608 EXPERIMENT STATION RECORD. 



Biophys., 11 (1911), No. 23, pp. 951, 952). — As a result of sugar-free fermentn- 

 tion experiments, in which the media contained citric acid and suprarenin, the 

 author believes that the carbon dioxid involved in the process had its origin 

 in the citric acid of the media. 



Is the action of rennet one of cleavage? E. Couvreur (Compt. Rend. Soc. 

 Biol. [Paris], 10 (1911), No. 1, pp. 23, 2//).— The whey from milk which had 

 been coagulated quickly with rennet in an aseptic and antiseptic solution was 

 found to be free from albumoses. This is further proof (E. S. R., 25, p. 202) 

 that rennet does not cleave caseinogen. 



A heat-tolerating' lipase, N. L. Sohngen (Chem. Weekbl., S (1911), No. 29, 

 p. 580). — A lipase was isolated from micro-organisms which is capable of 

 withstanding a temperature of 100° C. for 5 minutes without losing its lipo- 

 lytic activity. 



Food adulteration, its detection and prevention, A. Beythien (Samml. 

 Chem. u. Chem. Tech. Vortmge, 16 (1910-11), pp. l-J.'fO). — A critical discussion 

 in regard to the present status of food adulteration, the nature of the adultera- 

 tions and their detection, and the laws in regard to adulteration. 



Rapid summary examination of foods with, tablet reagents, P. Bruere 

 (Arm. Falsif., J, (1911), No. 29, pp. l',8-15It, figs. 2; aJ)s. in Chem. ZentM., 1911, 

 I, No. 22, p. 1611). — Nessler's reagent for ammonia, the Schardinger and 

 guaiacol-perborat reagents for milk, and some reagents for detecting plastered 

 wines are considered in this article. All are in the form of tablets. 



Judgment of honey on the basis of Fiehe's reaction, H. LtJHRiG and A. 

 ScHOLz (Ztsehr. Untersiich. Naht: it. GenussmtJ., 21 (1911), No. 12, pp. 721^ 

 I'll). — These tests were conducted with solutions of saccharose alone, mixtures 

 of honey and saccharose, and pure honey, with acetic, propionic, formic, lactic, 

 butyric, hydrochloric, citric, malic, salicylic, tartaric, valerianic, benzoic, and 

 hydrofluoric acids, and with acetaldehyde, propylaldehyde, hexa methyl ente- 

 tramin, and abrastol. 



The results point to the conclusions that Fiehe's reaction is caused not only 

 by the action of hydrochloric acid on saccharose, but also by organic acids and 

 other compounds. Hydrochloric acid, however, was found to be the best re- 

 agent and oxalic acid the second best. A 0.2 per cent solution of oxalic acid 

 is sufficient to detect an admixture of 7 per cent of saccharose in honey. The 

 solution, however, must be heated. Therefore, honeys which contain oxalic 

 acid (normally) and saccharose will give Fiehe's reaction after heating. 



Analyses of 91 honeys are reiwrted. 



On the coloring matter in fruit juices, E. H. S. Bailey and E. L. Tague 

 (Ahs. in Trans. Kans. Acad. Soi., 28-24 (1909-10), pp. U, ^2).— "This work 

 was undertaken in order to find out, if possible, some scheme for detecting the 

 different natural colors of fruit juices, and also the different artificial colors 

 used in the preparation of food products. Experiments were made upon the 

 juice of red raspberries, black raspberries, huckleberries, strawberries, black- 

 berries, red currants, and black cherries. The work was carried out along 3 

 lines, viz, (1) to find new solvents for natural colors, (2) to apply known tests 

 to these extracts, and (3) to find new characteristic tests to be applied to color- 

 ing matters extracted by known methods. 



" The solvent power of carbon tetrachlorid, several hydrocarbons, and sul- 

 phonic acids were tried with negative results. It was found that ethyl alcohol, 

 propyl alcohol, and isobutyl alcohol were good solvents, if the fruit juice was 

 first saturated with sodium chlorid. Cyniene, quinolin, and pyridin were found 

 to be good solvents. Cymene would extract the coloring matter from other 

 extracts, e. g., acetone, and leave the original clear and colorless, Pyridin gave 

 characteristic reactions with the fruit juices themselves. 



