AGKICULTUKAL CHEMISTRY AGROTECHNY. 207 



includes abstracts, embracing tlae following topics : Foods and methods of food 

 analysis, apparatus, water, milk and cream, fats and oils, cheese, flour and 

 its derivatives, spices, sugars, beverages, legumes, fruits, meats, eggs, food 

 adulteration, food legislation, etc. 



Compendium for food chemists, A. Bujard and E. Baier ( Hilfshuch fiir 

 Nahrungsmittelcheviiker. Berlin, 1911, 3. ed., rev., pp. XVIII -\-130, figs. 10). — 

 This publication (E. S. R., 12, p. 676) has been enlarged and brought up to 

 date. 



Netherland food codex, A. J. J. Vandevelde {Rev. G6n. Clihii., l.'f (1911), 

 Nos. 17, pp. 269-277; 18, pp. 291-297).— A description of the official methods, 

 chemical, microscopical, and physical, for the examination of the various flours 

 and bi'oads. 



The valuation of edible fats by color reactions, H. Serger (Cltcm. Ztg., 33 

 (1911), Nos. 65, r>p. 581, 582; 67, pp. 602, 603; 68, pp. 610-612).— This is a 

 discussion in regard to the various color reactions thus far proposed for detect- 

 ing adulterations in the edible fats. It is divided into a general part, which 

 considers the Welman, Bellier, Serger, Kreis, and Wiedmann reactions, and a 

 f<pecinl part, which deals with specific reactions and considers cotton-seed oil 

 (the Halphen, Becchi, and liauchecoru reactions), olive oil, lemon oil, palm 

 oil, coconut oil, peanut oil, and sesame oil. The reaction of sesame oil in 

 butter has already been noted (E. S. R., 26, p. 212). 



Examination of diseased potatoes with Reimann's potato balance, S. Hals 

 (TidssJcr. Norske Landhr., 18 (1911), p. 183; abs. in Chem. Ztg., 35 (1911), No. 

 91, Repert., p. 3S-'i). — Eighteen samples of potatoes which were affected with 

 rot showed an average of 2.4 per cent less dry substance when determined by 

 Reimann's balance than the figures obtained by the usual gravimetric method. 

 The starch content in 9 out of 10 cases also showed 3 per cent less with the 

 Reimann apparatus. These differences are probably due to the fact that the 

 brown portions of the diseased potato contain proportionately less starch and 

 more air spaces, so that their buoyancy in water becomes greater. 



An electrical conductivity test for purity of maple sirup, J. F. Snell (A 6s. 

 in Science, n. ser., 35 (1912), No. 897, p. 379).— The method consists of diluting 

 the sirup with 2 volumes of water and determining its electrical conductivity 

 with the usual Wheatstone bridge and telephone receiver. 



Among 57 sirups coming from Quebec, Vermont, and Ontario only 2 samples 

 which were not obtained from the market gave conductivity figures under 200. 

 The smallest value found was 110. Genuine sirups from the United States 

 may be expected to give figures varying from 100 to 200, and Canadian sirups 

 from 120 to 200. 



Official methods for the examination of chocolate and cocoa (Ann. Falsif., 

 // (1911), No. 3Jf, pp. 417-427, figs. 5).— These are the official French methods 

 for determining water, ash, fat, sugar, matter insoluble in water, and starch in 

 ordinary chocolates and cocoas, and the ash, casein, saccharose, lactose, etc., in 

 milk chocolate. Some microscopic methods are included. 



Detection of caramel in fermented beverages, V. Pasquero and A. Cappa 

 (Gaz. Chim. Ital., U (1911), II, No. 3, pp. 349-358; a&s. in Analyst, 37 (1912), 

 No. 430, p. 18). — The method rests on the fact that furfurol can be obtained 

 when caramel is subjected to distillation. The test is conducted as follows: 



The beer, or other beverage suspected of containing caramel, is first neutral- 

 ized with magnesium carbonate, and, 100 cc. Is distilled (after adding a 

 few pieces of pumice stone) until a bulk of distillate corresponding to 75 

 cc. is obtained. The distillate is then made up to 100 cc, and 20 cc. shaken 

 with 2 cc. of glacial acetic acid and 5 drops of colorless anilin in a colori- 

 metric tube. If caramel is present a red color is produced within 15 minutes. 

 53861°— No. 3—12 2 



