NOTES AND ABSTEACTS. 



297 



and pseudochloroplasts. The former have a spongy, filamentous or 

 reticulated structure and are not as a rule stained by an acid solution 

 of aniline blue. The pseudochloroplasts are subdivided into four 

 varieties. They exist in the form of spangles or conglomerations of 

 spangles and are stained by aniline blue. It is the pseudochloroplasts 

 which fulfil the important function of reducing the carbonic acid of 

 the atmosphere. Many of our large forest trees contain only pseudo- 

 chloroplasts. 



In certain members of the vegetable kingdom, starch is essential for 

 the formation of both classes of chlorophyll ; in other plants starch 

 is not necessary for its production, e.g. in the bud of the sycamore. In 

 some buds the appearance of starch granules precedes the formation of 

 chlorophyll, in others the case is reversed. — S. E. W. 



Chrysanthemum Sports, How to induce them. By G. T. 



Grignan (Bev. HorL, May 1, 1909, p. 196). — It is suggested that variation 

 is induced by excessive propagation ; cuttings are taken repeatedly as 

 soon as they are long enough, and it is the later cuttings which are 

 assumed to be less robust and to lose to some extent their equilibrium, 

 the result being, especially if the major part of the plant be removed, 

 a greater tendency to produce sports. Under such conditions the writer 

 cites the production of 'Madame Constant Walker,' while 'Mrs. Henry 

 Robinson ' gives each year yellow sports. ' Souvenir de Madame Maniere ' 

 also produced a yellow sport the first year it was put on the market. 

 Cultivators on a large scale have thus a greater chance proportionally 

 than small ones. — C. T. D. 



Ciders and Perries, The Rate of Fermentation of. By 



B. T. P. Barker, M.A. (Jour. Agr. Sci. iii. (1908) 1, p. 1).— The author 

 finds that the rate of fermentation of different ciders and perries varies 

 markedly, and considers it probable that some varieties of fruit yield 

 juices which ferment more rapidly than others. The main factor in 

 determining the rate of fermentation appears to be the nitrogenous 

 matter present in the juice, which is assimilable by the yeast, and the 

 quantity present is usually below the optimum quantity for rapid fermen- 

 tation. If other substances influence the rate of fermentation their 

 influence is masked by this more important substance. The state of 

 ripeness at the time of milling affects the rate of fermentation, the latter 

 being at its slowest when the period of perfect ripeness is reached, and 

 increasing as ripeness proceeds to decay. The rate of fermentation is 

 also decreased when the fruit has been exposed to bright sunshine. 



In practical cider-making the rate of fermentation does not appear 

 to be influenced by the high or low fermentative powers of the yeasts 

 present, the varieties normally present being capable of maintaining the 

 fermentation at the maximum rate allowed by the nitrogenous constitution 

 of the juice. 



The admission of air to the juice has a marked effect in increasing 

 the rate of fermentation, which is also influenced in the usual way by 

 changes in temperature. 



The author points out that it should be possible to exercise some 

 amount of control over the rate of fermentation by judiciously blending 



vol. xxxv. x 



