AGRTCULTUTIAL CHEMISTEY AGEOTECHNY. 709 



hiRber ash content than the above should be classed with the animal feeds, but 

 may be employed in certain instances for bread si)ecialties. such as "nutrition 

 breads." 



Researches on some rapid tests for the control of flours, S. Bakakdjieff 

 (Rcvhvrclics: siir Qiichjiics I'rocrdcs Rapides pour Ic Controle des Farines. 

 Thesis, Univ. Lausanne, 190H; rev. in Centbl. Bakt. [e?c.], 2. AM., 2.'i {1909), No. 

 16-11, p. .'/~.5). — The author prefers the use of the hydrogen pei-oxid decomposi- 

 tion test to detect flours destroyed by hyphomycetes. The use of the guaiac 

 test alone or in conjunction with oil of turpentine serves to a certain degree 

 for the detection of different varieties of flours. For detecting sawdust para- 

 phenylendiamin is recommended. Talcum is detected by the chloroform test. 



Hydrocyanic acid in cassava flour, L. Vuaflart {Bui. Assoe, Chini. ^ucr. et 

 Distill. , 27 ilHO!)), Xo. 3, pp. 225-228; abs. in Jour. Chem. /S'oc. [London], 96 

 {1909), \(>. -li!.',, If. I). 925). — A sample of cassava flour, which was sold as a 

 feed for animals, was found to contain 0.0041 per cent of hydrocyanic acid. 



A reaction for champignons, M. Lowy {Chem. Ztg., 33 {1909), No. 143, 

 p. 1251). — Concentrated sulphuric acid (66 B.) yields with a watery extract of 

 champignons a deep violet coloration. The varieties of mushrooms which are 

 commonly mistaken for these give a yellow coloration. 



Suggested modification of the Winton lead number, especially as applied 

 to mixtures of maple and cane sugar sirups, S. H. Ross (f^. S. Dept. Agr., 

 Bur. Chem. (.'ire. 53, pp. 9). — The results obtained with the original Winton 

 method (E. S. R., 18, p. 420) when used with a mixture of cane and maple 

 sugar are not jiroportional to the actual amount of maple sugar i)resent. The 

 author proposes to modify the method by adding a soluticm of potassium sul- 

 phate to the te§t solution, in order to overcome the solvent and dis1ui-l)ing action 

 of the sugar. 



Concerning. coffee, ('. Hartwich {Ztschr. Vntersuch. Nahr. u. (JenussmtL, 18 

 {1909), No. 12, pp. 121-133, figs. 27).— Histological and other data are re- 

 ported and discussed with reference to the identification of coflee of different 

 sorts. A section is also devoted to coffee beetles. 



The analysis and composition of coffee, chicory, and coffee and chicory 

 essence, R. R. Tatlock and R. T. Thomson {Chem. Trade Jour., 1/5 {1909), 

 No. 1115, p. 500; abs. in Brit. Food Jour., 11 {1909), No. 132, pp. 225, 226).— 

 Analytical methods are discussed in this paper, which was presented at a meet- 

 ing of the Scottish section of the Society of Chemical Industry, November, 1909. 



The aphrometer as a means of studying the aging of wine, R. Binaghi 



{Ann. Falsif., 3 (1910). No. 15, pp. 36-38, figs. 2). — An illustrated description is 



given of this instrument, which is designed to facilitate the examination of 



wine. 



Spoilage of mustard, A. Kossowicz {Ztschr. Landw. Versachsiv. Osterr., 12 



{1909), No. 5, p. J,6J,; abs. in Centbl. Bakt. [etc.], 2. Abt., 2', {1909). No. 16-11, 

 p. Ji62). — An acetifying organism was found to produce a spoilage of a mustard 

 mixture. The organism was later isolated from the vinegar employed in 

 making the mustard, and when inoculated into sterile mustards produced a de- 

 composition of the same kind in a few days. 



The use of fluorids for conserving tomatoes, E. Carlinfanti and R. Tuffi 

 {Arch. Furmacol. Sper. c Set. Aff., 8 {1909), pp. 311-384; abs. in Chem. ZentbJ., 

 1909, II, No. 20, pp. 1165, 1166). — The authors describe the manufacture of the 

 various tomato sauces and the analyses of the salt and sodium fluorid which 

 are used in preserving them. A method for detecting the fluorid is given, which 

 consists of converting the sodium fliiorid into calcium fluorid, decomposing this 

 in the dry state with sulphuric acid, and allowing the resulting vapors to act 



