410 EXPEKIMENT STATION RECORD. 



variability of the sugar eouteut and purity by years, and for tbe purpose of 

 providing a basis for comparing the various States as sugar producers. 



An extended bibllograpliy arranged in chronological order is appended. 



The peroxydase of woman's milk, Marfan and B. Weill-Halle {Com-iit. Rend. 

 Soc. Biol. [Paris], 69 (1910), Isio. 32, pp. 396-398; ahs. in Ann. Falsif., 4 {1911), 

 No. 29, p. 160). — Woman's milk, when treated with guaiacol, water, and 

 hydrogen jieroxid, may give 2 reactions, viz, a diffuse, brick-red color, and 

 another one yielding a light orange-yellow tint. 



The first test indicates the presence of colostrum. The second represents 

 a normal sample of milk. The absence of the above reactions indicates either 

 a milk of pathologic origin or one of bad quality. 



Detection of watered milk by noting its electrical resistance, N. Favilli 

 (Riv. Sci. Lattc, 1 (1911), No. 2, pp. 33-'tJ,, figs. 2).— The electrical conductivity 

 method is not deemed entirely adapted for detecting milk which has been 

 adultei-ated with water, as it presents many possibilities for error. 



The significance of the cryoscopic test for controlling the milk supply, 

 L. Pins (Die Bcdeutung der Gefricrpunktsermedrigung dcr Milch filr die 

 Mikhkoritrollc. Inaug. Diss,, Univ. Lcipsic, I&IO, pp. 5k)- — This investigation 

 was conducted with normal milk, colostrum, milk containing various substances 

 such as sodium chlorid, cane sugar, sodium bicarbonate, and glycerin, milk 

 from animals having udder disease, and milk diluted with water. 



The depression of the freezing point of normal cow's milk was found to vary 

 from 0.536 to 0.5G5, the extreme limits being from 0.529 to 0.509. The method 

 of feeding, breed, age, and period of lactation had no influence upon this con- 

 stant. According to the author, the method is to be given the preference over 

 either the fat determination or the specific gravity determination methods. 



Determination of fat in buttermilk, M. Siegfeld and M. Kersten (Molk. 

 Ztg. [Hildesheim-], 2k (1910), No. J/S, pp. 903, 904; ahs. in Milchw. Zcnthl., 6 

 (1910), No. I'J, pp. 522, 523). — During the past year various communications 

 have appeared in regard to buttermilk which yielded on examination an ab 

 normally low fat content. In this connection the authors made a comparative 

 test between the Gerber acid butyrometric and the Rose-Gottlieb methods, 

 which showed that the latter method yielded from 0.15 to 0.25 per cent more 

 fat. This discrepancy in the result is said to be due to the fact that during 

 butter making a portion of the fat becomes homogenized and does not separate 

 out in the acid butyrometric test. If, however, the centrifuging process is 

 continued a higher percentage of fat is obtained. A further influencing factor 

 is that buttermilk, if examined according to the acid method, has a tendency 

 to form plugs. The temperature is also a factor. 



The detection of margarin in butter, A. Eloire (Jour. Meat and Milk Hyg., 

 1 (1911), No. 8, pp. U9, 450). — An instrument (the oleobutyrometer), con- 

 structed by Brulle for determining the density of butter fat for the purpose of 

 detecting margarin in such samples, is described. With this instrument pure 

 butter had a density of 865.5 gm. at 100° C, while butter with an addition of 

 10 per cent of margarin had a density of 864.95 gm. 



Estimation of total fatty acids, P. Simmich (Ztschr. Untersuch. Nahr. u. 

 Gcnussmtl., 21\ (1911), No. 1, pp. 3S-U, figs. 2; ahs. in Jour. Chem. Soc. [Lon- 

 doti], 100 (1911), No. 581, II, p. 233).— Incorrect results are obtained if the 

 fatty acids are dried in the free state before weighing. To avoid this loss the 

 author recommends estimating the total fatty acids which have been liberated 

 in the usual manner from fats, soaps, and oils by separating them with ether 

 or petroleum ether, neutralizing the ethereal extract with one-half-uormal 

 potassium hydroxid solution, and evaporating off the solvent in an atmosphere 

 of hydrogen. The soap residue is finally dried at 100° C. in a partial vacuum 



