710 



EXPERIMENT STATION RECORD. 



^o%' 







III 





clarilicatioii with basic lead acetate before the determination of flie sucrose and 

 reducing sugars, and the exclusive use of a gravimetric method for the deter- 

 mination of both sucrose and reducing sugars. A gravimetric method for this 

 purpose is given. 



A rapid method for the determ.inatioii of water in butter, C. E. Gray 

 (JJ. H. Dcpt. Agr., Bur. A)iiiii. Indus. Circ. 100, pp. 6, figs. 2). — One form of the 



(^ apparatus devised for this purpose 



>v-\ .,=:z^ >**i^^,^.„iX is shown in the accompanying figure. 



(Fig. 1.) 



A is a flask of a little over 70 cc. 

 capacity. C is a graduated tube 

 which is connected with flask A by 

 means of a rubber stopper, B. The 

 tube C is graduated after the glass 

 stopper F has been ground into it, 

 the zero mark being the end of the 

 stopper. Each mark of the gradua- 

 tion represents 0.2 cc. E is a glass 

 condensing jacket connected to the 

 graduated tube C by means of a 

 rubber stopper D. 



The reagent used is a mixture of 

 ."> ■ parts amyl acetate and 1 part 

 amyl valerianate. 



In malving a determination a 10- 

 gram sample of butter wrapped in 

 the parchment paper upon which it 

 is weighed is transferred to the 

 flask and 6 cc. of the amyl reagent 

 is added. The apparatus is con- 

 nected as shown in tlie figure, the 

 condensing jacket is filled with cool 

 water to within 1 in. of the top, and 

 the stojjper F is removed. The water 

 is then distilled off by Iieating for 

 .") to 8 minutes and collected in the 

 tube C. The flask is then discon- 

 nected and the stopper F inserted 

 into tlie tube C. The tube is then 

 inverted, the water in the condens- 

 ing tube being poured out. Tlie con- 

 densing jacket may then be removed. 

 A little swinging and agitation will 

 secure a separation of the water and 

 reagent. The reading made when 

 the tube and contents are cool shows 

 the percentage of water in the 

 butter. 



Comparative determinations by 

 this method and the official method 

 of the Association of Official Agri- 

 cultural Chemists agree closely. 

 Analysis of wine (FeiiiUe Vin. Gironde, 32 {1907), ^^o. J,, pp. IS. i J).— This 

 gives the methods for the analysis of wine established by the minister of agri- 

 culture for use in the government laboratories of France. 



-Apparatus for nK.istiiri 

 lion. 



(Iclcrmina- 



