206 EXPERIMENT STATION RECORD. 



A new flour tester," II. Tkkml {Ztsclir. Untcrsucli. Xahr. u. Genussmtl., 21 

 {toil). No. 3, pp. 10()-1!)S, fig. /). — ^A description of an improved apparatus for 

 dotorniininfj: tlie color of flour. 



Estimating the shell content of cocoa, A. Goske (Ztschr. Urvtersuch. Nahr. 

 u. Genussmtl., 20 {1910), No. 10, pp. 6.'i2-6'i3).—A polemical article, in which 

 the author claims that Filsinger and Botticher's findings (E. S. R., 24, p. 123) 

 are based on certain misconceptions and errors. 



About the resorcin test in honey examinations, M. Nyhan and A. Wicil- 

 MANN (PJinrm. Zcniralhallc, 51 {1910), No. 36, pp. 815-819).— The resorciu- 

 hydrochlotic acid reaction is considered a good test for detecting the adultera- 

 tion of h(inc\v with invert su.c^ar. 



In regard to the methods for examining marmalades and their compo- 

 sition, F. Hartel and J. Solling {Ztschr. Untersuch. Nahr. u. Genussmtl., 21 

 {1911), No. 3, pp. 168-196, figs. 2). — While the authors agree with Beythien and 

 Simmich (E. S. 11., 24, p. 308) in regard to the theoretical conclusions, they 

 do not coincide with them in regard to the practical execution of the analytical 

 methods. They therefore give the methods which they ha-^e found by many 

 years of trial to be very ethcient. The work considers the methods for estimat- 

 ing the insoluble and soluble portions of the marmalade, the sugar, sugar-free 

 extract, starch sirup, total acidity, ash and ash alkalinity, and jellifying sub- 

 stances, and the microscopical examination. 



The results of analyses for glucose, sucrose and starch sirup, commercial 

 sugar and crude raspberry juice, commercial sugars, starch sirup and raspberry 

 juice, plum marmalade with starch sirup, apple marmalades, and nearly 150 

 samples of commercial marmalades and fruit i)re]iarations are also given. 



Depression of the freezing point by vinegars as a check on their compo- 

 sition, A. Silverman {Jour. Tndris. and Engin. Chcm., 3 {1911), No. 3, pp. 173, 

 11 Jf, fig, 1). — " In every case where the depression of the freezing point remained 

 within the limits cited in the tables, the vinegar was found to analyze up to 

 the required standard." 



Detection of inositol for the identification of wine vinegars, P. Fleury 

 {Jour. Pharm.. et Chcm., 7. scr., 2 {1910), No. 6, pp. 26Jt-266 ; ads. in Jour. 8oc. 

 Chem. Indus., 29 {1910), No. 19, p. 117)). — The author proposes a test based on 

 the finding of iuositol in vinegar. Inositol is not decomposed during the acetous 

 fermentation process. 



Estimation of sulphurous acid in wine, L. Mathieu {Ann. Falsif., 3 {1910), 

 No. 2^, pp. Iil0-.'il7). — The methods usually employed for determining free and 

 combined sulphurous acid in wine are the Haas, Ripper, and Wartha. The 

 Ripper method was found to give the highest results for both free and com- 

 bined sulphurous acid, and in many instances this is more than the true amount 

 of the acid present. This invalidates the method for samples which contain 

 minimum amounts of free acid, but it can. however, be applied for total acid. 



With the Haas method exact results can be obtained for both total and free 

 acid, but only where the procedure for free acid is modified by oxidizing the 

 sulphurous acid in the cold with iodin and titi'ating the excess of iodin with 

 sodium arsenite. With the Wartha method danger exists from losses during 

 condensation of the disflate and also loss of iodin. 



[Detecting sulphured malt], O. Reinke {Chem. Ztg., 34 {1910), No. 130, p. 

 1159, fig. 1; ahs. in Jour. f^oc. Chem. Indus., 29 {1910), No. 22, p. 1324).— Am 

 aqueous extract of the malt is distilled with phosphoric acid in a current of 

 carbon dioxid. The resulting sulphurous acid is absorbed in a solution of iodin, 

 and the sulphuric acid produced is precipitated with barium ehlorid. With this 

 procedure it often happens that no precipitate is produced with barium ehlorid, 



