AGRICULTURAL CHEMISTRY AGROTECHNY. 505 



After the lapse of the proper time add 30 cc. of the precipitating reagent and 

 water to make 100 cc, shake well, and filter through a plated filter. The filtrate 

 is then polarized in a 200 mm. tube with a Schmidt and Haensch triple field 

 polariscope. 



A new adulteration of olive oil, A. Cutolo {Bol. Soc. Nat. yapoli, 2. ser., 

 24 UOIO), pp. 111-120). — Olive oil was adulterated with a mineral oil and 

 colored with methyl azodimethylauilin. 



Determination of total tartaric acid in wine, P. Malvezin {Ann. Chim. 

 AnaJyt., 18 {WIS), No. 1, pp. 19-21; ahs. in Rev. G6n. Chim., 16 (1913), No. 15, 

 Rupert., p. 260). — Carefully distill 22 cc. of wine until only 2 cc. are left in the 

 flask, and after cooling add 1 cc. of a 10 per cent potassium bromid solution 

 and 40 cc. of an ether-alcohol mixture (equal volumes) ; then refrigerate for 

 from 15 to 20 minutes and proceed with the precipitate in the usual manner 

 prescribe<l for the determination of tartaric acid. 



The determination of alcohol in wine, G. Tommasi {Ann. R. Staz. Chi)n. 

 Agr. Sper. Roma, 2. ser., 6 {1913), No. 2, pp. 125-156). — The method used in 

 Italy and the one employed at the port of New York for determining the 

 alcohol content of wine (distilling ofit' the alcohol and determining the percent- 

 age of alcohol in the distillate by estimating its specific gravity with either 

 a hydrostatic balance or picuometer) lead to the stime results. The differ- 

 ences usually noted, however, are probably due to the different specific grav- 

 ity tables from which the percentage of alcohol is read off. In the article a 

 correction table is given for estimating the alcohol content found by AVindisch's 

 table and that which would be found if the table in the U. S. Internal Revenue 

 Gangers' Manual were used. 



Tables for determining the amount of alcohol from the specific gravity, I, 

 G. ToMMAsi {Ann. R. Staz. Chim. Agr. Sper. Roma, 2. ser., 6 {1913), No. 2, 

 pp. 157-19/f). — A table is given with which it is possible to calculate the alcohol 

 content of an alcohol-water mixture to percentage by volume or weight at 15° 

 C. when the temperature at which the specific gravity is taken lies between 

 10 and 25°. 



Contribution to our knowledge of the composition of milk and its serum, 

 W. Bkemer, W. Greifenhagen, and K. Sauerwein {Ztschr. Untersuch. Nahr. u. 

 Genusumtl., 21^ {1912), No. 8, pp. 507-512; abs. in Chem. Ztg., 37 {1913), No. 14, 

 Repert., p. 59). — The difference between the highest and lowest amounts of total 

 solids noted in 16 milk sera was much lower than that in the milk from which 

 the sera were prepared. Consequently, the serum can be used for determining 

 the quality of the milk. 



The variations in the amount of total ash, calcium, and phosphoric acid in 

 milk and serum were very irregular. The sera of five sjimples of milk and 

 the skim milk obtained from the whole milk, however, showed a fairly close 

 agreement. 



The influence of boiling on the physical-chemical behavior of woman's 

 milk, cow's milk, and buttermilk, P. Grosser {Biochem. Ztschr., ^8 {1913), 

 No. 6, pp. 427-431). — The question as to whether the constituents of various 

 milks are alike from a physical-chemical standpoint has been investigated by 

 Koppe and others, and the conclusion has been drawn that the salts — at least 

 the salts of calcium — are ionized in human milk, while in cow's milk the ions 

 are not present in a free state. It has furthermore been shown that the favor- 

 able action of buttermilk in infant feeding is due to its physical-chemical resem- 

 blance to human milk. 



In this investigation the above problem was studied with Bechhold's ultra- 

 filtration method whereby one can eliminate many of the errors present in the 



62591°— No. 6—14 2 



