14 EXPERIMENT STATION" EECORD. 



metliod, however, which does not necessitate the preparation of a milk serum, 

 can be given the preference for use in the millv bacteriological laboratory. 



The catalase reaction for detecting' milks coming from cows affected 

 with mastitis, E. Huynen (Ann. MM. V6t., 60 (1911), No. 5, pp. 279-290, figs. 

 4). — This reaction is of value for detecting the milk obtained from mastitic 

 cows. A milk of which 5 cc. will yield 1.5 cc. of oxygen (from 2 cc. of 1 per 

 cent hydrogen peroxid solution) is to be regarded with suspicion. 



The volatile acidity of gum tragacanth compared with that of Indian gum, 

 W. O. Emeky (U. 8. Dept. Agr., Bur. Chem. Circ. 94, pp. 5, fig. 1). — ^As the 

 amount of volatile acid developed by samples of gum tragacanth is nearly 7.5 

 times less than that contained in Indian gum (Sterculia urens), and that of 

 both gums is relatively constant it is an easy matter to detect these gums, 

 either alone or in a mixture. A method is described and results reiwrted. 



Determination of nicotin, G. Beetband and M. Javilliee (Ann. Chim. 

 Analyt., 16 (1911), No. 7, pi). 251-256; ais. in Chem. Ztg., 35 (1911), No. 72, 

 p. 657). — This is a study of the silicotungstic acid method devised by the authors, 

 which was found, to yield excellent results under varying conditions, particularly 

 in the presence of ammonium salts. The determination of nicotin in the pres- 

 ence of pyridin may be made accurately by slightly modifying the procedure, as 

 pyridin and its homologues are optically inactive and both pyridin and nicotin 

 are precipitated by silicotungstic acid. The results compare well with those 

 obtained by Schloesiug's method, although slightly higher. 



An electrically controlled constant-temperature water bath for the im- 

 mersion refractometer, H. C. Gore (Jour. Indus, and Engin. Chem., 3 (1911), 

 No. 7, pp. 506, 507, figs. 2). — Previously noted from another source (E. S. R., 

 25, p. 311). 



Mixing, stirring, and kneading, and the machines used for these purposes, 

 H. Fischee (Mischcn, Riihrcn, Knvten- und die duzu rcrwcndeten Masehinen. 

 L6ipsic, 1911, pp. 90, figs. 122; rev. in Atner. Chem. Jour., 47 (1912), No. 4, pp. 

 352, 353). — The book undertakes " to discuss the px-ijiciples of the operations of 

 mixing, stirring, and kneading as carried out in industrial chemical work, and 

 to describe by diagrammatic sketches some of the leading forms of apparatus 

 used, as far as this is necessary to show some applications of the principles." 



International catalogue of scientific literature. D — Chemistry (Internal. 

 Cat. Sci. Lit., 8 (190S), pp. VlII+1067). — This issue deals with the literature 

 received between December, 1908, and November, 1909. 



Yearly report in regard to the progress made in agricultural chemistry, 

 edited by T. Dietrich (Jahresher. Agr. Chem., 3. sen, 12 (1909), pp. XXXIV+ 

 5i5; 13 (1910), pp. A'ZZ//+6i.9).— These are the reports for the years 1909 

 and 1910, continuing previous work (E. S. R., 22, p. 311). 



Beport of the oftcial agricultural chemical, physical, and analytical 

 laboratories of Belgium, 1910 (Raps. Sta. Chim. et Phys. Agr. et Labs. Anal. 

 [Belgium], 1910, pp. 75). — This is a report of the directors of the various 

 state laboratories in regard to work in progress, and the results of examining 

 feeding stuffs, fertilizers, foods, sugar beets, industrial products, and miscel- 

 laneous samples. In some instances the methods of analysis used in the investi- 

 gations are included. 



Modern chemical technology, edited by O. Dammeb (Chemische Technologic 

 der Neuzeit. Stuttgart, 1910-11, vols. 1, pp. XV+852, figs. 217; 2, pp. XIX+1065, 

 figs. 508; 3, pp. XXIV+1049, figs. 402).— This work, which has been written by 

 50 docents and practical men, embraces almost the entire field of chemical 

 technology. The topics of interest to agriculture and agrotechny include 

 paper, starch, dextrin, glucose, cane sugar, bread, wine, beer, alcohol, press 

 yeast, utilization of waste yeast, vinegar, fats and oils, resins and balsams, 



