~ 
60 REPORTS ON THE STATE OF SCIENCE.—1917. 
* Variations in the Phosphorus-content of Starch accompanying its Changes of 
State.’ M. Samec (‘ Kolloidchemische Beihefte,’ 1914, 6, 23. Abst. ‘J. Inst. 
Brewing,’ 1914, 20, 716.) 
‘Influence of some Colloids on Alcoholic Fermentation.’ N. L. SéuneEen. (‘ Folia 
Microbiologica,’ 1913, 2,94. Abst. ‘J. Inst. Brewing,’ 1914, 20, 720.) 
* Retention of Head on Beer.’ O. FurRNRouR. (‘ Zeitschr. Ges. Brauw.’ 1913, 36, 473. 
Abst. ‘J. Inst. Brewing,’ 1914, 20, 596.) 
* Melanoidines in Roasted Malt.’ W.Rucxpiscury. (‘ American Brewers’ Journal,’ 
1915, 39, 107. Abst. ‘J. Inst. Brewing,’ 1915, 21, 123.) 
The melanoidines are colloidal condensation products formed during the heating 
of amino-acids and dextrose present in malted grain. 
* The Rate of Adsorption of Various Phenolic Solutions by Seeds of Hordeum vulgare, 
and the Factors Governing the Rate of Diffusion of Aqueous Solutions across 
Semipermeable Membranes.’ Aprian J. Brown and F. Tryxer. (‘ Proc. 
Royal Soc.’ B. Vol. 89, 1915.) 
When the osmotic pressures, vapour pressures, and viscosities of aseries of solutions 
of permeable solutes such as the phenols are equal, their rates of diffusion across 
the barley membrane are inversely proportional to their surface tensions. 
‘Gluten Turbidity.’ E. Mourane. (‘ Allgem. Zeitschr. fir Bierbrau. und Malz- 
fabr.’ 1915, 43, 275. Abst. ‘J. Inst. Brewing,’ 1916, 22, 468.) 
‘Brewers’ Filter Pulp.” W. A. J. Foster. (‘J. Inst. Brewing,’ 1916, 22, 413.) 
‘Sensitiveness of Beer towards Cold and the Wallerstein Process.’ P. Pri. 
(‘ Brasserie et Malterie,’ 1916, 6, 61. Abst. ‘J. Inst. Brewing,’ 1916, 22, 468.) 
*Pre-mashing and Protein Haze: Concentration of Hydrogen Ions in Beer.’ F. 
EmstanvDEr (‘ Wochenschr. Brauw.’ 1916, 38, 169. Abst. ‘J. Inst. Brewing,’ 
1916, 22, 509.) 
‘Selective Permeability : The Absorption of Phenol and other Solutions by the Seeds 
of Hordewm vulgare.’ Aprian J. Brown and F. Tryxer. (‘ Proc, Royal Soe.’ 
B. vol. 89, 1916. 
The various solutes enter the barley seeds in an amount which is indicated by 
the extent to which they are adsorbed by the barley membrane and by the colloidal 
contents of the seeds. The solutes which are most strongly adsorbed are those 
which give solutions having low surface tensions and vice versd. 
RUBBER. 
By Dr. Henry P. Srevens. 
BIBLIOGRAPHY. 
(1) Composition and Properties of Latex and Ruw Rubber. 
‘Some Analyses of Hevea Latex,’ C. BeapLE and H. P. Stxnvens (‘The 
Analyst,’ 1911, 36, 8). Gives the results of analyses of latex from the cortex of the 
trunks of trees of different ages and also from leaf petioles. 
‘An Investigation into the Nature and Properties of Hevea Latex,’ C. BEADLE 
and H. P. Stevens (‘8th Inter. Congress of Applied Chem.’ Vol. 9, pp. 40-43). 
Part 1 contains a study of the phenomena accompanying coagulation; distinctions 
are drawn between the microscopic and macroscopic forms in which coagulation takes 
place and the effect of formaline on latex. The quantities of acid required for coagula- 
tion under different conditions are given. Part 2 contains the results of the chemical 
analyses of three samples of Hevea latex. 
“The Carbohydrate Constituents of Pari Rubber,’ Picktes and WHITFIELD 
(‘ Proc. Chem. Soc.’ 1911, p. 54). It is shown that sheet rubber from Hevea latex 
contains appreciable quantities of 1-methyl inositol. 
(2) Production of Raw Rubber. 
Tun RupBer GROWERS’ Association, ‘ Revised Tables of Recommendations for 
the Treatment of Latex and Curing of Rubber,’ 1917. The original table has been 
revised and split up into two tables, one dealing with sheet and the other with crépe 
rubber. These tables give concise instructions for the preparation of rubber from the 
latex, giving proportion of coagulant, preservatives, &c., to be used, types, construc- 
tion and handling of plant and machinery, instructions for straining, bulking, standard- 
To 
