212 KXI'KHIMKN'I' STATION HKCOHD. 



Methods for fat analysis. K. U. Holland { Md.^sdchnsctts l^^ta. Rpt. /.90.S, pt. 

 „^ pp. /J0-7JiS'). — A (U'scriptioii of the usii.il iiiclliocls of fill anulysis, with souio 

 slight UKHliticatiou of the jirocodun's fur llic purpose of simplicity and uiii- 

 fomiity of results iu feeding stuffs and butter analyses. 



A color reaction for fats, M. E. Sciilumberger (Mix. in Ztschr. Aiificir. 

 Chcin., 22 (JifOD), No. 2T, p. 137/,). — This is described as a reaction for all fats 

 which contain olein or oleic acid, including castor oil and ricinoleic acid. To 

 10 gUL of the cooled oil and 10 gni. concentrated sulphuric acid are added a 

 solution consisting of ft gui. of glucose in 2 gni. of water; this latter solution 

 having been previously cooled to the crystallizing po'int. Without allowing the 

 mixture to rise above 35° C, 30 gnu additional of sulphuric acid is added, 

 whereupon the solution takes on a red coloration, which on heating on the 

 water bath and agitating constantly changes to a cherry-red and finally a 

 purple coloration. 



The determination of milk sugar by the Michaelis and Bona iron method, 

 K. Open- II KIM {('liciii. Ztth, -i-i {lHOi)), Xo. 10',, pp. !)27, 928). — The method as 

 applied to milk is as follows: Ten cc. of milk are diluted with 13 cc. of water 

 and 7 cc. of colloidal iron hydroxid, the iron hydroxid being added drop by 

 dro]) and shaken during the addition. The mixture is then filtered through a 

 dry tiltci- and the solution itolarized with the Schmidt and Haensch polarimeter. 



Beactions for lactic and glycollic acids, G. Deniges (liul. Hoc. Chi in. 

 France, .'/. ser., 5 ( HWD), No. 11, pp. 6.'i7-6/i9 ; ahs. in Jour. Chcm. Hoc. [London |, 

 96 (1909), No. 5(U, J I, p. 627).— For lactic acid a quantity not greater than O.l! 

 cc. of a 2 per cent solution is warmed at a temiierature of 100° C. with 2 cc. 

 sulphuric acid for 2 minutes, cooled and a droj) of an alcoholic solution of 

 guaiacol or codeine added. (luaiacol yields a rose-red coloration, and codeine 

 an orange-red coloration. The method for glycollic acid is practically identical 

 except that the solution must be heated to a higher temperature. With it 

 codeine yields a yellow coloration, which changes to violet. Guaiacol gives a 

 violet, changing to brown on diluting with alcohol. 



Detection of boiled milk by the microscope, W. Morres ( Milch w. ZcnthL. 

 ') (1909). No. 9, pp. 'il6, -'il7). — A continuation of the author's work on the 

 microscopical detection of adulteration in butter ( E. S. K., 20, p. 1010). The 

 fat globules in unboil(>d milk are seldom larger than 10 microns, whereas in milk 

 which has been Ixiiled they seem to cohere and become between 2(i and 100 

 microns in size. 



Detection of margarin in butter, C. C Rardelli (Ififf/. Yiandc ct Lnit, 3 

 (1909), No. 7. pp. 310-312).— The author draws attention to the fact that the 

 Jahr method is very nuich simpler and easier to execute than the refractometric, 

 Iiolarimetric. volatile ac'd determinations, and other existing methods. 



[The detection of iron and copper in cheese curd], A. Schaeffer (Milclnr. 

 ZcnthL, .', (1909), No. 10, pp. .'i27--'i30). — Testing for iron and copper in the ash 

 or in the cheese curd itself, according to the author's experience, does not yield 

 satisfactory results. He recommends the following procedure for iron, which 

 may also be used quantitatively : To 20 gm. of cheese curd in a porcelain dish 

 add ammonia until all the casein is dissolved. About 20 drops of ammonia 

 generally suffices. Then add 5 drops of yellow ammonium sulphid, knead the 

 mixture, trjinsfer the mass to a piece of filter paper or anything with a white 

 l)ackground. and compare the color with the color scale prepared by the author. 

 With copper the results were not satisfactory. 



Is formaldehyde produced by boiling solutions of cane sugar? C. H. 

 LaWall (Anicr. Jour. I'liarni., SI (1909), No. 8, pp. 39.'i-396). — Cane sugar and 

 jelly distillates were examined as to formaldehyde production and tested against 

 Hehner's. Rimini's, and the aniliu acetate tests. The author concludes that cane 



