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Methyl esters of α- and β-linoleic acid were chromatographed on activated alumina and separated into fractions eluted with Skellysolve F and acetone, respectively. Methyl α-linoleate was found to be chromatographically homogeneous in character while methyl β-linoleate was not. The latter contained a small amount of yellow viscous material which appeared to be monobromooleic acid; this bromine could not be removed by treatment with zinc in absolute alcohol. A similar substance could be isolated from methyl α-linoleate through which bromine-free, hydrogen bromide had been bubbled for two hours at 0° C. The presence of this bromine containing substance was shown to be partly responsible for the differences in the characteristics of α- and β-linoleic acid. [ABSTRACT FROM AUTHOR]

The total extract, phospholipid, unsaponifiable matter, and total fatty acids were determined on 6 samples each of soybean oil meal, cottonseed oil meal, meat and bone scraps, alfalfa leaf meal, wheat gray shorts with screenings, and whole oats and on 5 samples of barley, using both the 16-hour anhydrous ether method and a 3+1 alcohol-ether method of extraction. With the exception of whole oats and barley the total ether soluble extract was considerably greater by alcohol-ether extraction than by ether extraction, especially so in the case of soybean meal and cottonseed meal. The non-phospholipid fatty acids, however, showed no significant difference between the two methods of extraction, the differences in total fatty acids being accounted for by the different amounts of phospholipid fatty acids. The total extract is a poor criterion of the lipid feed value of some feeds, especially alfalfa leaf meal and soybean meal. However, the ethyl ether method more nearly approximates the total fatty acid content than does the alcohol ether method of extraction. Much of the total extract cannot be accounted for in the sum of the phopholipid, unsaponifiable matter and fatty acid contents as determined. A method is presented for the determination of phospholipid in plant tissue. The significance of the lipid analysis of the feeds investigated and the relative values of the anhydrous ether and a 3+1 alcohol ether methods of analyses are discussed. [ABSTRACT FROM AUTHOR]

A new method is described for maximizing the yield of A-protein per liter of crude lysate. It involves a modified growth procedure for bacteriophage R17 which allows titers in excess of 1013 plaque forming traits per ml, and a new procedure for purifying the A-protein by acetic acid treatment of the whole phage. [ABSTRACT FROM AUTHOR]

Previous accounts of the chromosome complement of members of the Vicia sativa aggregate and of V. lathyroides are reviewed, and the results of a new survey of 122 strains belonging to four taxa presented. Significant variation in chromosome morphology within each of the three segregates of V. sativa agg. was found; in V. segetalis both 2n = 10 and 2n = 12 was encountered among the cultivated material. In wild V. lathyroides also both 2n = 10 and 2n = 12 populations were found. Reasons are given for considering that this group of vetches shows a reductional evolutionary series 2n = 14 → 2n = 12 → 2n = 10, and the inter-relationships of these three karyotypes are discussed. In addition two counts of 2n = 14 are reported for wild Turkish strains of V. amphicarpa. [ABSTRACT FROM AUTHOR]

Representative cottonseed salad oils, corn oils, lards and hydrogenated vegetable shortenings, and portions of the same fats heated at 182 C for 120 hr were fed as 20% of nutritionally adequate diets to weanling albino rats in longevity studies. Differences in the responses of rats fed diets containing the unheated and heated fats were generally small with respect to rates of gain, 12 th week and adult weights, efficiencies of utilization of absorbed energy, incidences of grossly detectable diseases and longevities. There were no indications that the feeding of the heated fats had shortened survival times in comparison with the comparable unheated fat. Animals fed hydrogenated vegetable shortening, heated or unheated, survived the longest. However, gains were slightly slower with the heated cotton-seed oil diets, and food efficiencies were slightly lower with the heated cottonseed oil and heated lard diets because of decreased digestibilities of these fats. The usual disabilities of old age such as nephritis, respiratory disease and periarteritis were present in all groups. The incidence of mammary tumors was high but did not differ significantly with the kind of fat, heaated or unheated. Tumor incidence other than mammary was similar in both sexes and there was no significant difference between fresh and heated fats. Absence of adverse effects attributable to the heated fats during the life span of the rats in further evidence of the safety of these fats of the quality customarily consumed by the human population. [ABSTRACT FROM AUTHOR]