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mine whether the methyl or methylen group may change to the final 
produets, showed a formation of new leaves, and an increases of solid 
substance; but, since oxygen must first be taken up, these groups are 
subject to extensive metamorphoses. 
ALCOHOL IN PLANTS.—Herr Gutzeit, as the result of an extended 
series of experiments, has determined the presence of ethyl alcohol 
{alcohol of wine) in the unfermented juices of the green parts of plants, 
especially in Heracleum giganteum, (cow-parsnip,) Pastinica sativa, (com- 
mon parsnip,) and Anthriscus cerefolium. He succeeded in separating a 
small quantity of volatile fluid, which he found to consist of one-third 
methyl alcohol and two-thirds ethyl alcohol. From examination of 
fruits in various stages of growth, he concludes that, as the process of 
ripening advances, the ethyl alcohol changes to other compounds, while 
the methyl! alcohol remains constant. 
GERMINATION OF SEEDS IN NITROUS OXIDE.—Notwithstanding the 
fact that Borsezow has found that nitrous oxide may replace oxygen in 
the respiration, Cassa’s experiments show that wheat and corn cannot 
germinate in an atmosphere of the pure gas, and he has instituted 
experiments to determine what percentage may exist in atmospheric air 
without preventing germination. 
INFLUENCE OF PLANT-SECRETIONS UPON PUTREFACTION.—Darwin 
in his “‘ Insectivorous Plants,” describes a series of observations showing 
that the secretions of the glands peculiar to the leaves of sun-dew (Dosera 
rotundifolia) and plants of like character have the power of dissolving 
nitrogenous organic matter by an action similar to that of the gastric juice 
of animals, changing it to a condition in which it may be completely 
assimilated by the plant in its vital economy, and that, like the gastric 
juice, it has the power of arresting and preventing putrefaction. This 
power of preventing putrefaetion has been found by Dr. Jaennel to be 
inherent in the roots of growing plants. To determine this fact, he 
macerated a couple of beans in water, and, having allowed the solution 
to stand for some time until putrefaction was thoroughly established, 
he divided the mass into two portions, when he placed in one part the 
roots of a young haricot shoot, the other being left exposed to the air. 
In afew days thé bacteria were completely removed from the fluid sub- 
jected to the influence of the plant, paramecia, smaller infusoria taking 
their place, while a greenish granular sediment settled to the bottom. 
Similar results were obtained from the influence of the roots of a bean- 
plant and the roots of a blade of oats upon 60 grams of putrifying 
fiuid containing 1 gram of flesh. After five days, the solution contained 
infusoria but no bacteria, although the flesh was in active putrefaction. 
Dr. Jaennel considers that the arrest of putrefaction is due to the liber- 
ation of oxygen, which causes the bacteria to be replaced by infusoria, 
to the existence of which oxygen is so essential. 
INFLUENCE OF BORACIC AGID AND BORATES UPON VEGETATION.—The 
late experiments of Dumas upon alcoholic fermentation having shown the 
antiseptic properties of boracic acid and its compounds, M. Eug. Péligot 
was led to study its influence upon plant-growth. The results of his exper- 
iments show that it.has a distinctly poisonous action upon vegetation, 
causing death of the plants within a short time after its application. On 
account of this action upon plants, he seriously questions the propriety of 
its application to the preservation of meats to be used for food, since it 
may exert a similar influence in the animal economy. He says that all 
meats preserved with borax should be carefully washed before consump- 
