312 EXPERIMENT STATION RECOED. 



to be gained by gradiug cream are pointed out, and the establishment of 2 grades 

 is recommended. The method of determining the acidity of cream by the use 

 of allialine tablets which is employed at the station is described. 



"A new moisture test for butter [is also described, which] requires only 5 

 minutes for heating the butter, and is as accurate for practical purposes as the 

 test made by the Wisconsin high pressure steam oven. The apparatus is a 

 cast-irou oven SJ by S^ by 11 in., with walls i in. thick set on a closed stand 

 high enough to admit an alcohol lamp. The bottom of the sample dish is pro- 

 tected from excessive heat by a sheet of asbestos, while the conductivity of the 

 iron supplies top heat to the sample and prevents foaming and spattering," 

 Practical suggestions for using the test are given. 



The determination of moisture in butter, A. C. D. Rivett {Chem. News, IO4 

 {1911), No. 2714, pp. 261-263, fig. 1). — An accurate method of determining the 

 amount of moisture in butter is described, which depends on the action of water 

 upon calcium carbid (E. S. R., 25, p. 410). Instead of measuring the acetylene 

 evolved during the process the amount was found by determining the difference 

 in weight before and after evolution. The apparatus used for the test is de- 

 scribed and illustrated. 



On comparing the results with those obtained by the ordinary heating method 

 a difference of from 0.2 to 0.3 per cent was noted with butters having a moisture 

 content of more than 12 per cent. These differences are probably due to the 

 loss of volatile matter other than water brought about by direct heating. 



The refraction of the nonvolatile acids of butter, A. van Raalte and F. A. J. 

 LiCHTENBELT {Ztschf. Untersuch. Nahr. u. Genussmtl., 23 (1912), No. S, pp. SI- 

 OS). — The purpose of this work was to determine the value of estimating the 

 refraction of the nonvolatile acids of butter as an index for detecting adultera- 

 tion. The authors conclude that in general the refraction of the nonvolatile 

 acids of butter will give very little clue in determining whether a butter is pure 

 or adulterated, very little more, in fact, than is obtained fi-om the refraction of 

 the butter fat itself or the Reichert-Meissl number. 



A modified butyrometer for determining the fat content of cheese, H. van 

 GuLiK iZtschr. Untersuch. Nahr. 11. GenussmU., 23 {1912), No. 3, pp. 99-101, fig. 

 1). — This is a Gerber butyrometer so modified that it can be employed for de- 

 termining the amount of fat in cheese. 



In regard to the use of reversed filtration and the Weender methods for 

 determining crude fiber, J. Schroder {Jour. Landw., 59 {1911), No. 2, pp. 105, 

 106). — ^A polemic, in which the author points out that he has used the method 

 of reversed filtration in conjunction with the Weender method for determining 

 crude fiber for many years. He states that with the method a chemist can make 

 from 12 to 16 single determinations of crude fiber within 8 hours. 



A micro-chemical test for digestible cellulose in feces, J. Amann {Schweiz. 

 Wchnschr. Chem. u. rharm.. J,9 {1911), No. .'/8, pp. 097-700; abs. in Chem. Ahs., 

 6 {1912), No. 7, p. 875). — According to the author neither the Schmidt and Stras- 

 burger nor the Simon and Lohrisch methods, nor the direct microscopic exami- 

 nation of feces, will determine whether or not the residual cellulose present 

 therein is digestible. For this purpose he proposes a micro-chemical reagent 

 which is composed of 10 gm. of anhydrous zinc chlorid, 2.5 gm. of potassium 

 iodid, 0.25 gm. of iodin, and 10 gm. of distilled water. 



" To apply the test, a small particle of fecal matter, or better, some of the 

 sediment obtained by centrifuging a suspension of comminuted fecal matter in 

 water, is put on a slide, a drop of the reagent cautiously added and the object 

 at once examined under the microscope. Lignlfied or surface-hardened cell walls 

 and other debris of indigestible cellulose are colored yellow or brown; merely 

 thickened cell walls remain uncolored, but digestible cellulose Is stained a char- 



