FORMATION OF UREA IN THE ORGANISM. 
845 
cated in soft chancre, in diphtheria, phagedaena, and nosco- 
mial gangrene .—Popular Science Review. 
COMPOSITION OF SOME FOOD STUFFS. 
By H. Weiske-Proskatj. 
The author examined the rank herbage which grows in 
patches on meadow land where manure has fallen, and which 
cattle eat with reluctance. Compared with the surrounding 
herbage, it was found to contain twice as much nitrogen, 
and rather more woody fibre and ash. The ash was much 
richer in soda and magnesia, and also contained rather more 
potash and sulphuric acid. 
The percentage composition of other food stuffs examined 
was as under: 
Buckwheat grain. 
Vetches grain. 
Hay. 
Green oats and 
vetches. 
Ordinary. 
Scotch. 
Partarian. 
Ordinary. 
White. 
Grey. 
French 
rye-grass. 
Sainfoin. 
Hop-trefoil. 
White 
clover. 
Bokharian 
clover. 
Water. 
9-57 
10-57 
10-62 
12-93 
13-68 
14-36 
8-15 
11-77 
11-84 
9-82 
12-00 
81-50 
Albuminoids . 
10-75 
10-69 
11-19 
27-50 
27-81 
29-06 
7-31 
15-44 
17-78 
17'00 
14-03 
3-39 
Soluble carbo- 
hydrates and 
fat. 
61-39 
61T0 53-58 
47-80 
48-03 
46-72 
42-46 
36-24 
37-69 
44-90 
31-55 
6-61 
Crude tibre ... 
15-55 
14-96 
20-01 
7-17 
6-87 
6-22 
33*99 
30-86 
25-16 
18-83 
37-00 
6-36 
Asb . 
2-74 
2-68 
4-60 
4-60 
3-61 
3-64 
8-09 
5-69 
7-53 
9-45 
5-42 
2-14 
1 
The hay examined was harvested at the commencement of 
blossoming.— Ann. d. Landw. Wochen-Blatt. 
FORMATION OF UREA IN THE ORGANISM. 
By 0. Schultzen and M. Nencki. 
It has been supposed by many chemists that albumin 
contains the complex of atoms of urea, and that the latter 
substance is a direct product of the gradual oxidation of the 
former. All attempts to produce urea by oxidation of albumin 
have failed, the products obtained by using oxidising agents 
being ammonia, benzoic acid, benzaldehyde, and aldehydes 
of the fatty series, while those got by the use of acids and 
