FERMENTATION BACTERIOLOGY. 117 



experiments were also made in which some dishes were sterilized 

 while the check was left unsterilized. In both cases fermentation 

 took place in the check but not in the sterilized dish. 



One chapter is devoted to a description of germ A on different cul- 

 ture media. This germ is related to Bacillus subtills and the author 

 proposes for it the name Bacillus tahaci-ferinentationis. Germ B is 

 also described and said to belong to the genus Bacterium. The name 

 Bacterium. tah(ci-fermtntati(mis is proposed. — h. m. meters. 



On the chemical nature of enzyms, O. Loew {Science, n. s., 10 

 {1899), No. 2G1, pp. 9oo-961). — The author states that enzyms may be 

 physiologically classified into 3 groups, those which are intimatel}^ 

 connected with mitrition, such as diastase, pepsin, trypsin, lipase; those 

 causing oxidation, as the oxidases; and those producing coagulations, 

 such as rennet, thrombase, and pectase. 



in considering the chemical nature of enzyms, 3 important questions 

 have received attention: (1) Are the enzyms proteins or not? (2) how 

 is the fact to be explained that a very small amount of the enzyms can 

 transform a relatively large amount of another compound? and (3) 

 what is the cause of their specific action, that is, why can enzyms 

 attack only a specific compound and not others closely related? The 

 different investigations bearing upon these subjects are reviewed at 

 some length. The author believes that the tendenc}^ on the part of 

 some authors to infer from the nature of one enzym the nature of all 

 others is not justified. He believes there may exist enzyms in every 

 group of proteins, and that there may be some that are not proteins 

 but which are derived therefrom. 



The action of small quantities of enzyms on large quantities of other 

 substances is explained by the close connection existing between lability 

 and activity, and further by the principle of intensity of energy by 

 which their chemical energy may be transferred to other compounds. 

 In explaining the specific action of enzjaiis, the principle of configu- 

 ration of molecules comes in, and the closer the contact the more per- 

 fect transmission of energy is possible. 



Report of the bacteriologist, H. H. Lamson {New Hampshire Ski. Bui. 68, pp. 

 158-164, fig. 1) . — A statement is made of the lines of work followed in the depart- 

 ment of bacteriology during the year and a popular account is given of bacteria, their 

 morphology, physiology, and relations to agriculture. 



Bacteria and their place in systems of fung-i, W. Winkler ( Centhl. Bakt. u. 

 Bur., -2. Alt., 5 {1899), Nos. 16-17, pp. 569-579; 18-19, pp. 617-630, pis. 2). 



The classification of bacteria, W. Migula {System der Bakierien. Jena: G. 

 Ti.'^chcr, 1900, vol. 2, pp. 1068, ph. 18, figs. 35). — A systematic classification of bacteria. 



Bacteria as related to economy of nature, industrial processes, and public 

 health, G. Newman {New York: G. B. Batnwn' s Sons ; London: Jolm J/arro//, 1899, 

 pp. 348; rev. in Science, n. ser., 11 {1900), No. 263, p. 70). 



Micro-organisms useful in agriculture, F. Cavara {Bui. So/: Bot. lud., 1899, 

 No. 7-8, pp. 241-243). 



