212 EXPERIMENT STATION RECORD. 



The Schardinger enzym in the milk from cows having diseased mammary 

 glands, R. Reinhardt and E. Seibold (Biochem. Ztschr., 31 {1911), No. 5-6, 

 pp. 3S5-396). — The occurrence of udder inflammations, according to the authors, 

 has an influence upon the Schardinger enzym content of milk which is de- 

 pendent upon the nature of the chemical changes in the secretion, the scope of 

 the disease, and the stage of the disease. It was also noted that as long as the 

 secretion has a normal color and consistency the reaction is either normal or 

 only slightly shortened. In extreme cases the reaction time is extended. The 

 test can not be employed as a diagnostic agent for detecting mastitis in cows. 



Comparison of the reductase test with other hygienic tests for milk, C. 

 Barthel (Ztschr. Untersuch. Nahr. u. Oenussmtl., 21 (1911), No. 9, pp. 513- 

 53f,, figs. 7; aJjs. in Analyst, 36 (1911), No. Ji24, pp. 346, 347).— This article has 

 been noted from another source (E. S. R., 24, p. 515). 



The amount of animal alkaloid in sterilized milk and in milk kept under 

 certain other conditions, N. D. Awerkijew (Ztschr. Physiol. Chem., 12 (1911), 

 No. 5-6, pp. 347-362). — ^A volatile animal alkaloid (ptomaine), having the 

 formula CscHogNOo, was isolated from sterilized milks which were exposed either 

 to air and light, to light alone, or to air alone. The gi'eatest amount of alka- 

 loid was produced when milk was exposed to bolh air and light, and the least 

 when the milk was exposed to light only. The alkaloid is termed " fetterin " 

 and is supposed to originate from the decomposed fat. The ptomaine was not 

 produced when the milk was not exposed to air or light. 



Methods for detecting heated milk in dairy products, especially in butter, 

 S. RoTHENFUSSER (MUchiv. Zeiitbl., 6 (1910), No. 10, pp. J,68-.',70).—The author 

 points out in discussing Hesse and Kooper's work (E. S. R., 24, p. 612) that in 

 his investigations (E. S. R., 20, p. 1107) where the term paraphenylendiamin 

 is used a solution of paraphenylendiamin hydrochlorid was employed. He gives 

 the formula for preparing the solution. He furthermore states that the use 

 of benzidin for detecting heated milk was first proposed by him (E. S. R., 20, 

 p. 1107) and not by Peters and Wilkinson (E. S. R., 20, p. 1108). The benzidin 

 and the guaiacol-paraphenylendiamin reactions, according to the author, are 

 chiefly of value when used with a lead serum. 



Detection of margarin in butter, H. Serger (Chem. Ztg., 35 (1911), No. 67, 

 pp. 602, 603; abs. in Molk. Ztg. [HiMcsheim.], 25 (1911), No. 58, pp. 1096, 

 1097). — As a result of an act passed in Germany in 1897 all margarin examined 

 must have an addition of 10 per cent of sesame oil. 



For detecting sesame oil the Baudouin, Soltsien, Grace-Calvert, and Cavallis 

 tests have thus far been proposed. The various factors, such as dyes, which 

 influence the above reactions are considered in detail. The feeding of sesame 

 cake to milch cows is also discussed. 



The brine-soluble compound found in cheese, L. L. Van Slyke and A. W. 

 Bosworth (Ahs. in Science, n. ser., 34 (1911), No. 868, p. 222). — ^During the 

 ripening of Cheddar cheese the authors have repeatedly noted the production 

 of a protein, which is soluble in a 5 per cent sodium chlorid solution and which 

 always has associated with it the element calcium. A further peculiarity is 

 that all the calcium in the cheese could never be obtained by extraction with 

 water, a part of it always being present in the brine extract as mentioned 

 above. In a 2-year-old cheese 40 per cent of the nitrogen was present in the 

 brine-soluble form. 



" In Camembert cheese, however, the reverse is found. After the first few 

 hours this cheese contains no brine-soluble compound and all the calcium is 

 found in the water extract. The brine-soluble compound is formed in this 

 cheese, but, owing to the method of making, more acid is allowed to develop 

 than in Cheddar cheese and, as a consequence, the brine-soluble compound loses 



