ISSN 1017-2548(Print)
ISSN 2234-8530(Online)
Volume 8, Number 2
JKCSEZ 8(2)
April 20, 1964 

Water has the melting point, the boiling point, the heat of fusion, and the heat of vaporization all much higher than would be normally expected from the hydrogen compounds of the other members of the oxygen family. Another unique characteristic of ice-Ⅰ is its volume decrease which takes place in its melting. A number of significant efforts have been made in the past to explain these properties quantitatively. The authors, reasoning from the unusually great free surface energy of water and the characteristic volume change on melting, propose the structural model of liquid water as follows. On melting, fluidized vacancies of a molecular size are introduced. Thereupon, for the unusually great surface energy density, molecules surrounding the vacancies become to have close packed arrangement. But molecules not in direct contact with vacancies should still possess the original structure i. e., ice-Ⅰ. When a molecule adjacent to a vacancy jumps into the vacancy, the It was confirmed that korean scabby barley during the summer of 1963 was infected with Gibberella zeae. Feeding experiments showed that the diseased grain was toxic and induced emesis in pigs. The concentrated extracts which contained the emetic principle were prepared by refluxing the grain with methanol or water for 5 hours and then concentrating the filtrates and the washing in vacuum. Animal tests proved that methanol extraction for the emetic principle was more effective than extraction with water.