53 
Winckel (Pharm. Post, v. 37, p. 598) points out that emulsin, 
myrosin, rennin, # diastase, trypsin, invertin, and ptyalin all give a 
violet color when treated with vanillin and hydrochloric acid, and 
this reaction is further suggested as a method for the detection of 
enzymes generally. The coloration is readily obtained by treating 
sections of fatty or oily seeds containing enzymes with the above- 
named reagents. — Abstr., Analyst, Lond., 1905, v. 30, p. 134. 
Illoway, H. (Arch. f. Verdauungskr. XI, No. 1), enumerates some 
simple methods for the quantitative estimation of the gastric secre- 
tions. — J. Am. M. Ass., Chicago, 1905, v. 45, p. 664. 
Lewis, H. E. (American Medicine, 1905, Aug. 12), makes a con- 
tribution to the study of enzyme action and its relation to human 
metabolism and the development of tuberculosis. — Abstr. Ibid., p. 
1707. 
Schittenhelm, Alfred, reports some results obtained from the ex- 
perimental use of an active enzyme solution obtained by precipitating 
an aqueous extract of spleen with ammonium sulphate, etc. — Abstr. 
J. Chem. Soc. Lond., 1905, v. 88, part 2, p. 108 (from Zeit. Physiol. 
Chem.). 
Senter, George, reports some studies on enzyme action and the 
effect of “ poisons ” on the rate of decomposition of hydrogen perox- 
ide by hsemase. He concludes that at least some enzymes are 
amphoteric substances. The poisonous action is to be referred in 
most cases to a formation of compounds with the enzymes which are 
inactive towards hydrogen peroxide: — (Proc. Royal Soc., v. 74, pp. 
201-217.) Abstr., J. Chem. Soc., Lond., 1905, v. 88, part 2, p. 107. 
Some additional references are included in the abstract. 
von Raumer discusses the use of fermentation processes in the 
analytical laboratory and points out that in connection with several 
products containing sugar this practically offers the only satisfac- 
tory method for estimating the amount of sugar present. He 
also points out that one of the great difficulties in connection with 
the use of fermentation for analytical purposes is the scarcity of 
pure cultures of the several varieties of yeast. The uses of the sev- 
eral varieties of yeast are discussed and their limitations pointed 
out. The dependence on compressed yeast is warned against. — 
Ztschr. f. Unters. d. Nahr. u. Genussm., Berlin, 1905, v. 9, pp. 705- 
726. 
Dunlap and Seymour record some historical and experimental ob- 
servations on enzymes, particularly the enzymes in the resting seeds 
of linseed, sweet almonds, and Groton tiglium , and in germinated 
seeds. — J. Am. Chem. Soc., N. Y., 1905, v. 27, pp. 935-946. 
Dean, Arthur L., presents tabulated results of experiments with 
germinating seeds of Phaseolus vidgaris. — Bot. Gaz., Chicago, 1905, 
v. 40, pp. 121-134. 
