July 27, 1917] 



SCIENCE 



97 



studies of the gastric residuum. No. III. The 

 relation of total phosphorus to acidity: Chester 

 C. Fowler, Iowa State College. In view of re- 

 cent support of a modifieatiou of Maley's hypothe- 

 sis concerning gastric hydrochloric acid formation 

 and a suggestion of approximate proportionality 

 which might be expected to occur between the 

 acidity of the juice and its acid calcium phos- 

 phate, it seemed desirable to study phosphorus and 

 phosphorus partition of the gastric residuum. 

 Thus fifty-two samples from apparently normal 

 women were obtained and individually analyzed 

 for total phosphorus. The conclusions follow: 

 (1) Total phosphorus was not proportional to total 

 or free acidity. (2) The minimum P^Oj content 

 was 6.48 nigr. per 100 c.e. and the maximum was 

 30.03 mgr. (3) About 58 per cent, of the samples 

 fell within the range P2O5 equivalent to 12-18 

 mgr., while about 21 per cent, lie above and 21 

 per cent, below these values. (4) A tendency 

 toward a constant P^Oj content was shown in in- 

 dividuals who were examined more than once. 

 (5) The average P^Oj content was 15.66 mgr. In 

 a previous investigation made upon a composite 

 residuum sample obtained from seventy men, a 

 value of 12.16 mgr of P^Oj per 100 c.e. of re- 

 siduum was obtained. 



The utilization of carbohydrate on a relatively 

 high and low cereal diet: Zelma Zentmibe and 

 Chester C. Fowler. The object of the study was 

 to determine any differences in the utilization of 

 cereal protein and carbohydrate in thoroughly 

 cooked cream of wheat when ingested in varying 

 amounts. The data on protein utilization will be 

 presented in a later paper. The experiment was 

 divided into two periods of five days each with 

 relatively high and low amounts of cereal in the 

 diet; and two periods of two days each of nitrogen- 

 free diet of relatively low and high starch con- 

 tent. Casein and milk were added to the cereal 

 diets and butter fat and sucrose to all diets. 

 Foods and feces were weighed and analyzed. The 

 total carbohydrate utilization for each of the four 

 periods was over 99 per cent. If the utilization of 

 sucrose and milk sugar is taken as 100 per cent., 

 the utilization of the starch and cereal carbohy- 

 drate is about 98 per cent. 



The nature of the inosite phosphoric acids of 

 some important feeding materials: J. B. Bather, 

 Arkansas Agricultural Experiment Station. An 

 inosite phosphoric acid has been separated from 

 wheat bran corresponding in composition to the 

 formula Ci^H^iOjiPo, ' the formula previously pro- 

 posed for this substance by the writer. It corre- 



sponds equally as well to the formula 



C„H„(OH)(H,PO,)e, 

 inosite pentaphosphoric acid. The latter formula, 

 almost exactly one half of the first formula, and 

 that of a theoretically possible compound is 

 adopted as the more desirable. The principal ino- 

 site phosphoric acid of a sample of corn was found 

 to be inosite pentaphosphoric acid, and neither ino- 

 site hexaphosphoric acid, nor the acid CzHjPaOo. 

 The principal organic phosphoric acid of a sample 

 of kafir corn was found to be inosite pentaphos- 

 phoric acid. 



The formation of ester hydrolyzing substances 

 by the action of allcali on casein: Florence Hul- 

 TON Fhankel. Harriman Eesearch Laboratory, 

 Eoosevelt Hospital, New York. The action of 

 alkali on casein causes the formation of ester 

 hydrolyzing substances, the formation of which is 

 practically independent of the concentration of 

 alkali, time of standing and temperature of stand- 

 ing. The substance is more active in very slightly 

 alkaline solution (IO-8-IO-10) and loses a part of 

 its activity on boiling. It can be entirely removed 

 by long dialyzing. The action was tried on vari- 

 ous esters. 



Factors influencing the proteolytic activity of 

 papain: Edward M. Frankel. Papain may be 

 purified by precipitation from aqueous solution 

 with acetone or ethyl alcohol. The ferment is in- 

 activated by acids and alkalis in concentrations 

 from 0.02 normal upwards. The enzyme is active 

 between hydrogen ion concentrations IO-2 and 

 10-», the optimum being at 10-=, calorimetrie 

 standards being used throughout. The quantita- 

 tive relations of the enzyme and substrate have a 

 marked effect on the extent of proteolysis, increas- 

 ing quantities of either component causing an in- 

 crease up to a certain point after which further 

 additions have little effect. In the presence of 

 HCN the proteolytic activity of papain is largely 

 increased the same general relations between 

 enzyme and substrate holding. Increasing the 

 amount of HCN causes increased proteolysis up to 

 a certain point, after which further addition caused 

 no marked change. The same hydrogen ion opti- 

 mum holds for papain in the presence of HCN as in 

 its absence. HCN will cause further proteolysis in 

 enzyme substrate mixtures that are apparently in 

 equilibrium. 



Variations in the chemical composition of alfalfa 

 at different stages of growth: H. S. Grindlet and 

 H. C. Eckstein. In connection with investiga- 

 tions which the Illinois Experiment Station is ma- 



