610 



SCIENCE 



[N. S. Vol. LIV. No. 1407. 



milTc products: Harrison Hale and William L. 

 Bleecker. The inereasing and satisfactory use of 

 active chlorine as a germicide for water suggests 

 the possibility of its use for milk and milk prod- 

 ucts. Numerous bacteriological tests show a reduc- 

 tion in number of bacteria in general proportional 

 to the amount of active chlorine present. Chlorine 

 water, sodium hypochlorite and calcium hypo- 

 chlorite solutions were used on milk and ice cream 

 in dilutions varying from 1 part of active chlorine 

 to 1000 parts of milk to 1 part to 100,000. Chlorine 

 water in 45 minutes produces practically the same 

 results that sodivmi hypochlorite does in. 1% hours 

 and calcium hypochlorite in 19 hours. 



The inadequacy of analytical data: H. E. Barn- 

 ard. 



The chemistry of leavening agents: Clark E. 

 Davis and D. J. Maveett. 



Availahility of salts in soils as indicated by soil 

 colloids ; N. E. Gordon. Iron, alumina and silica gels 

 were prepared in the purest possible condition and 

 shaken with various salt solutions until equilibrium 

 was established. The maximum adsorption was de- 

 termined. Then by a series of washings it was 

 found in what way and to what extent the adsorbed 

 salt became available for plant food. Furthermore, 

 a series of experiments showed that the hydrogen- 

 ion concentration plays a very important role in 

 the avaOability of salts which are held by soil col- 

 loids. 



The effect of pectin, acid and sugar on the char- 

 acter of gels: C. A. Peters and R. K. Stratford. 

 Pectin extracted from apple pumaee by water was 

 used and a standardized method for making gels in 

 10 c.c. portions was developed. Acidity of 0.3 per 

 cent, was necessary for gelation and acid above 0.3 

 per cent, did not increase the stiffness of gels. As 

 the per cent, of pectin was increased the amount of 

 sugar had to be increased to make the stiff est gel; 

 with a certain per cent, of pectin less sugar makes 

 a softer gel, an increase of sugar makes a stiffer 

 gel while a further increase of sugar makes a gel 

 less stiff. The character of the gel depends upon 

 the hydrolysis of both the sugar and pectin. 



Nutritive studies of the Georgia velvet iean, 

 Stizoloiium Deeringianum. III. Supplementary re- 

 lationship of whole and shimmed milk to the hulled 

 seed and the wJwle plant: J. W. Eead and Barnett 

 Sure. An earlier paperi in this series of studies 



1 ' ' Biological Analysis of the Seed of the Georgia 

 Velvet Bean, Stisolobium Deeringianum," Jowr. 

 Agr. Ees., Vol. XXII., No. 1, pp. 5-18. 



on the nutritive value of the Georgia velvet bean 

 showed that the raw bean is injurious to rats. If 

 the ration is supplemented with a liberal supply of 

 whole milk, rats grew at a rate even more rapid 

 than noi-mal, and three generations were success- 

 fully reared on this diet. Inasmuch as previous 

 work had shown the velvet bean to be quite rich 

 in the fat-soluble vitamine, experiments employing 

 skimmed mOk instead of whole milk and replacing 

 the dextrin by starch were tried, but rearing of the 

 young in two cases was not successful. In the case 

 of the whole plant, however, a healthy and vigorous 

 third generation was secured on such a simple and 

 poorly constituted diet as that composed of 40 per 

 dent, velvet bean hay (ground whole plant), 60 per 

 cent, starch, and a liberal supply of skimmed milk. 



Nutritive value of the Georgia velvet bean 

 (Stizilobium Deeringianum). (a) Supplementary 

 relationship of leaf and the hulls of seed. (6) 

 Nutritive value of the whole plant: Barnett Sure 

 and J. W. Bead. Our previous work2 on the nutri- 

 tive value of the Georgia velvet bean showed the 

 seed to be abundant in the fat-soluble vitamine, but 

 deficient in protein, salts, and the water-soluble 

 vitamine. In this study we have found the leaf to 

 be abundant in the water soluble and an efficient 

 carrier of salts. The hulls, however, possessed no 

 supplementary value to the seed, and they inter- 

 fered with the utilization of the fat-soluble vita- 

 mine in the seed, as did also the velvet bean hay. 

 Autoclaving the hulls for two hours at 15 pounds 

 pressure did not change their disturbing effect. 

 The data secured suggest that the interference with 

 the utilization of the fat-soluble vitamine may pos- 

 sibly be due to indigestible celluloses. 



Calcium chloride as a mineral supplement in the 

 ration. (Preliminary report) : J. W. Read and 

 Baknett Sure. The literature contains the results 

 of experiments conducted by several investigators 

 within the last eight or ten years on the benefits 

 derived from the addition of small quantities of 

 calcium chloride to the ration. We considered it 

 of possible value to check up on some of the results 

 which have been reported, and have in progress cer- 

 tain experiments with rats, in which cotton seed 

 meal constitutes 35 and 50 per cent, of the two 

 basal rations which receive calcium chloride addi- 

 tions varying from 0.60 to 16.00 grams of the tetra- 

 hydrate salt per kilogram of ration. The rations 

 receiving calcium chloride are compared to the con- 

 trols free from salt additions, and to rations receiv- 



2 Jour. Agr. Bes., XXI., No. 9. 



