AGRICULTURAL CHEMISTRY AGROTECHNY. 415 



The Partheil metbotl is not applicable when the mixture contains such acids 

 as malic, citric, succinic, tartaric, and oxalic. Good results were obtained with 

 the usual method of extraction with ether after acidifying and separation of 

 the zinc salt. 



The detection and determination of saccharin, G. Testoni (Ztschr. Unter- 

 such. Nahr. u. Oemissmtl, 18 (1909), No. 10, pp. 577-587).— This is a descrip- 

 tion and discussion of the methods for detecting and determining saccharin 

 in the presence of salicylic, benzoic, citric, tartaric, and tannic acids, and vola- 

 tile and fatty oils. Two new methods have been worked out, one of which is 

 based on the determination of the sulphur radicle of the sacchai'in, and the 

 other on the hydrolysis of the saccharin with hydrochloric acid, wliich forms 

 the monoammonium salt of sulphobenzoic acid. 



Ethereal oils and odoriferous bodies, F. Rociiussen (Atherischc die und 

 Rirchstoffr. Leipsic, 1909, pp. 190, fiffs. 9). — A brief description of these bodies 

 is given with methods of their manufacture and examination, the more common 

 adulterations, and the utilization of these products. 



The determination of the volatile acids of tobacco, etc., J. Toth (Chem. 

 Ztg., 33 (1909), No. 119, p. 1061).— A reply to Kissling (E. S. R., 22, p. 11). 



Estimation of fat in feces, P. Rochaix (Jour. Pharm. et Chim., 6. ser., 30 

 (1909), No. 11, pp. 487-491). — The purpose of this method is to determine the 

 nature of the total fatty matter in the feces. It consists of exti'acting the 

 dried feces with anhydrous ether, which extracts the fatty acids and neutral 

 fats. The fatty acids are then determined titrametically, and the neutral fats 

 by difference. The soap which is retained in the fecal residue is treated with 

 hydrochloric acid which liberates the fatty acids. These are shaken out with 

 ether and titrated with decinormal sodium hydroxid solution. The author rec- 

 ommends decinormnl oxalic acid for titrating back the excess of alkali. 



The technique of the qualitative analysis of feces, R. Gatiltier (Compt. 

 Rriid. Nor. Biol. \l'(tri.-t\. 61 (1909). No. 32, pp. 509-5 11 ).^A critical discussion. 



Examination of cresol soap solution, R. Rapp (Apoth. Ztg.. 24 (1909), No. 

 10, pp. 641, 642; ahs. in Chem. Ztg., 33 (1909), No. Ill, Repert., p. 505).— The 

 disinfecting value of phenol homologues increases with the ascension of the 

 series. 



The apples in the fermentation industry, H. C Holm (Pure Products, 5 

 (1909). No. 12, pp. 632-631). — This is the second of a series of popular articles 

 on cider making. 



The sweetening' of cider by the addition of saccharose or g'lucose, G. Wak- 

 COLLIEK (Ann. Falsif., 2 (1909), No. 12, pp. 4^5-421). — From numerous analyses 

 made at the Caen Pomological Station it is shown that the glucose-levulose 

 ratio of ciders which contain at least 10 gm. of total sugar per liter lies be- 

 tweed 0.4 and 0. If this figure is found to be between 0.5 and 1 the addition of 

 saccharose may be suspected, if greater than 1, the addition of glucose. 



The cold storag'e of apple cider, H. C. Gore (U. 8. Dcpt. Agr., Bur. Chem. 

 Circ. 48, PP- 13, figs. 9). — Experiments were conducted with Tolman, Winesap, 

 Yellow Newtown, Ralls, Gilpin, Baldwin, Golden Russet, Roxbury Russet, and 

 Kentucky Red varieties of apples for the purpose of obtaining procedures which 

 could later be applied to the commercial preparation of cider. The fruit em- 

 ployed in all instances was seconds. The must was chilled as soon as pressed 

 from the apples to 32° F., and kept at that temperature in cold storage. There 

 was no noticeable fermentation for a period varying from 36 to 57 days with 

 the first 6 varieties mentioned above, and S3 days in the case of Golden Russet, 

 Roxbury Russet, and Kentucky Red. 



" These ciders were held for a period of from 90 to 119 days, an average of 

 99 days for the first 6 varieties and of 125 days for the last 3, before they fer- 



