214 EXPERIMENT STATION HEOORD. 



Examination of molasses feeds with the immersion refractometer, A. 

 Srili.KiiT iClHin. Ztji.. -U {I'.KIH). \ns. 10.',, j,/). 'I..'-',, ;i.>(i : KXi, ii/i. !l.i.'>. ;U(J\. — 

 Attention is driiwn (o tlic fiul tli.il the true liter iimst not be en)ployed without 

 ninkini,' the neeess.iry correct iuus. For in'aetical puriioses, however, the Mohr <•<•. 



liter tan ])t' nseil. K(m- convenience the Nebauer fornuila M Vi / r_'T«\_g niay >)e 



.«l>lit int.) ;> parts, viz, [w [a — !)],( — aT),Hn(U ^ ^ , , rwy » „ j, and the calculation can 



be so arranged tiiat tlie percentage of dry substance can be directly obtained. The 

 author states that tlie refractometer can be used witli more certainty and more 

 rapidly than the i)ycnonK'ter. 



A comparison of various methods for the estimation of sugar in urine, ('. 

 Funk (Ztfultr. I'liy.siol. riiciii.. .',i; iJllOS), \o. ,7-6", pi). .',07-511; «/>.st. Ui Zentbl. 

 I'hj/siuL, 2S {1909), A o. hi. jj. .'/Ol). — The Liang method for sugar in urine does 

 not give accurate results. The liertrand method presents none of the in- 

 accuracies. 



Report of the senior analyst for the year 1908, C. F. Juritz {Ri)t. Hcnior 

 Anal. Cape (load Hope, J908. pp. 99-12^). — Results of analyses of foods, water, 

 coke, minerals, and miscellaneous agricultural and toxicological materials are 

 given. 



Fermentation bacteriology and control of the fermentation industries, W. 

 He.nnkhkiu; ( (luniiiii'<hiil:lir'KtJo<ji.-ic}i(s I'raktikum Bctrich.siDiter.suchitngen und 

 Pilzkuitdc. licrlin, 1909, pp. XV+dlO. fig.s. 220). — This book discusses suc- 

 cessively the various stages of bacteriology and parasitology. Concrete ex- 

 amples ai-e presentetl for the study of problems which occur in the routine work 

 of each industry, that is, baking, dairying, brewing, distilling, alcohol and press 

 yeast manufacture, viuegar manufacture, lactic-acid making, and wine mak- 

 ing. The pure culture of yeasts and the preparation of all mtnlia, air and water 

 examination, a list of the common infections occurring in the above-named 

 industries, and a chapter on parasites which affect the cereals are included. 



A study of the micro-org'anism.s of Japanese vinegar, T. Takahashi {Jour. 

 Col. Agr. Imp. Univ. Tokyo, 1 {1909), No. 1, pp. 103-136, pi. 1). — In investigating 

 the micro-organisms of " tanezu," which is a kind of Japanese vinegar, the 

 author found most of the fermentation to be caused by bacteria, of which 

 Bacterium rancens, B. aceti, and B. .Tylirundes were the most important. Of 

 these a number of varieties are recognized, producing from 1 to 5 per cent of 

 acetic acid, and differing as to their fermentation products in alcohol-free 

 media according to the diflerent varieties. 



A preliminary note on the varieties of Aspergillus oryzae, T. Takahashi 

 {.Jour. Col. Ayr. Imp. Univ. Tokyo, 1 {1909), Xo. 1, pp. Lil-l-'tO). — In studying 

 the fungus A. oryzw, which plays an important role in the brewing of sake, the 

 author has found that there are 3 varieties, differing in their morphological 

 and physiological properties. 



Enological studies, W. B. Alwood {U. S. Dept. Agr., Bur. Chem. Bui. 129, 

 pp. 32, fig. 1 ) . — This consists of two papers. 



I. Exprritnvnifi in cider making applicable to farm conditions. — The first of 

 the cider making experiments was made with apples of low grade in hot 

 weather. Apple musts were fermented with yeast types No. 8, 53, 66, and 73 

 of the Bureau of Chemistry collection. In each instance a portion of the fer- 

 mented must was racked out into kegs and allowed to go through the entire 

 process of after fermentation, etc., without treatment. The other portion was 

 clarified by passing through a milk separator. Analysis some months later 

 showed that the samples passed through the separator retained about the same 

 sugar content throughout the storage process, while those untreated were prac- 



