ANNUAL REPORT, 1936 97 



Plants which have flowered apparently will not bloom again until lliey have been chilled, 

 or at least they require a rest period longer than is practical fur e oiniuere i.d purposes. 



243 Vitamin-C content of dairy orange beverages. M. J. Mack, C. It. Kellers, 

 W. A. Maclinn, and D. A Bean. Food Research 1 (3):223 230. 1936. 



While some <l;iii y mange beverages ate I a it anl isc en 1 > n I i < s, thev lain on the average 



only one-tenth as much vitamin C as fresh orange juice, and many cannot even be con- 

 sidered satisfactory substitutes for fresh ot ca d orange iuiee as ratriers <>l vitamin 0. 



244 Numbers and uniformity in experimental lots. P. A. Hays. Poultry Sci. 

 15 (3):235-238. 1936. 



When annual egg production is lined as the measure of experimental n-sults, 100 biiels 



may constit ute a fail sample in an Improved Bock, while considerably greater numberi are 



necessary in stock not bred for high fecundity. Standard constants, probable ericas .,1 

 means or ol single determinations, can all be calculated with accuracy when each experi- 

 mental lot represents a fair sample. 



245 Oxidation-reduction potentials of soil suspensions in relation to acidity 

 and nitrification. M. C. Darnell, Jr.. and W. S. Kisenmenger. .lour. 

 Agr. Research 53 (1):73 -80. 1936 



Any change ol potential with nitrilieat ion is secondary to the effect of nltrificatfan 00 pll. 

 The addition of sulfate of ammonia or nitrate ol soda was found to have no Constant effect 

 on the potentials of suspensions of the soils. 'I he rapid decompoeltl A organ!) mattei 



brought about a marked fall of potential, apparently due to oxygen depletion. 



246 The indol tolerance of certain strain:; of I he colon aerogenes group. Ralph 

 L. France. Jour. Bact. 32 (2):211 214. 1936. 



The object of I his study was to determine wliel her I here existed a suIIk ienl ly wide vnria- 

 ation in the indol tolerance of the various members of the coli aerogenes group to be ol 

 practical value. No such variation was found, however. 



247 A comparison of the chemical composition of pasture grass with a mixed 

 concentrate. Kmmett Bennett. Jour. Dairy Sci. 19 (9i:623 629. 1936. 



Results indie ale that for the dairy cow the dry matter ol paal Lire grata In thi i egi tatlve 

 state is comparable with concentrated feeda, and t hat Iti chemical < ompoiltlon can be so 



changed by the application Of fertilizer that il approaches a nitrogenous concentrate in 

 character. 



250 Susceptibility of different strains of rats to nutritional cataract. Helen S. 

 Mitchell. Jour. Nfutr. 12 (5):447-453. 1936. 



Variations in I he incidence- ol c.itaiaet in different strains of rats and at different ages 

 emphasize the necessity for a consistent experimental procedure, a relatively large- riumbe-r 

 of Observations, and a consideration ol I he siisc e-pt i hi lit y to c alaiae I ol I In- sir am ol rats 

 used. It is f|uitc possible thai breed differences in the rats may ace otml lor the apparent 

 discrepancy in observations from various laboratories. 



251 Studies on the inheritance of persistency. F.A.Hays. Genetics 21 :519- 

 524. 1936. 



Results from crossing high and low persistency line-s e,l Rhode- Island Reds show that 

 the dividing point between high and low persistency plie-not vpe-s lie-s close to /'/() clays 



That high persistency depends in inheritance upon a single- dominant autosomal gene is 

 confirmed, in breeding operation! it is n-e ommended that the standard feii se h c ting breed 



ing stock for high persistency be placed well above a 270 clay minimum, bee auK e.f over- 

 lapping in phenotpyes. 



252 Milk Drinks. J. H. Frandsen. Milk Plant Monthly. June 1936. 



Directions are given for making B number of milk chinks which are whole-some, appe-ti /ing. 

 and easily prepared. 



255 Sodium alginate as a stabilizer in manufacturing ice cream. M. J. Mack. 

 Ice Cream Trade Jour. November 1936. 



Icecream mixes containing sodium alginate were relatively uniform In vlacOilty, whipped 

 readily to the desired overrun during the freezing process, and produced a Inn-heel ice- 

 cream of smooth texture and desirable melting characteristics. Bodlum alginate, therefore, 

 appears to be a satisfactory stabilizer when properly incorporated into the mix. 



