Experiment Station Record, Volume 92, January-June, 1945 Page: 2
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2 EXPERIMENT STATION RECORD IVol. 92
trifugation. This procedure is continued until the color produced when 10 cc. each
of the supernatant liquid and water and 2 cc. of Nessler's reagent are mixed is
equivalent to that produced with methyl alcohol and water. The soil is then digested
with a final 10 cc. of methyl alcohol, centrifuged, and alcohol removed by decanting.
The ammonia is expelled from the saturated exchange complex by distillation with
1 gm. of granulated pumice, 5 gm. of magnesium oxide, and water to make a volume
of 150 cc., in a distillation apparatus of dimensions specified in a diagram. The
liberated ammonia is received in from 50 to 100 cc. of 0.02 N sulfuric acid and is
determined by Nessler's reagent in a photoelectric colorimeter. A blank determination
of the ammonia yielded in the distillation of 100 cc. of water with 5 gm. of
magnesium oxide is also made.
The chemical composition of forage grasses from the Gulf coast prairie as
related to soils and to requirements for range cattle, J. F. FUDGE and G. S. FRAPS
(Texas Sta. Bul. 644 (1944), pp. 39).-Though nearly all forages examined contained
sufficient calcium, the phosphate and protein contents of the forage grasses
grown on the soils of the Gulf coast prairie may be insufficient, the phosphate having
been found inadequate and the proteins especially likely to be so when the grass is
old or dried up. The grass which grew after mowing contained more phosphoric
acid and protein than unmowed grass available at the same time.
The chemical composition of the 1,140 samples varied widely with differences in
species, stage of maturity, and location. Protein and phosphate decreased markedly
with advancing maturity; crude fiber and nitrogen-free extract, in general, increased
slightly; and changes in calcium content were irregular. Protein and phosphate in
nearly all of the samples ranged from fair to very deficient. As the plants became
older, the proportion of samples which were deficient or very deficient in protein
and phosphate increased markedly. At the mature stage, 92 percent of the samples
were deficient in protein and 96 percent were deficient in phosphate. Johnson, Dallis,
and Bermuda grasses were, in general, higher in protein, phosphate, and calcium
than were the principal native species sampled.
Soils which contained relatively high percentages of nitrogen, active phosphate,
and active lime produced young grass which contained higher percentages of protein,
phosphate, and calcium than were found in grass produced on soils which contained
lower amounts of these constituents. The relation of the composition of the soils
to the composition of forage at intermediate and mature stages of growth was not so
clear as for young forage.
The chemistry and technology of food and food products, I, edited by M. B.
JACOBS (New York: Interscience Pubs., 1944, vol. 1, pp. 952+, illus. 79).-This volume,
constituting the first part of an exhaustive treatment of the technology of food
and food products, deals with the fundamental aspects of food chemistry which are
common to all foods and with the descriptive aspects of' particular food groups,
including historical accounts, statistics, definitions, standards, and composition and
chemistry of these food groups. Twenty-one collaborators, specialists in their particular
fields, contributed to this volume. The chapters dealing with the fundamentals
include the following: Introduction, by M. B. Jacobs (pp. 1-8); The Physical
Chemistry of Foods, by J. L. St. John (pp. 9-48) (Wash. Expt. Sta.); The Carbohydrates,
by E. F. Degering (pp. 49-87) (Purdue Univ.); Lipids, by M. M. Baizer
and H. Zahnd (pp. 88-109); Some Aspects of the Chemistry of Amino Acids and
Proteins, by H. Zahnd and M. M. Baizer (pp. 110-184); Enzymes, by K. G. Stern
(pp. 185-228); Vitamins, Vitagens, and Hormones, by H. R. Rosenberg (pp. 229269);
Mineral Matters and Other Inorganic Food Adjuncts, by R. H. Carr (pp.
270-299) (Purdue Univ.); Coloring Matters in Foods, by C. F. Jablonski (pp. 300326);
The Digestion and Fate of Foodstuffs, by A. E. Wilhelmi (pp. 327-355);
and Food Spoilage and Food Poisoning, by H. O. Halvorson (pp. 356-391). The
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U.S. Department of Agriculture. Agricultural Research Administration. Office of Experiment Stations. Experiment Station Record, Volume 92, January-June, 1945, book, 1947; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc5064/m1/15/: accessed March 24, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.