XIV Journal of Agricultural Research voi. xiii » 



Page 

 Fig. 5. Graph showing the imbibition curves for the various glutens in different 



concentrations of hydrochloric acid 396 



6. Graph showing the imbibition curves for P gluten in lactic acid and in 



lactic acid plus certain salts 400 



7. Graph showing the imbibition curves for C gluten in lactic acid and in 



lactic acid plus certain salts 401 



8. Graph showing the imbibition curves for W3 gluten in lactic acid and in 



lactic acid plus certain salts 402 



9. Graph showing the imbibition curves for P gluten in acetic acid and in 



acetic acid plus certain salts 403 



10. Graph showing the imbibition curves for C gluten in acetic acid and in 



acetic acid plus certain salts 404 



1 1 . Graph showing the imbibition curves for W3 gluten in acetic acid and in, 



acetic acid plus certain salts 405 



1 2 . Graph showing the imbibition curves for P gluten in oxalic acid and in 



oxalic acid plus certain salts 406 



13. Graph showing the imbibition curves for C gluten in oxalic acid and in 



oxalic acid plus certain salts 407 



14. Graph showing the imbibition curves for W3 gluten in oxalic acid and in 



oxalic acid plus certain salts 408 



15. Graph showing the imbibition ciirves for P gluten in hydrochloric acid 



and in hydrochloric acid plus certain salts 409 



16. Graph showing the imbibition curves for C gluten in hydrochloric acid 



and in hydrochloric acid plus certain salts 410 



1 7 . Graph showing the imbibition ctirves for W3 gluten in hydrochloric acid 



and in hydrochloric acid plus certain salts 411 



Destruction of Tetanus Antitoxin by Chemical Agents 



Fig. I. The destruction of tetanus antitoxin ( X-)in 0.5 per cent sodium- 

 carbonate solution without any change in total coagulable protein 

 ( O ) or amino nitrogen { — -\ ). Mixture B, experi- 

 ments 4-5 .1 490 



2. The destruction of tetanus antitoxin (— X ) by tryps in solution 



amphoteric to litmus strips; the digestion of coagulable protein past 

 the coagulable stage ( O ); the liberation of free amino nitro- 

 gen ( 1 ). Mixture C, experiments 4-5.1 491 



3. The destruction of tetanus antitoxin ( X ) by 0.2 per cent hydro- 



chloric acid without any significant change in the amounts of total 



coagulable protein ( O ) o^ free amino nitrogen ( 1 ) 



Mixture B, experiment 22 492 



4. The destruction of tetanus antitoxin ( X ) by pepsin-hydrochlor- 



ic acid; the digestion of coagulable protein past the coagulable stage 



( O ) . and the liberation of free amino nitrogen ( j ) . 



Mixture D, experiment 22 493 



Influence of Temperature and Precipitation on the Blackleg of 



Potato 



Fig. I. Soil-thermograph record showing the range in temperature for the 



month of August, 1915 and 1916 at Presque Isle, Me 512 



Physical Properties Governing the Efficacy of Contact Insecticides 



Fig. I. Sketch of a trachea of the cockroach divided into sections A, B, C, etc., 



to indicate the distance the various oils penetrated 526 



