810 EXPERIMENT STATION EECORD. 



5 (1912), No. 3, pp. 193-199). — A method recommended for noting whether eggs 

 (yolk or the entire egg) have been used in the preparation of baked goods is 

 to determine the soluble proteins present. The procedure, which is provisional, 

 is as follows: 



Thirty gm. of material is powdered and passed through a No. 5 universal 

 sieve into a 200 cc. flat-walled medicine bottle with 150 cc. of water and the 

 mixture shaken for 30 minutes. The solution is then set aside, and if it does 

 not clear it is centrifuged ; 20 cc. of the clear solution is placed in a tube grad- 

 uated in 0.1 cc. at its lower (tapered) end which is immersed in a water bath 

 at 50° C. and the temperature raised to SO to 85°. It is held at the latter 

 point for ten minutes when 2 cc. of a 10 per cent nitric acid solution is added. 

 After ten minutes the tube with its contents is centrifuged at 1,400 revolutions 

 per minute and the volume of the precipitate read off. A comparison is made 

 with a solution containing a known amount of eggs. 



Determination of saccharin in foods, J. Karas (Ztschr. Untersuch. Nahr. u. 

 Gemissmtl., 25 (1913), No. 9, pp. 559, 560).— It is often difficult to extract 

 saccharin from solutions containing substances like starch, dextrin, etc., owing 

 to emulsion formation with the solvent, or, when examining cordials, sub- 

 stances are often present which mask the taste of saccharin or prevent its 

 crystallization. 



A method suggested is as follows : Remove by evaporation the alcohol present 

 in the sample or in a water extract thereof, and concentrate until it has a 

 definite sweet taste; cool, add an aqueous solution of tannin (for 100 cc. of 

 fluid add about 10 to 15 cc. of a 10 per cent tannin solution), .shake, add 5 to 

 8 cc. of lead subacetate solution, and filter. Acidify the filtrate with phosphoric 

 acid, filter off the lead precipitate, and shake the filtrate with a mixture of 

 equal parts of ethyl and petroleum ethers. After evaporating off the ethers, a 

 residue of pure .saccharin is obtained. 



It is not necessary to convert the saccharin into salicylic or sulphuric acid. 

 When much fat is present, make alkaline with sodium hydroxid before clarifi- 

 cation and extract with ethyl alcohol. 



Examination of altered milk, L. Vuaflart (Ann. Falsif., 6 {1913), No. 53, 

 pp. l-iS, 1.^9).— Tho method of Kling and Roy (E. S. R., 22. p. 414) and the 

 modification tliereof proposed by Ronnet were studied and the difficulties 

 experienced are pointed out. The greatest difficulty was with the quantitative 

 extraction of fat from the coagulum. The procedure now followed consists of 

 placing the coagulated milk in a Schleicher and Schull thimble, and, after 

 removal of the serum by filtration, drying the coagulum at from 100 to 105° 

 C. and extracting for an hour with ether. The extraction is then stopped, the 

 coagulum rubbed up in a mortar and placed again in the thimble, and extracted 

 for from one to two hours longer. 



For estimating the protein, 250 cc. of the clear serum is evaporated in an 

 800-cc. flask to sirupy consistency; 150 cc. of sulphuric acid and a little mercury 

 are added and the solution heated until nearly clear, when the coagulum in the 

 thimble, thimble and all. is added and the process continued until completion. 



In contradistinction to Kling, who considers that 1.033 gm. equals 1 liter of 

 milk and who takes 32 gm. of fat and 33 gm. of protein as a minimum, the 

 author takes Ronnet's figures, namely, 1.030 gm. for 1 liter of milk, 30 gm. for 

 fat, and 29 gm. for protein. The latter figiu-es are deemed more closely repre- 

 sentative of the milks occurring in the north of France. 



Analysis of altered milk, A. Gascard (Ann. FalMf., 6 (1913), No. 60, pp. 

 525-530). — A review and study of methods for examining decomposed milk. 



The calculation of the coconut-fat content of butter according to the 

 Polenske method, T. Sundberg (Ztschr. Untensuch. Nahr. u. Genussmtl., 26 



