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Forest Service appropriation is also larger than last year. 

 " The provisions of the previous year authorizing the extension 

 of the national forests and the giving of advice to owners of 

 woodlands as to their care were eliminated, but authority to aid 

 other federal bureaus in the performance of their duties in respect 

 to the national forests was granted, and advances of money may 

 hereafter be made to chiefs of field parties for fighting forest fires." 



Science for October 2 contains an article by Professor Thomas 

 B. Osborne, of the Connecticut Agricultural Experiment Station, 

 on "Our Present Knowledge of Plant Protein." In 1746, Bec- 

 cari discovered wheat gluten, which was the only form of vege- 

 table protein known for fifty years ; after a sketch of the work 

 done in this field from Beccari's time to the present. Professor 

 Osborne states the results of a series of experiments performed 

 in his own laboratory. 



About twenty-five different proteins of vegetable origin, all of 

 them the constituents of seeds, have been identified ; some few, 

 however, are also found in the active embryo. These have been 

 assigned to the commonly recognized groups established for 

 animal proteins. Globulins, or proteins soluble in solutions of 

 neutral salts but insoluble in water, form the greater part of the 

 reserve protein of all seeds except those of the cereals. Pro- 

 lainitts, soluble in alcohol and dilute acids but insoluble in water 

 and saline solutions, occur in quantities in the seeds of most 

 cereals but not in other plants examined. Ghitelins, soluble in 

 dilute acids and alkalis but insoluble in neutral solutions, consti- 

 tute a large part of the protein of all the cereals and possibly of 

 other seeds. The only known member of this group accessible 

 to satisfactory investigation is the glutenin of wheat which forms 

 nearly one half of the gluten. Albumins are present in very 

 small amounts in nearly all seeds. They are more like the pro- 

 tein of animal origin than are the reserve proteins. Proteoses in 

 small amounts have been observed in all seeds examined. No 

 phosphorus-containing proteins similar to those which nourish 

 developing animals have been found. 



Of twenty-three different seed'proteins which have been hydro- 



