VEGETABLE PHYSIOLOGY AND AGRICULTWRE. i. 55 Chemistry of Vegetable Physiology and Agriculture. A Bacterium present in Water and in Bitter Wines which is capable of Dehydrating Glycerol. A New Reaction for Glycerol. E. VOISENRT ( A ~ t n . Inst. Pastezw 1918 32 476-510. Compare A. 1914 i 462).-The new bacterium termed Bacillus uitiurcccrylus is related to B. coli and B typkosm.~ but is not pathogenic. When cultivated in dextrose solution it forms carbon dioxide and hydrogen like B . coZi but it' does not form indole from tryptophan. Inoculation of a medium containing glycerol with the new bacterium results in the production of acraldehyde which is its characteristic reaction. The Inter-relationship of certain processes in Meta- bolism of Bacillus coli communis . FRITZ VEIL~ER (Biochem X ~ i t w h .1919 91 1--45).-Tliree main series of investpigations werc H. TV. B.i. 56 ABSTRACTS OF CHEMICAL PAPERS. instituted (1) The influence of certain poisons on the different processes (2) the influence of one metabolism product on the forma- tion of others (3) the regulation of the1 formation of a product by its own accumulation. The processes investigated were (a) gas formation from dextrose ( 6 ) acid formation from dextrose and lac- tose ( c ) indole formation (d) reducing action on dyes (e) multi- plication of the bacteria. (1) Protoplasmal poisons phenol formaldehyde and mercuric chloride inhibit all the processes in about the samel concentration. Crystal-violet shows slight inhibition of gas formation but strong inhibition of reducing processes.The respiratory poison potassium cyanide inhibits strongly gas formation and still more strongly reduction processes and indole formation in concentrations in which the acid formation is not affected. The narcotic chloroform inhibits respiration but not as stronglv as potassium cyanide; in contrast to the latter it also inhibits acid formation. Alcohol acts but less strongly like chloroform. The author draws the conclusion that the only really essential vital process is the formation of acid from dex- trose. (2) From the study of the presence of acid on indols formation i t was found that the latter is inhibited entirelv by the presence of acids and is only normally produced from proteins or peptones by the bacteria in the absence of dextrose; scission of this by the bacteria produces acid to inhibit indole formation.(3) The influence of the presence of acids and alkalis on the further formation of acids by the bacte'ria was investigated. It was found that when the acid in the culture medium reached a certain concentration further formation of acid was inhibited and also further formation of carbon dioxide and multiplication of b,acteria. If supar insufficient to produce the amount of acid necessary f o r inhibitions is present alkali formation sets in until the medium attains a slightlv alkaline reaction when further formation of alkali is inhibited. The formation takes place only in presence of oxygen. From acid (except formic acid) no qas is formed either after reach- ing. its maximum concentration or during formation of alkali.Inhi- bition of oxidation causes a compensatory increased production of acid. S. B. S. Phvtochemical Reductions. XI11 . Asymmetrical Re- duction. Conversion of Racernic Valeraldehyde (.&a- Methylbutaldehvde) into I-Amvl Alcohol. C . NEURERC and M. RINGER (Biochem. Z~itsch. 1918 90. 388--394).-The amyl alcohol produced from dZ-a-methvlbutaldehyde by a suqa r-yeast ferment a tion mixture is lzevorot ator y. S'. B. S. The Method of Formation of Succinic Acid in Nature. 111. Conversion of Aldehydopropionic Acid into Succinic Acid by Yeast. C. NEUBERU and M. RINGER (Biochenz. Zeitsch. 1918 91 131-136).-By means of maceration juice and in absence of air aldehydopropionic acid can be converted into succinic acid.VlWETABLl1 PHYSIOLOGY AND AGRICULTURE.i. 57 The conversion of glutamic acid into succinic acid follows therefore the following stages CO,H*CH,*CH,*CH (NH,) C02H -+ CO,H*CH,*CH,*CO* C0,H -+ CO,H*CH,*CH,*CHO (aldehydopropionic acid) + CO,H*CH,-CH,*CO,H. All these stages except tlie first which takes place as far as investi- gations have gone only in the living cell can be accomplished by Physiological Investigation of a New Yeast which Flourishes in Tanning Liquors. T~ICHI ASAI (J. Coll. Sci. Imp. Univ. Tokpo 1918 39 (7) 142).-The new yeast desig- nated Mycoderma tannica forms dark brown or brownish-black spots on leather undergoing the tanning process. The isolated yeast can be cultivated in a solution containing dextrose or hvulose or other carbohydrate and an ammonium salt or amino-acid as a source of nitrogen. It does not readily grow in a dilute pure tannin solution but when dextrose and aspartic acid are also present rapid decomposition of the tannin occurs owing to the excretion of tannase into the surrounding medium.The growth of the yeast is attended by the production of small quantities of alcohol snd carbon dioxide indicating the presence of zymase. Addition of tannin to the medium increases slightly the alcoholic fermentation. H. W. B. purely enzymatic reactions. s. B. s. Kinetics of the Cell-free Fermentation [by Zymase]. OTTO MEYERHOF (Zeitsch. physid Cheni. 1918 102 185-225). -The addition of sugar to an extract of dried yeast containing zymase but free from cells is succeeded by a period of quiescence during which no sign of fermentation is observable.The interval which elapsm between the addition of the sugar and the first appearance of fermentation is termed the ‘‘ induction period.” The duration of the induction period is determined by various factors ; it is shorter for sucrose than for eitlher dextrose or lzvulose; it can be shortened by previously warming the sugar solution with disodium hydrogen phosphate or by grinding the dried yeast with glass powder. The presence of a small amount of hexoBe phosphate abolishes the induction period. The rate of fermentation is dependent on the amount of free phosphate present. Increasing the amount of disodium hydrogen phosphate reduces the rate a t which the velocity of fermentation increases but the maximum velocity eventually attained is higher than in the absence of free phosphate until a certain maximum amount of the phosphate is reached; further addition of the phos- phate then reduces the maximum velocity of fermentation attain- able.The addition of other salts such as sodium chloride pro- duces similar effech on the velocity of fermentation. The free phosphate functions therefore as a salt as well as exerting its specific zymase-activating action.i. 5s ABSTRACTS OF CHEMICAL PAPEBS. Hexose phosphate exerts an accelerating action on fermentation in proportion to its concentration due to the decomposition of the ester itself. Fermentation is accelerated also by the addition of co-ferment in the form of boiled yeast juice; the extent to which it is affect>ed depends on the concent?ration and not an the absolute quantity of the co-ferment presentl in relation to zymase.The inhibiting influence of narcotics on the fermentation of dextrose by zymase is somewhat intensified by the addition of salts. H. IV. B. RGle of the Phosphate in Alcoholic Fermentation. HANS EULER and S. HEINTZE (Zeitsch. physiol. Ckem. 1918 102 252-261).-The esterificaticm of phosphoric acid by dried yeast in the presence of a protoplasmic poison such as phenol is related t o the amount of water remaining in the yeast after the drying process. The maximum esterificatim is observed when dried yeasts cant,aining from 10 to. 15% of moistare are employed. Increasing the quantity of yeast used in the individual experiments appears to occasion a much greater increase in the amount of hexose phosphate produced.H. W. B. Fumaric Acid Fermentation of Sugar. C. WEHMER (Bey. 1918 5 1 1663-1 668).-A spergdlus ficmaricus smoothly ferments relatively large quantities of sugar yielding in addition to a little citric acid fumaric acid in the free state; Che solution turns Congo- paper blue atid dissolves calcium carbonate. Oxygen is necessary and for continuous fermentation calcium carbonate. Thus 20 grams of sugar (20% solution) and 2.87 grams (dry weight) of Aspergillus funzam'c~cs dissolve 15 grams of calcium carbonate and produce about 33 grams of calcium salts consisting chiefly of the sparingly soluble normal calcium furnarate but containing also varying quantities of the easily soluble hydrogen fumarate about 4% of calcium citrate and the calcium salt of another unidentified acid.The sugar is fermented completely and 60-70% of it is con- verted into acids. The optimum temperature is about 22O the maximum about 30a c. s. Behaviour of Organic Compounds in Plants. X. G. CIAMICIAN and C. RAVENNA (Gazzetta 1918 48 i 253-304. Compare A. 1918 i 473).-The first part of this paper dealing with the action of certain compounds on the germination and development of plants has been already abstracted. The second part describes further investigations on the oxida- tion of organic compounds by the agency of enzymes contained in spinach leaves. The results of experiments in an at4mosphere of carbon dioxide show that the disappearance of wrt'ain substances in an ahasphere of oxygen as a result of the action of such enzymes is due to an oxidation process.In an atmosphere of carbon dioxide saligenin is converted into the polyanhydride saliretin this change being effected moreVEG1i;TdBLE PHYSIOLOGY AND AGRICULTURE. i. 59 promptly by apple pulp than by spinach leaves. Ethyl alcohol and mannitol are not sensibly oxidised. Acetaldehyde which undergoes little auto-oxidation in an atmosphere of oxygen is not affected by the presence of the enzyme The oxidation of acetone to formic and acetic acids under the influence of light is catalysed by the presence of the enzyme. Of the three amino-acids examined glycine alanine and asparagine only the last is oxidised by t h e enzyme in an atmosphere of oxygen no change occurring in carbon dioxide. Cinnamic acid is not oxidised a t the double linking only minimal traces Leine transformed into the isomeric isocinnamic acid; this isomerisation does not occur in carbon dioxide.Of the alkaloids examined caffeine and strychnine remain unchanged whereas morphine quinine and cinchonine are largely oxidised. The enzymes of spinach leaves are also able to determine certain &her reactions. Thus in oxygen dextrose is completely oxidised probably to carbon dioxide whilst in carbon dioxide i t yields a substance giving dextrose on hydrolysis with acid. Further in either oxygen or carbon dioxide tartaric acid undergoes change partly into a compound yielding tartaric acid under the action of emulsin. The results of the experiments described in the third partl of the paper sho'w that when inoculated into t.he living plant (maize) pyridine and nicotine are partly eliminated through the leaves the transformation of further quantities by the plant being also indicated but not defiiiit.ely proved.T. H. P. The Influence of Immersion in certain Electrolytic Solutions on Permeability of Plant Cells. MAUD WILLIAMS (Ann. Bot. 1918 32 591-599).-Cells of London Pride (Sazi- fraga umbrosa) petioles after immersion in solutions of certain electrolytes were found to be permeable to a 0.2% solution of ferric chloride the entrance of the ferric chloride being indicated by formation of a blue colour wit!h the tannin contained in those cellls. The time of immersion in a given solution necessary to pro- duce this abnormal permeability varied with the electrolyte and its concentration.I n the cases of aluminium and potassium chlorides and potassium and barium nitrates the results obtained could be #expressed approximately by the equatioii where T is the time of immersion in the solution of the electro- lyte needed to produce the abnormal permeability C is the con- centration in gram-mols. per litre K is an independent constant and A a constant depending on the electrolyte used. Abnormal permeability wit.h respect t o ferric chloride was not always accom- panied by permeability to the rose-coloured pigment frequent in the sap of the cells. logT=R-A(1og c+ l) W. G . The Occurrence of Melezitose in a Manna from the Douglas Fir. C. S. HUDSON and S. F. SHERWOOD (J. Anzer. Chem. Soc. 1918 40 1456-146O).-A sample of manna fromi.fi0 ABSTRACTS OF CIIEMICAL PAPERY. the Douglas fir yielded about 50% of pure crystalline melezitose and there is evidence that it contained sucrose and some reducing sugar probably a mixture of dextrose wit<h a smaller quantity of lzevulose. The composition of the sample of dry manna was approximately melezitme 75-83% sucrose 2.9% reducing sugars 11.5%. At present the only other known natural source of melezitose in any quantity is the Tarkestan manna (Tarandjabine) which is however considerably inferior to the Douglas fir product in point of yield. H. w. Occurrence of Allantoin in the Rhizome of Sgmphytum officinale and other Borraginaceze. ALFRED VOGL (Yhcwnz. Post. 1918 51 181-184; from Chem. Zentr. 1918 ii 36).- Large quantities of allantoin crystals in the form of monoclinic prisms are found in the rhizome of Symphytum offieinale.The author has also succeeded in identifying allantoin crystals in the sections of the rhizome and has determined their distribution in the tissue. Crystallisation in the sections is best effected by pour- ing on them alcohol containing amtic acid (ZO%) covering with a cover-glass and sealing with paraffin. The allantoin content of the rhizome of S. oficinarle varies with the time of year; it is a t a maximum from autumn to early spring a t a minimum in the height of summer. The rhizomes of S. tuberosum S. cordaturn S. caucasicum and other Bormginacea appeared to be free from allantoin possibly owing to unf avourable supply of material. H. W. Action of Ammonium Salts on Plants. I. H. G. SODERBAUY (Kungl. Landtbruks-Akad. HancElingar 1917 56 537-561 ; from Physiol. Abstr. 1918 3 351).-This paper reports experiments with small grains and potatoes grown in pots using ammonium salts as fertilisers; sodium nitrate was used in part for control purposes. The favourable influence of these salts on the total yield ranks as follows diammonium hydrogen phosphate ammonium carbonate sulphate nitratme sodium nitrate ammonium chloride. The phosphate gave a crop four times as large as an equivalent amount of the sulphate; the chloride proved very dis- advantageous. Up to a certain limit the addition of ammonium sulphate gave a progressively increased yield but when the limit had been passed there was a marked decrease. The adverse action of an excess of the salt was not the same in the case of each plant. Rye and potatoes were least sensitive in this respect and wheat and barley most so whilst oats occupied an intermediate position. Where there is neither soil acidity nor a deficiency of calcium ammonium sulphate may be used to advantage in the field as the amount applied in practice does not reach the limit where toxicity manifests itself. H. W. B.