388 Scientific Intelligence. 
4. On the Action of Malt-extract on Starch.—O’Sutiivan has 
examined more fully the conditions under which malt-extract acts 
on starch. He formulates his conclusions as follows: (1) Maltose 
and dextrin are the o only products of the action of malt-extract 
on starch. (2) Cold malt-extract does not act on pe tice 
starch. (3 esta begins to dissolve starch at the tem 
ature of gelatinization or a few degrees lower. (4) Maltextct 
dissolves gelatinized starch in the cold, (10° to 20°) almost co 
pletely if the gelatinization be perfect. (5) When starch is dis 
solved by malt-extract at any temperature below 63°, if the solution 
be immediately r AS or 10 eer? ee 35 and filtered the product 
cent 
latter. (6) If the temperature of the action be between 64° and 
68 ay the ng J shies is 34°54 per cent and the dextrin 65°46 
tion that carbamic acid i duced FS a nitrogenous sub- 
s opinion are untrustworthy, inasmuch as the production of a 
1s aber on boiling, | after having filtered off the ie pro- 
ced 
by calcium nitrate, cannot be taken as proo of of the ence 
5 Sa hatiin acid. -. J. pr. Ch., Il, xiv, 17 i Aug., 1876 % 
6. Friction o _— IE the 
ases,—M. nN has su 
changes in the coefficients of friction of gases with changes in 
the temperature by a new form of apparatus. In a a Leg. 
on the specific heat of gases he claims that a gas under, 
of dissociation upon a change of temperature and that the diameter 
of the molecules ought not to vary with the temperature acco 
ing to the same law as if the gas was not decomposed. bi 
according to the new theory of gases, the coefficient of friction o 
ases gives a relative measure of the ae of its molecules. 
e gas is contained in ay glass bulbs 7° se 8. i 
and 4°5 cms. high. One is placed above the other and they are 
connected by a 1 glass tube ‘8 ems. in diameter and 15 re ris.7 
