502 EXPERIMENT STATION RECORD. 



the detection of adulteration are described and examinations of a number of 

 samples of different kinds of superphosphate with reference to adulteration 

 are reported and discussed. 



A modified method for estimiating' sugar in sugar beets, A. Herzfeld 

 (Ztsclir. Ver. Deut. Zuckerindus., n. ser., 46 (1909), II, pp. 627-639, figs. S),— 

 This is a simplification of the Sachs-Le Docte method, and is carried out as 

 follows : 



Twenty-six gm. of the beet paste is placed in a special metal beaker, an 

 illustration of which is given, and 177 cc. of a solution consisting of 5 parts of 

 lead acetate solution (German Pharmacopoea ) and 95 parts of water is added. 

 The beaker is then stoppered with a cork covered with tinfoil, and the mixture 

 shaken thoroughly, filtered, and polarized. If a coarse paste is being ex- 

 amined, the mass in the beaker is placed in a water bath at 75 to 80° C. for 

 30 minutes, then cooled, filtered, and polarized. 



Sugar estimation in beets according to Herzfeld's new institute method, 

 O. BiALON and W. Taegenkr (Deut. Zuckerindus., 35 (1910), No. Jfo, Beilage 1, 

 pp. 865, 866). — A critical comparative study of the Pellet and the Rapp- 

 Degener methods, and of the new method of Herzfeld noted above. 



The authors conclude from their work that the new Herzfeld method must 

 be considered, for the present at least, the most accurate and convenient one 

 for laboratories making a great many sugar determinations in beets. They 

 criticize, however, the tinfoil cork stopper. 



Calorimetry of Argentina butter, E. H. and L. H. Ducloux (Trah. 4. Cong. 

 Cient. Santiago dc Chile, Jf (1908-9), pp. 154-160). — Analytical constants of 

 butter are reported. The authors find that determining the heat of combus- 

 tion is of value in order to supplement the saponification, the Reichert-Meissl 

 number, and the index of refraction for detecting adulterated butter. 



A method for the separation of the seven permitted coal tar colors when 

 occurring in mixtures, T. M. Price ( U. S. Dept. Agr., Bur. Anim. Indus. Circ. 

 180, pp. 7). — ^According to the author, no analytical scheme seems to exist in 

 the literature for separating coal tar colors when present in a mixture con- 

 taining one or more of the seven coal tar colors permitted by the regulations 

 governing meat inspection. A method is therefore proposed which is based on 

 the solubility and insolubility of the colors in the following reagents: A super- 

 saturated solution of ammonium sulphate, a supersaturated solution of sodium 

 chlorid, calcium chlorid solution (25 per cent), dilute ammonia (1:100), dilute 

 acetic acid (5 per cent), stannous chlorid solution, acetone, alcohol (95 per 

 cent), amyl alcohol, acetic ether (ethyl acetate), ether, sulphuric (ethyl) 

 ether, and hydrogen peroxid (3 per cent). 



Analysis of sweetened condensed milk, A. Backe, A. Wiborg, and E. Roer 

 (Analyst, 36 (1911), No. 1/21, pp. 138-lJfl).— The authors point out that in tins 

 of condensed milk which have stood for a time the fat has a tendency to rise 

 to the top and the lactose and saccharose to crystallize out on the bottom. It 

 is also possible for these separations to take place during the process of manu- 

 facture. These facts often cause considerable error in the analysis of con- 

 densed milks. To illustrate this they present the results of zonal analyses of 

 canned condensed milk. 



The detection of benzoic acid in meats and fats, K. Fischer and O. Geue- 

 NERT (Ztschr. U7itersuch. Nahr. u. Genussmtl., 17 (1909), No. 12, pp. 

 721-734). — The method employed is as follows: 



The material is finely minced, 50 gm. weighed out and 100 cc. of 50 per cent 

 alcohol added. This is acidified with dilute sulphuric acid and alllowed to 

 stand for 30 minutes, with frequent agitation. The mixture is then passed 

 through a piece of gauze cloth and the residue expressed to remove the re- 



