rr CONTENTS. 



Page. 



The determination of magnesium chlorid in water, Emde and Senst 304 



The interpretation of chemical water analysis, Klut, trans, by Gieseler 304 



Colorimetric method for molecular weights of carbohydrates, Wacker 304 



A method for determining different sugars in a mixture of .sugars, Geelmuyden. 305 



Simple method for quantitative determination of reducing sugars, Duschsky.. 305 



The quantitative determination of starch sirups, Kayser 305 



Detection of cane sugar and glucosids in plants, Miihe 305 



Sugar determination in molasses feeds, \'uaflart 305 



The analysis of galactose, Fernau 305 



Quantitative analysis of glycogen and uni(iueness of liver substances, Pfliiger.. 305 



The determination of gum in sirups, Auguet 305 



The determination of starch, Buisson 306 



Determination of starch in barley, Neumann 306 



Determination of phosphorus in foods, feces, and urine. Gill et al 306 



Method for the detection of small amounts of water in lard 306 



The cholesterin content of eggs, Cappenberg 306 



Color reaction for gelatin, Liesegang 306 



Detection of traces of chlorids in commercial gelatin, Liesegang 307 



The recognition of flour adulterations by the serum method, Magnus 307 



The ash content of honey, Rohrig 307 



[Methods for] sulphurous acid in lime juice, Dowzard 307 



A rapid method of determining sulphurous acid in wine, Dujardin 307 



The determination of ethereal oil and eugenol in cloves, Reich 307 



The determination of gingerol in ginger, Garnett and Grier 308 



Starch in table mustard, Collin 308 



Tests to distinguish between vanillin and coumarin, Kahn 308 



Vanilla v. vanillin, Tiffeneau 308 



[Detection of saccharin], Genth, jr 308 



An apparatus for detecting hydrofluoric acid in foods, Rosset 308 



Total solid determination in milk, Zillikens 308 



The indirect determination of total solids in milk, Giribaldo and Peluffo 308 



Fat content and specific gravity of milk solids, Witte 309 



Hart's casein test, Shutt 309 



The nitrogen factor for casein, Richmond 309 



[The relation between the protein and the aldehyde figure of milk], Richmond. 309 



The sin-acid and sal method for the determination of fat in milk, Windisch 309 



[The alcohol test with milk], Auzinger 309 



On Jaffe's colorimetric method for the estimation of creatinin, Chapman 309 



On the estimation of purin bases in urine, Kennaway 310 



A simple method for the determination of ammonia and acetone in urine, King. 310 



Method for estimation of urea, allantoin, and amino acids in urine, Lindsay 310 



The chemistry of food fat in the intestinal tract, Rousselet 310 



The analysis of beeswax, Ryan 310 



A rapid method for detecting stearin in beeswax, Ostrogovich and Petrisor 310 



The calorific value of beeswax, Sokolov 310 



Determination of saponification number, fatty acids and neutral fats, Stiepel. 310 



Tunis olive oils and the special reactions, Marcille 310 



The furfurol reaction for detecting sesame oil, Durand 311 



New characteristic reaction of oil of sesame, Guarnieri 311 



The thermal degree and the thermoleometer, Tortelli 311 



A new form of polarimeter for the refracti^'e index of opaque bodies, Barrett. . . 311 



Standardizing chemical apparatus at the Belgian measure and weight bureau. . 311 



Yearbook of chemistry, edited by Meyer et al 311 



Yearly report on agricultural chemistry, Dietrich 311 



Yearly report of the progress in the examination of foods for 1908, Beckurts 311 



Report of the state dairy, food and oil commissioner of Wyoming 311 



Report on the work of the Lille Municipal Laboratory during 1908, Bonn 311 



Cane sugar and its manufacture, Prinsen Geerligs 312 



Conversion of sulphurous to sulphuric acid in sugars, Saillard and Wehrung. . . 312 



Manufacture of cornstarch and its by-products in the United States 312 



The storage and shipping of honey, Weigert 312 



Calcium hypochlorite in cider making, Alliot and Gimel 312 



Chemical changes affecting quality of canned goods, Duckwall 312 



Sterilizing by intermittent processing, Duckwall 312 



Oil production at the French and Italian Riviera, Slaus-Kantschieder 312 



About the processes of leather formation, Fahrion 312 



