AGKICULTURAL CHEMISTRY AGBOTECHNY. 25 



pulped whole tomatoes this figure is found to be about 0.04 per cent, while for 

 pulped skins and cores it runs about 0.02 per cent." As regards volatile acids 

 '■ it appears that butyric acid is a rather common decomposition product when 

 the tomatoes spoil at a rather high temperature. At lower temperatures the 

 acetic, lactic, and alcoholic fermentations seem to predominate." 



On the average tomatoes were found to contain 6.4 per cent of total solids, 

 which were composed of about 3.5 per cent invert sugar, 0.9 per cent protein, 0.5 

 per cent citric acid, 0.85 per cent crude fiber, 0.05 per cent fat, and 0.6 per cent 

 ash. The sugar usually present is invert, with an occasional excess of levulose. 



Methods for determining citric and lactic acids are given. The method for 

 lactic acid is based upon the equations : 2C3HeO3+10KMnO4=2(COOH)2+4H2O + 

 2CO.+5Mn02+5K=Mn04 and 5(COOH)2-r2KMnO4+3H2SO4-=10CO24SH2O + 

 K2S04+2MnS04. In addition to the above, a detailed study of the behavior 

 of lactic, malic, and tartaric acids toward oxidizing agents is given. 



The volatile acids in honey, A. Heiduschka and G. Kaxjfmann (Ztschr. 

 Untersuch Nahr. u. Genussmtl., 21 (1911), Xo. 6, pp. 375-37S; abs. in Ztschr. 

 Angew. Chenu, 2Jf {1911). No. 21, p. 996). — Six honeys were examined with 

 Auerbach and Pliiddemaun's method (E. S. R.. 25. p. 311) and Wegener's 

 method for their formic acid content. The amounts found with the first method 

 varied from 0.006 to 0.01 gm., and with the second from 0.005 to 0.0073 gm., in 

 100 gm. of material. After treating honey with potassium hydrate compara- 

 tively high values were obtained for formic acid, viz.. O.OllS to 0.0229 and 0.0096 

 to 0.0208 gm.. respectively. In the case of 2 honeys the reducing values for 

 formic acid were found to be greater than the total volatile acid present in 

 the samples. Lactic acid was not detected in any of the honeys. 



Honey investigations, H. Witte (Ztschr. Untersuch. Nahr. u. Genussmtl., 

 21 (1911), No. 6, pp. 305-^74; ais. in Ztschr. Angeio. Chcm., 2'^ (1911), No. 21, 

 p. !)96). — As a result of examining 111 honeys by existing methods the author 

 proposes as the maximum standard for water 30 per cent. The highest allow- 

 able content of saccharose is fixed at 6 per cent, higher amounts pointing to 

 sugar feeding. Unripe honey is to be considered an abnormal product. Ley's 

 reaction is considered a good aid for honey examination, while the Fiehe reac- 

 tion can not be considered a better criterion for detecting adulteration, although 

 it is a very valuable test for invert sugar. When a weak reaction is obtained 

 care must be exercised in judging a honey adulterated, but in such cases a 

 combination with the Auzinger reaction may furnish more satisfactory results. 



The use of the Fiehe reaction as the preliminary test in honey examination, 

 W. Hartmann (Ztschr. Untersuch. Nahr. u. Genussmtl., 21 (1911), No. 6, pp. 

 37-',, 37.5; abs. in Ztschr. Angew. Chem., 21f (1911), No. 21, p. 996).— It from 

 0.5 to 1 gm. of honey is spread out in a dish and 2 drops of freshly prepared 

 resorcin solution and hydrochloric acid (1 : 38) are added, a reaction is obtained 

 for invert sugar if present, which is typical and the same as that which is 

 obtained with the ether extract of honeys. 



In regard to the utility of the newer milk-testing methods, E. Philippe 

 (Mitt. Lebensm. Untersuch. u. Hyg., Schweiz. Gsndhtsamt., 2 (1911), No. 1, 

 pp. 1-36). — The various newer tests, such as the leucocyte, Trommsdorff, cata- 

 lase, reductase, fermentation reductase, and dirt methods, were investigated, 

 and from the results and summary it is concluded that the leucocyte test is 

 a practical method for detecting pathologic milks and for diagnosing udder 

 disease. The test, however, is only reliable when a microscopical and bacterio- 

 logical examination is made of the sediment. 



The author recommends as an extension to the leucocyte test the determina- 

 tion of the catalase figure in both the ordinary milk as obtained fi'oni the cow 

 and the milk filtered through cotton. A high figure will always point to a dis- 

 20296°— No. 1—12 3 



