AGRICULTURAL CHEMISTRY AGROTECHNY. 7 13 



value is characteristic of Egyptian goat and slieep uiilk fat, aud also of Syrian, 

 butter fat, wliich is principally from the sheep. 



The paper was followed by a discussion by the other members of the society. 



The judging of butter fat on the basis of the Ewers test, E. Nockmann 

 (Ztschr. Uniersuch. Xahr. ii. GcnussmtL, 21 {1911), Xo. r>, pp. 75.'f-757 ; abs. in 

 Chem. Ztg., 35 (1911), No. 128, Repert., p. 535).— A fat obtained from the millj 

 of old lactatiug animals, which usually shows low Reichert-Meissl figures, was 

 examined according to the Ewers method (E. S. R., 23, p. 417). This fat, if 

 judged by the limits set up by Ewers, would point to an addition of 10 per cent 

 palm fat. The same was found to be true when the cows were heavily fed on 

 coconut cake or beets. 



The quantitative determination of coconut fat in edible fats, W. Aknold 

 (Ztschr. Vntersuch. Nahr. u. Genussmtl., 21 (1911), No. 10, pp. 587-59S; abs. in 

 Chem. Ztg., 35 (1911), No. 128, Repert., p. 555).— The saponification, Reichert- 

 Meissl, and Polenske numbers are adequate guides for distinguishing coconut 

 oil from other fats such as bovine and hog fats, oleomargarin, and compounded 

 edible fats. The saponification and Polenske numbers for coconut oil on the 

 one hand, and the figures for the remaining fats mentioned on the other, are 

 so constant that the amount of coconut oil in a given sample can be calculated 

 with ease. The relation of the Polenske number to the Reichert-Meissl figure 

 will decide whether the fat contains appreciable amounts of butter fat. In 

 margarin or other edible fats which contain other fats besides coconut oil, 

 which are only detectable by means of a color reaction (sesame aud cotton- 

 seed oil), the coconut oil can be determined from the iodin figure or from its 

 refraction. According to the author, the Hanus and Thian ethyl ester figure 

 (E. S. R., 25, p. 108) can be dispensed with. 



Detection of rape oil, P. Tortelli and V. Foetini (Ann. Falsif., 4 (1911), 

 No. 29, pp. 139--l.'i5 ; abs. in Internat. Inst. Agr. [Rome], Bui. Bur. Agr. Intel, 

 and Plant Diseases, 2 (1911), No. 3, p. 678). — Previously noted from another 

 source (E. S. R., 24, p. 11). 



A chemical investigation of American spearmint oil, E. K. Nelson (U. 8. 

 Dept. Agr., Bur. Chem. Circ. 92, pp. -j). — This circular reports the results of an 

 examination of an authentic sample of Michigan spearmint oil, which was 

 distilled from specially selected stock free from weeds. " The object of the 

 investigation was twofold, first, to determine the chemical and physical con- 

 stants on a pure sample of the oil, and second, to determine the nature of the 

 constituent which carries the characteristic spearmint odor." 



The author believes dihydrocarveol to be the substance which gives the 

 characteristic spearmint odor. A careful search for dihydrocuminyl alcohol, 

 which is considered by others to be the odoriferous principle, was made with 

 negative results. A sample of dihydrocarveol prepared from carvone and then 

 acetylated yielded a product which reminded one of spearmint. 



Investigations in regard to betains occurring in plants, I, E. Schulze and 

 U. Pfenninger (Hoppc-Seyler's Ztschr. Physiol. Chem., 71 (1911), No. 2, pp. 

 17-i-185). — This work was done for the purpose of determining whether the 

 phosphatids fi'om plants when cleaved will yield betaiu in addition to cholin. 

 Phosphatids were prepared from the seeds of Yicia sativa, containing betain, 

 and Pisum sativum, Phaseolus vulgaris, and Avena sativa, which contained 

 trigonellin. Oat (Avena sativa) phosphatid was the only one which yielded 

 betain on decomposition. 



Determination of fat in feeding' stuffs, B. Sohitlze et al. (Landw. Vers. 

 Stat., 75 (1911), No. 3-4, pp. 185-230). — This investigation was conducted for 

 the purpose of determining the following points: (a) What infiuence the time 

 of drying a sample before extraction has upon the final results; (b) how long 



