506 EXPERIMENT STATION KECOKD. 



Sugars gave uo precipitate, wliile artificial lioneys in solutions of from 10 to 

 15 per cent strengtli gave slight precipitates. True bee lioneys with the same 

 serum gave definite precipitates. Field honeys gave a stronger reaction than 

 forest honeys, and the lioney from bees fed with sugar gave one less definite. 

 Honeys undergoing fermentation gave a reaction as inteaise as sound honeys. 



In regard to the analysis of honey, G. Armani and I. Barboni (Abs. in 

 Chem. Zig., 35 (1911), No. .'/2, p. SUS). — If to an aqueous solution of artificial 

 honey an acetic acid solution of benzidin is added, the solution takes on a deep 

 yellow coloration which arrives at its maximum intensity after 15 minutes. 

 The color is retained for several days. Neither heated nor unheated natural 

 honey gives the reaction. 



Nitrites were found to give the same reaction, but according to the author it 

 is not caused by nitrites in artificial honey. 



Reaction for detecting' nitrites, (J. Armani and I. Barboni {Rend. Soc. 

 Chim.. Ital., 2. set:, 2 {1910), t)p. 2.'i6, 247).— This test is based on the same 

 principle as the one noted in the abstract above. 



Analyses of chocolates, cacaos, and milk chocolate (Jour. Off. R&imb. 

 Franc., J,3 {1911), No. 195, ttp. 6102, 6103; Bui. Assoc. Chim. Sucr. et Distill., 

 29 {1911), No: 1-2, pp. S2-89).— These are the official French methods for 

 moisture, ash, fat, water-soluble material, sugars, matter insoluble in water, 

 and starch. The microscopical methods are also included. 



The depression of the freezing point of vinegar as a control of its com- 

 position, A. Silverman {Chcm. Ztg., 35 {1911), No. 5, pp. 43, ////. fig. i).— After 

 giving a detailed description of the method and the other analytical methods 

 used in controlling the results obtained with it. the author points out that it is 

 a good one, but that it would be to the advantage of the operator if special 

 tables were prepared to be used in conjunction with it. 



The differentiation of natural and artificial fruit ethers, A. Landolt 

 {Chem. Ztg., 35 {1911), No-s. 7-',, pp. 677, 678; 75. pp. 687, 688. figs. 3).—K dis- 

 cussion of the methods and the results of analyses of numerous samples of 

 various kinds. 



Caution as to testing for saccharin in sweetened foods and beverages, 

 E. Comanducci {Bol. Chim. Farm., 49 {1910), p. 791; abs. in Jour. Chem. Soc. 

 [London], 100 {1911), No. 579, II, p. 80).— '"When solutions of dextrose and 

 sucrose were extracted with a mixture of equal volumes of light petroleum and 

 ether, it was found that the residue after distilling off the ethereal liquid 

 yielded, on heating with resorcinol and sulphuric acid and subsequently treating 

 with alkali and water, a fluorescent solution, the production of which has been 

 regarded as a test for saccharin. If the ethereal extract is washed with water 

 3 or 4 times. howe\er, the residue obtained no longer shows this reaction, while 

 saccharin would not be removed by such treatment." • 



The coloring of food products, F. Muttelet {Ann. Falsif., J/ {1911), No. 32, 

 pp. 32Jf-329). — This gives the oflicial French nomenclature of coloring matters 

 which usually occur in foodstuffs, together with the chemical and physical 

 properties of 21 coloring matters. 



Artificial coloring of food materials (Ann. Falsif., 4 {1911), No. 38, pp. 

 644 . 645). — A list of the artificial coloring matters which under the French law 

 may be used in various foods and beverages. 



The quantitative separation of mixtures of certain acid coal-tar dyes, 

 W. B. Mathewson (f7. /S. Dept. Agr., Bur. Chem. Circ. 89, pp. 7).— "Chiefly 

 with the ob.iect of making a quantitative sepai-ation of the colors permitted in 

 foods (Naphthol Yellow S, Ponceau 3 R, Orange I, Amaranth, IJght Green S F 

 Yellowish, Erythrosin, and Indigo Carmin), their ratios of distribution between 



