112 EXPERIMEISTT STATION" EECOED. 



It was found in this work that alcohol of the strength of 45 to 55 per cent by 

 weight will extract all the alcohol-soluble nitrogen, or gliadin, present in wheat 

 flour. A 75 per cent solution (by weight) of alcohol will extract the same 

 amount of protein as distilled water. 



Much confusion exists in the literature as to whether the amount of alcohol 

 usually recommended is 70 per cent by weight or volume. If considered on the 

 basis of volume this is equivalent to practically 62.5 per cent by weight. 



The method used by the author is as follows: "Weigh approximately 2 gm. 

 of flour into an 8-oz. milk sterilizer bottle, add 100 cc. neutral 50 per cent by 

 weight alcohol ; shake in machine for 1 hour, centrifuge for 10 minuten, 

 filter, determine nitrogen in aliquot portion of filtrate by modified Kjeldahl 

 method. Correction is always made for a blank determination run with alcohol, 

 etc. In using a shaking machine it is, of course, necessary to have the bottles 

 shaken vigorously so that the flour will remain in suspension. The use of the 

 centrifuge makes flltration easy, which would otherwise be rather slow, due to 

 fine flour particles in suspension." 



The testing of the quality of gliadin in flour, J. Apsit and Brocq-Rousseu 

 (Ann. ScL Agron., 3. ser., 6 {1911), II, lio. 2, pp. S1-S6, figs. 2).— A description 

 of an apparatus for determining the quality of the gliadin in wheat flour, and 

 which is said to have none of the disadvantages of the Boland and other ap- 

 paratuses used for this purpose. 



In regard to the acids in honey, A, Heiduschka {Chem. Ztg., 35 {1911), 

 No. 118, pp. ItO.'t, 1105). — This is a continuation of the work previously reported 

 (E. S. R, 26, p. 25), and includes determinations of the total acidity, total 

 volatile acids, formic acid according to the mercurous-chlorid and carbon 

 nionoxid methods, and lactic, malic, and phosphoric acids. Citric and succinic 

 acids could not be detected with certainty. Free acids from the wax or higher 

 fatty acids were noted. 



The differentiation of almonds from similar seeds, E. Hannig {Ztschr. 

 T'ntersiich. Nahr. u. GcnussintL, 21 {1911), No. 10, pp. 577-5S6, figs. 9).— A de- 

 scription of the histological characteristics of almonds, and of peach, plum, 

 apricot, and similar stones. 



Determination of malic acid, P. B. Dunbar and R. F. Bacon (Jour. Indu.$. 

 and Engin. Chcm., 3 {1911), No. 11, pp. S26-SS1). — This has been previously 

 noted from another source (E. S. R., 25, p. 715). 



The immersion refractometer as a rapid means of approximating the 

 solids in vinegar, R. E. Remington {North Dakota Sta. Spec. BuL, 2 {1912), 

 No. 3, pp. JfO, J/l). — Immersion refractometer readings were taken on a series 

 of commercial vinegars, using the undiluted vinegar and at a temperature of 

 17,5° C. The amount of volatile acid, as acetic acid, was also determined, and 

 the reading for acetic acid solution of this strength, calculated from Wagner's 

 table, subtracted from the reading obtained on the original vinegar. The 

 resulting difference was supposed to be due to the amount of solids present, 

 and an attempt was made to determine this relationship. 



The results obtained failed to disclose any marked peculiarity in the solidS 

 of cider vinegar, but the author is of the opinion from the abnormalities shown 

 that a large number of determinations on authentic samples of cider vinegar 

 may yield a factor characteristic of this substance. 



A method for the detection of small quantities of coumarin, particu- 

 larly in factitious vanilla extracts, H. J. Wichmann {U. 8. Dcpt. Agr., Bur. 

 Chem. Circ. 95, pp. 2). — The method which is proposed is based on the prin- 

 ciple that when fused with potassium hydroxid vanillin will yield the potassium 

 salt of protocatechuic acid, and coumarin will yield jwtassium salicylate. The 

 method is as follows: 



