76 ABSTRACTS OF CHEMICAL PAPERS. Chemistry of Vegetable Physiology and Agriculture, Reduction of Nitrates by the Cholera Bacteria. By R. J. PETRI (Chein. Centr., 1889, ii, 45, from Centr. Bacliteriologie u. Parisitenkunde, 5, No. 1’7).-The cholera bacteria are found to reduce nitrates to nitrites, and the aathor remarks that an oxidation of ammonia by these bacteria would therefore appear highly improbable. J. W. L. By E. KRAMER (Monatssh., 10, 467- 505) .-Mucous fermentation is the process by which certain solutions of sugars or carbohydrates, such as saccharose, glucose, lactose, mannitol, starch, and mucilage, containing the necessary quantity of albuminoids and mineral salts, are converted into a ropy condition. In the process a mucous substance of the formula CsHl0O5 is generally formed simultaneously with variable quantities of mannitol and carbmic anhydride, although in the fermentation of milk the prodnc- Mucous Fermentation.VEGETABLE PHY SIOLOGT AND AGRICULTURE.77 tion of all these compounds has not been determined with certainty. The formation of free hydrogen and of lactic and butyric acids in ropy fermention is due to the use of impure cultures, and is not the result of the mucous ferment, which is a micro-organism belonging to the bacteria. Previously the mucous fermentation was considered to be due to Pasteur’s so named Micrococcus visco.rus (which. however, does not exist as described by him), b u t is now shown. in the case of thq different solutions investigated, to be the result of the action of a t least three totally different micro-organisms.It also appears that no true mucous fermentation is hrought about by Prazmowsky’s Leuconostoc niesenterivides and Bucillus polynayxu or by Cohn’s Asco- coccus Billrothii. The solutions of carbohydrates which have been investigated can be classed into three divisions according to the nature of the ferment capable of producing change in them. The first division consists of neutral or slightly alkaline solutions containing saccharose, albu- minoi’ds, and mineral salts, such as decoctions of barley, of rice, and of maize, to which saccharose has been added ; and the juice of the carrot, beet-root, and onion. The fermentation is produced by Kramer’s Bacillus viscosw sncchnri, and affects the saccharose. To tbe second division belong acid solutions (for example, wine) containing the albuminoiids and mineral salts and glucose.In these the fermen- tation is caused by Kramm’s Bacillus ‘~‘isosus vini. The third divi- sion consists of nearly neutral-acid or alkaline-solutions containing lactose, albuminoids, and mineral salts, such as milk. This class is said by Schmidt-Mulheim to be fermented by a coccus 1 p in diameter, and capable also of fermenting mannitol. Kramer’s Bucillus viscosu.~ sacchari occurs in the form of short rods slightly rounded at the ends, and having a thickness of 1 p a n d a length of from 2 5 to 4 p. They are often joined together, forming strings of as many as 50, and show no individual movement, but only Brown’s so-called “ molecular motion.” When placed on slices of carrot,, ii blackish mucus 5s formed, but on isinglass or gelatin made up with saccharose, it produces spreading white colonies ; it liquifies the gelatin, and is very active a t 22”.The coccus thrives only in neutral or slightly alkaline fluids? producing no change what- ever when free acids are present. Kramer’s Bacillus riscosus vini forms rods 0.6 to 0.8 p in thickness, and from 2 to6 p in length,often occurring in chains 14 p in length; and belongs to the anaikobic bacteria, whilst the previously described ferment is aikobic. It can only exist in wines or in acid solutions of glucose. The mucous substance of the formula C,H,,O, may be regarded as “ metamorphosed ” cellulose. It is precipitated from the fermented liquid by alcohol, by basic lead acetate, and by barjta-water, in the form of a white, insoluble, amorphous, stringy mass, which has a specific rotatory power of [ u ] D = + 195 ; is not coloured by iodine, and is dis- solved by solutions of the caustic alkalies, forming a, yellow liquid, from which alcohol precipitates a compound as a white, scaly mass.The mucous substance is not to be regarded as being directly produced from the nourishing fluid, but as a secondary product of assimilation of the ferment. Similarly the formation of mannitol is to be attributed to78 ABSTRACTS O F CHERlICAL PAPERS. the action of tbe nascent hydrogen and carbonic anhpdride, the primary products of the action of the living organism on the dissolved glucose. G. T. M. Decomposition of Albumin by Anaerobic Ferments.By M. v. NENCKI (M(o.,zafsh., 10, 506-5'25).-The author has investigated the decomposition of serum albumin by three anaerobic bacilli, namely, Eucillus liquefaciens magnus, Bacillus spinosus, and the Rauseh- brand bacillus. The fermentations were conducted in a specially arranged flask, and in an atmosphere of nitrogen, hydrogen, or car- bonic anhydride. On distillation, after saturation with oxalic acid, the fermented liquid gave gaseous products and liquid fatty acids. On exhaustion with ether, t'he evaporated residue furnished, besides a small quantity of fatty acids, only phenylpropionic acid, parahydroxy- phenylpropionic acid, and scatolacetic acid. The relative quantity in which these three acids are formed depends on the bacillus used and on the length of the fermentation.Scatolacetic acid, C&< Nt;?>C-CH2*COOH, crystallises from hot water in prisms o r six-sided plates, dissolves readily in alcohol and ether, melts at 134' (uncor.): and on treatment, with potassium nitrite and acetic acid forms a yellow, crystalline magma of the charac- teristic nitroso-compound, C,H7N(NO)*CzH,O2, which melts with decomposition a t 135". Taking these results into consideration, the author shares Salkowski's opinion that there a1-e a t least three aromatic group? in albumin, and that these are repyesented by (1) tyrosine, OH*C,H,.C H,*CH(NH,).COOH, (2) phenylamidopro- pionic acid, and (3) scatolamidoacetic acid. When the anaerobic fermentation takes place in the absence of hydrogen, tyrosine is reduced to ammonia, and parahydroxyphenylpropionic acid ; phenyl- amidopropionic acid to phenylpropionic acid, and scatolamidoacetic acid to scatolacetic acid.I n the presence of air, these three acids furnish oxidation-products, which may be regarded as being produced as follows :- Phenylacetic acid, benzoic acid, and phenylethylamine from phenylpropionic acid; parahydroxyphenylacetic acid, paracresol, parahydroxybenzoic acid, and phenol from parahFdroxyphenylacetic acid, and scatolecarboxylic acid, scatole and indole from scatolacetic acid. G. T. M. Gases Evolved during the Putrefaction of Serum Albumin. By &I. v. NKNCKI and N. SIEBER (Mo?iatsh., 10, 526-531).-The bad smelling gas evolved during the putrefaction of albumin by Bacillus liquefaciens ma,ynus (compare preceding abstr.) contains 97.1 per cent.of carbonic anhydride, hydrogen sulphide, and other gases absorbable by potash, and 2.63 per cent. of free hydrogen. The putrid smell is due in all probability to the presence of inethyl mercaptan, for the anthor has proved that that compound is evolved during the putrefaction of flesh by the Einphysem bacteria. CM G. T. M. Formation of Paralactic Acid during the Fermentation of Sugar. By M. v. NENCKI and N. SIEBER (iWonatsh., 10, 532-540.)- In the preparation of a pure culture of the 1Zauscldwand bacillus, theVEGE'r ABLE PK YSIOLOGY AND AGRICULTURE. 79 authors observed that the fluid taken from the swelling on an inoculat.ed guinea-pig coiitained not merely the organism which until now was the sole recognised bacillus producing the symptoms, but also an anasrobic micrococcus.The coccns has on the average a diameter of 0.6 p, but possesses no very characteristic form ; appear- ing usually in a shape resembling that of diplocoucus, more seldom in strings of 3, 4, or 5, and at tirnes in groups resembling staphylococcus. The authors name the new ferment micrococcus a c i d i ynralnctici, because. during its growth, it converts grape sugar into sarco- or pitra-lactic acid. The Ruuschbrand bacillu.~, on the other hand, con- verts sugar into the ordinary lactic acid of fermentation, out of wliicli butyric acid is then formed, with evolution of carbonic anhydride and hydrogen. If in fermenting sugar a culture containing both the bacillus and the micrococcus is employed, lactic and parillsctic acids are simnlt,aneously formed.G. T. N. Function of Ammonium Salts in the Nutrition of Higher Plants. By A. MuNw (Compt. rend., 109, 646--648).-Soil free from nitrates was mixed with ammonium sulphate, and the mixture carefully sterilised. It was then sown with various plants, every precaution being taken to prevent the introduction of the nitric ferment either at this stage or subsequently. A corresponding set of experiments was made in which the nitric ferment was present. I n the latter case a considerable quantity of the ammonium sulphnte was nitrified. I n the first case no nitrates were present at the close of the experiments, and yet the plants flotirished vigorously. The quantities of nitrogen in the seeds and the plants were as follows :- I n the I n the Derived from the seed.plant. ammonium sulphate. Broad-bean.. 37 mgr. 956 mgr. 915 mgr. Home-bean.. 16 ,, 105 ), 89 9 , Maize ...... 3 ., 211 ), 208 $, Bar1 ey ...... U* 7 ,, 50 7 , 49.:3 ) ) Hemp.. .... 0.5 ,, 115 ,, 114.5 ,, It is evident that the higher plants have the power of directly ntilising the nitrogen of ammonium salts, and that preliminary nitri- fication is not essential. c. H. R. Fixation of Nitrogen by Leguminosae. By E. B R ~ A L ( C o n ~ t . rend., 109, 6iO-573 ; compare Abstr., 1888, 13N) .-Spanish beans were grown in a mixture of river gravel, fine sand, and flints, which contained very little nitrogen. They were freely exposed to air, and from time to time were watered with very dilute solutions of potas- sium chloride and calcium phosphate.I n March, the roots were inoculated with bacteria from tubercles on the roots of Cystisa. A t first the growth was vigorous, then the plants languished, but in June they recovered, flourished, and reached matnrity. The total gain of nitrogen was 1.4872 gram for a total weight of dried plants of 64.3 grams. At the same time the 10 kilos of gravel, &c., gained80 ABSTRACTS OF CHEMICAL PAPERS. 0.481 gram, corresponding with a gain of 98.31 kilos. per hectare of surface exposed. Lucerne qrowing in a pot in sandy soil was inoculated with a frag- ment of tuberculous root of lucerne, freely exposed to air, and watered with effluent water. The total nitrogen in the water used did not exceed 0.1 gram, and the net gain of nitrogen was 3.258 gram for a total weight of dried crop, including roots, of 97.8 gram.At the same time the soil gained 3.460 grams. This behaviour of the legurninom when growing on soils very poor in nitrogen explains their well-known utility as " improving crops." C. H. B. Investigations on Lactarins Piperatus. By R. CHODAT and P. CHUIT (Chenz. Cenfy., 1889, ii, 144,145, from Arch. sci. phys. nat., GerGve, 5, 385403).-After expressing the juices of L~ctariiis piperahs, and extracting the residue with alcohol, it was found that mannitol, a white, crystalline acid, lactaric acid, and a pitchy substance had dissolved. The latter has been named piperon. It is solid at ordinary tempera- tures, but melts on the hand, and has the pepper-like smell of the fungas. Heated with water in t'he presence of either a little alkali or acid, it remains unchanged.It con'tains no nitrogen, and is pre- sent in the milk of 5. piperatus. Lactaric acid, C15HB002, the next lower homologuc to palmitic acid (which has been found by Thoerner in other fungi), melts a t 69-5-70', is little soluble in cold alcohol, readily soluble in hot. It exists in the free state in this fungus to the extent of 7.3 per cent. of the dry substance. The authors could not find any poisonous sub- stance in this fungus either by chemical or physiological means. Pectic Compounds in Plants. By L. MANGIN (Compt. rend., 109, 579-552) .-Pectic compounds, both neutral and acid, are essen- tial constituents of plant structures. Their presence is recogoised by means of certain dyes, such as phenosafranin, methylene blue, Ris- mark brown, Paris violet, &c., whidh stain the pectic compounds but, do not stain the cellulose, provided that they are used in neutral soln- tions or in solutions feebly acidified with acetic acid.Nit,rogenous compounds, lignin, and cutin are stained by the same dyes, hut 01; treatment with acid the pectic compounds are decolorised, whilst the others remain stained. Other dyes, such as acid green, acid brown, nigrosin, indulin, crocein, ponceaax, in neutral solution stain the nitrogenous substances, lignin, cutin, &c, but not the pectic com- pounds, and mixtures of these dyes with those of the first group make excellent double stains, which readily distinguish pectic corn- pounds from lignin, cutin, and the nitrogenous compounds. The author has extracted pectic acid from plant structures which take the stain, and has found that after its removal they remain colourless if treated with the same dyes.If a section of any plant, except a mushroom, is treated for 24 hours with Schmeizer's reagent, the cells are filled wit\h a gelatinous mass enclosed in the cell walls left intact by the section-cutter. It would seem that the cellulose does not diffuse across the membranes, and J. W. L.VEGETABLE PHYSIOLOGY AND AGRICULTURE. 81 after the sections are washed with water and acetic acid, they have their original strnctnre, although somewhat deformed, and the mem- branes retain their thickness except in those rare cases where the cell walls consist exclusively of cellulose. After this treatment, the cell walls, which consist of insoluble pectic acid, give no colora- tion with the ordinary iodine reagents, whilst the contents of the cells become deep blue.On the other hand, the cell walls are deeply stained by methylene blue, whilst the contents remain colourless. The cell walls dissolve readily in ammonium oxalate solution. Pectic compounds are constant constituents of the cell membranes, and are found, though less frequently, in the cell contents, and even in some cases (Allizim porrum, Glyceria aquatzlis) in the nucleus. By T. SCHLOESING, Junr. (Compt. rend., 109, 618-620, 673--676).-The large volume of air with- drawn from the soil in Boussingault's method introduces several errors. The author withdraws about 15 C.C. through a steel tube of very narrow diameter, and analyses it volumetrically.The air was drawn from the soil, as a rule, a t two depths, 25 to 30 em., repre- senting the true soil, and 50 to 60 cm., representing the subsoil. It consisted of nitrogen, oxygen, and carbonic anh.ydride, without any measurable quantity of any combustible gas. The proportion of carbonic anhydride in the soil varied from 0.45 to 11.:39 per cent., and in the subsoil from 0.0 to 8.80 per cent.; the proportion of oxygen varied from 13.52 to 20.03 per cent. in the soil, and from 13-21 t o 20.98 in the subsoil. As a rule, a low proportion of carbonic anhy- dride is accompanied by a high proportion of oxygen and rice vend. The greater the depth, the greater, as a rule, the proportion of car- bonic anhydride, but in one set of samples taken in June, when the air was calm and the temperature high, this law did not hold good.The atmosphere of the same soil shows great variations, owing doubtless, to the varying frequeacy with which it is renewed in con- sequence of changes in the atmospheric pressure. Other conditions being constant, the composition of the atmosphere in the soil will show considerable variations in different parts of the same field. It is essential to remember that the gases in the soil are quite as capable of trnnslatory motion as the water. Influence of the Composition of the Soil on the Physical Properties of Plants. By G. VILLE (Compt. ?-end., 109, 628-631). -The height of plants is in direct relation to the fertility of the soil. I n the case of plants in which nitrogen-derivatives are the domillant constituents, a deficiency of nitrogen in the soil has a greater effect than a deficiency of any other constituent. I n one and the same year, the same plant will attain to different heights in different soils, but variations due to a deticiency of fertilising agents are always in the same direction.The height a t a given period of growth is practically the same in different years. 'J'he weight, of similar crops varies from year to year, hut the variations are always in the same direction for any given variations in the composition of the soil. C. H. B. The Atmosphere in Soils. C. H. B. VOL. LVIII. 9112 ABSTRACTS OF CHEMICAL PAPERS. The proportion of carrotene in plants depends on the fertility of the soil, and increases with it.Variations in the proportion of chloro- phyll follow the same order as variations in the proportion of carro- tene. C. H. B. Production of so-called Sweet Fodder. By E. MACH (Bied. CejLtr., 18, 622-624, from Firoler landwirtsch. Blatter, 8,137-139).- The object of the experiments was to determine whether the loss of food-substance in the preservation of green fodder by Pry’s process is essentially smaller than in the preparation of sour fodder by bhe older methods. Two samples from a five months’ old preen maize silo were examined: the one was taken from the middle and was well preserved, the other from the edge, and badly preserved. They con- tained respectively 80.84 and 82.26 per cent. of water arid volatile matter. The following table shows the percentage composition of the two samples (calculated on the dry substance), as well as the consti- tuents of a sample of sweet maize, and the average cornposition of fresh, green maize (also on the dry substance) :- ----- Nitrogenous substance .........Non-nitrogenous extract ....... Crude fat .................... Crude fibre .................. Crude ash.. .................. Pure ash . . . . . . . . . . . . . . . . . Total free acid (as lactic acid) . . Dry substance.. .............. Volatile acids (as acetic acid) ... Ensilage. Good. -- 8.56 3 *26 60 *13 33 *31 15.00 10 -00 - - - Bad. -- 9.81 3 *19 56 *13 30.65 12 *423 8 -71 - - - Sweet maize. -- 5 *60 3 *19 52 ‘27 28.34 7 -76 4.91 2 *oo 0 -65 - Average composition of fresh green maize. 9.37 3.12 52-50 30 -00 6 - 2 5 - - - 16 -00 The fresh ensilage of good quality contained 0.320 per cent.(in fresh substance) of alcohol, 0.531 per cent. of free acid (calciilated as lactic acid), 0.657 per cent. of volatile acids (as acetic acid), and 0.986 per cent. of total volatile acids (as acetic acid). The corre- sponding numbers for the bad sa.mple are 0.280, 0.316, 0.356, and 0.535. The sweet maize prepared by Fry’,s method does not differ essentially from the average composition of fresh maize. The sugar of the fresh maize has disappeared completely, whilst alcohol and free acids have been formed, The fact that a larger amount of volatile acid was found than total free acid is due t o the liberation of volatile acids (originally present as salts) in the distillation of the substance in presence of tannic acid.Analyses of the ensilage a t a later period are also given. The whole of the free acid was found to consist of acetic and butyric acids ; lactic acid was not preseiit. N. H. M.76 ABSTRACTS OF CHEMICAL PAPERS.Chemistry of Vegetable Physiology and Agriculture,Reduction of Nitrates by the Cholera Bacteria. By R. J.PETRI (Chein. Centr., 1889, ii, 45, from Centr. Bacliteriologie u.Parisitenkunde, 5, No. 1’7).-The cholera bacteria are found toreduce nitrates to nitrites, and the aathor remarks that an oxidationof ammonia by these bacteria would therefore appear highlyimprobable. J. W. L.By E. KRAMER (Monatssh., 10, 467-505) .-Mucous fermentation is the process by which certain solutionsof sugars or carbohydrates, such as saccharose, glucose, lactose,mannitol, starch, and mucilage, containing the necessary quantity ofalbuminoids and mineral salts, are converted into a ropy condition.In the process a mucous substance of the formula CsHl0O5 is generallyformed simultaneously with variable quantities of mannitol andcarbmic anhydride, although in the fermentation of milk the prodnc-Mucous FermentationVEGETABLE PHY SIOLOGT AND AGRICULTURE.77tion of all these compounds has not been determined with certainty.The formation of free hydrogen and of lactic and butyric acids inropy fermention is due to the use of impure cultures, and is not theresult of the mucous ferment, which is a micro-organism belongingto the bacteria. Previously the mucous fermentation was consideredto be due to Pasteur’s so named Micrococcus visco.rus (which.however,does not exist as described by him), b u t is now shown. in the case ofthq different solutions investigated, to be the result of the action ofa t least three totally different micro-organisms. It also appears thatno true mucous fermentation is hrought about by Prazmowsky’sLeuconostoc niesenterivides and Bucillus polynayxu or by Cohn’s Asco-coccus Billrothii.The solutions of carbohydrates which have been investigated canbe classed into three divisions according to the nature of the fermentcapable of producing change in them. The first division consists ofneutral or slightly alkaline solutions containing saccharose, albu-minoi’ds, and mineral salts, such as decoctions of barley, of rice, andof maize, to which saccharose has been added ; and the juice of thecarrot, beet-root, and onion.The fermentation is produced byKramer’s Bacillus viscosw sncchnri, and affects the saccharose. To tbesecond division belong acid solutions (for example, wine) containingthe albuminoiids and mineral salts and glucose. In these the fermen-tation is caused by Kramm’s Bacillus ‘~‘isosus vini. The third divi-sion consists of nearly neutral-acid or alkaline-solutions containinglactose, albuminoids, and mineral salts, such as milk. This class issaid by Schmidt-Mulheim to be fermented by a coccus 1 p in diameter,and capable also of fermenting mannitol.Kramer’s Bucillus viscosu.~ sacchari occurs in the form of short rodsslightly rounded at the ends, and having a thickness of 1 p a n d alength of from 2 5 to 4 p.They are often joined together, formingstrings of as many as 50, and show no individual movement, butonly Brown’s so-called “ molecular motion.” When placed on slicesof carrot,, ii blackish mucus 5s formed, but on isinglass or gelatinmade up with saccharose, it produces spreading white colonies ; itliquifies the gelatin, and is very active a t 22”. The coccus thrivesonly in neutral or slightly alkaline fluids? producing no change what-ever when free acids are present. Kramer’s Bacillus riscosus vini formsrods 0.6 to 0.8 p in thickness, and from 2 to6 p in length,often occurringin chains 14 p in length; and belongs to the anaikobic bacteria,whilst the previously described ferment is aikobic.It can onlyexist in wines or in acid solutions of glucose.The mucous substance of the formula C,H,,O, may be regarded as“ metamorphosed ” cellulose. It is precipitated from the fermentedliquid by alcohol, by basic lead acetate, and by barjta-water, in the formof a white, insoluble, amorphous, stringy mass, which has a specificrotatory power of [ u ] D = + 195 ; is not coloured by iodine, and is dis-solved by solutions of the caustic alkalies, forming a, yellow liquid, fromwhich alcohol precipitates a compound as a white, scaly mass. Themucous substance is not to be regarded as being directly produced fromthe nourishing fluid, but as a secondary product of assimilation of theferment. Similarly the formation of mannitol is to be attributed t78 ABSTRACTS O F CHERlICAL PAPERS.the action of tbe nascent hydrogen and carbonic anhpdride, theprimary products of the action of the living organism on the dissolvedglucose. G.T. M.Decomposition of Albumin by Anaerobic Ferments. ByM. v. NENCKI (M(o.,zafsh., 10, 506-5'25).-The author has investigatedthe decomposition of serum albumin by three anaerobic bacilli,namely, Eucillus liquefaciens magnus, Bacillus spinosus, and the Rauseh-brand bacillus. The fermentations were conducted in a speciallyarranged flask, and in an atmosphere of nitrogen, hydrogen, or car-bonic anhydride. On distillation, after saturation with oxalic acid,the fermented liquid gave gaseous products and liquid fatty acids.On exhaustion with ether, t'he evaporated residue furnished, besides asmall quantity of fatty acids, only phenylpropionic acid, parahydroxy-phenylpropionic acid, and scatolacetic acid.The relative quantityin which these three acids are formed depends on the bacillus usedand on the length of the fermentation.Scatolacetic acid, C&< Nt;?>C-CH2*COOH, crystallises from hotwater in prisms o r six-sided plates, dissolves readily in alcohol andether, melts at 134' (uncor.): and on treatment, with potassium nitriteand acetic acid forms a yellow, crystalline magma of the charac-teristic nitroso-compound, C,H7N(NO)*CzH,O2, which melts withdecomposition a t 135". Taking these results into consideration, theauthor shares Salkowski's opinion that there a1-e a t least threearomatic group? in albumin, and that these are repyesented by(1) tyrosine, OH*C,H,.C H,*CH(NH,).COOH, (2) phenylamidopro-pionic acid, and (3) scatolamidoacetic acid.When the anaerobicfermentation takes place in the absence of hydrogen, tyrosine isreduced to ammonia, and parahydroxyphenylpropionic acid ; phenyl-amidopropionic acid to phenylpropionic acid, and scatolamidoaceticacid to scatolacetic acid. I n the presence of air, these three acidsfurnish oxidation-products, which may be regarded as being producedas follows :- Phenylacetic acid, benzoic acid, and phenylethylaminefrom phenylpropionic acid; parahydroxyphenylacetic acid, paracresol,parahydroxybenzoic acid, and phenol from parahFdroxyphenylaceticacid, and scatolecarboxylic acid, scatole and indole from scatolaceticacid.G. T. M.Gases Evolved during the Putrefaction of Serum Albumin.By &I. v. NKNCKI and N. SIEBER (Mo?iatsh., 10, 526-531).-The badsmelling gas evolved during the putrefaction of albumin by Bacillusliquefaciens ma,ynus (compare preceding abstr.) contains 97.1 percent. of carbonic anhydride, hydrogen sulphide, and other gasesabsorbable by potash, and 2.63 per cent. of free hydrogen. Theputrid smell is due in all probability to the presence of inethylmercaptan, for the anthor has proved that that compound isevolved during the putrefaction of flesh by the Einphysem bacteria.CMG. T. M.Formation of Paralactic Acid during the Fermentation ofSugar. By M. v. NENCKI and N. SIEBER (iWonatsh., 10, 532-540.)-In the preparation of a pure culture of the 1Zauscldwand bacillus, thVEGE'r ABLE PK YSIOLOGY AND AGRICULTURE.79authors observed that the fluid taken from the swelling on aninoculat.ed guinea-pig coiitained not merely the organism which untilnow was the sole recognised bacillus producing the symptoms, butalso an anasrobic micrococcus. The coccns has on the average adiameter of 0.6 p, but possesses no very characteristic form ; appear-ing usually in a shape resembling that of diplocoucus, more seldom instrings of 3, 4, or 5, and at tirnes in groups resembling staphylococcus.The authors name the new ferment micrococcus a c i d i ynralnctici,because. during its growth, it converts grape sugar into sarco- orpitra-lactic acid. The Ruuschbrand bacillu.~, on the other hand, con-verts sugar into the ordinary lactic acid of fermentation, out of wliiclibutyric acid is then formed, with evolution of carbonic anhydride andhydrogen.If in fermenting sugar a culture containing both thebacillus and the micrococcus is employed, lactic and parillsctic acidsare simnlt,aneously formed. G. T. N.Function of Ammonium Salts in the Nutrition of HigherPlants. By A. MuNw (Compt. rend., 109, 646--648).-Soil freefrom nitrates was mixed with ammonium sulphate, and the mixturecarefully sterilised. It was then sown with various plants, everyprecaution being taken to prevent the introduction of the nitricferment either at this stage or subsequently. A corresponding setof experiments was made in which the nitric ferment was present.I n the latter case a considerable quantity of the ammonium sulphntewas nitrified.I n the first case no nitrates were present at the closeof the experiments, and yet the plants flotirished vigorously. Thequantities of nitrogen in the seeds and the plants were asfollows :-I n the I n the Derived from theseed. plant. ammonium sulphate.Broad-bean.. 37 mgr. 956 mgr. 915 mgr.Home-bean.. 16 ,, 105 ), 89 9 ,Maize ...... 3 ., 211 ), 208 $,Bar1 ey ...... U* 7 ,, 50 7 , 49.:3 ) )Hemp.. .... 0.5 ,, 115 ,, 114.5 ,,It is evident that the higher plants have the power of directlyntilising the nitrogen of ammonium salts, and that preliminary nitri-fication is not essential. c. H. R.Fixation of Nitrogen by Leguminosae.By E. B R ~ A L ( C o n ~ t .rend., 109, 6iO-573 ; compare Abstr., 1888, 13N) .-Spanish beanswere grown in a mixture of river gravel, fine sand, and flints, whichcontained very little nitrogen. They were freely exposed to air, andfrom time to time were watered with very dilute solutions of potas-sium chloride and calcium phosphate. I n March, the roots wereinoculated with bacteria from tubercles on the roots of Cystisa. A tfirst the growth was vigorous, then the plants languished, but inJune they recovered, flourished, and reached matnrity. The totalgain of nitrogen was 1.4872 gram for a total weight of dried plantsof 64.3 grams. At the same time the 10 kilos of gravel, &c., gaine80 ABSTRACTS OF CHEMICAL PAPERS.0.481 gram, corresponding with a gain of 98.31 kilos.per hectare ofsurface exposed.Lucerne qrowing in a pot in sandy soil was inoculated with a frag-ment of tuberculous root of lucerne, freely exposed to air, and wateredwith effluent water. The total nitrogen in the water used did notexceed 0.1 gram, and the net gain of nitrogen was 3.258 gram for atotal weight of dried crop, including roots, of 97.8 gram. At thesame time the soil gained 3.460 grams.This behaviour of the legurninom when growing on soils very poorin nitrogen explains their well-known utility as " improving crops."C. H. B.Investigations on Lactarins Piperatus. By R. CHODAT and P.CHUIT (Chenz. Cenfy., 1889, ii, 144,145, from Arch. sci. phys. nat., GerGve,5, 385403).-After expressing the juices of L~ctariiis piperahs, andextracting the residue with alcohol, it was found that mannitol, a white,crystalline acid, lactaric acid, and a pitchy substance had dissolved.The latter has been named piperon.It is solid at ordinary tempera-tures, but melts on the hand, and has the pepper-like smell of thefungas. Heated with water in t'he presence of either a little alkalior acid, it remains unchanged. It con'tains no nitrogen, and is pre-sent in the milk of 5. piperatus.Lactaric acid, C15HB002, the next lower homologuc to palmitic acid(which has been found by Thoerner in other fungi), melts a t69-5-70', is little soluble in cold alcohol, readily soluble in hot. Itexists in the free state in this fungus to the extent of 7.3 per cent.ofthe dry substance. The authors could not find any poisonous sub-stance in this fungus either by chemical or physiological means.Pectic Compounds in Plants. By L. MANGIN (Compt. rend.,109, 579-552) .-Pectic compounds, both neutral and acid, are essen-tial constituents of plant structures. Their presence is recogoised bymeans of certain dyes, such as phenosafranin, methylene blue, Ris-mark brown, Paris violet, &c., whidh stain the pectic compounds but,do not stain the cellulose, provided that they are used in neutral soln-tions or in solutions feebly acidified with acetic acid. Nit,rogenouscompounds, lignin, and cutin are stained by the same dyes, hut 01;treatment with acid the pectic compounds are decolorised, whilst theothers remain stained.Other dyes, such as acid green, acid brown,nigrosin, indulin, crocein, ponceaax, in neutral solution stain thenitrogenous substances, lignin, cutin, &c, but not the pectic com-pounds, and mixtures of these dyes with those of the first groupmake excellent double stains, which readily distinguish pectic corn-pounds from lignin, cutin, and the nitrogenous compounds. Theauthor has extracted pectic acid from plant structures which take thestain, and has found that after its removal they remain colourless iftreated with the same dyes.If a section of any plant, except a mushroom, is treated for 24 hourswith Schmeizer's reagent, the cells are filled wit\h a gelatinous massenclosed in the cell walls left intact by the section-cutter. It wouldseem that the cellulose does not diffuse across the membranes, andJ.W. LVEGETABLE PHYSIOLOGY AND AGRICULTURE. 81after the sections are washed with water and acetic acid, they havetheir original strnctnre, although somewhat deformed, and the mem-branes retain their thickness except in those rare cases where thecell walls consist exclusively of cellulose. After this treatment,the cell walls, which consist of insoluble pectic acid, give no colora-tion with the ordinary iodine reagents, whilst the contents of the cellsbecome deep blue. On the other hand, the cell walls are deeplystained by methylene blue, whilst the contents remain colourless.The cell walls dissolve readily in ammonium oxalate solution.Pectic compounds are constant constituents of the cell membranes,and are found, though less frequently, in the cell contents, and even insome cases (Allizim porrum, Glyceria aquatzlis) in the nucleus.By T.SCHLOESING, Junr. (Compt.rend., 109, 618-620, 673--676).-The large volume of air with-drawn from the soil in Boussingault's method introduces severalerrors. The author withdraws about 15 C.C. through a steel tubeof very narrow diameter, and analyses it volumetrically. The airwas drawn from the soil, as a rule, a t two depths, 25 to 30 em., repre-senting the true soil, and 50 to 60 cm., representing the subsoil. Itconsisted of nitrogen, oxygen, and carbonic anh.ydride, without anymeasurable quantity of any combustible gas. The proportion ofcarbonic anhydride in the soil varied from 0.45 to 11.:39 per cent.,and in the subsoil from 0.0 to 8.80 per cent.; the proportion ofoxygen varied from 13.52 to 20.03 per cent.in the soil, and from 13-21t o 20.98 in the subsoil. As a rule, a low proportion of carbonic anhy-dride is accompanied by a high proportion of oxygen and rice vend.The greater the depth, the greater, as a rule, the proportion of car-bonic anhydride, but in one set of samples taken in June, when theair was calm and the temperature high, this law did not hold good.The atmosphere of the same soil shows great variations, owingdoubtless, to the varying frequeacy with which it is renewed in con-sequence of changes in the atmospheric pressure. Other conditionsbeing constant, the composition of the atmosphere in the soil willshow considerable variations in different parts of the same field.Itis essential to remember that the gases in the soil are quite as capableof trnnslatory motion as the water.Influence of the Composition of the Soil on the PhysicalProperties of Plants. By G. VILLE (Compt. ?-end., 109, 628-631).-The height of plants is in direct relation to the fertility of thesoil. I n the case of plants in which nitrogen-derivatives are thedomillant constituents, a deficiency of nitrogen in the soil has agreater effect than a deficiency of any other constituent. I n one andthe same year, the same plant will attain to different heights indifferent soils, but variations due to a deticiency of fertilising agentsare always in the same direction. The height a t a given period ofgrowth is practically the same in different years.'J'he weight, ofsimilar crops varies from year to year, hut the variations are alwaysin the same direction for any given variations in the composition ofthe soil.C. H. B.The Atmosphere in Soils.C. H. B.VOL. LVIII. 112 ABSTRACTS OF CHEMICAL PAPERS.The proportion of carrotene in plants depends on the fertility ofthe soil, and increases with it. Variations in the proportion of chloro-phyll follow the same order as variations in the proportion of carro-tene. C. H. B.Production of so-called Sweet Fodder. By E. MACH (Bied.CejLtr., 18, 622-624, from Firoler landwirtsch. Blatter, 8,137-139).-The object of the experiments was to determine whether the loss offood-substance in the preservation of green fodder by Pry’s processis essentially smaller than in the preparation of sour fodder by bheolder methods.Two samples from a five months’ old preen maizesilo were examined: the one was taken from the middle and was wellpreserved, the other from the edge, and badly preserved. They con-tained respectively 80.84 and 82.26 per cent. of water arid volatilematter. The following table shows the percentage composition of thetwo samples (calculated on the dry substance), as well as the consti-tuents of a sample of sweet maize, and the average cornposition offresh, green maize (also on the dry substance) :------Nitrogenous substance .........Non-nitrogenous extract ....... Crude fat ....................Crude fibre ..................Crude ash.. ..................Pure ash . . . . . . . . . . . . . . . . .Total free acid (as lactic acid) . .Dry substance.. .............. Volatile acids (as acetic acid) ...Ensilage.Good.--8.563 *2660 *1333 *3115.0010 -00- --Bad.--9.813 *1956 *1330.6512 *4238 -71 ---Sweetmaize.--5 *603 *1952 ‘2728.347 -764.912 *oo0 -65-Averagecompositionof freshgreen maize.9.373.1252-5030 -006 - 2 5---16 -00The fresh ensilage of good quality contained 0.320 per cent. (infresh substance) of alcohol, 0.531 per cent. of free acid (calciilated aslactic acid), 0.657 per cent. of volatile acids (as acetic acid), and0.986 per cent. of total volatile acids (as acetic acid). The corre-sponding numbers for the bad sa.mple are 0.280, 0.316, 0.356, and0.535.The sweet maize prepared by Fry’,s method does not differ essentiallyfrom the average composition of fresh maize. The sugar of the freshmaize has disappeared completely, whilst alcohol and free acids havebeen formed, The fact that a larger amount of volatile acid wasfound than total free acid is due t o the liberation of volatile acids(originally present as salts) in the distillation of the substance inpresence of tannic acid.Analyses of the ensilage a t a later period are also given. The wholeof the free acid was found to consist of acetic and butyric acids ; lacticacid was not preseiit. N. H. M