AGRICULTURAL CHEMISTRY AGROTECHNY. 613 



A new apparatus for determining the water content of cheese {Milchw. 

 Zentbl, J,2 {1913), No. 4, pp. 101, 108, figs, i).— The apparatus consists of a 

 distilling flask held in a square glycerin bath, and a metal condenser. The 

 Rusche apparatus may also be arranged so that its use is permissible for the 

 determination of moisture with petroleum according to Mai and Rheiuberger's 

 method (E. S. R., 28, p. 612). 



A new apparatus for determining" the water in cheese, Mai (Milchw. Zentbl.. 

 42 {1913), No. 7, p. 220). — An objection to some of the statements made in the 

 article abstracted above. It is maintained that all of the specifications set 

 down by Mai and Rheinberger must be strictly adhered to in order to obtain 

 accurate results. 



A new apparatus for determining the water in cheese, Rusche {Milchw. 

 ZentM., Jf2 {1913), No. 10, pp. 315, 316).— A polemic as to priority. 



Various methods for determining fat in cheese, and a comparative study 

 of the volumetric and gravimetric methods, W. D. Koopek {Milchw. Zentbl., 

 42 {1913), No. 12, pp. 353-368). — The results obtained with the gravimetric 

 Bondzynski-Ratzlaff method were higher than those given by the volumetric 

 methods of Burstert (E. S. R., 20, p, 112), Hammerschmidt (E. S. R., 30, p. 208), 

 Wendler (E. S. R., 30, p. 208), and Kooper (E. S. R., 30, p. 207). Pure butter 

 fat was apparently not attacked by the solvents used In the Wendler and 

 Kooper methods. 



The specific gravity of cheese fat is not the cause of the differences observed 

 between the two methods, as the difference between the specific gravities of 

 the fats is too small. Mixtures of pure cheese fat and the fat residue obtained 

 from one of the gravimetric milk tests and a mixture of cheese fat and cheese 

 gave high results. The high figures obtained by the gravimetric method are 

 said to be due to the fact that the solvents extract decomposition products of 

 cheese fat, i. e., fatty acids, and these are weighed finally as fat. In the 

 volumetric determination the decomposition products do not appear In the fat 

 column to be read off. 



The determination of the acidity of cheese {^Milchw. Zentbl., 42 (1913)^ 

 No. 10, pp. 306, 307, fig. 1). — A description and illustration of an automatic 

 pipette for determining the acidity in cheese and milk. The cheese is rubbed 

 up with water in a mortar graduated up to the 100 cc. mark, and then made 

 up to 100 cc. with water. The emulsion is titrated with fourth-normal sodium 

 hydroxid solution, using phenolphthalein as the indicator. 



Estimation of nicotin in tobacco, N. Conta {Rend. 80c. Chiin. Ital., 2. ser., 

 4 {1912), No. 9, pp. 258-260; abs. in Chem. Ztg., 36 {1912), No. 139, p. 1363).— 

 The nicotin is precipitated by means of a 10 to 20 per cent solution of potas- 

 sium silicotungstate. The base is liberated from the washed precipitate by 

 means of magnesium oxid and distilled with steam into a solution of sulphuric 

 acid of known strength. 



The molds of cigars and their prevention, R. H. Tbue ( U. 8. Dept. Agr. Bui. 

 109 {1914), pp- 8). — This paper discusses the losses due to the development of 

 molds on cigars, outlines the studies directed toward their prevention, and pre- 

 sents practical directions for the use of an effective remedy. 



" The molds were found to be introduced principally through the gum- 

 tragacanth paste used to fasten the small flap at the head of the cigar. The 

 sterilization of the paste by using a nearly saturated solution of boric acid 

 instead of water in mixing it has proved so successful that it has become a 

 routine process in the factory in cooperation with which the investigations 

 were conducted." 



