AGRICULTURAL CHEMISTRY AGROTECHNY. 515 



The decomposition degree of cream, W. Morres (Milchir. Zciithl., 5 {190'J), 

 No. 12, pp- ')'il)--'>'i3, pi. 1). — The author proposes to determine tlie degree of 

 decompositiou of cream by comparing the depth of color produced with alizarin 

 solution with a color scale in which each shade represents a certain degree of 

 acidity. The alcohol test (E. S. R., 22, p. 414) can be carried on at the same 

 time and furnishes additional information. 



Detection of oleomargarine in butter, M. Raffo and G. Foresti (Gaz. Chini. 

 Ital., 39 (1909), II, Xo. 5, pp. J/'il-'i-'i'i)- — The method consists in determining 

 the viscosity of the fat at 50° C. with Ostwald's viscosimeter. The results are 

 expressed in minutes and compared with water. 



Operating the casein test at cheese factories, E. B. Hart and W. H. Cooper 

 (Wisconsin Sta. Circ. Inform. 10, pp. .'i). — This circular contains directions for 

 using the Hart casein test (E. S. R., 19, p. TOT) in cheese factories. The 

 various factors which influence the results are mentioned, as well as a discus- 

 sion of how often it is necessary to carry out the test in order to have perfect 

 control of the industry, and a description of the method of payment for milk. 



Holde's test and the detection of paraffin wax, etc., in lard and other fats, 

 H. DuNLOP (Anali/sf, .3.', (1909), No. .',05, pp. 52J,, 52.j;).— The author considers 

 Holde's test for detecting mineral oils in fatty oils much more delicate and 

 economical than that proposed by Shrewsbury (E. S. R., 21, p. Gl.S). 



[Test for foreign fats in beeswax], P. Lk Naour (Ann. Chim. Analyt., H 

 (1909), No. 10, pp. 369, 310; ahs. in Jour. 8oc. Chcm. Indus., 28 (1909), No. 22, p. 

 1211 ) . — The author finds certain defects in the test recommended by the French 

 Codex of mOS. 



Estimation of nicotine in concentrated tobacco juices, F. Porchet and F. 

 Regis (Chcm. Ztg., 33 (1909), No. 127, p. 1128; Analyst. 3', (1909), No. J,05, pp. 

 53.'f, 535). — Toth's method is to be given the preference over P>iors or Schloe- 

 sing's. The maximum difference between duplicate determinations with Toth's 

 method was O.S per cent. The amount of nicotine in various tobacco extracts 

 examined was from 4 to 10 per cent. 



About tobacco fermentation, F. W. J. Boekhout and J. J. Ott de Yries 

 (Centbl. Bait, [cic.^, 2. Am., 2', (1909), No. 18-22, pp. .',96-511; ahs. in Chcm. 

 Zcnthl., 1909, II, No. 18, p. 1583).— The authors show that at a temperature of 

 1(X)° C. oxidation of the tobacco leaf takes place with an evolution of carbon 

 dioxid. In the i)resence of water this oxidizing action is much more marked, as 

 shown by the amount of carbon dioxid evolved in 8 to 10 hours with and without 

 water. It is also indicated that at 33° the oxidation process is already present 

 and that the rate increased with the rise in temperature. Further changes are 

 the diminution which takes place in the nitrogen-free extractive substances, 

 among others the pentosans which yield furfurol. 



It is stated that the tobacco fermentation is a chemical jirocess which is 

 caused by the oxygen in the air, the reserve iron in the plant acting as the 

 catalytic agent. The iron content of Holland tobacco leaves is found to be 

 from 0.00 to 0.00 per cent, while Deli contains from 0.03 to 0.,34 per cent iron 

 oxid. 



New method for the rapid determination of alcohol, D. Sidersky (Bui, 

 Assoc. Chim. Sucr. ct DistiU., 21 (1909), No. 6. pp. 562, 563).— It is often 

 necessary to determine alcohol i-apidly at various stages during the course 

 of the fermentation process, The method which is recommended by the author 

 is based on the principle of the miscibility of ether with alcohol of high 

 concentration. 



Concerning methods of urine analysis, A. Jolles (Bcr. Dcut. Pharm. 

 GcscU.. 19 (1909), No. 8, pp. .',ll-'i90). — A snnmiary and discussion of data. 



