114 EXPERIMENT STATION RECORD. 



Detection of alkaloids in beverages, J. Bodnar {Kis^rlet. Kozlem., 16 (191S), 

 No. 5, pp. 683-693). — The Dragendorf method for the detection of alkaloids, as 

 given in Konig's treatise (E. S. R., 15, p. 991), is criticized. 



Tests in regard to the tannin substances in Malabar tea and the use of 

 tannin in the preparation of tea, K. A. R. Bosscha and A. D. Maurenbrecher 

 (Dept. Landb., Nijv. ei% Handel [Dutch East Indies'^, Meded. Proefstat. Thee, 

 No. 24 (,1913), pp. 9-17). — This deals with the tannin substances present in 

 Malabar green tea leaves and with the effect which the addition of extraneous 

 tannin before rolling has upon the ultimate quality of the tea. 



The tannin substances were obtained in a pure state and tested with various 

 reagents. From the mother liquor obtained after removing the lead acetate 

 precipitate of tannin a substance was extracted which resembled gallic acid. 

 The specific rotation of the tannin was not of the same magnitude as noted by 

 Nanninga (E. S. R., 13, p. 823). 



The tea, after being treated with tannin, rolled, and fermented, was sub- 

 mitted to a tea expert for judgment as to quality. The results varied con- 

 siderably, and as the price of tannin is high its use in the preparation of tea 

 is discouraged. 



Proposals for the section on wine (Mitt. Leiensm. Untersuch. u. Hyg., 

 Bchiveiz. Osndhtsamt., 4 {1913), No. 2, pp. 77-87). — The definitions for various 

 kinds of wines and the methods for their analysis are considered. 



Recommendations for the revision of the section on spiritous liquors 

 (Mitt. Lehcnsm. Untersuch. u. Hyg., Schiveiz. Gsndhtsamt., 4 (1913), No. 2, 

 pp. 88-111). — In this, recommendations are included for definitions and methods 

 for judging distilled liquors. 



Proposals for the section on milk products, exclusive of butter, of the 

 Swiss food book {Mitt. Lehensm. Untersuch. n. Hyg., Schweiz. Osndhtsamt., 

 4 {1913), No. 2, pp. 49-66). — These are the recommendations for the revision of 

 the chapters relating to these products, including data as to cream, skim milk, 

 buttermilk, whey, cow's milk, kefir, yoghourt and similar products, sweetened 

 and unsweetened condensed milk, cheese, and infant foods. The methods and 

 the standards are dealt with. 



Nephelometric determination of proteins; casein, globulin, and albumin 

 in milk, P. A. Koeer {Jour. Amer. Chem. Soc, 35 {1913), No. 10, pp. 1585-1593, 

 figs. 3). — In this paper an accurate description and illustration of the nephel- 

 ometer devised by the author is given. In addition some results of tests with 

 the method and milks from different sources are presented which show close 

 agreement with the figures obtained by the official method. The time for deter- 

 mining casein and the albumin-globulin fraction is reduced to 30 minutes. 



The precipitants tried were acetic acid, half and entirely saturated mag- 

 nesium sulphate and ammonium sulphate solutions, and a 3 per cent solution 

 of sulphosalicylic acid. The most suitable precipitants are those which precipi- 

 tate quantitatively and which do not agglutinate appreciably in less than 10 to 

 20 minutes. The method favored consists of precipitating the total proteins 

 with sulphosalicylic acid solutions and determining the nephelometric index. 

 Casein is determined by difference ; it is first removed by the official method 

 and the nephelometric index of the filtrate is noted. The fat is removed with 

 ether and the membranes of the fat globules are dissolved with sodium 

 hydroxid. 



A new rapid method for the estimation of casein in milk, W. O. Walker 

 {Ann. Rpts. Dairymcn''s Assocs. Ontario, 1912, pp. 36-38). — Briefly the method 

 consists of estimating with ninth-normal potassium hydroxid the acids lib- 

 erated from casein through the agency of formaldehyde. 



