NOTES. 99 



H. L. White, the associate referee on cereal products, reported cooperative 

 work on 2 samples of wheat flour, one a straight flour produced from Fife 

 wheat and the other a patent flour from durum wheat. This included baking 

 tests, and a description of methods by B. R. Jacobs for making baking tests 

 as used in the Bureau of Chemistry of this Department. There was much 

 variation in the methods and the results of the baking tests. 



The associate referee on water in foods, H. C. Lythgoe, stated that in many 

 cases it was noted that a darkening of the sulphuric acid used in the vacuum 

 method for determining water in foods takes place. In view of this he con- 

 siders it advisable, as a recommendation for future work, to make a study 

 of the method and to use various dehydrating agents for comparison. 



C. R. Moulton, as the referee on the separation of meat proteins, reported 

 cooperative work in regard to the determination of nitrogen in concentrated 

 beef extracts. A further study of this problem was recommended. 



The report of A. W. Bosworth, associate referee on the separation of the 

 nitrogenous bodies of milk and cheese, presented by L. L. Van Slyke, discussed 

 the results of a study of the Folin method (E. S. R., 24, p. 703) for determining 

 ammonia in cheese and dairy products, and the D. D. Van Slyke method 

 (E. S. R., 25, p. 710) for the determination of amino acid nitrogen in regard 

 to its application to dairy products. The results obtained with both of the 

 methods were comparatively good, and it was recommended that a further 

 study of them be made. 



The referee on foods and feeding stuffs, G. M. MacNider, reported on the 

 determination of acidity in feeds, a comparison of the proposed modification of 

 the method for the determination of crude fiber with the oflicial method, and a 

 comparison of the official ethyl ether method for determining fat with the 

 petroleum ether method. Recommendations were made to report the acidity in 

 feeds in terms of cubic centimeters of sodium hydrate used, or its equivalent in 

 grams of sodium hydrate; that a study of the factor for converting nitrogen 

 into protein be made ; that the petroleum ether method for fat in cotton-seed 

 products be recognized by the association ; and that the proposed modification 

 of the official crude fiber method be not further considered. 



The reports of the following referees and associate referees were also ren- 

 dered : R. W. Hilts on spices, W. E. Mathewson on colors, W. A. Bender on 

 vinegars, R. S. Hiltner on flavoring extracts, cocoa, and cacao products by W. L. 

 Dubois, tea and cofi'ee by M. E. Jaffa, preservatives by H. E. Barnard, fats and 

 oils by H. S. Bailey, sugar and molasses by W. E. Cross, meat and fish by R. 

 Hoagland, fruit and fruit products by A. W. Blair, medicinal plants and drugs 

 by L. F. Kebler, tannin by J. S. Rogers, headache mixtures by W. O. Emery, 

 and medicated soft drinks by H. C. Fuller. 



The following papers were presented during the session : The Determination 

 of Carbon Dioxid in Soils, by L. T. Bowser ; The Ether Extract of Paprika and 

 Pimenton, by D. L. Weatherhead; Recalculation of Juckenack's Egg Noodle 

 Tables, by R. W. Hilts ; Determination of Tin in Foods, by A. W. Hansen and 

 L. C. Johnson; On the Chemical Composition of Authentic Vanilla Extracts, 

 together with Analytical Methods and Limits of Constants, by A. L. Winton 

 and E. H. Berry ; Methods of Analyses of Fruit Products, by A. E. Paul ; Potash 

 Determination in Ashes, by P. F. Trowbridge ; Method for the Analysis of Cattle 

 Foods (Sugar), by H. Bryan, M. X. Straughn, and A. Given; Note on a Tenta- 

 tive Method for the Determination of Essential Oil in Alcoholic Solutions, by 

 R. S. Hiltner ; Note on the Determination of Benzaldehyde in Liquors, Distilled 

 Liquors, and Cordials, by F. G. Smith; and Temperature Corrections in Raw 

 Sugar Polarization, by W. D. Home. 



