108 EXPERIMENT STATION RECOED. 



Determining the enzymatic activity of nuclease by the optical method, 

 G. riGHiNi (ZtscJir. I'lii/.sio]. Vhvm., 10 {1910), No. 2-3, pp. 85-93, figs. V,).— 

 The author jit first utilized the various chemical methods for this purpose, but 

 the results obtained were not entirely satisfactory. He contrived a method 

 based upon nn observiitiuu made by Jones," who found that nucleic acid rotates 

 the plane of i)olarized light to the right. The method gave good results. 



Micropolarization, E. Fischer {Bvr. Dent. Chcm. GesscU., J/.'i {1911), No. 1, 

 pp. 129-132, figs. 2). — A description of the method and apparatus used for the 

 polarization of small amounts of substance. 



Detection of nitrogen in organic substances, H. R. Ellis {Chem. Neivs, 

 102 {1910), No. 2655, p. 187; ahs. in Chcm. Abs., 5 {1911), No. 1, p. 75).— The 

 organic body is heated on porcelain or platinum in a test tube with metallic 

 magnesium and either sodium or potassium carbonate. Compounds which con- 

 tain nitrogen and carbon yield cyanogen, while those containing halogens and 

 sulphur form halogen salts and sulphids. 



A new method for determining pentosans by the aid of the copper reduc- 

 tion method, J. T. Flohil {Chem. Wcekhl., 7 {1910), No. 51, pp. 1057-1063).— 

 The method is based on the determination of the reducing power of the furfurol 

 in the distillate, which is obtained in the usual manner. 



Eood codex of the Netherlands. — IV, General methods for the analysis of 

 various foods of vegetable origin, A. J. J. Vandkvfxde {Rev. G6n. Chim., 13 

 {1910), Nos. 19, pp. 307-313; 21, pp. 325-330).— Among the topics treated in 

 this part are the qualitative and quantitative reagents and methods for deter- 

 mining water, ash and ash constituents, fat, protein, and carbohydrates in foods. 



Serodiagnostic methods, J. Thoni {Mitt. Lebensin. Untersuch. u. Ilijg., 

 Sehiceiz. Gsndhtsamt., 1 {1910), No. /y, pp. 175-187; abs. in Chem. Ztg., 34 

 (1910), No. 115, pp. 102Ji, 1025). — A general discussion in regard to the use of 

 biological methods for detecting food adulterations. 



Fat estimation in meat, G. Diesselhorst {Arch. Physiol. [Pfluger], 13-'/ 

 {1910), No. 9-10, pp. Ji96-500). — A comparative study was made between the 

 I>ehmami ball mill method " and Dormeyer's pepsin hydrochloric acid digestion 

 method (E. S. R., 7, p. 919) for estimating fat. The results show that Dor- 

 meyer's method extracts other bodies in addition to fat, whereas the results 

 obtained by the Lehmann method gives constants which are typical for fat. 



Utilizing the anaphylaxis reaction for detecting meat adulteration, H. 

 MiESSNER {Cenfbi. Bald, [efc], 1. Abt., Orig., 56 {1910), No. 2, i)p. 163-177).— 

 It appears from the results that when a guinea pig is ti'eated with heterologous 

 antigens it becomes anaphylactic to both of the antigens, but that the test 

 with one of the two antigens has no influence on the other antigen. 



It is also possible to detect antigens (proteins) which have been boiled. 

 An interval of from 40 to 50 days from the last injection is the best time to 

 test for the presence of raw and boiled meats. The methods used are discussed. 



Biological method for detecting the presence of horse fat in other animal 

 fats, WiTTELS and Welwart {Scifcns-leder Ztg., 37 {1910), p. 101.'/; abs. in 

 Chem. Zentbl., 1910, II, No. 16, p. 12>i9 ; Analyst, 35 {1910), No. 1,17, p. 527).— 

 The test depends upon the differentiation of the proteins contained in the 

 various animal fats by the biological precipitin reaction (E. S. R., 22, p. 689). 



Determining coco fat in lard with the aid of the ethyl-ester number, J. 

 Hanu§ and J, Thian {Ztschr, Untersuch. Nalir. u. Genussmtl., 20 {1910), No. 

 12, pp. 7//5-7//9).— The authors once more (E. S. R., 18, p. 811) point out the 

 value of the ethyl-ester figure for detecting the adulteration of lard with foreign 

 fats. The method is again described. 



« Jor.r. Biol. Chem.. 5 C1908), No. 1. pp. 1-26, dgres. 7. 



2' Arch. Physiol. [Pfliiger], 97 (1903), No. 11-22, pp. 606-633, figs. 4. 



