394 
ALBERT A. EPSTEIN: Contribution to the Study of 
Blood Serum and Serous Effusions. 
The composition of blood sera varies in disease. 
The changes which occur require careful analysis 
in close relation with the pathology of the disease 
investigated. The relation of disease to the pro- 
duction of changes in the chemical composition of 
the blood, and, also, the relation of alterations in 
the blood to the production of disease are subjects 
Tequiring special study. The effusions present 
distinct chemical differences, depending upon the 
site of their production, the nature of the under- 
lying disease and the chemical composition of the 
blood. ’ 
ALBERT A. EPSTEIN: Immuno-chemical Studies on 
Peptones. 
The different peptone fractions seem to be able 
to alter the different blood elements sufficiently to 
affect their immunological reactions. This power 
is not possessed by all the peptones equally, either 
qualitatively or quantitatively. If we regard the 
phenomenen of hemolysis by immune serum in the 
light of a biochemical process, depending upon 
properties possessed by certain constituents of the 
serum and the red blood cells, the albumoses and 
peptones show differences in their behavior toward 
the elements concerned in the production of 
hemolysis. 
THEO. KuttNer: Some Findings in Two Cases 
of Bismuth Poisoning. 
The urine of patients to whom bismuth sub- 
nitrate and bismuth subearbonate had been admin- 
istered was found to contain bismuth. It is com- 
monly supposed that the organism does not absorb 
these bismuth compounds. 
W. A. WITHERS and B. J. Ray with the collabora- 
tion of R. S. Curtiss and G. A. ROBERTS: 
Studies on Cotton-seed Meal Intoxication. I. As 
to Pyrophosphorie Acid. 
JAMES N. CurrRIE: Studies on the Flavor of the 
Green Mold Cheeses. 
A study of the volatile fatty acids of the green 
mold cheeses, Roquefort, Gorgonzola and Stilton, 
shows that the fat undergoes a marked hydrolysis 
during the ripening process. This change is doubt- 
less accomplished by a lipolytic enzyme of Pent- 
cillium roqueforti, which, according to Thom, is 
concerned in the ripening of all of these cheeses. 
The characteristic peppery taste of the green mold 
cheeses may be, at least partially, ascribed to an 
accumulation of caproic, caprylic and capric acids, 
or their readily hydrolyzable ammonium salts. 
SCIENCE 
[N.S. Vou. XXXV. No. 897 
H. P. Bassett: Transformation of the Fruit Acid 
by Animal Enzymes. 
WILLIAM H. WALKER: Electrical Apparatus for 
Use with Benedict’s Method for the Determina- 
tion of Urea. 
Max Kaun: On the Absorption and Distribution 
of Aluminium from Aluminized Food. 
When biscuits baked with alum baking powder 
are fed in a mixed diet to dogs, aluminium passes 
in considerable amounts into the blood. 
Such absorbed aluminium circulates freely and 
tends to accumulate to some extent in the various 
organs. 
Aluminium is partially excreted by the liver in 
the bile and is also eliminated in the urine. 
CHARLES H. SANFORD and JACOB ROSENBLOOM: On 
the Glycyltryptophan and Tryptophan Tests for 
Cancer of the Stomach. 
T. B. AupricH: On Feeding Young Pups the An- 
terior Lobe of the Pituitary Gland. I. 
Seven pups, five females and two males, as soon 
as weaned were separated into two groups A (4), 
B (3), weighed and fed on bread and milk only 
for eight days. They were then reweighed and 
each pup in group 4 received daily in addition to 
his milk and bread diet 50-75 mg. of the fresh 
desiccated, defatted anterior lobe of the pituitary 
gland; each in the other group received an equal 
amount of desiccated, defatted ovary. The pups 
were weighed usually every fourth day and the 
weights recorded in tables and charts. The experi- 
ment extended over nearly four months. These 
records show that the controls increased in weight 
faster than the pituitary-fed pups. One pituitary- 
fed pup weighed the most; but the group curve 
shows the controls had much the advantage. These 
observations are not in accord with Professor 
Schafer’s findings, who found that the anterior 
lobe stimulated the growth of young rats. Further 
experiments are necessary to decide whether the 
anterior lobe has a stimulating action or not on 
young animals. 
I. K. PHELPS and C. S. Hupson: A New Crystal- 
line Product from Yeast. 
F. C. WEBER and H. W. Hoveuron: Notes on a 
Few Chemical Methods for the Detection of 
Deterioration in Flesh Foods. 
CHARLES B. Lipman: The Tomic and Protective 
Effect of Salt as Related to Soil Bacteria. 
Burton E. Livineston: Incipient Drying im 
Plants. 
When water loss from the exposed membranes 
of leaves occurs at a rate higher than that at which 
