154 BOTANICAL GAZETTE [AUGUST 
Alcoholic fermentation.—Kou1® has carried on a study of the series of 
reactions involved in alcoholic fermentation. He finds that lactic acid is not 
fermented either by zymase, compressed yeast, or bottom yeast; that 1 per cent 
or more of lactic acid stops the self-fermentation of living yeast and strongly 
reduces its fermentative activity in glucose; but that zymase, compressed yeast, 
and brewer's yeast ferment sodium lactate speedily. It is evident that if at one 
stage of alcoholic fermentation lactic acid is found, it must exist as a salt. The 
fact that zymase will not ferment lactic acid has been urged against BUCHNER’S 
conception that alcoholic fermentation takes place in two steps; glucose is trans- 
formed to lactic acid by zymase, and lactic acid to alcohol and carbon dioxid by 
lacticidase. Kout’s finding answers this argument. While he thinks the fer 
mentation occurs in these two steps, he differs in his view of the enzymes that 
carry on the processes. He concludes that catalase transforms the glucose 
lactic acid, and that zymase carries the splitting on to alcohol and carbon dioxid. 
In a glycerin extract of crushed yeast, he found neither an oxidase nor a peroxi 
as shown by an alcoholic solution of quaiac; yet it contained an enzyme capable 
of oxidizing various phenols, and these oxidations he believes are carried on by 
the catalase present. This extract when filtered produces lactic acid in the 
presence of glucose—it likewise produces a trace of oxalic acid. He does nol 
know whether both these oxidations are due to the same enzyme. He urge 
that this view locates the function of the catalase of yeast, a point not before 
settled. In case zymase is present, the oxidations go no farther than lactic acid, 
which is then transformed to alcohol and carbon dioxid. In its absence, the 
oxidation is carried still farther, producing various other acids. He applies - 
view to the explanation of the results of HARDEN and Youn with the gelatin 
filter, but cannot be said in any degree to further elucidate them. This subject 
because of its close bearing on respiration and energy-production in the organism, 
certainly needs much attention from biological chemists. It is disappoinns 
however, that the contributions are mainly hypotheses with sparse experimental 
evidence, rather than records of careful chemical studies —WILLIAM CROCKE® 
Adoxa moschatellina.—The uncertain systematic position of Adoxa induced 
LAGERBERG? to undertake a complete morphological and cytological inves8® 
tion of this peculiar genus. The development of the various organs was tT 
and this comparatively simple part of the study is illustrated by figures - 
text; while the cytological details of spermatogenesis, oogenesis, and fertilization 
are illustrated by three large plates. The following are some of the principal 
features: The ovule has a single integument and a single archesporial cell w 
© Koni, F.G., Ueber das Wesen der Alkoholgarung. Beih. Bot. Centralbl. 
2Q91:115-126. IQIo. 
- 7 Lacersere, T., Studien iiber die Entwickelungsgeschichte und systematische — 
Stellung von Adoxa moschatellina. Kungl. Sv. Vet. Akad. Handl. 44:1-86. pls: 79 
figs. 23. 1909. : 
