212 EXPERIMENT STATTOX RECORD. 



In regard to the determination of nicotin in concentrated tobacco jirices, 

 It. KissLiNi: (Cliciii. ZIg., S3 (1911), Xu. ,i2, p. ^00).— This is ii criticism of 

 the riex method, uoteil iu the abstracts above. The author does not consider 

 the method a siood one. 



Karite and its products, T. Ammann {Agr. Prat. Pays Chauds, 9 (1909), No. 

 SI, pp. .'/■J0--i59; 10 {1910), No. S2, pp. 50-62). — After discussing the geo- 

 graphical distribution of the phuit {Bati/rospcrnuin parkii) and tlie use of shea 

 butter, the author gives the details of the manufacture of shea butter and the 

 results of the analysis of the product as obtained by various methods and from 

 various localities iu the Sudan. The purification and transportation of the 

 product are also considered. 



Malt vinegar and maize vinegar, C. F. Juritz (A(/r. Jour. Cape Good Hope, 

 31 {1910). Xo. 6. pp. 711-730). — After describing the various standards set up 

 for cider, malt, and maize vinegar iu the I'nited States, Great Britain, and 

 Cape Colony, the author discusses the present status of malt vinegar in 

 Cape Colony and utilizes the results of numerous analyses to illustrate the 

 various points. 



He concludes that '' if the manufacture of maize vinegar is ever to become a 

 large local industry, two alternatives are open, either («) the use of maize 

 gi-its must be studiously avoided in the general interest, lest the market be 

 flooded with the pro<lucts of fermentation of damaged rice — products which 

 would be chemically indistinguishable from vinegar produced from maize grits, 

 but would possess a sufficiently evident distinction from whole maize vinegar, 

 or, (6) definite standards will have to be laid down by legislation, discrimi- 

 nating more clearly than at present between vinegar prepared from whole 

 grain containing a certain proportion of phosphates and nitrogen, and vinegar 

 made from more exclusively starchy materials like rice or maize grits." 



Yeast cultures for the fermentation of fruit juices, H. J. Alwood {Pure 

 Products, 7 {1911), Xo. 1, pp. 16-22, fig. 1). — In this article the author points 

 out the advantages of utilizing pure cultures of yeast for preparing ciders and 

 wines. The methods of preparing pure yeast cultures are described. 



The use of chicory for producing alcohol, W. Donfelt {Ztschr. Spiritus- 

 indus, 3.'i {1911), Xo. S, p. 93). — These tests with chicory {Cichorium intyhus) 

 show that this raw material can not be looked upon as a favorable source of 

 alcohol. 



Foreign varieties of tomato conserves (Pure Produets, 7 {1911), Xo. 3, pp. 

 133-136). — Tbis article discusses the manufacture of tomato puree, tomato 

 catsup, English tomato sauce, tomato jam, tomato sirup, and whole tomato 

 conserves. The products of the Romance countries are particularly considered. 



Tomato-seed oil, P. Accomazzo {Indus Chint., 10 {1910), pp. 360, 361; al)s. 

 Jour. Soc. Chcm. Indus., SO {1911), No. 2, p. 95). — The manufacture of tomato 

 preserves is an important industry in Italy, and the author discusses the ques- 

 tion of utilizing the residue for the manufacture of tomato-seed oil. 



According to statistics publisheil by the Chamber of Commerce of Parma, 

 in this province alone about S50.CX)0 quintals (83.060 tons) of tomatoes are 

 treated per annum, yielding, j'.fter the removal of water by simple pressing, 

 or by utilizing waste heat available in the preserve factory, from 40.000 to 

 42.000 quintals, of which from 10.000 to 12.000 quintals correspond to skins and 

 the remainder to seeds. 



Special tests showed that tomato seeds yield IS per cent of oil on cold press- 

 ing and 20 per cent by extraction. The oil has the specific gravity 0.920. 

 saponification value 1S4. and iodin value 118. It has rather pronounced drying 

 properties and would i)robably be useful as an ingredient of oil varnishes, and 

 as a burning oil. See also previous notes (E. S. 11., 24, p. 311). 



