51() EXPERIMENT STATION RECORD. 



Estimation of amino acids in urine by titration in the presence of formal- 

 dehyde, II. M.vi.F.viTi [Zlschi: J'ln/Niol. Clicni., 01 (UK)!)), Xo. 11, jii,. 'I'.IU-fiiri ; 

 ah.s. in AiiKilj/.st, S'l MIX)!)), Xo. .',().',, iip. ')>!), 530). — The urine is Ireated with 

 mercuric chiorid and sodium carbonate to iirecipitate the anunoiiia. The annuo 



acids arc tlieii titrated in tlie lilti'ate aftci' i-eiii(»viiiu' excess of lead witli ' 



14 



sodium hydroxid in the presence of foi'maldeliyde. 



The estimation of fat in feces, I'. Kociiaix {.hnir. I'lianii. < I chiiii.. li. sir., 

 80 (niO!)). .V". //. /'/'. is'7-.OJ/).— A sunniiary and discussion of data and 

 methods. 



The standardization of acid butyrometric apparatus, A\'. Sciii.cissiou [Moll:. 

 Zf</. \li('rlin\. HI U'JO'J), Xo. ,J0, pp. 58!). .7.'H>).— This apparatus can be stand- 

 ardized with cilliei' water or mercury. 



The destruction of platinum crucibles through the ignition of magnesium 

 ammonium phosphate, li. E. Lyons (/'/or. Jti<]. Acad. Sii. I'.IOS. pp. KJl-lii.i). — 

 "The cause of these occasional accidents is to l)e found in the reduction of 

 the phosphate through incorrect procedure in burning or igniting the paper 

 in connection with the precipitate, or, indirectly and less frequently, by failure 

 to observe the well-established conditions for properly ])reci])itating and wash- 

 ing magnesium ammonium phosphate." A series of suggestions are appended 

 to prevent the destruction of platinum. 



Hints for preparing berry wines, K. Kkoemer (Geisenli. Mitt. Ohst. it. (hir- 

 tenbau, 2Ji (1!)0!)). Xn. 7. pp. 97-J0.'f). — This is a discussion and description of 

 the manufacture of wines from currants, bilberries, gooseberries, blackberries, 

 and rasi)berries. 



Manufacture of denatured alcohol, H. W. Wtley et al, ( U. S. Dcpl. Affr., 

 Bur. Chciti. Bid. 130, pp. 166, pis. 3, figs. 12). — This is a report of the proceed- 

 ings of the school established by the Bureau of Chennstry of this Department 

 for teaching the principles involved in the manufacture of denatured alcohol 

 from trade and farm wastes to young men connected with the various experi- 

 ment stations and agricultural colleges. It consists of a description of the 

 chemistry and sources of alcohol, the malting process, the fermentation and 

 distillation process, the physical and chemical tests employed in the distillery, 

 lectures by various experts on distillery operation and control, nnscellaneous 

 lectures pertaining to the manufacture of alcohol, and an appendix on legisla- 

 tion, statistics, and special alcohol denaturants. 



Beet-sugar making and its chemical control, Y. Nikaido (Eastoii, Pa. and 

 London, U)0'.}, pp. XII +35.'/, figs. 65). — According to the preface this book is 

 intended as an aid to those who have no systematic training in beet-sugar 

 making and its chemical control. It opens with a brief consideration of 

 inorganic and organic chemistry and shows the relation of these to beet-sugar 

 making. 



Manufacture of lactic acid, H. Gouthieke (Bill. Assoc. Clrini. Siicr. et Dis- 

 till., 27 mm)), Xo. 6, pp. 576, 577).— A description of the manufacture of this 

 substance on both a small and large scale. 



METEOROLOGY— WATER. 



The influence of forests on climate and on floods, W. L. Mooke ( Washington, 

 D. C: U. 8. House Representatives, Com. on Agr., 1910, pp. 38, dgms. 2, charts 

 3). — From the observations summarized in this paper the following conclusions 

 are drawn : 



"(1) Any marked climatic changes that may have taken place are of wide 

 extent and not local, are appreciable only when measured in geologic periods, 



