308 EXPERIMENT STATION RECORD. 



The determination of gingerol in ginger, 11. Garnett and J. Grier (Phnrm. 

 Jour. [Loitdvn], .',. .sn\, 2!) (lilOi)), Nu. 23S9, pp. 150, 160; abs. in Analy.st, .l>, 

 (l!)0<i). A'o. -',03, p. .'////).— The authors state that anhydrous ether is probably 

 tbe bost oxtractivo for fiingorol. The subso(iuent treatment of the ginger con- 

 sists of cvaporatiuf: off tbt> ether, extracting' tbo residue several times with 

 diflVrcut portions of iK'troleum spirit, filtering tbo solution, evai)orating again, 

 and extract inj: witb CO per cont alcohol. Tbo gingerol is then shaken out with 

 ether or »)isulphid of carl)on. using a drop of dilute hydrochloric acid to prevent 

 ptissible oinulsification. 



Starch in table mustard, E. Collin (Ann. Falsif., 2 (1909), No. 7, pp. 206- 

 215. fi(js. 7). — A study of microscopical methods for nuistard to which starch 

 has been added. 



Tests to distinguish between vanillin and coumarin, J. Kahn (Amer. 

 I>ru(i., 5.S U90S). .\<i. 1. p. 5: Schiniz. W'chnsclir. Chctn. u. Pharm., Ift (1909), 

 Ao. 30. p. 1,63; Phann. ZentraJhaUc. 50 (1909). So. J,.',, p. 916).— Three tests are 

 proposed, as follows: (1) An acpieous solution of vanillin gives a blue coloration 

 with ferric chlorid, changing to brown on boiling and to a white precipitate on 

 cooling; (2) on the addition of 1 cc. of sulphuric acid to 0.1 gm. of vanillin in 

 1 cc. of acetic acid a green-blue color is obtained; (3) 0.1 gm. of vanillin in 

 alcohol yields with 1 cc. of sulphuric acid a green coloration, which on heating 

 <-hauges to a wintered and finally to a violet. Coumarin does not give any ot 

 tbe above reactions. 



Vanilla v. vanillin, M. Tiffkneau (Rev. Sci. [Paris], .J? (1909). II, No. 20, 

 pp. 622-626). — A description and discussion of these products from the various 

 view points. 



[Detection of saccharin], F. A. Genth, Jr. (Amer. Jour. Pharm.., 81 (1909), 

 No. 11, pp. 536, 537). — The residue from the ethereal extract, when free from 

 salicylic acid, is talien up with 1 cc. of water, made slightly alkaline with 

 ammonia, and evaporated to dryness. Then a drop or so of M^ater and a piece 

 of sodium hydroxid are added, and the whole evaporated to dryness and gradu- 

 ally fused. After cooling 1 cc. of water is added to the mass, the greater por- 

 tion of the alkali is neutralized with hydrochloric acid, 1 to 2 drops of a 1 per 

 cent iron alum solution is added, and the remaining alkalinity neutralized 

 carefully. If saccharin is present a violet color is obtained. 



An apparatus for detecting hydrofluoric acid in foods, H. Rosset (Ann. 

 Vhim. Analyt., 1', (1909). No. 10, pp. 365, 366, fig. J).— This consists of a lead 

 flask in which the fluorin (isolated as barium or calcium compounds) is placed 

 with 5 to 10 cc. of sulphuric acid. Upon the flask is a disk of glass which 

 serves as the surface to bo etched, and upon this is placed a metal condenser 

 so arranged that tbe water going through it acts as a cooling surface for the 

 glass disk. Two hours' heating on a hot plate are reciuired for the test. 

 Very small amounts of fluorin can be detected in this way. 



Total solid determination in milk, F. Zillikens (Pharm. Ztg., 54 (1909), 

 No. 3.',, p. 336; abs. in Milchtc. Zentbh, 5 (1909), No. 7, pp. 317, 3/8).— The 

 following methods wex*e investigated : Fleischmann's formula, Hinard's method, 

 IJevis's method, and one in which 10 cc. of milk plus 5 to 6 drops of acetic acid 

 (1.5 per cent) is evaporated on the water bath oven to constant weight. The 

 method of Revis seemed to be the best on account of the rapid drying, its 

 results agreeing with those obtained by Fleischmann's formula. The ease 

 with which the dishes can be cleansed was also a factor in its favor. 



The indirect determination of total solids in milk, D. Gikibaldo and A. 

 Peluffo (J/0Hi7. Sci.. ■',. ser., 23 (1909), II, No. 812, pp. .',89-1,99; abs. in Ztschr. 

 Angew. Chem., 22 (1909), No. 1,2, p. 2051,).— The formula is as follows where 

 E=the dry substance, D=the density, B=the fat: E=282 (D— 1)+1.19 B. 



