91 '2 EXPERIMENT STATION RECORD. 



per cent of cocoanut oil. but as a quantitative method it is of no value. Thorpe's 

 method is an excellent confirmatory test, as is also the extraction of phytosterol. 

 The only exact (luantitative method is the iddin absorption." 



Experiments on the determination of the molecular weight of oils and fats, 

 W. NoRMANN (Chem. Ztg., 31 {1901), Ko. 17, pp. 211-21'/. dgiiis. 8).— A method 

 and apparatus for determining the molecular weight of oils and fats are 

 described and analytical data reported. 



The detection of cane sugar in milk and cream, W. 11. Anderson ( Analyst. 

 32 (1907), Xo. 372, pp. 87, 8S)j — The author finds that the Cayaux resorcin test is 

 rapid and reliable. It consists in adding 0.1 gni. of resorcin and 1 cc. of strong 

 hydrochloric acid to 15 ce. of milk and heating the mixture to the boiling point. 

 In the jiresence of cane sugar a red color is produced. 



Concerning starch, W. H. Bloemendal (Phariii. Wcckhl., 43 {1906), pp. 

 1249-1 26-', : (lbs. ill Chem. Zcnthh. 1907, I, No. 3. pp. 176. 777).— The chemical 

 composition and heat of combustion of potato starch, rice starch, wheat starch, 

 and maranta starch are reported. According to the author, starches consist 

 principally of )3-amylose, the proportion of a-amylose varying from 8.3 to 17 

 per cent. Amylodextrin. as well as other hydrolysis products, is also present. 



Polarimetric determination of sugar in honey, P. Lehmann and H. Stad- 

 LiNGER {Zfschr. TidcrsKcJi.Xahr. 11. GenHHsiiitL. 13 {1D07), No. 7. pp. 379-419). — 

 A critical study of analytical methods. 



The influence of basic lead acetate on the rotation of sucrose in water 

 solution, F. Bates and J. C. Blake {Jour. Amcr. Chem. /S'oc, 29 {1907), No. 

 3, pp. 2S6-293, chart 1) . — The investigations reported show that the amount of 

 basic lead acetate solution used in clarifying sugar solution for polarization 

 aflfects the reading. This is attributed to the formation of soluble lead sac- 

 charates having specific rotations different from that of sugar. The reading 

 was lowered by quantities of the lead solution less than (i cc. and increased 

 by larger amounts. 



The use of polarized light in the detection, by means of a microscope, 

 of rice and cornstarch in wheat flour, G. Gastine {Ann. Chun. Anali/f.. 

 12 {1907), No. 3, pp. S5-S7). — According to the author, the microscopical methods 

 outlined, which included the use of polarized light, gave very satisfactory 

 results. 



The detection of rice husks in bran, H Kinkels {Ann. Cliim. Anahjt., 

 12 {1907), No. 3, pp. 92, 93). — A note on the colorimetric identification of rice 

 bran by means of diniethyl-paraphenylene-diamin. 



A new method of determining hyposulphites in food in the presence 

 of sulphites, A. Gutmann {Ztm-hr. I'ntersiteh. Nahi: ti. Genussintl., 13 {1907), 

 No. 5. pp. 261-26.')). — The method described depends upon the fact that potas- 

 sium cyanid acted upon by thiosulpiiate forms potassium sulphocyanite. which 

 gives a blood-red coloration of iron sulphocyanite on the addition of acidulated 

 iron-chlorid solution. 



Report on methods of beer analysis, H. E. Barnard {V. *S'. Dept. Agr., Bur. 

 Chem. Circ. 33, pp. 16). — This is a full report of the associate referee on beer 

 presented at the last convention of the Association of Official Agricultural 

 Chemists (E. S. R., 18, p. 397). The methods which are given in this report 

 and which are now before the association for adoption as official were based 

 upon considerable cooperative work by 10 chemists. 



The use of carbon bisulphid in the estimation of salicylic acid in wine, 

 W. L. Dubois {Jour. Anier. Chem. t^oc, 29 (1907). No. 3. pp. 293, 294).— The 

 dried ether extract from 100 cc. of wine is treated with ten 5 cc. portions of 

 carbon bisulphid and the salicylic acid determined colorimetrically in this 



