AGRICULTUEAL CHEMISTRY AGEOTECHNY. 611 



blue. It has the advantage of giving a better solution of the proteins, etc., of 

 the milk, is easier and cleaner to handle, and the final temperature of 45° C. 

 makes it easier to get a proper reading of the fat column. 



Thirty-five samples of milk were tested, including skim, sour, and sweet whole 

 milks, and cream, preserved with formaldehyde, potassium bichromate, and 

 copper sulphate. When compared with other methods, such as the old acid 

 butyrometric method and Gottlieb's (E. S. R., 3, p. 499), it was noted that the 

 " neu-sal " gave the highest results. With boiled milk the reagent is not a 

 good one. 



The "neu-sal" method, W. Grimmee (Milchw. ZentbL, 6 (1910), No. 9, pp. 

 409, 410). — Comparative tests were made between the "neu-sal" acid buty- 

 rometric and Rose-Gottlieb methods, which show that the " neu-sal " method 

 has no particular advantage in regard to the technique over the acid buty- 

 rometric method. In most instances it gave lower results than the Rose- 

 Gottlieb method. 



Wendler's " neu-sal " method for estimating fat in milk, M. Siegfeld 

 (Molk. Ztg. [Hilfleshcim], 2-', {1910), No. 38, pp. 113, 7U).—A comparative test 

 between the acid butyrometric, the " neu-sal," and Rose-Gottlieb methods is 

 reported, in which it is shown that the " neu-s^il " method yields good results 

 and has the additional advantage of not corroding the apparatus, injuring the 

 hands, etc. 



Utilizing the " neu-sal " method for sheep and goat's milk, C. Begeb 

 (Milchw. ZentbL, 6 (1910), No. 9, pp. ^10-412).— The author conducted tests 

 with the acid butyrometric apparatus and the " neu-sal " reagent diluted once, 

 and he concludes that the method furnishes a test which is free from danger 

 in the hands of the laity. The results compare well with those obtained with 

 the acid butyrometric method. The method can not, however, be employed 

 where milk is preserved with large amounts of formaldehyde. 



The "neu-sal" method, O. von Sobbe (Milchic. Zentbl., 6 (1910), No. 9, 

 pp. 407-409). — The author discusses the comparative results obtained with the 

 " neu-sal," acid, and Rose-Gottlieb methods. He states that the " neu-sal " 

 method is somewhat inconvenient to manipulate, and that he found some inac- 

 curacies in the graduation of the apparatus. 



In regard to 0. von Sobbe's work with the " neu-sal " method, O. Wendleb 

 (Milchw. ZentbL, 6 (1910), No. 10, pp. 47i-.)75).— The author in reply to the 

 above states that he is at a loss to understand O. von Sobbe's findings, espe- 

 cially in view of the fact that other workers report favorably on the method. 



The "neu-sal" method for fat, O. von Sobbe (Milchw. ZentbL, 6 (1910), 

 No. 12, pp. 563-o65). — A reply to O. Wendler's criticism (see above). 



Estimation of the fat content of butter by the " sal " method, Hesse 

 (Milch Ztg., 39 (1910), No. 38, pp. 44-'', 450).— Comparative tests were con- 

 ducted between the Funke shaking out <^ and the Rose-Gottlieb methods, and the 

 "sal" method (E. S. R., 17, p. 1134). The "sal" method was found to be 

 rapid and on a par with the shaking out method, and the author concludes that 

 it can be recommended for the analysis of butter. 



The examination of cream with the " sal " method, Hesse (Milch Ztg., 

 39 (1910), No. 42, pp. 495, 496). — A comparative test between the "sal," Rose- 

 Gottlieb, Spritz. and dilution methods is reported. It is noted that the " sal " 

 method yields results which are from 0.4 to 0.5 per cent lower than those ob- 

 tained by any of the giMvimetric methods. A few notes in regard to manipu- 

 lating it are given. 



Estimation of fat in buttermilk, M. Siegfeld and M. Kersten (Mcflk. Ztg. 

 [Hildesheim], 24 (1910), No. 48. pp. 903. 904).— The authors cite the various 



"Milch Ztg., 36 (1907), No. 50, p. 592. 



