910 EXPERIMENT STATION RECORD. 



Ferments and their action, C. OppENnEiMER {Die Fermente und Hire Wlrbmgen. 

 Leipsic: Vogel, 1900, }>j>. VIII+350). 



Enzyms in plants, T. Bokorny {Naiunv. Rundschau, 15 {1900), Xo. 27, pp. 

 337-340). 



The effect of liquid air on some ferments, Pozerski ( Coinpt. Rend. Soc. Biol. 

 Paris, 5~2 {1900), No. 26, pp. 714-716). — A repf)rt \» given of experiments in which 

 the author subjected rennet, the diastase found in saaUva, sucrose or invertin, amylase, 

 inulase, trypsin and pepsin, to the action of liquid air for 45 minutes at a temperature 

 of —191° C. Each of the experiments was repeated a number of times with new 

 quantities of the ferments, the details of which are given. It appears from the 

 investigation that subjecting the different ferments to the action of liquefied air at a 

 temperature of -191° C. for 45 minutes was without effect upon their activity. 



The influence of phosphates and other mineral substances on the proteo- 

 lytic diastase of malt, A. Fernbach and L. Hubert {ZtscJir. Spiritusind.,23 {1900), 

 No. 36, p. 330). 



A proteolytic enzym in g-erminating- barley, W. Windisch and B. Schell- 

 HORN ( Wcknschv. Jirau., 17 {1900), No. 24, pp. 334-336; abs. in Bot. Centhl., 84 {1900), 

 No. 10, p. 321). — An enzym similar to trypsin was found. Its characteristics are given. 



The proteolytic action of Aspergillus niger, G. Malfitano {Ann. Inst. Pasteur, 

 14 {1900), pp. 420-448; abs. in Jour. Roy. Micros. Soc. iLondon'], 1900, No. 6, p. 704). — 

 The author has determined the presence of a diastase in this fungus and has given it 

 the name proteose. It resembles in its properties papayin and the proteolytic enzym 

 of malt. It acts readily upon gelatin, nucleo-albumins, globulin, and albuminates, 

 but has no effect whatever upon albumins. This last property distinguishes the 

 proteose from pepsin, and its greater sensitiveness to alkaline phosphates distin- 

 guishes it from papayin. 



A species of Mycoderma and its influence on beer, H. Will ( Centhl. Bakt. u. 

 Par., 2. Abt., 6 {1900), Nos. 17, pp. 560-565; 18, pp. 595-606). — Studies are reported 

 iipon an undescribed sjiecies of Mycoderma found in wort and beer. 



Concerning tobacco fermentation, O. Loew {Centhl. Bakt. u. Par., 2. Abt., 6 

 {1900), No. 18, pp. 590-593). — A controversial article reviewing a number of pub- 

 lished statements as to the causes of tobacco fermentation. 



Remarks on the work of A. Macfadyen, G. H. Morris, and S. Rowland on 

 expressed yeast cell plasma (Buchner's zymase), E. Buchner {Ber. Dent. Chem. 

 Qesell, 33 {1900), No. 17, pp. 3311-3315) . 



Zjrmase from dead yeast, PI Buchner {Ber. Deut. Chem. Gesell.,,33 {1900), No. 17, 

 pp. 3307-3310). 



METEOROLOGY— CLIMATOLOGY. 



The fifth annual report for the year 1899 of the agricultural 

 experiment station of Ploty {Oinq. Ra^. An. Sta. Expt. Agron. 

 Plofy^ 1899^ yp. XXl^ 199, dgnis. 5).— This is a detailed account (in 

 the Russian language, with a French resume) of the work of this station 

 in its meteorological department, agricultural and oenological chemical 

 laboratory, and experimental lields and vineyards. Observations on 

 precipitation, evaporation, humiditj^ of the air, temperature of the air 

 and soil, cloudiness, and solar radiation have received particular atten- 

 tion as being of especial interest to agriculture. Observations on 

 atmospheric pressure and wind movement are also reported. The total 

 precipitation for the year was 404.2 nnn. (t)ut was irregularly distrib- 



