12 EXPERIMENT STATION EECOED. 



apricots {P. armeniaca) 0.11 per cent, luizet (P. armeniaca) 0.29 per cent, and 

 peaches (P. persica) 2.G3 per cent. 



By macerating tlie ground seeds for 3 hours in water, and then distilling, 

 fairly constant values can be obtained for hydrocyanic acid having its origin 

 from the amygdalin or other glusosids through the interaction of emulsin con- 

 tained in either the stones or seeds of fruits. About one-ninth of the hydro- 

 cyanic acid which can be theoretically obtained is converted into formic acid. 



Analysis of mustard flour, A. Domeegue {Jour. Pharm. et Chim., 7. ser., 

 Jf (1911), No. 11, pv- 49J,--'i96, fig. 1; abs. in Analyst, 37 (1912), No. 1,31, in)- 

 55, 56). — On estimating the amount of mustard oil in mustard flour it is neces- 

 sary to keep the distilling vapors from coming in contact with the rubber con- 

 nections. Accordingly, the author uses an apparatus in which one end of the 

 condenser is connected with the flasli by means of a ground glass stopper, while 

 the other end is bent downward at a right angle and dips into a graduated 

 cylinder. The distillate is collected according to Lenormaud's method, 20 cc. 

 of deci-normal silver nitrate solution being added, and the solution made up to 

 a bulk of 100 cc. The rest of the procedure is the usual one. 



Commercial mustards usually contain from 0.2 to 0.9 per cent of oil. The 

 French codex requires 0.7 per cent as a minimum for black mustard seed. 



A recently discovered bacterial decomposition of sucrose, W. L. Owen 

 (Jour. Indus, and Engin. Cliem., 3 {1911), No. 7, pp. 1,81-1,86). — Previously 

 noted from another source (E. S. R., 25, p. 110). 



A new method for estimating' sugar, F. voN Fillingee {Ztschr. Untersuch. 

 Nahr. u. Gcnitssmtl., 22 {1911), No. 10, p'p. 605-607, fig. 1; abs. in Analyst, 37 

 {1912), No. 1,31, pp. 63, 61,; Ztschr. Angew. Chem., 25 {1912), No. 9, p. ',31).^ 

 Three solutions are required: (a) 250 gm. of potassium sulphocyanate, 250 gm. 

 of potassium carbonate, and 25 gm. of potassium bicarbonate in 1 liter; (b) 

 4.278 gm. of copper sulphate in a liter; (c) 200 gm. of potassium sulphocyanate, 

 250 gm. of potassium carbonate, 50 gm. of potassium bicarbonate, and 10.42 gm. 

 of copper sulphate in a liter, and filtered. In the flask (vented) described 20 

 cc. of each of the solutions (a) and (b) are placed and brought up to the boiling 

 point, and from the burette the sugar solution is added until the color is discharged. 

 Solution (c) serves as a preliminary test to determine the concentration of the 

 sugar solution approximately. 



Extraction of grains and cattle foods for the determination of sugars: A 

 comparison of the alcohol and the sodium carbonate digestions, A. H. Bryan, 

 A. Given, and M. N. Steaughn {Jour. Indus, and Engin. Chem., 3 {1911), No. 

 7, pp. ^86-^97). — Previously noted from another source (E. S. R., 25 p. 110). 



Detection of salicylic acid, H. C. Sherman and A. Gross {Jour. Indus, and 

 Engin. Chem., 3 {1911), No. 7, pp. 1,92, 1,93; ahs. in Ztschr. Angew. Chem., 25 

 (1912), No. 9, p. ',31). — To the solution to be tested from 4 to 5 drops of a 10 per 

 cent potassium or sodium nitrite solution, from 4 to 5 drops of a 50 per cent 

 acetic acid solution, and 1 drop of a 1 per cent copper sulphate solution are 

 added. After each addition of the foregoing reagents the mixture is shaken. 

 The mixture is then placed in a boiling water bath for 45 minutes, cooled, aud the 

 red color obtained when as little as from 0.005 to 0.01 mg. of salicylic acid is 

 present noted against a white background. Where larger amounts of salicylic 

 acid are present a stronger solution of copper sulphate is necessaiy. 



In regard to the differences in the cleavage of casein, paracasein, and cal- 

 cium paracaseinate of cow's and goat's milk by trypsin and pepsin, J. Hosl 

 (Uher Unterschiede in dvr trypiischcn nnd iicplisc]ica Spaltung des Casein^s, 

 Paracaseins und des Parasaseinkalkes avs Kuh-und Ziegenmilch. Inaug. Diss.i 

 Univ. Bern, 1910, pp. 31). — Casein aud paracasein from cow's milk in vitro were 

 found to behave alike toward trypsin. Paracasein is cleaved more thoroughly 



