224 WILEY: RESEARCH AT BUREAU OF CHEMISTRY 



pic compound, was prepared by condensing the chlorhydrine of 

 methyl-ethyl-glycol with trimethylamine. 



The three compounds were identified and analyzed by means 

 of their platinum salts, which together with the gold salt of a- 

 methyl-choline, are described. The chlorhydrines used for the 

 disubstituted cholines were prepared from monochloracetone by 

 means of the Grignard's reaction. 



Description of the acetyl, phenyl-acetyl, benzoyl, monobrom- 

 isocapronyl, and palmityl derivatives of a-methyl-choline and 

 their platinum and gold salts, already prepared, is reserved for 

 a later paper. 



CHEMISTRY OF FOODS.— Research work of the division of 

 foods of the bureau of chemistry. H. W. Wiley. 



In the Division of Foods of the Bureau of Chemistry, some of 

 the research work done during the past year is as follows : 



Drs. W. D. Bigelow and R. F. Bacon in studying the corrosion 

 of tin plate by canned foods have called attention to the fact 

 that many non-acid vegetables, fish, etc., attack the lining of tin 

 containers to an even greater extent than do the acid fruits. This 

 kind of corrosive action on tin, which is of very great commercial 

 importance, has not been considered heretofore and is apparently 

 due to the nitrogenous constituents of these foods, especially 

 amines and amino acids. Dr. Bigelow and his co-workers are 

 continuing the study of the action of various foods on tin plate. 



Drs. Bacon and Dunbar have studied the spoilage of tomatoes, 

 detailing the chemical changes in these vegetables, together with 

 methods for detecting the use of spoiled tomatoes in catsups, 

 tomato sauces, etc. The same chemists have proposed an 

 accurate and convenient method for determining malic acid in 

 food products. This method depends on the very large increase 

 in optical activity of this acid when treated with uranium salts. 

 Dr. Bacon has also published during the year methods for the 

 detection and determination of small quantities of ethyl alcohol, 

 methyl alcohol and formic acid. 



Mr. H. C. Gore has recently published a work on the processing 

 of persimmons and on the respiration of the fruit. 



M. E. Pennington has continued her investigations on the cold 



