708 EXPERIMENT STATION TtECOTtD. 



The methods of lecithin determination, J. Nkkking {Binchrm. 7Asc,hr., 2S 

 {t90D). Xo. J-.'/, PI). 262-269). — The autlior finds that adding a solution of 

 niagnesiiini clilorid to lecithin in ether brings ahoul a quantitative separation 

 when tlie lecithins are precipitated by acetone. 



About the use of hydrogen peroxid in oxydase tests, T. Kikkoji and C. 

 Neijbkrg {Riorhrm. Zi.schr., 20 {J90!)), No. 6, pp. 523-G25 ; abs. in Chcm. ZcntbL, 

 1909, II, Xo. 19, p. unO). — Hydrogen peroxid and ferrous sulphate are often 

 used for testing for oxydases. It was noticed that the peroxid in i)resence of 

 iron salts at times reacts with certain aromatic compounds and forms a dark 

 coloration or i)reci])itate. This ])reci])itate is not like melanin. 



The influence of neutral salts on indicators, L. Michapxis and P. Uona 

 (Biochcm. Ztsrhr.. 2.i (1910), So. 1-2. pp. 61-67). — The authors in a previous 

 article have shown that the color shades of some indicators depend not only 

 upon the 11 ion concentration but also upon the neutral salts contained in the 

 solution. The present work deals with the extent to which this latter factor 

 influences the determination of the PI ions in practice. 



An evolution method for the determination of sulphur in sulphids and 

 sulphates, F. C. Mathers (Proc. IiuJ. Acad. Sci. 190S, pp. l.l!), J 60). — This is 

 a method for the determination of sulphur in suli)hids and sulphates and in 

 the presence of metals which interfere with the precipitation of barium sul- 

 phate. It consists of reducing the salt (potassium sulphate, etc.) with mag- 

 nesium turnings in a crucible and heating. The rest of the procedure coincides 

 with the ordinary volumetric evolution method for sulphur in iron and steel. 



[Shellfish examination], J. Johnstone (Jour. Hpff. [Camhridge], 9 {1909), 

 No. Ji, pp. J/Li-'i'iO. pi. /). — A consideration of the routine methods for the 

 bacteriological examination of shellfish. The following factors enter into the 

 examination : Sampling, isolation of intestinal bacteria, precision of the counts, 

 characters of the organisms isolated, cultural reactions of the coli group and 

 the variability of these reactions, standards of permissible impurity, and cleans- 

 ing of polluted shellfish. Some bacterial data are presented to illustrate some 

 of the above. 



Methods for testing shellfish for pollution, S. DeM. Gage {Jour. Infect. 

 Diseases, 7 {1910), No. 1, pp. 7H-86). — Exi)erimental methods are described and 

 the interpretation of results discussed. 



The detection of paraffin wax in lard, B. H. Gerrans (Brit. Food Jour., 

 12 (1910), No. 133, p. //). — Place 3 cc. of the melted lard or lard composition 

 in a test tube, add 10 cc. of alcohol-chloroform mixture, heat in a water bath 

 until a homogeneous fluid is obtained, and then cool the mixture by immersing 

 it in cold water. If paraffin is i)reseu| to the extent of 1 per cent turl)idity 

 will set in in .5 minutes' time, and if there are large amounts a crystallization 

 results. 



About the examination and judgment of flour, C. Arragon {Chem.. Ztg., 

 S-'i (1910), Nos. 2. pp. 9, 10; 3, pp. 17, 18; J,, pp. 25, 2(7).— This is a description 

 and discussion of methods, with numerous analyses of Swiss and German 

 flours. 



The importance is pointed out of dividing flours into 3 general classes, namely, 

 white, half white, and crude. This classifying can be done on the basis of 

 the macroscopic findings with the Pekarisation test. A flour should possess 

 good adhesive properties when pressed between the fingers; it must do this 

 without balling. With white flours the ash content varied between 0.35 and 

 0.4 per cent, and a greater limit was obtained in some flours which were pro- 

 duced in mills which employ flat stones for the grinding. Half white flours 

 had an ash content of from 0.42 to 0.5 per cent, with an average of 0.46 per 

 cent, while crude flours varied between 0.6 and 0,9 per cent. Those with a 



