130 



4. When supplied in sufficient concentration manganese is taken 

 up by the plant and deposited in the lower leaves." 



E. F. ARMSTRONG. The Simple Carbohydrates and the Qlu- 

 cosides. Longman's Green & C, London, 1910, Pp. vi-f-ii2. 



The " Gardeners' Chronicle, (n. 3615, p. 230. London, April 9, 1910) 

 writes as follows on this volume of the Collection Monographs on 

 Biochemistry, edited by R. N. Aders Plimmer and F. G. Hopkins : 



" Dr. Armstrong has done a difficult piece of work in an admi- 

 rable manner. Starting with glucose the sugar which green 

 plants synthesise from carbon-dioxide and water he proceeds to 

 deal with the more complex sugars and then with the sugar contain- 

 ing glucosides, of which large numbers occur in plants. He sug- 

 gests that the sugars which occur in plants represent, as it were, 

 a survival of the fittest, and thus opens up vistas of long lines of 

 chemical evolution. The book will prove of the greatest value both 

 to chemists and botanists, and in particular to that small band of 

 workers on the border-line between th'e two sciences . 



A useful Bibliography of 18 pages in given at the end of the volume. 



C. T. KINGZETT and R. C. WOODROCK. The production of Formic 

 Acid by the Atmospheric Oxidation of Turpentine. - 



{Journ. of the Soc. of Chem. Ind., XXIX, 13, 791-2. London, 

 July 15, 1910). 



When American or Rftssian turpentine is oxidised in the pre- 

 sence of water, the aqueous solution reveals an increasing acidity 

 during the process. On further examination the authors found 

 that the acidity results from the presence of an appreciable amount 

 of acetic and formic acids. 



The authors mean to carry the investigation further. 



T. B. OSBORNE. The Vegetable Proteins. London and New 

 York, Longmans, Green e C., 1909, pp. XIII-|-i25. (Noticed in 

 E. S. R., XXII, May 1910). 



This is a timely discussion of the general chemical and phy- 

 sical properties of the vegetable proteins. As stated in the pre- 

 face, it was the intention of the author to present a general de- 

 scription of these proteins as a group or class rather than to consider 

 them individually. Among the subjects discussed are a historical 



