412 EXPEEIMENT STATION EECORD. 



thermore, in examining plum jams which contain no cane sugar it is essential 



100 

 to apply the formula x=\o. ,X D,. in which ii?=the percentage of anhydrous 



starch sirup in the inverted extracjt and D the specific rotation of the extract. 

 The author, however, recommends the retention of the Juckenacli procedure for 

 plum marmalades. 



Biological study of honey, E. Mokeau (Ann. Falsif., Jf {1911), No. 28, pp. 

 65, 66). — The author determined the catalytic activity, the amylolytic power, 

 and the inverting power of 20 honeys of various kinds. The results of tlae 

 invertase test are to be reported in detail later. All the honeys contained in- 

 vertase. 



The origin of formic acid in honey, R. Reidenbach (Leipzig. Bienen Ztg., 

 26 {1911), Nos. 2, pp. 21-23; 3, pp. 35-38; I/, pp. 51-55). — The presence of formic 

 acid in honey is due to the oxidation of the sugar contained in the honey itself. 

 It was also found to be present in the brood combs, but chiefly in combination 

 with ammonia. 



Corrosion of metallic food containers, E. Gudeman {Amer. Food Jour., 5 

 {1910), No. 11, pp. 35, 36). — This is a general discussion of the subject, in addi- 

 tion to which the author relates his experiments in regard to obtaining a com- 

 mercially feasible nonporous can with gold or antimony amalgam and enamel. 

 The possibility of utilizing lead glass for making enameled cans is also dis- 

 cussed. 



Detecting adulteration in feeds with the so-called anaphylaxis reaction, 

 K. ScHERN {Deut. Landw. Prcssc, 37 {1910), No. 87, p. 9//5). — The author shows 

 the possibilities of this reaction for detecting castor oil seeds (Ricinus), etc., in 

 feeds. 



German and Russian official methods for raw sugar analysis, W. E. Gross 

 {La. Planter, 46 {1911), No. 6, p. 85). — A description of the methods for water, 

 ash, invert sugar, and sucrose. 



In regard to Jolles' method for the quantitative estimation of saccharose 

 among other sugars, Bruckner and Welwart {Osterr. Chem. Ztg., 14 {1911), 

 No. 3, pp. 29, 30). — The authors conclude that Jolles's method (E. S. R., 24, p, 

 704), when compared with other methods, can not be regarded as quantitative. 



In regard to my method for determining saccharose quantitatively among 

 other sugars, A. Jolles {Osterr. Chcm. Ztg., 11, {1911), No. 3, pp. 30-32).— A 

 reply to the above, accompanied by results of cooperative work with several 

 chemists for the purpose of showing the value of the method as a quantitative 

 test. 



Hygromipisimetry; a method for examining milk, R. Binaghi {Rev. G6n. 

 Lait, 8 {1910), No. 16, pp. 36.1-371, fig. 1). — The author describes a physical 

 method, which he terms " hygromipisimetry," for detecting adulterated milk. 

 Some results for sheep's, goat's, and cow's milk are given. 



Milk, F. V. Darbishire and W. Goodwin {Jour. Southeast. Agr. Col. Wye, 

 1909, No. 18; pp. 215-219). — A discussion in regard to milk containing added 

 water or abstracted fat, and the use of formulas for detecting these. 



The chemical and biological differentiation of the three proteins in cow's 

 and woman's milk, J. Bauer and S. Engel {Biochem. Ztschr., 31 {1911), No. 

 1-2, pp. 46-64). — It was determined in this work that the 3 milk proteins 

 (casein, albumin, and globulin) of cow's and woman's milk could be biologically 

 differentiated, and that globulin is more closely related to casein than to albumin. 

 On the other hand, albumin seemed more closely related to globulin than to 

 casein. It was also noted that despite the biological relations of casein with the 

 other milk proteins, the biological methods can not serve as an absolute control 



