October 6, 1922] 



SCIENCE 



395 



quantitatively. The striking features are sum- 

 marized as follo-ws: (1) Cats fed on meat and 

 water excrete a urine normal for carnivorous ani- 

 mals. The total carbon dioxide content of the 

 urine is very small and constant in value. (2) 

 Cats when fed on milk excrete v.-ithin 24-48 hours 

 .a urine which shows the following qualities : 

 (a) Alkaline to brilliant yeUow and even to 

 pheuolphthalein. (6) Substances which easily 

 reduce Benedict's solution (5 minutes). (c) 

 Huge amounts of bicarbonates (calculated from 

 total CO2 evolved), (d) Increase of the ammonia 

 and the ammonia total nitrogen ratio. (3) With- 

 in 4S hours after the withdrawal of the milk the 

 anijnals returned to normal. (4) Milk sugar is 

 not responsible for these changes. 



The effect of various methods of pasteurisation 

 on the vitamin C content of milk. J. S. Hughes, 

 N. E. Olson and J. C. Jenkins. 



The relationship hetiveen the inJiibition point 



of fungicides and their concentration and their 



molecular weight. Ernest Bateman. There is a 



definite relationship between the concentration of 



fungicides and the relative retardation in the 



growth of the fungus. Tliis relationship can be 



expressed mathematically by the equation 



K 

 = K where Cm is the concentration m mols, 



6 an exponent depending upon the structure of 

 the compound, B the percentage retardation and 

 K a constant. There is a definite relationship 

 between the molecular weight of poisons in 

 homologous series and their inhibition point. This 

 relationship can be expressed by the equation 

 CMd z= K where C is the concentration at the 

 killing point, M the molecular weight of the com- 

 pound, a an exponent which is possibly governed 

 by the organism and K a constant. 



The proteins of wheat brayi. D. Breese Jones 

 ami C. E. F. Gersdorff. 



The nutritive value of the proteins of the palm 

 kernel. A. J. Einks and D. Breese Jones. 



Proteins from the cantaloupe seed (Cucumi-s 

 meloj ; isolation of a crystalline globulin. D. 

 Breese Jones and C. E. F. Gersdoepp. 



Tlic physico-chemical properties of strong and 

 weak flours. IF. The influence of the ash of 

 flours upon the viscosity of flour-water suspen- 

 sions. Hose Aiken Gortner and P.\ul F. 

 Sharp. The viscosity of acidified flour-water 

 suspensions is markedly influenced by the ash 

 contained in the flour. The greater part of such 

 ash may be removed by lixiviating the flour with 

 water ajid using the leached residue for viscosity 



determinations. Such studies have led to the 

 formula : 



Log viscosity r= a -{- 6 (log concentration) 

 where a and b are constants, and the viscosity is 

 the maximum viscosity obtainable with lactic acid. 

 The numerical value of & is a measure of the 

 colloidal properties of the gluten as influencing 

 flour strength. 



The physico-chemical properties of strong and 

 weak flours. V. The identity of the gluten pro- 

 tein responsible for changes in hydration capacity 

 as measured by viscosity. Paul F. Sharp with 

 Boss A. Gortnee. The maximum viscosity of 

 acidulated (lactic acid) flour-water suspensions 

 from which the ash has been leached is but little 

 altered by repeated lixivation continued until all, 

 or practically all, of the gliadin has been re- 

 moved. Glutenin is the only pi-otein present in 

 such a preparation in any considerable quantity, 

 and it is tlie physical state of the glutenin whicli 

 is responsible for changes in hydration capacity 

 of wheat flour gluten. 



The physico-chemical properties of strong and 

 weak flours. VI. The physical state of the gluten 

 as affecting loaf volume. Paul F. Sharp witli 

 Eoss Aiken Gortnee. Experiments by other 

 workers have shown that an inferior loaf result.s 

 when gliadin is removed from a flour by extrac- 

 tion with alcohol and the gliadin-free flour is 

 dried, remilled and baked. This has been inter- 

 preted as indicating that the absence of gliadin 

 is the determining factor of the poor baking re- 

 sults. We have found that essentially tlie same 

 results may be obtained -wlien flour is donghed 

 up with 8.5 per cent, alcohol and the whole mass 

 dried, remilled and baked. Here nothing was 

 added to or taken from the flour. Nevertheless 

 the flour "strength" is destroyed. The alcohol 

 treatment has destroyed the colloidal properties 

 of the glutenin and any agent which influences 

 the colloidal properties of the glutenin will affect 

 loaf volume. 



The quantitative production of furfural from 

 pentose material. N. C. Peevier with Eoss 

 Aiken Goetner. Furfural in theoretical j-ield 

 may be distilled from pentose material by boiling 

 with 12 per cent. HCl and at the same time pass- 

 ing a rapid current of steam through the solution. 



The quantitative estimation of furfural by 

 electrometric titration. IST. C. Peevier with Eoss 

 Aiken Gortnee. Furfural can be quantitatively 

 titrated with bromine. We have employed a 

 standard solution of potassium bromate, titrating 

 in the presence of KI and 5 per cent. HCl, using 



