110 EXPERIMENT STATION" RECOKD. 



principles nnderlj-ing the method, the author describes the method in detail, as 

 previously noted (E. S. R., 10, pp. 913, 1110; 20, p. 708). 



Detection of saccharose in wine, F. Schaffkr and E. Piiilippi {Mitt. 

 Lebensm. Untcrsueh. u. Hyg., Schwciz. Gsndhtsamt., 1 {1910), No. 5, pp. 29//, 

 293; al)s. in Chem. Ztg., SJf {1910), No. 117, p. lOlfi). — Numerous sugared, artifi- 

 cial, and authentic natural wines and some grape juices prepared by the 

 authors were examiiietl accordin,i^ to Ivothenfusser's method (E. S. K., 22, p. 10). 



The results show that the blue coloration obtained with hydrochloric acid 

 and diphenylamin is probably the result of the formation of oxymethyl fur- 

 furol from the sugars and these reagents. Orcin, according to the authors, is 

 an even more sensitive reagent. 



Tlie chemical examination of hops, L. Kunz {Pure Products, 7 {1911), No. 

 1, pp. 39-lf.'i). — The author describes a quick method for estimating the bitter 

 substances in hops, which has for its purpose the control of the amount of hops 

 to be added to beers in order to produce a uniform bitter for every brew. 



A new method for examining' pepper, C. Arragon {Mitt. Lebensm. Unter- 

 sucli. u. Hyg., Schweiz. Osndhtsamt., 1 {1910), No. 5, pp. 271-273; abs. in Chem. 

 Ztg., 31f {1910), No. 117, p. lO-'/O). — Pepper, according to the author, possesses a 

 very constant iodin number. He states that when 2 gm. of pepper are treated 

 in the same manner as fat when estimating the iodin value according to Hiibl, 

 a value is obtained which, wlien calculated to 100 gm., is in the neighborhood 

 of 17. If starch is iireseut, this figure is reduced. 



The detection of olive husks in pepper, F. Bondil {Ann. Fulsif., J/ {1911), 

 No. 27, p. 36).— The test is based on the coloration of the stone cells by a fresh 

 solution of paraphenylendiamin and a few drops of acetic acid. The test can 

 also be used for detecting sawdust in flour, bread, etc. 



Estimation of reducing- sugars in vineg-ars, F. F. Hasbrouck {Pure Prod- 

 ucts, 7 {1911), No. 2, pp. 80, 81). — A discussion in regard to inaccuracies in 

 determining the reducing sugars in vinegars and a description of a good pro- 

 cedure for this purpose is given. 



The bacterial deterioration of sugars, W. L. Owen {Louisiana 8tas. Bui. 

 125, pp. 8S, figs. 30). — ^A biochemical study of the bacterial deterioration of 

 sugars. 



According to the author the deterioration is caused by the group of bacteria 

 which comprises the potato group of bacilli. The spores of the species isolated 

 causing the deterioration of sugars were found to be very resistant to heat and 

 capable of surviving the various processes of sugar manufacture. The actual 

 destruction of sucrose is due to an extracellular gum- (levau) forming enzym, 

 which the author terms " levanase." It produces the changes according to the 

 following equation : Ci2H220ii=C6Hi206+CcHio05, and acts best in a slightly 

 alkaline medium. 



The author also points out that the formation and presence " of levan in 

 sugars introduces an error in both the single polarization and Clerget methods 

 of determination of sucrose. This error causes a decrease in the single polar- 

 ization of 0.6 Ventzke for every 1 i)er cent of levan, and an increase of 0.67 

 Veutzke for Clerget in the presence of 1 per cent of gmu. Owing to this factor 

 of error, a sugar in which gum formation has taken place would show an 

 increase in sucrose by the Clerget method of determination." 



A bibliography of 30 titles is appended. 



Extraction of grains and cattle foods for the determination of sug-ars: A 

 comparison of the alcohol and the sodium, carbonate digestions, A. H. Beyan, 

 A. Given, and M. N. Straxjghn {U. S. Dept. Agr., Bur. Chem. Circ. 71, pp. Iff). — 

 This is a description of a quantitative extraction method for determining the 

 sugar contained in grains, cattle feeds, and vegetable materials, which has 



