310 EXPERIMENT STATION RECORD. 



"The research showed that the substances which can be isolated unchanged 

 from the young leaves of the birch consist principally of a resin, besides tannins 

 of the pyrocatechol group and indifferent coloring matters. The absence of 

 betulin and other glucosids in the leaves shows that these are derivatives of the 

 compounds found and occur in older parts of the plant and particularly in the 

 bark. The dry distillation of the resin from the leaves yields an odorous oil 

 similar to that obtained from the bai'k, which shows that it has already the 

 specific chai-acter of the birch product, its odor being similar to that conferred 

 on Russian leather by tanning with birch bark." 



In regard to the occurrence of formyl and acetyl groups in lignin, W. E. 

 Cross and B. Tollens {Jour. Landw., 59 (1911), No. 2, pp. 185-196; abs. in 

 Chem. Ztg.. 36 (1912), No. 9, Report., p. 37).— This material has been substan- 

 tially noted from another source (E. S. R., 25, p. 803). 



Plant coloring matters, O. A. Oesterle (Schweiz. WcJmschr. Chem.u. Pharm.. 

 50 (1912), Nos. 9, pp. 121-130; 10, pp. 137-U1).—A review of the chemistry of 

 the vegetable coloring matters. 



In regard to chlorophyll, K. Kautzsch (Naturtv. Rundschau, 26 (1911), Nos. 

 20, pp. 249-252; 21, pp. 261-264). — This is a review of present knowledge in 

 regard to the chemistry of chlorophyll. 



Colloid chemistry of foods and condiments, H. Bechhold (Chem. Ztg., 35 

 (1911), No. 151. pp. 14OI-I403). — Numerous examples are cited to supiwrt the 

 hypothesis that the foundation of the preparation and judgment of foodstuffs 

 and condiments lies in colloid chemistry. 



Yearly reports in regard to the progress made in the examination of foods 

 and condiments, H. Beckurts, H. Frerichs and H. Emde (Jahresber. Unter- 

 such. Nahr. v. GcnussmtL, 19 (1909), pp. 210; 20 (1910), pp. i66).— These are 

 the reports for the years 1909 and 1910. 



Determination of ustillaginous spores in wheat bran, G. Groh (Kis6rlet. 

 Eozlem., I4 (1911), No. 4, PP- 569-5S0, figs. 2). — Two methods are described 

 for determining ustillaginous or smut spores in wheat bran. 



In the first method the spores are washed from the bran with water. The 

 starch which is carried over is dissolved and the fluid centrifuged. The protein 

 precipitate, which settles with the spores, is removed by dissolving it with 

 dilute sulphuric acid, and the spores are Icounted in an aliquot with a counting 

 chamber. On the basis that 1 gm. of a clean sample of spores with a water 

 content of 12 per cent contains 882,000,000 spores, the results can be expressed 

 in percentages by weight. 



In the second method 10 gm. of the bran is shaken with some water in a 

 100 cc. flask, the mixture made up to a bulk of 100 cc. with water, and the 

 whole transferred to a beaker glass. After mixing the fluid thoroughly with 

 a spoon a drop is taken from the surface of the fluid with a glass rod and 

 placed in a counting chamber 0.1 mm. deep and with 16 squares 0.25 mm. on 

 a side. On multiplying the average spore content of one preparation by 0.01133 

 the spore content of the bran is obtained in percentage by weight. 



Inspection of foreign cyanogenetic haricot beans imported into France, 

 Gautier and Bordas (Ann. Falsif., 4 (1911), No. 31, pp. 2S5, 286; afi.s. in Inter- 

 nat. Inst. Agr. [Rome], Bui. Bur. Agr. Intel, and Plant Diseases, 2 (1911), No. 

 7, p. 1757). — Only beans obtained from Burma are allowed to enter France, 

 and these only when their hydrocyanic acid content does not exceed 20 mg. per 

 100 gm. An ordinary external examination was not found to be sufficient to 

 detect cyanogenetic varieties, and accordingly the authors recommend a micro- 

 scopic examination and a chemical analysis for hydrocyanic acid content. 



A new method for calculating water in canned tomatoes and the detection 

 of added water to canned tomatoes, L. A. Congdon (Jour. Indus, and Engin. 



