AmjJuiy!'i902arnj'}    Recent  Literature  Relating  to  Pharmacy.  355 
animals,  as  is  well  known,  withstand  the  desiccation  for  a  longer 
time. 
D.  — Through  fourteen  days  of  starving  (in  the  dark),  whereby 
the  admixtures  of  the  protoplasms  are  consumed,  the  spirogyra  die 
(according  to  Loewand  Bokorny,  Chem.  Kraftquelle,  page  64).  The 
protoplasm  of  spirogyra  is  very  sensitive,  due  to  the  admixed  leci- 
thins. 
E.  — Sodium  chloride  acts  upon  the  lower  plants  as  before  stated, 
calcium  salts  enhance  the  C02  assimilation.  Caffein  o-i  per  cent, 
or  less  produced  rapid  movement  of  the  paramcecium. 
F.  — Mercuric  chloride  0*005  per  cent,  kills  spirogyra,  cladophora, 
paramcecium  and  vorticella  within  six  hours  and  0-002  per  cent, 
within  two  days.  Small  animalculae  are  killed  within  twenty-four 
hours  by  a  0  005  per  cent,  solution.  Silver  nitrate  is  more  powerful; 
even  a  dilution  of  0  000 1  per  cent,  kills  many  individuals  of  the 
named  animal  and  plant  species  within  twenty-four  hours,  o-i  per 
cent,  sodium  fluoride  kills  the  various  algae  within  twenty-four  hours. 
Formaldehyde  0-005  Per  cent,  kills  spirogyra  within  a  few  days.1 
G.  — O-i  per  cent,  acid  kills  spirogyra  within  thirty  minutes;  a 
O'l  per  cent,  alkaline  solution  kills  it  within  ten  hours.  Amoeba 
are  immediately  killed  by  a  ro  per  cent,  ammonia  solution,  but  not 
by  0  02  per  cent.;  0  013  per  cent,  of  lime  water  kills  spirogyra. 
H.  — Ether  or  chloroform  vapor  kills  spirogyra  in  a  very  short 
time.  Absolute  alcohol  kills  it  immediately,  20  per  cent,  of  which 
kills  in  a  very  short  time.  In  O-I  per  cent,  copper  sulphate  solution, 
according  to  O.  Loew,  the  algse  remain  alive  for  a  longer  time. 
A.  — Zymase  (the  ferment  of  alcoholic  fermentation  discovered 
by  E.  buchner). 
B.  — At  25 0  C.  fermentation  succeeds  the  best;  at  530  C.  it  is 
destroyed;  at  0°  C.  it  is  not  harmed. 
C.  — A  dried  soft-pressed  yeast  loses  its  fermentative  capacity  in 
about  three  weeks  (E.  Buchner).  Exhausted  yeast,  when  treated 
with  a  large  quantity  of  absolute  alcohol  has,  after  eight  days,  some 
fermentative  capacity  when  the  alcohol  is  removed. 
D.  — Pressed  yeast,  when  dried  at  25 0  C.  and  triturated,  retained 
its  fermentative  power  for  eight  weeks;  dried  soft-pressed  yeast  for 
only  three  weeks. 
1  For  further  information  see  Vol.  64  of  this  Journal. 
