772 EXPERIMENT STATION RECORD. 



Long {Jour. Amcr. Cheiii. .S'oc. 29 (1907), No. 2, pp. 223-230). — Preparations of 

 casein from cow's milk and goat's milk were comi)ared as regards their digesti- 

 bility with pepsin and dilute hydrochloric acid. The two forms were found to 

 l)e very much alike in general behavior. The artificial digestion of the casein 

 from goat's milk was much slower than that of the casein from cow's milk. 

 Other points of difference were observed, the most marked of which was the 

 larger amount of the so-called pseudo-nuclein ol)tained from the casein from 

 goat's milk. 



The fermentations of casein and their applications, A. Rodella {ArcJi. 

 Hyg., ')9 {]90(^). Xo. ,'/, pp. 3.37-3').'/. i)Ix. 2). — The author maintains as the result 

 of his investigations that the fermentations of casein are dependent upon anaero 

 bic bacilli. These give rise to a large number of products, including volatile 

 fatty acids. Aerobic bacteria, such as Bacillus suhtnis,B. megatherium, and B. 

 mycoides, may, however, decompose casein, but no volatile fatty acids are 

 produced. 



The anaerobic fermentation of casein is marked by the appearance of a black 

 color, due to the formation of an inorganic compound containing iron and sul- 

 phur, although this may not appear if the medium is acid. The control of 

 anaerobic fermentation in cheese ripening by the addition of acid or salt is 

 therefore desirable. The significance of aerobic tyrothrix forms in the ripening 

 of cheese is considered entirely different from that of the anaerobic forms, and 

 the two classes of organisms should not, therefore, be grouped together. It is 

 suggested that a satisfactory classification of the different varieties of cheese 

 might be based upon anaerobic fermentations. 



Casein: Its preparation and technical utilization, R. Scherer. trans, b.v 

 C. Salter {London: Scott, Grrcnicood <f So)i : yeir York: D. Van Nostrand Co., 



1906, pp. XV+168, figs. 11). — This is the translation of the German edition to 

 which reference has already been made ( E. S. R.. 17, ]>. 400). The book deals 

 with the preparation and i)roperties of casein and its use as a painting material, 

 as a mucilage or cement, as a substitute for horn, ivory, celluloid, etc., as a dress- 

 ing for textiles, as a foodstuff, and for other inu'poses. A sununary is also given 

 of the known compounds of casein. 



Annual report on the investigations and progress in sugar making, 

 .7. Bock {Jahrcsher. Zurkerfahrik. [Staimner'], /,.') {HlO.')). pp. A'-f.:?;^i).— This 

 report for 1905 is similar in character to the preceding one (E. S. R.. 17, j). 907). 



Cane juice defecation, 1905, W. L. Bass, trans, by S. F. de Velasco {Ncir 

 York: Polt/dorc Barnes Co. Press, 1905, pp. 20.5, pis. 2, figs. 39). — This subject is 

 ti'eated in simple language for the use of managers and others engaged in prac- 

 tical sugar making. The text is in "ooth English and Spanish. 



The influence of sulphurous acid, free and in combination with acetalde- 

 hyde, on the different organisms in wine, W. Seifekt {ZtsvJir. Landw. 

 Yersuchsiv. O.stcrr.. 9 {1906). No. 12. pp. 1019-10.59).— This gives the results 

 of an extended investigation on the amount of sulphurous acid free and in 

 combination with acetaldehyde in wine resulting from fumigation with sulphur 

 fumes, and the influence of each form on yeast, fungi, and acetic-acid bacteria. 



The methods of examination and the organisms of vinegar and the 

 materials from which made, F. Rothenbach {Die Cntersuchungsmetlioden 

 ■iind Organisnien des Gariingscssigs iind ■'<einer Rohsioffe, Berlin: Paul Parcy. 



1907, pp. XIl-\-237, figs. 118).— The first part of this treatise takes up some of 

 the elementary principles of chemistry and then details methods for such deter- 

 minations as alcohol and acetic acid. The second part describes the organisms 

 concerned in vinegar making and discusses their use. 



