AGRICULTURAL CHEMISTRY — ^AGROTECHNY. 313 



tin 107, revised, of the Bureau of Chemistry (E. S. K., 20, p. 512). The cor- 

 lected table is here presented in detailed form. 



Isolation of raffinose from beet sugar products, H. E. Zitkowski (Amer, 

 Sugar Indus, and Beet Sugar Oas., 13 {1911), No. 1, pp. 8-10, figs. 7; ahs. in 

 Jour. Soc. CJiem. Indus., 30 {1911), No. 6, p. 319). — The method employed for 

 this consists of the preparation of a mixture of lead raffiuosate and saccharate 

 by boiling molasses with litharge, decomposing with carbon dioxid, and allow- 

 ing the raffinose to crystallize out (fractional crystallization) from the solu- 

 tion. The molasses experimented with came from a Colorado refinery. 



Examination of lactose and the by-products of lactose manufacture, A. 

 BURE and F. M. Berberich {Alilchw. ZenthL, 7 (1911), No. 6, pp. 2Jtl-264).— 

 This presents the results of investigations of crude and refined milk sugar 

 ",nd the by-products of the milli sugar industry. The methods used are stated 

 in detail, most being those well-known in the literature. 



In order to simplify the calculation involved in converting cuprous oxid 

 to metallic copper, the author has rearranged Wein's table by multiplying the 

 copper figure by the factor 1.1223 (Cu^O 143.6 -J- Cu 127.6), so that the amount 

 of lactose can be read off directly from the cuprous oxid produced. As the 

 approximate amount of lactose can also be found by multiplying the copper 

 found by 0.73, the author here also, in order to avoid the usual calculation, 

 has calculated all the copper figures to cuprous oxid. 



The enzyms present in cow's milk, A. Giffhoen {Untersuchungen iiber 

 Enzyme in der Kulunilch. Inaug. Diss., Univ. Bern, 1909, pp. JfO, abs. in Milchic. 

 Zentm., 7 (1911), No. 5, pp. 236, 237).— This is a study in regard to the pres- 

 ence of enzyms in market milk. 



It was noted that fresh normal milk gave a reaction with a fresh active 

 guaiac tincture, reduced methylene blue-formaldehyde solution in from 5 to 

 12 minutes, decomposed from 0.01 to 0.0251 gm. of soluble starch, and had a cata- 

 lase figure of from 5 to 30 mm. Mixed milk which reduces the formaldehyde- 

 methylene blue solution and which possesses a high catalase content but a 

 normal diastatic power is considered by the author highly polluted. A mixed 

 milk having a low diastatic power, a high catalytic power, and reducing for- 

 maldehyde-uiethylene blue within 5 minutes and methylene blue in 1 hour, is 

 not considere<:l fit for human consumption, and one which decomposes more than 

 0.025 gm. of starch, has a high catalytic power, reduces formaldehyde-methylene 

 blue quickly but does not reduce methylene blue within 1 hour, is to be consid- 

 ered a milk of pathologic origin. Mixed milks which give no guaiac reaction, 

 contained no diastase, decolorized both methylene blue solution and formal- 

 dehyde-methylene blue solution within 1 hour, and possessed a high catalytic 

 power, were those which had been heated to a temperature of over 72° C, 

 before heating contained large amounts of bacteria, and were allowed to stand 

 long after heating. Mixed milks which yielded the guaiac reaction but did not 

 decompose starch, according to the author, were heated for 30 minutes at from 

 65 to 72°. 



The occurrence of tyrosin crystals in Roquefort cheese, A. W. Dox (Jour. 

 Amer. CJiem. Soc, 33 (1911), No. 3, pp. ^23-425).— The author investigated the 

 small white specks which are invariably observed in the cracks and crevices 

 of Roquefort cheese and found them to be tyrosin and not the calcium soaps of 

 fatty acids as is usually supposed. 



Methods of sampling milk (Bd. Agr. and Fisheries [London^, Intel. Div., 

 Ann. Rpt. Proc. 1910, pt. 1, pp. 66-73). — The methods considered are the dipper, 

 plunger, pouring, and tube methods. 



The tube method was found to be ineffective, and the dipper method fails to 

 insure a proper mixing in every case. The pouring method, that is, pouring the 



