220 



C. U. C. P. ALUMNI JOURNAL 



cent, alcohol, sand is added, and the 

 whole evaporated on a water-bath to 

 complete dryness. The dry mass is 

 powdered, again mixed with sand and 

 alcohol and again evaporated. The 

 same process is repeated several times. 

 Finally the sand containing mixture is 

 extracted in a Soxhlet apparatus, with 

 chloroform, for four hours. The rosin 

 is thus dissolved, and the gum resin left 

 behind. The sample may also be treated 

 with solution of borax, using a lo per 

 cent, solution. The gum-resin is then 

 dissolved, and the rosin left. 



J' 



Fermentation of Lemonade. 



E. Haddon, in Bull. Soc. Chim. de 

 Maurice, 1916, calls attention to fermen- 

 tative processes which take place at 

 times in Mauritius. The cause of the 

 fermation was found in an organism, 

 bacillus levaniform;ans, present in the 

 sugar used. This organism was isolated 

 by mixing i gramme of the sugar with 

 25 mils of a solution containing in each 

 liter 5 grammes of potassium chloride, 

 2 grammes of sodium phosphate, and 2 

 grammes of ammonium nitrate, heating 

 on a water-bath for 20 minutes and then 

 transferring to a dark room and keeping 

 for 3 days at a temperature of 27 to 30° 

 C. Sub-cultures were niade subsequent- 

 ly in gelatin. Haddon recommends thai 

 all- syrup, as well as all vessels used in 

 manufacturing or storing lemonade be 

 sterilized at 120° C. in an autoclave. 



Estimation of Fatty Matter in Cacao 

 and Products. 



A thorough extraction of the fatty 

 matter found in cacao powder and other 

 cacao products, by means of the Sox- 

 hlet apparatus requires usually about 24 



hours, and possesses the disadvantage 

 that considerable quantities of theobro- 

 mine and like substances are also ex- 

 tracted. W. Lange, in Chem. Ztg.. 

 igi6, proposes a method of extraction 

 by means of which the desired result 

 can be obtained in from one-half to 

 three-quarters of an hour. The method 

 essential is as follows : A wide mouth 

 flask, of about 250 mils capacity is fitted 

 with a rubber stopper with two per- 

 forations. Through one of these a tube 

 connects with a water pump, and in the 

 other a filter tube of from 3.5 to 4cm 

 diameter is fitted. Inside of the filter 

 tube, a Witt's filter plate, with perfora- 

 tions of ^ to I mm/, in diameter, is 

 fitted. A layer of asbestos 3 to 4 cm. 

 in thickness covers the filter plate. Be- 

 fore the extraction of the sample is at- 

 tempted, water is drawn through the 

 asbestos layer, by means of the water 

 pump until particles of asbestos cease 

 to pass through. From 5 to 10 grammes 

 of cacao powder or grated chocolate are 

 then placed on the asbestos layer, the 

 surface being made smooth by means of 

 a glass rod. From 10 to 15 mils of 

 ether are poured on the sample being 

 extracted and the tube covered with a 

 watch glass. When the ether begins to 

 ]3ercolate through the chocolate layer, 

 suction is carefully applied. The same 

 operation is repeated until 100 mils of 

 ether have been employed, using this 

 in quantities of from 5 to 10 mils at a 

 time. Another flask is then attached 

 and the extraction allowed to continue 

 until another 50 mils of the solvent have 

 been employed. The combined ether ex- 

 tracts are then vaporized, and the resi- 

 due thus obtained dried to constant 

 weight at the lowest possible tempera- 

 ture. The quantity of fat extracted 

 from nine samples examined ranged 

 from 50.9 to 57.3 per cent. 



