110 EXPEKIMENT STATION RECORD. 



were, respectively, as follows : Two samples 27.88 and 1.33. 2 samples 28.70 and 

 1.53, 7 samples 29.36 and 1.77, 8 samples 30.44 and 2, 7 samples 31.52 and 2.10, 

 3 samples .32.43 and 2.37, and 1 sample 34.55 and 2.15. 



The authors find, howeA'er, that when cocoanut oil is added to a pure butter 

 fat the relative increase in the insoluble acids agrees practically with the results 

 obtained by Polenske. An increase of 1 in the Polenske number over that of a 

 genuine butter having the same Reichert-Meissl number indicates the addition 

 of 10 per cent cocoanut oil, the minimum quantity that can be detected by this 

 method. 



In no case did the samples of margarin examined give a higher Polenske 

 number than 1. Cheese fats showed the same ratio of insoluble to soluble fatty 

 acids as in the case of Initter. 



The deterinination of fat in milk powder and cream cheese, H. Haupt 

 {Ztschr. Vntersuch. Nalir. n. GenmsniiL, 12 {1906), Xo. ',. pp. 217-221).— The 

 author favors the Gottlieb-Rose method. In 4 milk powders the fat content as 

 determined by this method was, respectively, 17.33, 17.86, 28.55, and 28.84 

 per cent and by ether extraction 17.16, 17.40, 28.48, and 28.99 per cent. A 

 sample of Parmesan cheese showed a fat content of 26.85 per cent by the Gottlieb- 

 Rose method and 26.28 per cent by ether extraction for 10 hours. Correspond- 

 ing results were obtained with Emmenthal, Edam, Gorgonzola, and Camembert 

 Cheese. 



Proceedings of the twenty-second annual convention of the Association of 

 Official Agricultural Chemists, held at Washington, D. C, November 16, 

 17, and 18, 1905, edited by H. W. Wiley (U. 8. Dept. Agr., Bur. Chem. Bill 

 99. pp. 211, figs. 2). — This is the official report of the proceedings of the conven- 

 tion. A summarized account of the meeting has been given (E. S. R., 17, p. 

 423), and a circular of the Bureau containing extracts from the proceedings 

 noted (E. S. R., 17, p.. 8.34). 



Cooperative work on fats and oils, Association of Official Agricultural 

 Chemists, 1906, L. M. Tolman (['. *S'. Dcpt. Agr., Bur. Chem. Circ. 27, pp. 6). — 

 This (,-(intains the provisional method for the titer test adopted by the associa- 

 tion in 1905 and a differentiation of the " cold test " and the " cloud test " as a 

 basis for further cooperative ^vork. 



Provisional methods for the determination of food preservatives as 

 authorized by the Association of Official Agricultural Chemists, 1905 ( [/. S. 

 Dept. Agr.. Bur. Chem. Circ. 28, pp. 13, fig. 1). — This circular contains the 

 changes and additions to the provisional methods for the analysis of foods pub- 

 lished as Bulletin 65 of the Bureau so far as they relate to preservatives. 



Changes in provisional methods for the analysis of foods and additions 

 thereto, from 1902 to 1905 ( C. ,S'. Dept. Agr., Bur. Chem. Circ. 29, pp. 20).— 

 Owing to the impracticability of revising Bulletin 05 of the Bureau it has been 

 thought best to compile the additions to and changes in the methods given in that 

 bulletin which have been aiithorized by the Association of Official Agricultural 

 Chemists and to suggest at the next convention a plan for the revision of all 

 the methods. 



Changes in official methods of analysis and additions thereto, 1899 to 1905 

 (V. S. Dept. Agr., Bur. Chem. Circ. 30, pp. 28). — It has been found impracticable 

 to incoi'porate the changes and additions authorized by the Association of Official 

 AgriciUtural Chemists to the official methods of the association as published in 

 Bulletin 46 of the Bureau of Chemistry, so this and the three circulars noted 

 above, giving a compilation of the authorized changes and additions, have been 

 issiied for the purpose of presenting the present status of the methods in order 

 that the subject of revision may be acted upon by the association at its next 

 convention. 



