METEOROLOGY — WATER. 809 



The qualitative analysis of the tannins, U. J. Thuau and P. de Korsak 

 (Collegium, 1911, Nos. 468, pp. 258-260; 469, 262-265; abs. in Jour. 8oc. Chem. 

 Indus., 30 {1911), No. 19, pp. 1173, 1174).— A study of methods. 



The chemistry of the urine, W. Autenkieth (Die Chemie des Hams. TUbin- 

 gen, 1911, pp. XII+344, figs. 28). — This book, which is prepared for students, 

 physicians, druggists, and chemists, states iu a clear and concise way the 

 methods of urine analysis, and gives detailed descriptions of the constituents of 

 the urine under normal and pathological couditions. 



Report from the analytical department for 1909—10, J. Golding (Midland 

 Agr. and Dairy Col. Bui. 10, 1909-10, pp. 93-103). — Analyses are reported of 

 linseed cake, undecorticated cotton cake, soy cake and meal, compounded cakes 

 and meals, offals, fertilizers, etc. 



Comparison of results obtained by maceration and diffusion of sugar 

 beets for the production of alcohol, L. Ammann (Compt. Bend. Acad. Sci. 

 [Paris], 154 (1912), No. 5, pp. 29/,, 295).— The figures show that good results 

 can be obtained by both the maceration and diffusion processes. The diffusion 

 process, however*, is more rapid and best suited for large plants, while the 

 maceration process is the one to be preferred for smaller factories. 



Grape vinegar, F. T. Bioletti (California Sta. Bui. 227, pp. 337-366^ figs. 8).— 

 This bulletin gives an exposition of the manufacture of vinegar from grapes. 

 The contents include discussions of definitions and standards ; classes of vinegar 

 and raw materials ; wine vinegar ; alcoholic and acetic fermentations ; yield of 

 vinegar ; processes of manufacture — domestic methods, industrial methods, 

 and the rapid or German process; after treatment — clearing, decoloration, pas- 

 teurizing, aging, fining, filtering, and bottling ; vinegar diseases ; an outline of 

 the operations of vinegar making; and tests of use to vinegar makers for sugar, 

 alcohol, and acid. 



Some experiments are also included which have for their object to show that 

 the 2 fermentations, alcoholic and acetic, can not profitably go on at the 

 same time. Where conditions unfavorable to the yeast exist the acetic-acid 

 bacteria gain the upper hand and produce acetic acid, which checks the activity 

 of the yeast, thus allowing much sugar to remain untransformed. 



"Acetic acid in quantities approaching 0.5 per cent interferes with the work 

 of the yeast and at 1 per cent stops it entirely." 



" Under favorable conditions vinegar bacteria will attack sugar and produce 

 acetic acid directly." 



Products of the soy bean (Pure Products, 8 (1912), No. 3, pp. 157-160).— 

 In this article the following topics are considered : Vegetable cheese, condensed 

 vegetable milk, and soy sauce or fermented soy. 



The potato-flour industry of Germany (Jour. Boy. Soc. Arts, 60 (1912). 

 No. 3092, pp. 416, 4^7). — This article discusses the present status of this indus- 

 try in Germany, and gives a brief resume of the methods utilized in preparing 

 this product. 



METEOROLOGY— WATER. 



Forecasting weather, W. N. Suaw (London, 1911, pp. XXVII-\-380, pis. 9, 

 figs. 158; rev. in Nature [London], 88 (1912), No. 2209, pp. 575-577).— This 

 book is based mainly upon the 11 years' experience of the author as director of 

 the British Meteorological Oflice, and as such responsible for its forecasting 

 work. It embodies the results of the most recent research in meteorology, and 

 contains a definite formulation of results of investigation by the author and 

 his associates of the meteorological oflice. 



