Nahr. u. Genussmtl., 10(1905), No. 

 9, y/'. 521-521 i.-On the basis of analytical data which are reported the authors con- 

 clude that the quality of meat extract may be judged by estimating the total phos- 

 phorus and organic phosphorus present, since it has been found that when the extract 

 spoils organic phosphorus is converted into inorganic forms. 



A study of the proteins of the castor bean, with special reference to the 

 isolation of ricin, T. 15. Osborne, L. B. Mendel, and I. V. Harris Amer. Jour. 

 Physiol., 14 1 1905 t. No. 8, pp. 259 -286). — The chemical study of the castor bean, which 

 is reported, indicates, in the authors' opinion, that it contains proteins of the same 

 character as the other oil seeds which have been examined, namely, (1) a considera- 

 ble quantity of a crystallizable globulin, (2) a much smaller amount of a coagulable 

 albumin, and (3) proteoses. The elementary composition and reactions of these 

 BubstanceS were studied. 



•'The physiological properties — marked toxicity and agglutination of hi 1 cor- 

 puscles — ascribed to the substance known as ricin are associated with the coagula- 

 ble albumin of the castor bean. This protein was isolated in a state of considerable 

 purity without impairment of its solubility or physiological action, and an improved 

 method for the separation of ricin is thus introduced. 



"Our ricin preparations retain a considerably higher toxic power than those 

 heretofore described, a limit of 0.001 nig. per kilo being exceeded as a fatal dose in 

 rabbits." 



Studies of the nature of strawberry fat, J. Apabin (Zhur. Russ. /•''':. Khim. 

 Obshch., 36 (1904), pp. 581-'>'.'f>; abs. in Zlschr. Untersuch. Nahr. ». Genussmtl., m 

 (1905), No. .'>, /v.."'/.', 568). — Wood Btrawberries I Fragaria vesca) were dried and the 

 fat extracted. 



A thick oil was obtained, cloudy at ordinary temperature but clear when heated 

 somewhat. A characteristic strawberry-like odor, probably due to the presence of 

 an ethereal oil, was noticeable but not prominent. The strawberry oil was found to 

 be a drying oil, ami in this and other respects much resembled Linseed oil. Linoleic 

 acid constituted 81 per cent of the total acid present and linolenic acid 10..". percent 

 Only traces of oleic acid were noted. 



The behavior of lecithin to ferments, P. Mater (Berlin. Klin. Wchnschr., /'. y 

 (190J), } >. i//j.\- abs. in Zentbl. Physiol, 19 (190.5), No. 17, p. 601).— According to the 

 author the lipase of intestinal juice induces asymmetric cleavage of lecithin. The 

 modification which turns the plane of polarised light to the right is broken down in 

 the cleavage process, while a form hitherto unknown, which rotates, the plane of 

 polarized light to the left, remains. 



