Incidental to the study of the reactions of alkyl Grignard reagents and organolithium compounds with some heavy metal salts4 a more or less stable methylcopper compound was obtained. Methyllithium, dimethylmagnesium, or methylmagnesium chloride reacted with cupric chloride to give first cuprous chloride and ethane. The cuprous chloride then reacted with more of the Grignard reagent or organolithium compound to give a bright yellow, ether-insoluble methylcopper compound. The same compound was formed when cuprous iodide or cuprous thiocyanate was used in place of the cuprous chloride. The product

Although still about 30 percent too low for population stability, productivity of California brown pelicans at their two northern colonies has improved significantly since 1971. Numbers of adults breeding probably reflect food supplies and recruitment from more successful colonies to the south, but improving fledging rates (up to 0.9 young per nest in 1974) reflect better egg survival and improving eggshell condition, with declining DDE contamination in anchovies, their major food source.

As a part of a broad program of synthesis and biological evaluation of quaternary ammonium salts of aminoaryl carbamates we undertook to (a) study the various synthetic routes to N-methyl-3-isopropyl-4-dimethylaminophenyl carbamate and (b) to synthesize related type compounds for evaluation. These type compounds have been shown to possess marked cholineésterase-inhibitory activity like physostigmine (1).

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A method is described for the determination of percentage of fat in egg yolk. Egg yolks are digested in hot perchloric-acetic acid mixture in Paley cheese bottles. After digestion the liquefied fat is brought up into the neck of the cheese bottle with hot perchloric-acetic acid mixture containing 0.01% acridine orange dye. The column of fat in the neck of the bottle is measured with dividers under longwave ultraviolet light. The average value found for 124 pheasant eggs collected over a 31/2 month period is 26.7% with a standard deviation of 2.9%. This average value is within the normal variation to be expected in a group of pheasant eggs. The method has been found widely applicable to other avian eggs and other tissues.