ore 
SECTIONAL TRANSACTIONS.—B. 365 
by red cells of some simple acids and bases, using critical hemolysis of a 
given quantity of red cell substance and electrometric determination of the 
pH as guides tothe reaction. It was found that lysis of the cell was brought 
about through formation of a critical amount of ‘ protein salt,’ which amount 
was the same for all acids. With this is associated a fraction due to ‘ hydro- 
lysis ’ of the salt, which is greater the weaker the acid. This necessitates 
a larger dose in the case of some acids than others. This ‘ hemolytic 
dose ’ can be calculated with considerable approach to experimental findings. 
‘Hemolysis ’ is associated with a critical relation of isoelectric to ionised 
protein and a characteristic pH. Other critical events, e.g. lethality, if 
caused by ionisation, can be studied in a similar way. Observations on 
quinine and malaria parasite substance on these lines have been made. 
AFTERNOON. 
Visit to the Carrow Works of Messrs. J. & J. Colman, Ltd. (with 
whom are associated Messrs. Keen, Robinson & Co., Ltd.), manufacturers 
of condiments, cereals, starch, blue, etc. (2.0). 
Tuesday, September 10. 
Discussion on The chemistry of grass crops (10.0). 
Prof. A. C. CH1BNALL.—The proteins of grasses. 
Introductory: The conventional methods used by agricultural chemists 
to evaluate the nitrogenous constituents of forage crops. 
The preparation and general character of grass proteins—complete amino- 
acid composition of cocksfoot protein—the essential amino-acids for animal 
nutrition and the amount present in a comprehensive series of grasses and 
other green forage crops—chemical composition of the non-protein nitrogen 
of forage crops. 
Criticism of the protein factor (N X 6-25) as applied by agricultural 
chemists to forage crops—relative merits of ‘ crude’ and ‘true’ protein 
values. . 
Mr. H. J. Pace and Dr. S. J. Watson.—The chemical composition of 
grassland herbage and its relation to fodder conservation and nutritive 
value (10.30). 
The influence of various factors on the composition of grassland herbage ; 
manurial and climatic factors ; stage of growth ; botanical composition. 
The above are considered in relation to the organic and mineral con- 
stituents of the herbage with particular reference to protein and non- 
protein nitrogen, calcium and phosphorus, and carotinoid pigments. 
The influence of methods of fodder conservation on chemical composi- 
tion of the product; artificial drying and ensilage; protein and carbo- 
hydrate breakdown, and carotene content. 
The relation of chemical composition of fresh and conserved grassland 
herbage to its nutritive value. 
Prof. A. I. ViRTANEN.—The chemistry of grass crops (11.0). 
The question of the uptake of nutrients by plants is discussed, particular 
attention being paid to nitrogenous nutrients and to the ability of plants to 
utilise organic nitrogenous compounds. In the nitrogen metabolism of 
