VEGETABLE PgYSIOLOC3Y bND AGRICULTURE. Chemistry of Vegetable Physiology and Agriculture. 39 Nitrated Carbohydrates as Food Material for Moulds. By THOMAS BOKORNY (Chem. Zeit., 1896, 20, 985-986).-Cellulose tri- nitrate (nitrocellulose) will serve as a food supply for moulds when suspended in distilled water containing the requisite mineral matter and placed i n the dark. The growth is rapid, and a considerable quantity of the vegetable growth accumulates round the masses of cellulose nitrate, but no growth is observed if mineral matter is absent. Cellulose itself cannot act as a food supply, and it seems probable that if glycerol is present cellulose nitrate is no longer made use of. J. J. S. Fixation of Atmospheric Nitrogen by the Association of Alge and Bacteria. By RAOUL BOUIL~AC (Conzpt.rend., 1896, 123, 82S--830).--Nostoc punctifomte mas cultivated in flasks containing (Nos. 1-6) nutritive solutions free from nitrogen, with and without soil bacteria. A second series of experiments was made (Nos. 7-18) in which potassium arsenate (As = 0.01 per cent.) was added to the nutritive solution, It had been previously shown that certain algze are able to live in presence of arsenic. The following results were obtained. Nitrogen, Dry 0 produce Total Per cent. in No. (grams). (grams). dry subst. 1-3 without bacteria - - - 4 with bacteria ....................................... 0.705 0'0234 3.3 5 ,, ,) ...................................... 0'564 0'020 3-5 6 ,) ,) aiidHypkeothrix .................. 0'353 0'0111 3'1 11 with ,, ...................................... 0.322 0'0105 3'2 1 2 ,, ,, ....................................... 0'295 0'0118 4'0 1 3 ,) ..................................... 0.183 0.0065 3'5 14 ,, ,, ....................................? ? 1 15 ,, ,, ...................................... 0'154 0'0058 3.7 1 6 ), ,, Hypheothyix and Pleurocoecus 0.322 0.0107 3'3 l7 1 7 > 7 ,) Ulothriz ... 0'381 0'012 3'6 18 ,, ,, and 1: ..................... 0.545 0*02.06 3'7 .................................... - - - 7-10 without ), ..................................... There was, therefore, fixation of nitrogen during the growth of algae associated with bacteria, and the percentage of nitrogen in the40 ABSTRACTS OF CHEMICAL PAPERS. produce is comparable with that of the Leguminosce.Like Nostoc, the bacteria are capable of living in presence of arsenic in the quantity employed. Schizoth~ix Zaidacea and Ulothrix jiuccidcc failed to develop in ab- sence of combined nitrogen, both with and without soil bacteria. N. H. J. M. Action of Formaldehyde on Germination. By RICHARD WINDISCH (Landw. VeYsuclm-Stat., 1897, 49, 223-226).-Selected seeds (200 of each) of winter-wheat, rye, barley, and oats mere allowed to germinate between thick Swedish filter paper, with distilled water alone, and in presence of different amounts of formaldehyde (0.02 to 0.40 per cent,). The experiments extended over 12-16 days. The weakest solution retarded, on the first day, the germination of barley, wheat., and rye, but was favourable to oats as compared with water alone.The 0.08 per cent. solution had a considerable retarding effect, especially in the case of rye and wheat, but less with barley ; oats germinated normally. With 0.12 per cent, of formaldehyde, the wheat was mostly destroyed, whilst the germination of oats, although re- tarded, was otherwise normal. The following results show the average percentage of seeds of each kind which germinated under the influence of the solutions of different strengths. There were two experiments in each case. Formaldehyde per cent. 0 0.02 0.04 0.08 0'12 0.20 0'40 Barley ......... 96.5 95.5 97.5 89.0 47.0 none none Wheat ......... 98.0 97.25 97.25 58.5 9-25 Oats ............ 97.0 99.50 99-25 96.5 95.5 6i.5 :: Eye ............ 96-25 93.5 91.05 65.25 20.50 1-5 ,, 5 per cent. N. H. J. M.The results of the duplicate experiments given differed by less than How is the High Percentage of Iron in the Ash of Trapa natans to be Explained? By GEORGE THOMS (Landw. VersucJLs.- Stat., 1897, 49, 165--171).-The nuts examined were obtained from a lake near Jacobstadt in Courland, and included (1) black nuts which had been at least a year in the mud at the bottom of the lake, and (2) fresh nuts still containing the kernels. The following analytical results were obtained, In dry In ash, Dry JiisolnLle matter, Fe,O, matter Ash in HC1 Fe,O, ashper per (grams). (grams). (grams). (grams). cent. cent. Kernels of 6 fresh nuts 5.2846 0.1740 0.0007 0.0023 3.29 1.32 Shells ,, ,, ,, ,, 5.9328 0.1896 0.0034 0.0025 3.20 1.34 Black nuts (2) ......... 1.4692 0-1100 0.0082 0.0746 7.48 67.82 The comparatively small amount of iron in the fresh nuts indicate that iron has no physiological d e .It is supposed that the porous tissues of the dead nuts which contain tannin, precipitate the iron pre- sent in the water which surrounds them, until the whole of the tannin is used up. This would account for the blackening of the nuts, andVEGETABLE PHYSIOLOGY AND AGRICTJLTURE. 41 also accords with the results of analyses of black oak found in the river near Riga. The wood contained : water, 8.02 ; ash in dry sub- stance 1.22, and Fe,O, (in the ash) 50.14 per cent. (compare E. von Gorup-Besanez, Anncclen, 118, 220-227). By WILHELM BERSCH (Chem. Centy., 1896, ii, 1121 ; from Osteri*.-ztng. Zeit. Zucker.-lnd. u. Landw., 25, 766-793).-1f potatoes are slowly frozen, or kept for a long time near their freezing point (-lo), some of the starch is changed into sugar, but if the freezing is done rapidly, no sugar can be detected ; the sugar formed is chiefly dextrose, but partly cane-sugar.If they are again warmed, part of the sugar is used for respiratory pur- poses, and part is again trmsformed into starch. By THOMAS BOKORNY (Clcem. Zeit., 1896, 20, 1005-1 006) .-In absence of organic matter, carbonic anhydride, light, and potash are necessary for the production of starch, whilst in presence of sugar or glycerol, &c., light is not essential (compare E. Laiirent, ‘L Sur la fornmtion d’arniclon, dans Zes plantes,” Brussels, 1888). This does not, however, hold good for all plants, as, for instance, Spirogyrcc mnxima, which failed to produce starch in 48 hours in 1 per cent.sugar (cane-sugar, dextrose, and xylose). Moreover, Xpirogyrcc could be freed fromJstarch by keeping it 5-10 days in darkness ; in 1 per cent. dextrose (both with 0.5 per cent, potassiuni nitrate and with- out potash); the dextrose did not even delay the disappearance of the starch. I n presence of light, S’irogym produced starch abundantly from cane-sugar, grape-sugar, and glycerol, &c., but not in an atmos- phere of hydrogen. Whilst many plants, such as potatoes, convert sugar into starch in absence of light, it is still unknown whether the presence of oxygen is necessary or not. N. H. J. M. Sugar and Starch in Resting Potatoes. W. D. H. Formation of Starch. Similar results were obtained with Conferurn.N. H. J. If. Formation of Non-nitrogenous Reserve Substances in Wal- nuts and Almonds. By LEcmnc DU SABLON (Conzpt. Tend., 1896,123, 1084--1806).--TvValnuts and almonds were examined at different periods of growth, commencing in July and June respectively, when the embryo was only slightly developed. They were dried for 3 days at 45”; glucose, saccharose, and the amyloses were determined. The following percentage results in dry matter are given, as well as the amount of water to 100 points of dry matter. Water. Oil. Glucose, Saccharose. 1. Walnuts, 6 July ...... 837 3 7.6 0 ,, 1 Aug. ... 535 16 2.4 0.5 ,, 1 sept. ... 4s 59 0 0.s ,, 4 July ...... 716 10 4.2 4 9 ,, 1 Aug. ... 219 37 0 2.8 ,, 4 Oct. ...... 12 46 0 2.5 ,, 15 Aug. . . . 274 42 0 0.6 ,, 4 Oct..-. ... 10 62 0 1.6 2. Almonds, 9 June ... 896 2 6.0 6-7 ,, 1 Sept. ... 117 44 0 2-6 Amyloses 21.8 14.5 3.2 2.6 2.6 21.6 14.1 6.2 5.4 5.342 ABSTRACTS OF CHEMICAJ, PAPERS. The amount of fatty acids was much greater during the earlier stages of development than later, owing to conversion into carbo- hydrates ; glucose is also to be considered as an intermediate product. I n almonds, there was decrease in the percentage amount of saccharose, but an increase in actual amount. N. H. J. M. Amount of Lecithin in some Seeds and Oil Cakes. By ERNST SCHULZE (Landw. Versuclm-Stut., 1897,49,203-214).-The following amounts of lecithin were found in various seeds and cakes (per cent. of dry matter). Seeds: Blue and yellowlupins (without husks), 2.20and 1.64 ; vetches, 1.09 ; peas, 1.05 ; lentils, 1.03 ; wheat, 0.43 ; barley, 0.47 ; maize 0.25 ; buckwheat, 0.53 ; flax, 0.73 ; hemp, 0.85 ; Pinus sylvestris, 0.49 ; Picea excelsa, 0.27; Abiespectinata, 0.1 1 (compare Stoklasa, Abstr., 1897, ii, 116).Cakes : Earth-nut (I), 0.20 ; (2) 0.37 ; sesame, 0.49 ; linseed, 0.44 ; cocoanut, 0.30; cotton seed, 0.49. Maxwell (Abstr., 1891, 511) found 0.94 per cent. of lecithin in cotton-seed. The above results can only be correct on the assumption that lecithin is the only compound, soluble in alcohol and ether, which contains phos- phorus ; this may safely be assumed in the cases under consideration, namely, seeds and oil cakes, but perhaps not in the case of chlorophyll- ous objects (Stoklasa, Abstr., 1897, ii, 116). Lecithin isolated from wheat germs had all the properties of prepara- tions from leguminous seeds.Before extracting with ether and alcohol, seeds must be very finely ground. Seeds which contain -much fat are first coarsely ground, extracted with ether, and then ground as finely as possible. Ton Bitto (Abstr., 1894, ii, 402) recommended extraction with methylic alcohol. The author found, however, that the '' purest methylic alcohol," from different sources, dissolved small amounts of potassium and sodium phosphates, and determinable amounts of phosphorus from seeds from which the whole of the lecithin had previously been extracted. N. H. J. M. A Phosphorus Compound from Plants, which yields Inosite on Decomposition. By ERNST W INTERSTEIN (Bey., 1897, 30, 2 2 9 9- 2 3 0 2). -The compound containing phosphorus in combination with calcium and magnesium, which was extracted from the seeds of Xinapis nigra by means of dilute sodium chloride solution, is now found to be most conveniently extracted by heating the dried seeds with dilute acetic acid ; it is a white, earthy, amorphous mass, and after removal of the calcium by means of oxalic acid, yields a compound con- taining 42-24 per cent.P,O, and 12-97 per cent. MgO. An attempt to obtain the free acid was unsuccessful, although on heating the mag- nesium salt in a closed tube with concentrated hydrochloric acid at 140' for 30 hours, inosite was formed. J. F. T. Lactic Acid in Algerian Wines. By JOSEPH A. MULLER (Bull. Xoc. Cl~im., 1896, [ iii], 15,1210-1213).-The author has analysed fourteen Algerian wines, the lactic and succinic acids being separately estimated by the method that he has described (this vol., ii, 57).The total solidVEGETABLE PHYSIOLOGY AND AGRICULTURE. 43 residue at 100" varied from 20-00 t o 35.00 grams per litre, the total acidity, in terms of sulphuric acid, from 5.49 to 9.82, the lactic acid from 0.52 to 4.54, and the succinic acid from 0.66 t o 1.60 grams per litre, whilst the alcoholic strength varied 9.85 to 13.00 per cent. by volume. The relative proportions of lactic acid and mannitol show that the greater part of the former has not been produced by a manni- to1 fermentation of glucose or levulose. The wines contain the vibrios found by Pasteur in '' turned " wines, but differ from the latter in containing normal proportions of tartrates and of glycerol.All the wines, however, contain a notable proportion of glucose, and it seems most probable that the vibrios, before attacking the glycerol and the tartrates, convert a larger or smaller proportion of the glucose into lactic acid. The " turning " ferment is widely diffused, and the high tempera- tures that prevail in Algeria often prevent the completion of the alco- holic fermentation whilst favouring the development of the vibrios. C. H. B. Composition of Potatoes, By BALLAND (Compt. rend., 1897,125, 429-431).-Analyses of a large number of varieties of potatoes, grown in France, gave the following results. Nitrogen Sugars coin- and Cellu- Weight Water. pounds, Fats. starch. lose. Ash. of tubers. Ordinary Minimum 66.10 1'43 0.04 15.58 0.37 0'44 23'0 grams.condition { Maximum 80'60 2.81 0.14 29.85 0.68 1'18 420.0 ,, Minimum 0.0 5.98 0.18 80.28 1.40 1'66 Maximum 0.0 13.24 0-56 89'78 3'06 4'38 The proportion of water is independent of the size of the tubers and of the varietyof potato, but seems to be closely connected with the character of the soil ; moreover, the proportion of nitrogen compounds varies considerably in different varieties. The ash generally contains traces of manganese. The acidity varies from 0.072 to 0.250 per cent. Young tubers do not differ from mature tubers in composition except that the envelope amounts t o only about 3 per cent. and the proportion of cellu- lose is about seven times as great in the young as in the mature tubers. When cooked in water, potatoes alter very little in weight. Three kilo- grams of boiled, or about 1200 grams of fried potatoes contains almost exactly the same quantity of nitrogen compounds and starches as 1 kilo- gram of ordinary white bread.C. H. B. Banana Flour. By JOHN B. COPPOCE (Chem. News, 1897, 75, 265--266).-1n some parts of Cuba, the fruit of Musa purudisiuca, a variety of banana, is t,he chief food of the natives; a sample of the flour had the following percentage composition : water, 10.62 ; pro- teids, 3.55 ; fat, 1-15 ; carbohydrates, 81-67 ; fibre, 1.15 ; phosphoric acid, 0.26 ; salts other than phosphates, 1.60. The flour has the appearance of finely-ground oatmeal, has an agreeable odour, and quickly forms a thin, readily digestible mucilage with warm water. The starch granules are elongated and elliptical, and consist of con- centric layers, D. A. L.44 ABSTRACTS OF CHEMICAL PAPERS. Composition of the Seeds of Mange1 Wureel. By ARTHUR DEVARDA (Lundzu. Versuchs.-Xtcct., 1897, 49, 239-240).--The entire seeds (shell and kernel) of seven (mostly Austrian) varieties of mange1 wurzel were analysed. The average percentage composition of the dry matter (88.45 per cent, in the fresh substance) was as follows : N-free N x 6.25. Crude fat. extract. Crude fibre. Ash. 12.84 6.08 38.41 34.01 8.38 The pure ash contained (per cent.) K,O. Na,O. CaO. MgO. Fe,O,. P,O,. SO,. SiOP Ci. 22.01 8.01 16.14 11*07 1.03 10.00 5.01 24-61 2.32 N. H. J. M.