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Color reaction of sucrose
146
CURRENT TOPICS,
[J. F. I.
Clarence Henry Eckles, I875-I933.--W. W. SWEET (Sigma X i Q., 1933, XXI, 87-91, 95) has written a biographical sketch of the late Dr. Eckles, with an account of his contributions to the advancement of the dairy industry in the United States. During his connection with the University of Missouri, from I9Ol to 1919, the annual output of dairy products in that state grew from a comparatively small figure to approximately $3o,ooo,ooo. From 1919 to 1933, he played an equally important part in the development of the dairy industry of Minnesota, through his connection with the University of Minnesota. In his own name and in collaboration with others, he published three books, IO9 scientific papers, and numerous popular articles. His researches were in the numerous fields, which are closely associated with the dairy industry, both biological and chemical, such as nutrition, vitamins, chemical composition of milk and butter, biophysics, bacteriology, and physiology. His former students fill responsible positions in research, teaching, and administration in the dairy industry. J. S. H. Color Reaction of Sucrose.--HARRY W. RAYBIN (./our.. Am. Chem. Soc., 1933, LV, 26o3-26o4) describes a new color reaction of sucrose with diazouracil. The sucrose (4o to 50 milligrams) is dissolved in 5 cc. of o.o5 normal sodium hydroxide solution. Then 7 to IO milligrams of diazouracil are added, a cork is inserted, and the container is shaken until solution is complete. The solution is kept cold. A blue-green color develops within a few minutes; and the addition of a solution containing magnesium cations produces a stable blue precipitate. Raffinose is the only other carbohydrate which has been found to respond to this reaction; it yields a similar but fainter color. The test was applied to 35 additional carbohydrates and closely related compounds; none gave the characteristic blue-green color, although several produced a yellow or red-brown color. J. S. H.
Protein Nature of Enzymes.--DAVlD GLICK AND C. G. KING (Jour. Am. Chem. Soc., 1933, LV, 2445-2449) present evidence that the lipase or fat-hydrolyzing enzyme of the pancreas belongs to the group of proteins known as globulins. It is soluble in a IO per cent. solution of sodium chloride, and is precipitated quantitatively by saturation with magnesium sulphate. J. s. it.
CURRENT TOPICS,
[J. F. I.
Clarence Henry Eckles, I875-I933.--W. W. SWEET (Sigma X i Q., 1933, XXI, 87-91, 95) has written a biographical sketch of the late Dr. Eckles, with an account of his contributions to the advancement of the dairy industry in the United States. During his connection with the University of Missouri, from I9Ol to 1919, the annual output of dairy products in that state grew from a comparatively small figure to approximately $3o,ooo,ooo. From 1919 to 1933, he played an equally important part in the development of the dairy industry of Minnesota, through his connection with the University of Minnesota. In his own name and in collaboration with others, he published three books, IO9 scientific papers, and numerous popular articles. His researches were in the numerous fields, which are closely associated with the dairy industry, both biological and chemical, such as nutrition, vitamins, chemical composition of milk and butter, biophysics, bacteriology, and physiology. His former students fill responsible positions in research, teaching, and administration in the dairy industry. J. S. H. Color Reaction of Sucrose.--HARRY W. RAYBIN (./our.. Am. Chem. Soc., 1933, LV, 26o3-26o4) describes a new color reaction of sucrose with diazouracil. The sucrose (4o to 50 milligrams) is dissolved in 5 cc. of o.o5 normal sodium hydroxide solution. Then 7 to IO milligrams of diazouracil are added, a cork is inserted, and the container is shaken until solution is complete. The solution is kept cold. A blue-green color develops within a few minutes; and the addition of a solution containing magnesium cations produces a stable blue precipitate. Raffinose is the only other carbohydrate which has been found to respond to this reaction; it yields a similar but fainter color. The test was applied to 35 additional carbohydrates and closely related compounds; none gave the characteristic blue-green color, although several produced a yellow or red-brown color. J. S. H.
Protein Nature of Enzymes.--DAVlD GLICK AND C. G. KING (Jour. Am. Chem. Soc., 1933, LV, 2445-2449) present evidence that the lipase or fat-hydrolyzing enzyme of the pancreas belongs to the group of proteins known as globulins. It is soluble in a IO per cent. solution of sodium chloride, and is precipitated quantitatively by saturation with magnesium sulphate. J. s. it.