612 EXPERIMENT STATION EECORD. 



causes for the low results in estimating the fat in buttermilk, and report tests 

 made to deternaine how the fat content estimated in the dairy agrees with 

 that estimated in the laboratory by the Gerber method and the true fat con- 

 tent as estimated by the Rose-Gottlieb method. 



It is seen from the results that centrifuging for 6 minutes gives practically the 

 same results as found in the dairy and with the Gerber method, but in order 

 to obtain correct results centrifuging for a period varying from 12 to 36 

 minutes was necessary. By a series of further tests the authors showed that 

 the formation of plugs could be prevented by cooling the milk before adding the 

 sulphuric acid. 



Comparative tests with the various m.ethods of fat estimation in buffalo's 

 milk, F. Baintner and K. Iek (Eis^rlet. Kozlem., IS {1910), No. 3, pp. 331- 

 3Ji3). — The methods considered were the Soxhlet, Adams, Liebermann-Szekely, 

 Rose-Gottlieb, Gerber's acidobutyrometric, Gerber's " sal," and Sichler's 

 " sin-acid." 



The Soxhlet, Liebermann-Szekely, and improved Rose-Gottlieb methods are 

 considered the most reliable and give good comparative results. The Lieber- 

 mann-Szekely method gives comparative results only when the volume per- 

 centage obtained by this method is compared with the Soxhlet percentage by 

 weight. Gerber's acidobutyrometric method, using dilutions of 50 per cent, 

 gives about the same results as obtained by the Soxhlet method, but in some 

 instances slightly lower. The Gerber " sal " method and Sichler's " sin-acid " 

 method are of no value in ordinary dairy practice. 



A comparative test between Gerber's (Lobeck's) and Funke's catalase 

 testers, Hesse (Molk. Zig. Berlin, 21 {1911), Nos. 1, pp. 1, 2; 2, pp. 13, l-'t).— 

 It was found that Funke's apparatus yields slightly lower results than Lobeck's 

 (E. S. R., 23, p. 13). It was also noted that slight errors were introduced by 

 dissolved gases present in the milk, but that these could be overlooked when 

 recording the results. Funke's apparatus has the advantage of being cleaned 

 more easily. Recommendations are made for conducting the tests more uni- 

 formly. 



Improvement of the Wiley method for determining the melting points 

 of fats, H. Steenbock {Jour. Indus, and Engin. Chem., 2 {1910), No. 11, p. 

 JfSO; abs. in Chcm. Abs., 5 {1911), No. 1, p. 220).— By dropping the melted fat 

 upon cold mercury from a proper height and with a good control of tempera- 

 ture, disks of good shape can be obtained. When cooled the disks are removed 

 to a beaker containing cold dilute 50 per cent alcohol, the beaker placed in 

 a vacuum desiccator, and the air exhausted. 



About honey and the judging of honey (Chem. Weekbl., 7 {1910), No. 28, 

 pp. 629-648). — This work consists of 2 parts, the first by L. Van Giersbergen 

 on the characteristics and external judging of honey, and the second bj' G. L. 

 Voerman on the judging of honey by chemical analysis. 



Identification and determination of the protein substance in honey, E. 

 MoKEAU {Ann. Falsif., 4 {1911), No. 27, pp. 36-41). — ^A discussion and descrip- 

 tion of methods. 



In regard to estimating the shell content of cocoa, F. Filsinger and W. 

 BoTTiCHER {Ztschr. Offentl. Chem., 16 {1910), No. 23, pp. Jf67, 468).— A reply 

 to the criticism of Goske (E. S. R., 25, p. 206), 



The significance of the acidity in judging foods and condiments, Loock 

 (Ztschr. Offentl. Chem-., 16 (1910), No. 17, pp. 330-336) .—ThQ significance of 

 the acidity of fats, oils, sausages, etc., in interpreting the analytical results is 

 discussed. 



Remarks on the iodometric titration of acids and Kjeldahl's nitrogen esti- 

 mation, R. KoEFOED (Ztschr. Physiol. Chem., 69 (1910), No. 6, pp. 421-UO; 



