i. 124 ABS'FRACTS OF CHEMICAL PAPERS. Chemistry of Vegetable Physiology and Agrieulture The r6le of Bacteria in the " Lactic Acid Fermentation of Dextrose by Peptone." I11 and N. 0. ACKLIN (Biochem. Z . 1923,142 117-141 351-359).-111. A further study has been made of the action of bacteria-bearing peptones in producing the fermentation observed by Schlatter (A 1922 i 1096) in dextrose- peptone-bicarbonate mixtures. The supposed autocatalytic fer- mentation (J.S.C.I. 1923 993A 1145~) can be fully reproduced in sterile peptones inoculated with bacteria from preparations showing the fermentation The incubation period and the quanti- tative course of the process is dependent solely on the extent of active bacterial infection. Schlatter ascribed variations in the activities of different peptones to their variable phosphate content and postulated the existence of an active organic combination between the peptone and phosphoric acid.The author finds that in peptones poor in phosphates (Witte) added phosphate increases the extent of bacterial fermentation up to a limit determined by the hydrogen-ion concentration. On the other hand peptones rich in phosphorus (Siegfried) showed no increased fermentation on the addition of phosphates. A careful study has been made of the effect of phosphate and acetate buffers on the pH of the fermentation mixtures and on the general course of the action of the bacteria. The optimum pH lies between 6.8 and 7.2 being rather nearer the former value than the latter. If sodium acetate is substituted for sodium hydrogen carbonate the fermentation is still observed but in less degree as measured by acid or gas formation which diminish with increasing acetate concentration. During the fermentation in the presence of sodium acetate the p becomes more acid than is the case when bicarbonate is present.IV. The course of the fermentation in inoculated peptone is not appreciably influenced by the sterilisation methods employed. The peptone may be sterilised by ultra-filtration through a De Haen filter of 0.78p. Lactic Acid Fermentation of Dextrose by Peptone. E. BAUR (2. physiol. Chem. 1923 131 65).-The author agrees with Barthel and von Euler (A. 1923 i 985) that the formation of lactic acid from dextrose in presence of peptone described by Schlatter (A. 1922 i 1096) is due to bacterial contamination.Tnhihition of Bacterial Growth by Amino-acids. G. A. WYON and J. W. MCLEOD ( J . Hyg. 1923 21 376-384).-Amino- acids in appropriate concentrations aid bacterial growth but in relatively low concentrations they may be inhibitory. Inhibition occurred with ten out of eleven acids studied and with several mixtures rich in amino-acids. The inhibitory concentration varies from 11 to 130 millimols. per litre. The cyclic compounds were inhibitory in the lowest concentrations. Histidine tyrosine J. P. W. 0. K.VEGETABLE PHYSIOLOGY AND AGRICULTURE. i. 125 tryptophan and phenylalanine were tested. Of the chain com- pounds tested cystine was most inhibitory. Staphylococcus uureus was able to split glycine in a high but sub-inhibitory concentration.A polypeptide medium may prove valuable for bacterial growth. CHEMICAL ABSTRACTS. Catalase in Bacteria and its relation to Ana6robiosis. A. B. CALLOW ( J . Path. Bact. 1923 26 320-325).-Comparative estimations were made of the catalase content of nine anerobes and twelve aerobes. None of the former and only streptococci among the latter produced gas when treated with hydrogen per- oxide. Hydrogen peroxide was not detected when anGrobes were grown anGrobically and then subjected to the action of the air. It could not be shown conclusively that anaerobes can grow Grobic- ally in the presence of catalase. Catalase Production and Sensitiveness to Hydrogen Per- oxide among Bacteria a Scheme of Classification based on these Properties. J. W. MCLEOD and J. GORDON ( J .Path. Bact. 1923 26 326-331).-When the characteristics of sensi- tiveness to hydrogen peroxide power of producing catalase and power of producing hydrogen peroxide are taken into account bacteria can be roughly divided into four groups (1) those ex- tremely sensitive to hydrogen peroxide and devoid of catalase (the anaerobes) potential peroxide producers ; (2) those moder- ately sensitive to hydrogen peroxide and devoid of catalase (the peroxide producers) ; (3) those moderately sensitive to hydrogen peroxide and devoid of catalase but not peroxide producers; and (4) those sensitive to hydrogen peroxide in varying degrees and producers of catalase (the majority of facultative anaerobes). CHEMICAL ABSTRACTS. CHEMICAL ABSTRACTS. Reduction of Sulphites by certain Bacteria in Media con- taining a Fermentable Carbohydrate and Metallic Salts.W. J. WILSON ( J . Hyg. 1923 21 392-398).-1n media containing sodium sulphite dextrose and iron salts reduction of sulphite to sulphide is effected by Bacillus typhsus B. enteritidis B. para- typhosus B and other members of the Salmonella group but not by B. paratyphosus A and the dysenteriae bacilli. CHEMICAL ABSTRACTS. Toluenated Yeast is not Dead. IGOR ASHESHOV and I. GJAJA (Glas. A d . Xci. Belgrade 105 50-57).-In a previous paper (Compt. rend. SOC. Biol. 1922 86 703) it was shown that toluen- ated yeast consumes considerable quantities of oxygen. In order to determine whether this consumption is due to an oxidation of the dead substance or to the vital functions of the yeast yeast was toluenated by addition of 2% of toluene.When the toluene was removed by animal charcoal the yeast regained its activity after incubation for a certain time if transferred to a new substrate. The length of incubation required varied according to the duration of the action of the toluene. If the toluene was absorbed immedi- ately after the toluenisation eighteen hours’ incubation caused thei. 126 ABSTRACTS OF CHEMICAL PAPERS. yeast to regain its activity. After seventy-two hours’ contact with toluene incubation for sixty hours was required. S. AKAMATSU (Biochem. Z. 1923 142 188-190).-Yeast actively growing in sugar solutions reduces inactive 1 -methylcyclohexan- %one to dextrorotatory 1 -methylcyclohexan-2-01. Growth of Yeast on a Medium of Wholly Synthetic Origin.E. I. FULMER V. E. NELSON and A. WHITE ( J . Biol. Chem. 1923 57 397-399).-Yeast has been subcultured on a wholly synthetic medium. The carbohydrate employed was Loew’s methose which was synthesised from formaldehyde. Relationships between Hydrogen-ion Hydroxyl-ion and Salt Concentrations and the Growth of Seven Moulds. H W. JOHNSON (Iowa State Coll. Research Bull. 1923 No. 76 307-344). -The known extremes of soil reaction pH 3-62-9.68 have little or no inhibiting effect on soil moulds. Seven moulds studied show that the degree of acidity necessary to inhibit growth vanes from pE 1.6 to 3.4 and the degree of alkalinity from p 9.0 to 11.2. Salts in order of increasing toxicity are (1) molecule for molecule. Magnesium sulphate potassium chloride magnesium chloride sodium chloride calcium chloride sodium sulphate sodium carbon- ate potassium carbonate ; (2) g..per litre. Magnesium sulphate sodium sulphate potassium chloride magnesium chloride calcium chloride sodium chloride potassium carbonate sodium carbonate. All moulds change the reaction of media in which they grow. S. S. M. Phytochemical Reduction in the cycloHexane Series. J. P. E. S. CHEMICAL ABSTRACTS. Citric Acid Fermentation. W. BUTKEWITSCH (Biochem. Z. 1923 142 195-211) .-Cultures of Aspergillus nigel and Citromyces glaber growing in the presence of quinic acid do not produce citric acid. If calcium carbonate is present considerable formation of oxalic acid occurs. Sucrose the hexoses and glycerol form the best substrates for citric acid fermentation by these fungi whilst arabinose and mannitol undergo the fermentation to a less extent.Saccharic and gluconic acids do not give rise to citric acid and are therefore not to be regarded as intermediate stages in the ferment- ation. Evidence is adduced in favour of the view that the form- ation of citric acid from the hexoses takes place with intermediate formation of an acid allied to parasaccharinic acid rather than Euler’s view that acetaldehyde is an intermediate. The inter- mediate acid product is precipitated from the fermentation mixtures by the addition of lead acetate and ammonia. J. P. A. K. ANDERSON and J. J. WELAMAN (Proc. SOC. Exp. Biol. Bed. 1922 20 108-110).-Fusarium lini when grown on dextrose media produces ethyl alcohol and carbon dioxide as the main by-products of metabolism.Succinic acid was not produced in appreciable amount. In the absence of dextrose this organism can utilise ethyl alcohol preferably a t a concentration of 2%. The Fermentation of Dextrose by Rusarium lini. CHENICAL ABSTRACTS.VEGETABLE PHYSIOLOGY AND AGRICULTURE. i. 127 Chemical Composition of the Walls of certain Algae. M. E. WURDACK (Ohio J. A%. 1923 23 181-191).-The cell-walls of representatives of Vaucheria Cladophora. Oedogonium Spirogyra Zygnema and Braparnaldia are composed of an inner layer of cellulose and an outer layer of pectose or chitin; when the last- named is present pectose forms a middle layer. In some forms ( Vaucheria Drapurnaldia) the pectose is difficultly permeable to an ammoniacal solution of cupric oxide and a solution of iodine in potassium iodide ; in others (Cladophora glomeratra OerEogonium irregulare) a third layer of chitin is present and in Cedogonium crassurn amplum there is a layer of an unidentified substance. Mucilaginous sheaths of the algae studied are of pectic compounds of which pectic acid predominates with pectose in some cases.CHEMICAL ABSTRACTS. Is Gaseous Nitrogen a Product of Seedling Metabolism? J. DAVIDSON (Bot. Gaz. 1923 76 95-101).-Wheat seedlings and cow pea seedlings were grown in Kjeldahl flasks under sterile and non-sterile conditions. The results indicate that no nitrogen in the gaseous form is lost in the process of germination and in the early life of the seedlings as an inherent function of the metabolic processes.D. R. HOAGLAND (Soil Xci. 1923 16 225-246).-The results of a comprehensive series of studies on the absorption of ions by barley plants from different solutions are reported. Diflerent ions were absorbed at different rates and the absorption of any one ion was found to be affected by other ions. Thus kations are affected both by kations and anions and vice versa. For example potassium is absorbed most rapidly from potassium nitrate less rapidly from potassium chloride and least rapidly from potassium sulphate solutions. The proportion of ions absorbed from a solution decreases as their concentration in the solution falls. Ions may be absorbed either more rapidly or less rapidly than water. Thus whilst potassium- nitrate- and phosphate-ions may be taken up more rapidly than water calcium- magnesium- and sulphate-ions may be taken up at the same time at a slower rate than water.Attention is directed to the fact that energy exchanges are involved in the process of absorption and that permeability relations alone are inadequat,e to explain the phenomena of absorption by plants. G. W. R. W. SEIFRIZ (Amer. J. Physiol. 1923,66 124-139 ; cf. Science 1923 57 694).- The effects of various electrolytes (sodium hydroxide sodium chloride barium hydroxide barium chloride and calcium chloride) in causing phase reversal in emulsions of (1) oil in water and (2) water in oil prepared with various emulsifying agents were studied. Olive oil emulsions with casein gliadin cholesterol or cephalin in the aqueous phase form water in oil systems which are reversible -with sodium hydroxide.Oil emulsions in which saponin (senegin smilacin) gelatose gum arabic albumin lecithin or plant extract CHEMICAL ABSTRACTS. The Absorption of Ions by Plants. Phase Reversal in Emulsions and Protoplasm.i. 128 ABSTRACTS OF CHEMICAL PAPERS. is t,he emulsifier form oil in water systems which are not reversible with barium chloride. The hypothesis of Clowes (A. 1916 i 583) on the mechanism of permeability changes in the plasma membrane of organisms is based on the behaviour of only one type of emulsion in the presence of certain ions and must be regarded a,s a purely speculative hypothesis which rests on very uncertain evidence. CHEMICAL ABSTRACTS. Amylase in Plants. 111. I<. SJOBERG (Biochem. Z . 1923 142 274--279).-Following the earlier work of the author on the activity of plant amylases (A 1923 i 275) it is shown that an amylase is present in tulip plants which do not form starch in the dark and very little when exposed to light.It occurs in leaves sepals stem and juice and is more prominent in the young than in the old plants. Amylase is also present in the roots and more especially in the stem and buds of young specimens of Pisum sativum. From the fact that the enzyme is most prominent in actively growing plant-tissues it is assumed to have a synthetic function possibly in forming cellobiose. J. P. Analysis of the Jerusalem Artichoke. A. T. SHOHL ( J . Amer. Chem. Xoc. l923,45,2754-2756).-The juice of the Jerusalem artichoke has pH 5.0. It contains only traces of water-soluble-B vitamin.Analysis of the pared tuber (69 yo of total weight) gives moisture 79-oy0 ; total nitrogen 3.10/ (of which 71.5% is water- soluble and 27.5% present as amino-acids); fat 0.2%; carbo- hydrate (inulin) 15*50/ ; fibre 0.8% ; ash 1*1% in close agreement with the results of Strauss (Berlin. Klin. Woch. 1912 49 1213) and of Langworthy (U.X. Dept. Agric. Bull. 1917 468). The metabolism of inulin is discussed and a reinvestigation recommended of the use of the Jerusalem artichoke in the treatment of diabetes. W. S. N. Saponins [of Chestnut Seeds]. A. W. VAN DER HAAR (Rec. trav. chim. 1923 42 1080-1083).-1t is shown that the saponin from chestnut seeds if obtained free from accompanying sucrose does not give rise on hydrolysis to lmulose as stated by Blau (Diss. Univ. Zurich 1911) and Bosshard (Diss. Tech. Hochschule Zurich 1916). The saponin in question contains 9*Sy0 of water 1% of ash and on hydrolysis affords sapogenins 46.2% ; dextrose 23% ; pentose 4.8% ; methylpentose 4.2% ; &galactose 2.24% ; d-glycuronic acid 10% (identified as d-glycuronolactone) ; and acetic acid WY0. Xylose d-mannose fucose and galacturonic acid are not products of the hydrolysis. Influence of Hexamethylenetetramie and Formaldehyde on the Haricot Bean. E. NICOLAS and G. NICOLAS (Compt. rend. 1923,177 1062-1064).-A continuation and confirmation of previous work (A. 1923 i 427) using different varieties of haricot beans. E. E. T. E. E. T.