414 EXPERIMENT STATION RECORD. 



to peanut oil for the purposes of giving tlie oil a pleasant odor and deceiving 

 the public into thinking that the product is oil of bitter almonds. A method 

 for determining its presence is given, and some analyses of mixtures of peanut 

 oil and nitrobenzol of known strength and also of two mixtures of lard oil 

 and nitrobenzol are presented. 



Determination of total formaldehyde in fumigators and commercial solu- 

 tions, J. J. HiNMAN, JR. (Jour. Indus, and Engin. Cheiii., 5 {1913}, No. 9, 

 pp. 752-755). — "For an occasional analysis, the methods of Haywood and 

 Smith and Seyewetz and Gibello seem to be preferable, while in a plant produc- 

 ing formaldehyde or where a large number of samples are to be analyzed, 

 Kleber's method w'ould be the most desirable. Legler's method gives too low 

 results and Blank and Finkenbeiner's gave the highest ones. Haywood and 

 Smith's method gave slightly lower percentages than Blank and Finkenbeiner's, 

 closely followed by Kleber's and the remaining methods." A bibliography is 

 included. 



The thermal figure of oil of turpentine, C. Grimaldi and L. Prussia {Chem. 

 Ztg., 37 {1913), No. 65, p. 657).— If pinene, of which two optically active forms 

 go chiefly to make up oil of turpentine, is treated with concentrated sulphuric 

 acid, an active exothermic reaction takes place Avith a simultaneous formation 

 of oxidation and reduction products. 



A method has been worked out whereby it is possible to determine the ther- 

 mal figures characteristic for turpentine. The test is carried out in Tortelli's 

 thermoleometer (E. S. R., 22, p. 311) and as a reagent 1 part of sulphuric acid 

 is dissolved in 7.5 parts by volume of cooled amyl alcohol. The test is con- 

 ducted as follows : Twenty cc. of the oil of turpentine is allowed to flow drop- 

 wise into the vacuum chamber and the temperature noted ; then 10 cc. of freshly 

 prepared reagent is run into the turpentine oil, and the mixture is stirred until 

 a constant temperature is obtained. The difference between the two tempera- 

 tures is the heat evolved, or the thermal number of the oil. 



French, Portuguese, Spanish, Austi'ian, and Greek oils gave figures varying 

 from 77 to S5.7. The same oils by distillation with lime gave similar figures. 

 Fractions boiling at 155 to 156° C, which are comparable to pinene, gave some- 

 what lower figures. American turpentine oils not prepared in the laboratory 

 also gave figures corresponding to those stated above. Badly stored oils gave 

 an Increased thermal figure. The distillation of ozonized oils over sodium gave 

 the characteristic figures of good oils. 



The use of the method for detecting adulterations suggested itself. 



Loganberry by-products, C. I. Lewis and F. R. Brown {Oregon Sta. Bui. 117 

 {1914), pp. 3-32, figs. 9). — This is a preliminary report which deals with the 

 picking, handling, and utilization of the loganberry for the preparation of 

 canned fruit, evaporated fruit, fruit juice, and sirup. Plans and descriptions 

 of systems of evaporation are presented, and practical hints, based on experi- 

 mental work, are given for the purpose of overcoming many of the causes of 

 failure which have been heretofore experienced in this comparatively new in- 

 dustry. The principles involved in evaporating are much the same for both 

 prunes and loganberries, but climatic conditions are very different during the 

 two seasons. It will not always follow, therefore, that because an evaporator 

 works succes.sfully for prunes it will work equally well for loganberries. 



Analyses of loganberry juice from berries at various stages of ripeness are pre- 

 sented. Juice made from very ripe fruit retained a more distinct flavor and had 

 a higher quality. It is pointed out that the fruit juice may be utilized, not only 

 for the preparation of vinegar and wine but also in frozen products (ices and 

 ice creams), gelatin desserts, puddings, and pies, recipes for which are pre- 

 sented. The commercial aspects are also considered. 



