^"■jin'^^isslf }      Chemical  Composition  of  the  Banana.  49 
Formation  of  Alloys  by  Pressure.  W.  Spring.— The  author 
propounds  the  law,  that  the  state  of  matter  is  dependent  upon  the  vol- 
ume it  is  forced  to  occupy.  Coarsely  powdered  bismuth,  cadmium  and 
tin,  mixed  in  the  proportions  corresponding  to  Wood^s  alloy,  were  sub- 
jected to  a  pressure  of  7,500  atmospheres.  This  alloy  melts  at  65°. 
The  block  obtained  was  filed  and  again  subjected  to  the  same  pressure. 
Its  properties  correspond  exactly  with  those  of  Wood's  alloy.  Two 
other  alloys,  one  known  as  Rose's  and  common  brass,  were  treated  in 
a  similar  manner,  and  the  results  obtained  gave  sufficient  strength  for 
the  argument  of  the  law  set  forth. — Jour.  Amer.  Chem.  Soc.^  Nov., 
1882. 
On  Tungsten  Bronzes.  J.  Phillip. — Elaborate  discussion  on  the 
preparation  and  analysis  of  various  bronzes.  There  are  four  distinct 
colors — gold-yellow,  reddish-yellow,  red  and  blue.  The  yellow  bronzes 
are  most  easily  prepared  pure,  and  can  be  obtained  in  large  crystals. 
A  mixture  of  2  molecules  of  normal  sodium  tungstate,  and  1  mole- 
cule of  tungstic  anhydride  is  employed  (hence  a  mixture  of  2  mole- 
cules of  ^Sifi  to  3  molecules  of  WO3).  The  tin  is  gradually  added. 
The  entire  mixture  is  kept  in  quiet  fusion  for  one  or  two  hours.  Red 
bronzes  are  obtained  when  2  molecules  of  NagO  and  5  or  6  molecules 
of  WO3  are  melted  with  tin.  Blue  bronzes  are  obtained  when  more 
than  3  molecules  of  WO3  to  1  molecule  of  NagO  and  tin  are  so  treated. 
Tungten  bronzes  are  also  prepared  by  reduction  of  acid  sodium  tung- 
states  by  means  of  hydrogen. — Jour.  Amer.  Chem.  Soc,  Nov.,  1882. 
Upon  the  Chemical  Composition  of  the  Ripe  and  Unripe 
Banana.    By  L.  Ricciardi. — 
Kipe. 
Unripe. 
Water,       .    .  . 
.  66'78 
7-92 
Cellulose, 
0-17 
0-36 
Starch, 
.  traces 
12-06 
Tannic  substances. 
0-34 
6-53 
Fatty  " 
.  0-58 
0-21 
Interverted  sugar, 
20-07 
0-08 
Cane  sugar,  . 
.  4-50 
1-34 
Proteic  substances, 
4-92 
3-04 
Not  determined, 
.  1-69 
4-42 
Ashes, 
0-95 
1-04 
The  green  banana  contains  a  large  amount  of  starch,  about  J  of  its 
weight,  which  disappears  in  the  ripe  fruit.  When  the  fruits  are  left 
to  ripen  on  the  trees  nearly  all  the  sugar  formed  is  cane  sugar,  whilst 
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