612 EXPERIMENT STATION RECORD. 



Honey investigations, Witte {Ztschr. Untcrsuch. Xahr. ii. (Irnusfimtl., 18 

 il'.lO'.i), A"o. 11, PI). U^o-6.'i9). — The author concludes from au examination of 02 

 samples of honey by the general methods, which are described, that the ex- 

 ternal characteristics such as appearance, color, consistency, (Hhn\ and taste 

 do not give any definite clue as to adulteration. He considers Ihc I'dlldwinf; 

 delerniinafions important: The nitrojienous substances, tannin jirecipitation 

 after Lund. Ley and Fiehe's reaction, testing for glucose according to Fiehe's 

 method, polarization before and after inversion, and calculation of saccharose. 

 In certain ca.^es the detei-niination of water may be essential. Determining the 

 ash and acid is of little simiificance but may be done with certain suspicious 

 samples. 



Sampling of ground spices, II. PI Sindaix (Aiho: Jour. PlKinn.. S.! il'JIO). 

 No. 2, pp. 80-82). — The author discusses the methods which he has found satis- 

 factory for taking sami)les for analysis of ground black pepper, ground red 

 pepper, whole nnistard seed, and other spices. 



Detection of adulterations in coffee, H. KtJHL {Apoth. Zffj., 25 iV.tW). No. 

 2, pp. /.). lU). — Determining the amount of caffein alone in coffee samples is 

 not sufficient to detect adulteration. On the other hand, examining the coffee 

 microscopically yields only qualitative results and does not give the extent of 

 the adulteration. The author therefore suggests the employment of the micro- 

 scopic examination in conjunction with the shaking test, and finally the deter- 

 mination of the extract. Surrogates yield more extract than true coffee and 

 usually leave a greater sediment. 



Examination of milk, A. Behre {Pharm. Zentralhalle, 50 {1909), No. 8, 

 p. lod; (ihs. in ZtsrJir. Untcrsuch. Nahr. u. GenussmtL, 19 {1910), No. 1, p. 

 Jfl). — It is shown that the amount of dry substance calculated by Fleischmann's 

 formula and that found on analysis agree in general up to 0.2 per cent. With 

 watered milks there were variations up to 0.7 per cent. 



The refraction of the calcium chlorid milk serum, C. Mai and S. Rothen- 

 FUSSER {Zinchr. Urilcrsuch. NaJtr. n. Gcnu.s.smtl., IS (1909), No. 12, pp. 737- 

 763). — An examination of the milks from 12 herds, receiving various feeds and 

 in different stages of lactation, showed variations in the refraction of the 

 calcium chlorid serum only between 0.2 and 0.6 scale divisions. Mixed m.ilk 

 from 2 to 29 cows showed differences of from only 0.1 to 0.55 scale divisions. 

 It is therefore considered certain that the determination of the refractive index 

 of the calcium chlorid serum of a milk is a most important means to detect 

 added water. 



The significance of the nitrate reaction in milk, E. von Erneyi {Milch 

 Zt(j., 38 (1909). No. J,'i. pp. 519, 520; abs. in Biochcm. Centbl, 9 {1909), No. 11, 

 p. 5-'il). — The author considers that even though a milk gives a reaction with 

 diphenylamin, it is not absolutely certain that the same has been watered. 



The determination and judgment of the dirt content of milk, G. Fendleb 

 and O. KuiiN {Ztschr. Untcrsucli. Nahr. u. (Jcnussnitl., 19 (1910), No. 1, pp. 

 13-21, figs. 9). — The authors, after reinvestigating the Weller method (E. S. R., 

 21, p. 414; 22, p. 11), find that the residue from the filter which is designated 

 as milk dirt consists partly of normal milk constituents. They therefore con- 

 clude that the method is not reliable. 



A rapid method to detect boric acid in milk and butter, E. Gauvry {Ann. 

 Chim. Anal lit., 15 (1910), No. 1, pp. l.'i, 15). — This reaction is based on the fact 

 that a red coloration is produced when crystals of oxalic acid and turmeric are 

 added to milk or buttei' according to the specifications set down by the author. 



Observations in regard to the determination of carbohydrates in feeding 

 stuffs, P. C. Den Herder {Pharm. WcclcbL, //6' {1909), No. Jf7, pp. 1306-1312).— 



