810 EXPERIMENT STATION RECORD. 



ov ebloro compounds of typical carbon radicals are acted upon l).v sodiomalonic 

 ester in alcoholic solution consideraI)le heat is evolved and the mixture turns 

 bright retl. When poured into water it gives a solution which exhibits an intense 

 blue fluorescence. 



" Bj' taking advantage of the highly sensitive reaction with malonic ester, 

 one may detect the merest trace of bromo-methyl-furfural and this test may 

 consequently serve for the identification of all hexoses, whether aldose or ketose. 



"The mode of operating is as follows: A nunute quantity of the solid sub- 

 stance to be examined is slightly moistened with water, mixed with a drop or 

 two of phosi)horus tribroniid gradually heated on a water bath to 90 to 100°, 

 and kept at this temperature until the mixture has turned dark colored. It is 

 then cooled, stirred with a little alcohol and a few drops of malonic ester: alco- 

 holic potash is then added until the solution is alkaline. On now diluting the 

 resulting mixture with a large volume of water, or alcohol, the fluorescence is 

 at once apparent. 



" The reaction is strongly marked even with the aldoses, but is, as might be 

 expected, more intense with ketose sugars and with cellulose. In comparison 

 with the other pure hexoses examined, galactose appears to give the weakest 

 indications. . . . 



"A saturated aqueous solution of hydrogen bromid may be employed in this 

 test instead of phosphorus triltromid ; the latter is, however, preferable in the 

 case of substances which are less I'eadily attacked, such as cellulose. The 

 chlorids of phosphorus may also be used, but their action is perhaps less certain. 



" Positive results were obtained with dextrose, levulose, galactose, sorbose, 

 cane sugar, maltose, lactose, rafflnose, starches, dextrins, cellulose in different 

 forms, salicin, amygdalin, and the mixture of sugars resulting from the con- 

 densation of glycollic aldehyde. 



" No indication was given by arabinose, xylose, glycollic aldehyde, mannitol, 

 erythritol, glycerol, gluconic acid, mucic acid or inosite. 



" It appears, therefore, that this test may be used for the identification of all 

 hexoses or of other carbohydrates, glucosides, etc., whicli yield hexoses on 

 hydrolysis." 



In the author's opinion, this reaction ])ossesses some advantages over the usual 

 color reaction for carbohydrates in that the effect is restricted to the hexose or 

 polyhexose nucleus. 



On a characteristic reaction of milk with sodium or potassium hydroxid, 

 F. Kruger (Ztxclir. Physiol. Chem., 50 {1901), No. Jf-5, pji. 293-302).— The addi- 

 tion to cow's milk of one-fifth its volume of a 40 per cent solution of sodium or 

 potassium hydroxid was found by Gautier and Morel to produce a cherry-red 

 color in 24 hours. The same reaction was obtained with heated as with raw 

 milk. It was not obtained by the use of ammonia. The author concludes from 

 the results of his studies of this reaction that the color does not depend entirely 

 upon the presence of i>roteids and lactose, but also upon one or more other 

 constituents of the milk. 



Contribution to the analysis of milk, E. Carlinfanti and G. Pierandrei 

 \Arch. Fariiiacol. l^pcr. r Sci. Aff.. 6 (1907). No. 1. pp. 26-3.'f). — Determinations 

 of the specific gravity and the nitrogen content of milk serum obtained by 

 means of rennet are considered valuable in detecting the adulteration of milk. 

 The article has special reference to detecting the adulteration of cow's milk 

 with the whey from goat's milk. 



The determination of lactose in milk, C. Porcher {Rev. Gen. Lait, 6 {1906), 

 Nos. 3, pp. .'i!)-5(i : '/, pp. 73-S5). — The author describes various methods em- 

 ployed for this purpose, coucludiug that the most generally acceptable method 



