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Chemistry of Vegetable Physiology and Agriculture View Article Online / Journal Homepage / Table of Contents for this issue VEGETABLE PHYSIOLOGY AND AGRICULTURE. 53 Chemistry of Vegetable Physiology and Agriculture. Fermentation by Apiculated Yeast : Influence of Aeration on Fermentation by Elliptical Yeast at a High Temperature. By M. RIETSCHand M. HEISELIN(Compt. rend., 1891, 121, 378-380). -When musts prepared from di*ygrapes, with or without the addi- Published on 01 January 1896. Downloaded 29/10/2014 00:54:21. tion of saccharose, are fermented under similar conditions, the ratio of alcohol produced to sugar destroyed is higher with elliptical yeast than with apiculated yeast. Moderately dilute musts, fermenting with eIliptical yeast at about 36", are not appreciably affected by passing a current of air through them, but with stronger musts, the a6ration produces a distinct increase in the amount of alcohol, and the beneficial effect is greater the stronger the must. In all cases, however, the advant'age gained by cooling the liquid to about 30° is much greater than that resulting from aeration, although the latter is still beneficial. A combination of the two processes gives the best results, and is especially to be recommended in hot countries, in which the musts are usually some- what concentrated. Precautions must of course be taken against acetic fermentation. C. H. B. Effect of abundant Application of Nitrogen on the Assimila- tion and Respiration of Plants. By H. M~~LLER(Bied. Centr., 1895, 24, 454-456 ; from Jakyesber. deut.-schweiz. Versuchs-stat., Wiidenszceil, 3, 52).-The results of the experiments which were made with potatoes and sugar beet were as follows. The application View Article Online 54 ABSTRACTS OF OHEMIOAL PAPERS. of large amounts of nitrogen to the plants caused increased leaf- development with greater percentage of chlorophyll ; starch formation in the leaves was impeded, the starch was more quickly dissolved, and there was less storage of reserve substances ; the amount of glucose was increased, and there was increased decomposition of nitrogen compounds, resulting in increased respiration of all parts, and in increased growth. With both plants, excessive or exclusive nitrogenous manure should be avoided. Roots which have been too heavily manured with nitro- gen should be used first, as they are the most subject to loss through respiration. pu'. H. J. M. Consumption of Asparagine in the Nutrition of Plants. By Y. KINOSH~TA(Bull. Coll. Agn'c., Imp. Univ., Tokyo, 1895, 2, 196- 199).-According to C. 0. Muller (Abstr., 1887, 70), regeneration of proteids froin asparagine can only take place in green leaves, light and the nascent state of carbohydrates being essential. In order to ascertain whether the process would go on in the dark, shoots of soja bean, which are rich in asparagine, were fed with organic solutions, 2nd examined from time to time for asparagine. The solutions selected were : (1) 1 per cent. methylic alcohol with one-tenth of its bulk of saturated gypsum solution; (2) 1 per cent. glycerol solntion with gypsum, and (3) glucose solution. When placed in these solutions, t.he plants were 20-27 cm. long, and the roots and stems were rich in asparagine ; the cotyledons had been removed. Tests for reserve albumin, made during the experiment, showed it to be absent in the control experiment, and present in considerable amount in the shoots grown in sugar and glycerol. After about four weeks, the shoots of the control experiments showed a higher percentage of asparagine in the dry matter (28.7) than at the commencement (21.5 per cent.), whilst the shoots in methylic alcohol and glycerol solutions showed a Published on 01 January 1896. Downloaded 29/10/2014 00:54:21. respective reduction to 18.9 and 13.7 per cent. The production of dissolved proteids was thus coincident with decrease of asparagine. The increase in amount of asparagine in the control experiments was probably due to production from other Itmides. A less increase was observed in another control experiment (24.0) in which the cotyle- dons had not been removed, probably due to the protecting effect of the galactans and btlier carbohydrates gradually becoming soluble. Glycerol and methylic alcohol supplied to the roots can, therefore, riot only hinder the production of aspamgine in the shoots, but also diminish the amount already present. Glycerol is the more effective ; it also fornis sugar. Since the shoots grew better in these solutions than in water, and showed the presence of dissolved prote'ids, it may be assumed that both methylic alcohol and glycerol can regenerate protejids from asparagine. Moreover, light cannot hare any direct action in supporting the process, although it is indirectly of great importance in yielding the necessary Carbohydrates. N. H. J. M. Assimilation of Nitrogen from Nitrates and Ammonium Salts by Phaenogams. Br Y. KINOSH~TA(Bd. COZZ. Agyic., Imp. Univ.,Toki~o, 1595, 200--208).-Barley was sown in sand con- View Article Online VEQETABLE PEYSIOLOQY AND AGRICULTURE. 55 tained in three pots, and kept dark. After 16 days, the plants of one pot were taken out and analysed, whilst those of the second and tbird pots were watered with a 1 per cent. solution of ammonium chloride and a solution containing an equivalent amount of sodium nitrate respectively ; 500 C.C. of each solution was used during the week the experiment lasted. In a second experiment, maize plants, nearly 40 cm. long, were placed in solutions of ammonium and sodium nitrates (containing 1 per cent. of nitrogen), control plants being p!aced in distilled water. The following total amounts (in grams) of nitrogen, and of nitrogen as asparagine, were found. ~~ At commencement. At conclusion. Total. As Asparagine. Total. As Asparagine. --- Barley in AmCl 2 * .. 3'512 027 ,, NdO3.. } 0 -656 { t:;;," 0 -977 Maize in AmN03.. 0 '73 ,, NSNO3 .. } 0.38 { t 2 0 -24 Published on 01 January 1896. Downloaded 29/10/2014 00:54:21. View Article Online 56 ABSTRACTS OF OELEMICAL PAPERS. plasma remain in one species the same, and that the formation of prote'ids commences with relatively simple atomic groups. As regards carbon compounds, the nutritive qualitj of acids is incressed by the entrance of alcoholic hydroxyl, that of alcohols increases with the number of HO-groups ; aldehyde and ketone groups increase the nutritiveness, the lower members of the fatty acids being more assimilable than the higher. Unsaturated ring systems are gene- rally unfavourable, whilst some compounds (such as yiiinic acid) con- taining a saturated benzene ring are very nutritive. Pyridine, pinacone, ethylenediamine, amidoacetal, glyoxal, meconic and oxalic acids do not support bacterial growth ; acetoxime, diacetonamine, citraconic and malejic acids do, but only with difficulty ; at the same time, none of these compounds is so poisonous as to kill the bacteria, if well nourished. It is of interest that whilst with male'ic acid it takes weeks to develop bacteria, fumaric acid supports bacteria well ; in citraconic acid there was no development for six weeks. Comparing the different monhydric alcohols, it was found that whilst 1 percent. methylic alcohol readily develops bacterial growth, amylic alcohol has to be used diluted to 0.1 per cent. The fatty acids decrease in nutritive properties as their molecular weight increases ; formic acid, however, seems to be available only in the case of one kind of Lac- terium (Centr. f. Bacteriol., 12, No. 14) ; formaldehyde is poisonous, but its combinations with hydrogen sodium sulphite, and with am- monia can be utilised by a bacillus and by a kind of Dematium. As regards the manner in which acetic acid, for instance, is utilised, it is supposed that it is oxidised with formdon of form- aldehyde, carbonic anhydride, and water ; this would explain the favourable effect of the CH*OH-groups 01' the isomeric formaldehyde. In the case of the utilisation of formic acid (sodium salt), there would probably be first a transformation into glyoxylic acid, and then decornposit ion of this into formaldehyde and carbonic anhydride. Published on 01 January 1896. Downloaded 29/10/2014 00:54:21. Oxalic and parabaric acids and urea, &c., cannot be used as sourceR of carbon, because they cannot furnish formaldehyde. There is at present no explanation for the difference in the value of the stereo- iaomeric, male'ic, and fumaric acids. As a rule, compounds contain- ing the groups CH3, CH2, CHaOH, and CH2*OHcan be used as sources of carbon, if not, poisonous, and if not too resistant to the attacks of bacteria. In the following lists (next page) the various corn- pounds are grouped thus : I, very good sources of carbon ; IT, moderately good ; 111, very poor ; and IV, useless, so far as observed :- The very remarkable observation of Huppe (Biol. Centr., 7, 702), that the nitrifying bacteria will develop in inorganic solutions may be explained by assuming part of the hydrogen of the ammonia to act on carbonic anhydride to form formaldehyde and water, and the subsequent condensation of the formaldehyde to sugar. Substances which support the life of azrobic bacteria are generally, but not always, suitable for mould-fungi. Compounds differ con- siderably in their power of developing fungi, for whilst isobutylic alcohol yields 9-10 per cent. of fungoid matter, asparagine yields nearly 22 per cent. Maleic, citraconic, mesacouic, dibenzylmalonic, and diethylsuccinic acids cannot be utilised by moulds, whilst View Article Online VEGETABLE PHYSIOLOGY AND AQRICULTURE. 57 m nlonic, succinic, and methjl- and ethyl-succinic acids are well utilieed. TTTith regard to nitrogen, potassium ferrocyanide is not a, very suitable compound, wliilst hydroxylamine and diamide are poisons ; azoiniide can only be used highly diluted. The nitrogen compounds have always to be transforwed into ammonia before protein formation can begin ; anaarobic microbes effect this br reduction, asrobic by oxidation.
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