710 EXPERIMENT STATION RECORD. 



on sl.'iss. The met hod is sensitive to 0.05 per cent sodium fluorid. The Amberg 

 and Loevenhart biochemical method did not yield good results. 



Is formic acid a constituent of raspberries? A, Roiirig (Ztschr. Untersuch. 

 Nahr. u. Genussmtl., 19 {1910), No. 1, pp. 1-8, fig. 1). — The occurrence of' 

 formic acid in raspberries was demonstrated, but the amount was so extremely 

 low that accordins: to the author it could not be confused with added formic 

 acid in fruit juices, marmalades, and other such goods. 



The determination of casein in milk by Matthaiopoulos method, A. Burr 

 and F. M. Beuijkkicii {MoJk. 7A(j. \U\li\vxhvim\, 2S {1909), No. 52, pp. UfoS, 

 l-'/o-'i). — Comparative tests between the Natthaipoulos and Schlossmann methods 

 showed in 15 cases variations between 0.1 and 0.67 per cent. The authors 

 state that in certain colostrum niillvs the titration method is inapplicable. 

 Attention is drawn to the fact that marked variations may result if too much 

 acid is employed in precipitating the casein. 



[The Matthaiopoulos method for casein], W. C. de Graaff {Phann. Weekhl., 

 Ifl [1910), No. 2, PI). 3'i, 35). — The test yields reliable results and is not so 

 cumbersome as the classical Hoppe-Seyler method. 



The detection of heated milk, W. C. de Graaff {rUarm. Wcckbl, 47 {1910), 

 No. 2, pp. 35, 36). — The author employs a 20 per cent solution of pyrocatechin 

 In alcohol. This reagent is very stable and gives more constant results than 

 Storch's reagent. 



Apparatus for catalase determination, T. Henkel {Molk. Ztg. Berlin, 20 

 (1910), Nos. 2, pp. 13, l-'t; 3, pp. 25-27. figs. //).— Owing to the fact that 

 Koestler's apparatus for catalase determination is somewhat complicated, and 

 for this reason can not be employed by the average dairyman, the author con- 

 structed an apparatus which consists essentially of two test tubes, one of which 

 is graduated at its lower end (eudiometer tube) into cul)ic centimeters, and the 

 other which serves as the evolution bottle, the two being connected by means 

 of a sigmoid-shaped glass tube. The evolved oxygen passes from one tube to 

 the other, where it is measured. The gas is collected over water. 



On the influence of feeding coconut cake on the composition of milk fat, 

 C. ScHOENEMANN {Bcr. Physiol. Lab. u. Vers. Anst. Lamlir. 7/hs^ Halle, 1909, 

 No. 19, pp. 1-42, oliarts 4). — When coconut cake in amounts varying from 2.5 

 to 4.5 kg. daily per 1,000 lbs. live weight was added to the rations of 2 milch 

 cows, an analysis of the butter showed that the Polenske number varied pro- 

 portionally with the amount of cake fed. From this the author concludes that 

 the Polenske number is not an absolutely accurate method of detecting butter 

 that has been adultei-ated with coconut oil. A rise in the Polenske number may 

 occur either by feeding the cake to the cows or by adding oil to the butter, thus 

 making it impossible to say whether the coconut fat has been added to the 

 butter itself or whether it had been fed to the animal as coconut cake. 



A new method of oil analysis by noting the miscibility curve, E. Louise 

 {Ann. Falsif., 3 {1910), No. 15, pp. S-13, figs. 3). — Directions are given for oper- 

 ating the method and the apparatus therefor, previously noted (E. S. R., 19, 

 p. 705), and the application of this constant for detecting adulterations, etc., 

 in oils used as foods is explained. 



Some ready mixed paints, E. F. Ladd and G. A. Abbott {North Dakota Sta. 

 Bui. 86, pp. 80-124). — This is a report of analyses of various paints and white 

 leads. There are listed 29 paints which contained more than 15 per cent of 

 inert material, i. e., other constituents than white lead, lead sulphate, zinc 

 oxid, color, undetermined matter, or an excess of benzin and water. Of the 

 paints examined, 16 contained over 5 per cent of water in the vehicle. 



Successful jam making and fruit bottling, Lucy H. Yates {London, 1909, 

 pp. Xn-\-r22, pi. 1, figs. 5). — Detailed directions are given for making jams 



