64 ABSTRACTS OF CHEMICAL PAPERS. Chemistry of Vegetable Physiology and Agriculture. Suitability of Nodule-Bacteria of Different Origin for Various Kinds of LeguminosEe. By FRIEDRICH NOBBE and LORENZ HILTNER (Lmdw. Verszcchs-Stcct., 1 S 96, 47, 257 -268).-Representatives of the six principal groups of the Pc6piZior~ccem were grown in pots containing a mixture of sand and soil. One plant in each case was left without inoculation, the other five being inoculated with pure cultivations of nodule bacteria from (1) Phcmeolus mult$oi*us, (2) Pisum sutivunt, (3) Ti*$oliuna pvatense, (4) Robinic~ psezcdacucia, ( 5 ) Lupinus Zuteus, and (6) Ornithopus scctivus respectively. The plants selected for experi- ment were (1) Phaseolus ntultijloms, (2) Pisum sativum, Vicicc villosa, and Lutlqrus sylvestris, (3) Tr?yoliu.nz pratense and Medicugo sutiva, (4) liobinia pseuducacia, (5) Lupinus Zuteus and AntlLylZis vulnerccrr.icc, (6) Or*nithopus sativus.Each pot contained air-dried garden soil (1 -2VEGETABLE PHYSIOLOGY AND AGRICULTURE. 65 1 I 20.17 8.66 i 17-46 3.09 8.10 4'71 9-01 6.25 35-83 3.57 4-53 5'85 II 18-31 46'26 6'33 35-46 44'48 - __ kilos. containing 3.45 grams of nitrogen), pure quartz sand (6.8 kilos.), KC1 (0.5 gram) and Cn,(PO,), (5.0 grams). The following table shows the amount of water evaporated from the plants, indicating the relative amount of growth i n each case, and also the total nitrogen in the produce. 12-65 6.91 3.70 7.82 14.82 4'93 I Inoculated with bacteria from I _ _ -~ I Phaseoh 1 Pisum. (Trifolium. 1 Robinia.ILu pinus. /inoE::ted - 105 280 62 123 509 I Evaporation (litres). 1. Phaseolus mult ... a. Pisum sativum 2. b. Vicia villosa ... c. Lathyrus sylv. 3. a. Trifol. prat. ... 4. Robinia pseudac. i 1. Phaseolus mult.. . a. Pisum sativum 2. 6. Vicin villosa.. { c Lathyrue sylv. 3. a. Trifol. prat. ... 4. Robinia pseudac. 878 853 2,310 49 52 392 - 2,791 3,444 384 108 51 12.89 5 -56 5 *76 5'43 6 58 4-23 11-30 3 '62 8'96 5.65 5.46 - - 125 68 2,136 74 - - 142 144 78 123 1 57 160 56 79 81 82 -- In the case of Medicago sativcc, inoculation with Trifolium-bacteria had very little effect, whilst the other bacteria seemed t o have no effect at all. The lupins failed. With regard to Anthyllis, the plants all grew much alike ; only the Robinia bacteria had a slight effect. None of the serradella plants had nodules.The results show that inoculation is only certain when bacteria from similar plants are used. Mutual availability, without essentially lessened effect., was observed only in the case of the Vicicbcem Phaseolus-bacteria are effective for all the Viciacem, but the inocula- tion was much retarded. Pisum-bacteria were only available for the Viciacece and for Phmeolw, and Robinia-bacteria only for Robinia. The most obvious effect of inoculation was increased vigour and development of the plants ; increased flower and fruit production was also observed, especially in tbe case of peas and red clover. Generally, the vegetating period is prolonged by inoculation. A period of hunger was never observed when bacteria corresponding with the plant were employed for inoculation, but when, for instance, peas and vetches were inoculated with Phaseolus-bacteria there was a long period of hunger.I n sand cultures, there may be a period of hunger even when the plants are suitably inoculated, owing to the nodules not being fully developed by the time the supply of nitrogen of the seed is exhausted. VOL. LXXTT. ii. 566 ABSTRACTS OF CHEMICAL PAPERS. Root nodules have no essential influence on the above-ground growth as long as the soil contains sufficient nitrogen. As soon as soil nitrogen fails, leguminous plants which have no nodules are no longer able to develop. The leaves of Legunzinosae cannot, there- fore, be the organs by means of which free nitrogen is assimilated. N. H. J. M. Action of the Oxidising Ferment of Mushrooms on various Oxidisable.Compounds. By EMILE E. BOURQUELOT (Conzpt. Tend., 1896, 123, 315--317).-The oxidising ferment of mushrooms acts on all the cresols. Orthocresol is oxidised in neutral, and also, though somewhat more slowly, in slightly alkaline solutions, with formation of a greenish-brown liquid and a dull green precipitate, soluble in ether ; metacresol is oxidised under similar conditions, and yields a rose-white precipitate soluble in alcohol paracresol is oxidised much more readily in a slightly alkaline than in a neutral solution, and the liquid becomes red and afterwards green, but the colouring matter is not soluble in ether. Resorcinol is oxidised in neutral, but more readily in alkaline solutions, and the product is deep red with a green fluorescence. Guaiacol is oxidised more readily in neutral or acid than in feebly alkaline solutions, and the change is very rapid; the liqnid becoming orange-red,and soon depositing a red compound soluble in ether.Euge- no1 is oxidised under similar conditions, and a white precipitate of vanillin is formed, but no colouring matter. Metatoluidine is oxidised very slowly in neutral solutions, but readily in presence of acetic acid, and yields a red-brown liquid and a violet precipitate ; the products seem to be a wine-red substance, soluble in ether, and a violet substance insoluble in ether. Xylidine under similar conditions yields a violet-red product soluble in ether. When aniline ‘‘ for red ” is dissolved in dilute acetic acid, mixed with a small quantity of an infusion of Russzckc delicn and a current of air passed through the liquid, a substance of great tinctorial power, similar t o magenta, is formed.C. H. B. Action of the Oxidising Ferment of Mushrooms on Insoluble Phenols. By EXILE E. BOURQUELOT (Con@. rend., 1896, 123, 423- 425).-!I!he oxidising effect of the ferment from mushrooms is exerted in solutions containing not more than 50 per cent. of ethylic or methylic alcohol, the oxidation of tyrosin, for example, taking place as readily in such solutions as in pure water. The methylic and ethylic alcohols are not affected by the ferment. These facts have been utilised to investigate the action of the ferment on various phenols insoluble in water. Orthoxylenol yields a white precipitate, which afterwards becomes salmon colour; it is soluble in ether.Metaxylenol yields a white precipitate, which acquires a dull rose colour ; it is largely soluble in ether. Paraxylenol yields a similar product which seems to be insoluble in ether. Thymol in a slightly alkaline solution yields a white precipitate, Carvacrol in neutral solution yields a bulky white precipitate.VEGETABLE PHYSIOLOGY AND AGRICULTURE. 67 a-Naphthol solution becomes blue, and then violet, whilst a dull blue precipitate separates ; i t is partially soluble in ether, forming a mauve solution. P-Naphthol yields a white precipitate which gradual!y becomes yellow, and is almost completely soluble in ether. This difference might be used t o distinguish between the two' naphthols. C. H. B.Occurrence 6f Titanium. By CHARLES E. WAIT (J. Arne?.. Chem. Soc., 1896, 18, 402-404).-The author finds that titanium occurs in every plant ash which he has examined. Oak wood ash contains 0.31 ; apple and pear wood ash (mixed), 0.21 ; cow peas ash, 0.01 ; cotton-seed meal ash, 0-02 per cent. of titanium. The ash from bituminous and anthracite coal also contains titanium. The ash from Pennsylvanian anthracite coal contains as much as 2.59 per cent. J. J. S. Composition of Wheat Germs. By 8. FRANKFURT (Lanclw. Vewuchs-Stat., 1896, 47, 449--470).--For qualitative examination, the germs were freed as far as possible from bran and portions of endosperm by repeated sifting, whilst the quantitative experiments mere made with isolated germs picked out with the help of a lens.I n the aqueous extract employed in the examination for nitrogen compounds, albumoses, allantoin, asparagine, and a small amount of xanthine substances were found. Peptone was also present, but there is evidence that this does not exist in the germs, being produced during the digestion of the germs with warm water. Protein- dissolving ferments do not seem to be present in the free state, but in the form of a xymogen. Choline and betaine were detected, but attempts to isolate amido-acids failed. The ether extract yielded a relatively large amount of crude fat, containing lecithin and much cholesterol. With regard t o carbohydrates, the germs contain cane sugar, raffinose, and emall quantities of glucose, but no starch. Wheat germs contain a ferment which vigorously inverts cane sugar a t 40°, but has no effect on raffinose and very little on starch ; this ferment, which is present in the free state in the germs, can be extracted by glycerol, and is precipitated by alcohol.As regards higher plants, such ferments seem only to have been hitherto detected in the pollen of Co.ryZus avelZan.a and Pinus sylvestris (A. von Planta, Deut. Bienenxeitung, 1879, No. 12). The following quantitative results are' given (per cent, in substance). Protein-Nitrogen. I n s m l e i n Amide Crude Soluble Crude hot water. hot water. nitrogen, fat. carbohydrates. fibre. 3 '46 2.18 0.80 13-51 24.34 1-71 the dry Ash . 4 '82 The crude fat includes lecithin (1.55 per cent.) and cholesterol (0.44 per cent.). The soluble carbohydrates include 6.89 per cent.of raffinose. The results indicate that the germs contain abundant material to develop without the aid of the endosperm. The latter mould, however, 5-268 ABSTRACTS OF CHEMICAT, PAPEIIS. protect and ensure the development of the germs under unfavourable conditions. N. H. J. M. Constituents of the Seeds of Pharbitis Nil, L. By NICOLAI KROMER (Arch. Pharm., 1896, 234, 459--480).-The author summa- rises hid results as follows. '' (1) The fatty oil of the seeds consists of the glycerides of oleic, palmitic, and acetic acids, and of a stearic acid melting at 54"; in addition, it contains a small quantity of lecithin. (2) The seeds contain a tannin, C1,H22010, which turns ferric chloride solution green, and yields a yellow lead derivative containing 50.33 per cent.of lead. (3) They contain besides a carbohydrate belonging to the saccharose group ; this is dextrorotatory, [a], = + 109.53". (4) The resinous glucoside of the seeds is insoluble in water, and contains no nitrogen ; it is lmorotatory, and has the same percentage composition as convolvulin, but is not identical with that substance. Alkali hydroxides decompose it into a glucosidic acid isomeric with convolvu- linic acid, a tetrahydroxydecylic acid, and fatty acids volatile with steam, probably methylethylacetic and tiglic acids. This glucosidic acid is insoluble in ether, and is hydrolysed by mineral acids to a carbohydrate (+glucose) and a fatty acid melting a t 68-5", in all probability isomeric with convolvulinolic acid." 1: propose the name Pharbitose for it.C. F. B. Calculation of Proteids in Seeds from the Amount of Nitro- gen. By U. HEINRICH L. R~TTHAUSEN (Landw. Versuchs-Stat., 1896,47, 391-400).--In 1872 it was pointed out that the ordinary method of calculating the proteids in grain, &c., by multiplying the percentage of nitrogen by 6.25, gives more or less incorrect results, inasmuch as the percentage of nitrogen in pure proteids is not 16 but 16.66 to 18.4. (Ritthausen '' Die Eiweisskorper d.-Getreidearten.") I n order to obtain a basis for the further discussion of the subject, the author has collected the most important results respecting the composition of the proteids of seeds, and these are given in tables. With regard to the cereals and pulses, the average percentage of nitrogen in the proteids is 17.6 ; whilst in the oil seeds i t is 18.2.In these substances, therefore, the factors would be 5.7 and 5.5 respectively. Barley, maize, buck- wheat, soja and white beans are, however, exceptions. In these the factor 6.0 should be employed (the proteids containing 16.66 per cent. of nitrogen). The same factor (6.0) holds also for rape and Brassica seeds, and candle-nut. In the published resuIts of analyses of foods the amount of nitrogen found is very frequently omitted, the percentage x 6.25 alone being given. The percentage of nitrogen has, therefore, to be calculated before the correct factor for proteids can be applied. In the case of substances in which the proteids have been insufficiently investigated or not at all, the factor 6.25 must, of course, be retained.N. H. J. M. Oxidation of Organic Matter in Soil. By PIERRE P. DEH~RAIN and E. DEMOUSSY (Compt. rend., 1896, 123, 278-282).-When soil is heated' to 120°, carbonic anhydride is produced, and the soil whenVEGETABLE PHYSIOLOGY AN11 AGRICULTURE. 69 allowed to cool and re-inoculated undergoes more rapid nitrification than the original soil, seemingly in consequence of the partial oxidation of the organic matter. The oxidation of the organic matter of sterilised soils by air at 22" is extremely small ; non-sterilised soils are, however, slowly oxidised at this temperature with production of carbonic anhydride, which, how- ever, is less than the volume of oxygen absorbed, some of the latter being used up in oxidising hydrogen or in forming an oxidation product which remains in the soil.The rate of oxidation is higher the more readily air can permeate the soil; i t is also influenced by the proportion of water, and with rich soils oxidation at 22" or 44" is at its maximum when the soil contains 17 per cent. of water, but decreases if the proportion of water falls to 10 per cent. or rises to 25 per cent. With soils less rich in humus, a somewhat higher proportion of water is necessary to retard oxidation in any marked degree, although the same minimum proportion holds good. As oxidation continues, the rate of production of carbonic anhydride becomes less and less, a result no doubt due to the fact that humus is a complex substance, some of the constituents being more oxidisable than others. When non-sterilised soil is heated, the rate of oxidation increases slightly between 22" and 44", becomes much more energetic at 65", but falls off considerably a t SO", owing most probably to the destruction of the microbes.Beyond 9Go, however, there is again a marked increase in the rate of oxidation. At 110" or 120" the volume of carbonic anhydride liberated is greater than the volume of oxygen absorbed, and part of the former must result from decomposition and not from oxidation. At loo", the carbonic anhydride produced is less than the volume of oxygen absorbed, just as at 22", water or some other oxida- tion product being formed. Similarly, the rate of production of carbonic anhydride at 100" falls off as the oxidation progresses. Oxidation is so active between 40" and 60" that it is conceivable that in hot climates soils left unworked and without manure may gradually become sterile owing to the disappearance of the humus.Even a t Grignon, some fields carrying various crops without addition of manure have lost half their organic matter in 10 years. C. H. B. Destruction of Fat by Moulds. By C. HEINRICH L. RrrTHAUsEN and BAUMANN (Lcmdw. VemuclwXtat., 1896,47, 389--390).-The follow- ing analyses are given of two samples of rape cake, (1) in their original state, and (2) after they had been kept for two years in a finely powdered state in stoppered bottles. The samples became covered with mould, Sample I. Sample 11. Water. Fat. Nitrogen. Water, Fat. Nitrogen. In original state ......... 12'45 10.53 5.13 12.31 8-50 4-86 After two years (mouldy) 21-94 1-98 5-15 23'42 1.87 5.12 The excess of water in the mouldy samples can only have been Fifteen different bacteria and fungi derived from the decomposed fat.70 ABSTRACTS OF CHEMICAL PAPERS. were isolated, and it is assumed that it is mainly to the moulds that the changes observed were due. (Compare Reitmair, Abstr., 1891, 770). N. H. J. M. Maize-germ Cake. By F. J. VAN PESCH (Lundw. Yemuc?w.-Stcct, 1896, 47, 473-475).-Maize-germ cake is a product of oil factories and is obtained in a manner similar t o linseed cake. It is used as food for all kinds of cattle. The following analyses of samples of cake, stated to be "maize cake " but which were undoubtedly maize-germ cake, are given. Ciude N-free Crude Water. protein. Fat. extract. fibre. Ash. 1. 18.8 16-2 3'6 56.7 2.7 2-0 2. 17.2 1773 4.0 59 .(I 2.0 3. 10.8 17.5 4.2 61.4 3.7 2.4 4. 13'6 20'2 5.7 54% 4.4 1.5 5. 12.1 22.7 5'3 53.9 4.3 1.7 Maize-germs contain, according to Moser; water 11 -8, proteids 12.4, fat 17.4, nitrogen-free extract 46.0, crude fibre 6.9, and ash 5.5 per cent. N. H. J. M. -