AGRICULTURAL CHEMISTRY — AGROTECHNY. 613 



This is a discussion of nietliods and of the possible channels of error in feeding 

 stuffs analysis. 



The flash point in wax analyses, E. Stoeber (Chem. Ztg., 33 {1909), No. 

 J.'fG, pp. 1275, 1276, fig. 1). — The author recommends the introduction of the 

 flash test amongst wax analysis methods. 



In his tests unbleached beeswax had a flash point between 242° and 250° C. 

 White wax is thought to be between 245° and 25S°. Materials which are gen- 

 erally used for adulterating beeswax, such as beef tallow, stearin, colophony, 

 Japan wax, and parattin wax, had flash points ranging from 181° to 316°. Tests 

 made with mixtures of beeswax (flash point 246°) and ceresin showed with an 

 addition of 5 per cent of the latter a flash point at 236° ; with 25 per cent, 

 213.5° : and with 50 per cent, 203°. 



Extracted beeswax, O. G. Gabrilowitsch {Ahs. in Chem. Zcntbl., 1909, II, 

 No. l.S, pp. 1590, 1600; .lour. Soc. Chem. Indus., 28 {1909), No. 23, p. 1259).— 

 The following results from extracted Russian beeswax were obtained : Spe- 

 cific gravity, minimum 0.95, maximum 0.97, and average of 100 samples 0.96; 

 melting point, minimum 60° C, maximum 64°, and average 62° ; acid value, 

 minimum 18, maximum 22, average 20; saponification value, minimum 88, 

 maximum 100, and average 04. The minimum ratio number was 3.88, the maxi- 

 mum 3.55, and average 3.7. 



Some technical methods of testing miscellaneous supplies, P. H. Walker 

 {TJ. 8. Dept. Afir., Bur. Chem. Bui. 109, rev., pp. 68, figs. 3). — This is a revision 

 of Bulletin 109, prevoiusly noted (B. S. R., 19, p. 1008). Much new matter has 

 been added and, where deemed necessary, the chai)ters have been revised. 



Aluminum dishes and certain other apparatus for quantitative electro- 

 lytic analyses, J. Formanek and F. Pe6 {Chem. Ztg.. 33 {1909), No. Up, pp. 

 1282, 1283, pgs. 3). — In order to substitute a cheaper material for platinum in 

 electrolytic analysis the author employs an aluminum dish coated on its inner 

 side with copper. Judging from the results obtained this is very satisfactory. 

 Some auxiliary apparatus is also mentioned. 



Apparatus for the quantitative estimation of ammonia in air, P. Liechti 

 and E. Ritter {Chem. Ztg., 33 {1909), No. l.',5, pp. 1265, 1266, fig. i).— The ap- 

 paratus is designed for the estimation of small amounts of ammonia (such as 

 are given off from the soil) in large quantities of moving air. A reproduction 

 of the Jipp.iratus is shown. The ammonia is absorbed by normal sulphuric acid. 



The influence of the structure of the cane on mill work in sugar factories, 

 N. Ueerr {Hawaiian Sugar Planters' 8ta., Div. Agr. and Chem. Bui. 30, pp. 1^2, 

 figs. //). — This work is divided into 3 parts, as follows: On Analytical Controls 

 of Cane Weights ; Some Experimental Studies on the Milling of Canes ; and 

 The Structure of the Cane as Affecting Mill Work. 



The results of the first investigation indicate that the ratio between the total 

 solids percentage of the absolute juice of the cane (which includes everything 

 which has not been left behind in the cane extracted with water, viz, pro- 

 toplasm, the colloid water of Geerligs, and the water other than juice of 

 Watts), and that expressed by the first mill juice lies between 0.97 and 0.98. 

 This ratio is the same for at least 3 varieties of cane with a content of crude 

 fiber varying from 10 to 14 per cent. This is applied to the sugarhouse con- 

 ditions and the formula therefor is appended. With this, if the density of the 

 absolute juice of the cane be known, it is possible, with only the analytical 

 data, to express all the important measurements in mill-work control in terms 

 of cane, and if the weight of bagasse, of mixed juice, or the added water be 

 known all the other quantities can be calculated. 



From part 2 it appears that with a 9-rolIer mill the best extraction is ob- 

 tained when a system of compouud saturation is followed, while the lowest is 



