116 EXPEEIMENT STATION RECORD. 



present generally in the beet, it may exist under certain conditions of growth 

 which have not yet been worked out. It is usually present to a noticeable 

 extent only in the last products of sugar manufacture. Raw sugars obtained 

 from normally worked up beets contain no raffinose. 



The present methods of determining raffinose, according to the author, are 

 not absolutely reliable for raw sugar, but where a mixture of pure saccharose 

 and raffinose is under examination Herzfeld's inversion method yields accurate 

 results. 



In regard to the occurrence of raffinose in raw sugars, H. Pellet (Osterr. 

 XJngar. Ztschr. Ziiclccrmdus. u. Landw., 39 {1910), No. 6, pp. 9>i2-9-'i8; abs. in 

 Ztsclir. Angew. CJiem., 24 {1911), No. 16, p. 762). — The author agrees with the 

 interpretation of Strohmer (see above), but considers the Herzfeld method 

 thoroughly reliable for determining raffinose in raw sugars. 



About some characteristics and the determination of raffinose, A. Hekzfeld 

 (Ztschr. Ver. Deut. ZucTcerindus., 1910, No. 659, II, pp. 1204-1211).— A. short 

 description of the characteristics of raffinose, and a discussion in regard to the 

 methods and the relation which raffinose has to molasses formation. 



Raffinose or torref action products, A. Vermehren {Deut. Zuckerindus., 36 

 (1911), No. 31, pp. 590, 591). — As a result of his work the author concludes that 

 it is not possible by existing methods to determine whether or not raffinose is 

 present in molasses unless it is identified qualitatively. The difference noted 

 between the diree#and inversion polarization is probably due to torrefaction 

 products. The I'affinose formula gives questionable figures. 



A guanin pentosid from molasses residue, K. AndrlIk (Ztschr. Zuckerindus. 

 Bohmen, S5 (1911), No. S, pp. 437-443). — A guanin pentosid was isolated which, 

 according to the author, is a new and not hitherto noted constituent of molasses 

 and molasses residue. It contains a large proportion of nitrogen. 



The nitrogenous constituents of the beet and their cycle in the process 

 of manufacturing raw sugar, J. E. Duschsky, J. R. Minz and W. P. Paw- 

 LENKO (Ztschr. Ver. Deut. Zuckerindus., 1911, No. 660, II, pp. 1-25; a&s. in 

 Ztschr. Angeio. Chem., 24 (1911), No. 16, pp. 760, 76^).— The content of total 

 nitrogen in the beet was found to vary between 0.17 and 0.25 parts per 100 parts 

 of beets, or between 1 and 1.2 parts per 100 parts of sugar in the beet. About 

 one-half of the total nitrogen was found to be protein nitrogen, and it was 

 noted that where the total nitrogen in the beet became higher the protein 

 nitrogen became lower. 



The injurious nitrogen was found to constitute about one-third to one-half 

 of the total nitrogen contained in the beet. Between the sugar content and the 

 content of some groups of nitrogenous bodies no relation could be established. 

 In the diffusion process four-fifths of the protein nitrogen remains behind, 

 while the proteins going over in the juice, according to the authors, are prob- 

 ably all removed or decomposed by the defecation and saturation process. The 

 amount going over in the saturation juice is exceedingly small. The injurious 

 nitrogen was found to pass over almost completely in the diffusion juice and 

 from this into the saturation juice, whereby in many instances the amount of 

 injurious nitrogen became greater than that originally present in the diffusion 

 juice. 



In regard to the indeterminable losses which occur in beet sugar manu- 

 facture, H. Pellet (Ztschr. Ver. Dent. Zuckerindus., 1911, II, No. 664, PP- 

 435-443). — It was found that an excess of lead subacetate acts in different 

 waj^s upon the various components in beet juices which are usually grouped as 

 optically active nonsugars, Glutamin and glutaminic acid, which rotate plus 

 in an aqueous solution, will rotate to the left in a solution containing an excess 

 of lead subacetate (10 per cent). Asparagin is rotated to the right. In a 



