The methods of synthesis for p-phenylenediguanidine, p-bromophenylguanidine, p-iodophenylguanidine, 4,4'-diguanidobiphenyl, 4,4'diguanidodiphenylmethane, and certain of their salts have been described.2. The effects of p-phenylenediguanidine, 4,4'-diguanidobiphenyl and 4,4'-diguanidodiphenylmethane upon the blood sugar of normal rabbits have been studied and compared directly with the hypoglycemic properties and toxicity of a compound of the synthalin type, 1,6-diguanidohexane, and the results are briefly discussed from the point of view of hypoglycemia and chemical constitution in the guanidine field.

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We are told by Pierce (1934) that until about 1870 the New England fishermen threw back into the sea the haddock which they accidently caught while fishing for the then much more highly valued cod. This is a far cry from the present when, according to official statistics of the United States Bureau of Fisheries (1935), 261,653,000 pounds of haddock were unloaded at Ameriaan seaports in 1929 with a value of $9,142,000 to the fishermen of the United States. This amount does not include the additional labor supplied to the large number of men employed in handling the fish from the time it was unloaded from the boats until it reached the consumer.Since that time an appreciable scarcity of haddock has occurred as evidenced by an increased market price. Whether this is due to the exhaustive fishing of the waters frequented by the haddock o r to the methods used is not a problem for discussion in this paper, but is introduced merely to show the importance of the fish as a food product.The purpose of this investigation was to determine the chemical composition of haddock frozen by various methods and a t different seasons of the year, thus bringing information on the subject t o a point approaching that known about some of the other American food fishes.