AGRICULTURAL CHEMISTRY AGROTECHNY. 809 



It is also pointed out tliat in the case of malt vinegar made witti hard water 

 the proportion of soluble phosphate acid may fall much below the limit laid 

 down in the Dei)artnienfs regulations." 



Determining' the shell or hull content of cocoa by A. Goske's method, F. 

 Schmidt and J. Guriuno (Zt.'^clir. Offrntl. Cliem., IS (1912), \o. 11, pp. 201- 

 214).— This is a study of the Goske method (E. S. R., 23, p. 12), which indi- 

 cates that the method is unsati.«factory. especially where the cacao products 

 have been i)reviously prepared and ground finely. The shell content of pre- 

 pared cocoa, containing from 25 to 50 per cent of shells, can not be determined 

 with any de^-ee of accuracy. 



In regard to the detection of adulterations in paprika, A. von Sigmond 

 and M. Vuk (ZtsrJn: Untcrsuch. yahr. ii. (ivnusamtl.. 23 (1912), No. S, pp. 387, 

 388). — Previouf^ly noted from another source (E. S. R., 27, p. 715). 



Artificial coloration of foods and condiments, E. Spaeth (PhaDn. Zcntral- 

 hallc, 52 (1911), Nos. 10, pp. 2J,3-2ol ; If. pp. 282-291; 12, pp. SIOSIG; 13, pp. 

 336-3.',3; Of, pp. 31)8-37.',; 15, pp. .',00-.'i03 ; 17. pp. .',59-467; 31, pp. 813-818; 

 32, pp. 839-8.',3; S3, pp. 866-868; 3.',, pp. 893-897; 35, pp. 919-924; 36, pp. 948- 

 953; 37, pp. 967-971; 38, pp. 998-100.',; .',0, pp. 1062-1067).— This is a continu- 

 ation of the work previously noted ( E. S. R.. 25, p. 712), and deals with the 

 artificial coloring of conserved vegetables, crab butter (crab extract and crab 

 powder), anchovies, caviar, egg conserves, tea, coffee, and chocolate. 



Some observations on the modified LaWall method for the determination 

 of sodium benzoate in catsups, W. D. McAbek (Ann. Rpt. lad. Bd. Health, 

 29 (1910), pp. 323, 32.',). — These studies were made with catsups which were 

 first teste<l as to their freedom fi-om benzoic acid, and known amounts of the 

 acid then added. The method as modified by La Wall and Bradshaw (E. S. R., 

 20, p. 211) was found to be very accurate. Fifty gm. of catsup was used 

 instead of 200. 



Methods for determining the fat in milk, O. Rammstedt (Ztschr. Anffeio. 

 Chein., 25 (1912), Xo. 16, pp. 75 ',-758). — The neu-sal method, when conducted 

 with the acid butyrometric apparatus. Was found to yield values which are 

 comparable with those obtained by the Gerber acid butyrometric test and the 

 Rose-Gottlieb method. The sal method on the other hand jields higher results. 

 For heated milk the neu-sal method is thought to yield correct results, although 

 this is contrary to the finding of other authors. The author advises, however, 

 that the coloring matter u.sed in the reagent should be eliminated. No acid 

 reaction toward litmus was noted in the reagent. 



Other comparative tests carried out indicate that with whole milk the Gerber 

 acid butyrometric, the Gerber neu-sal, and the sand method (with 2 extrac- 

 tions of 6 hours each) yield comparable results. The Funke method yielded 

 results which were slightly higher. The Adams, Rose-Gottlieb and usual sand 

 methods, while comparable among themselves, gave lower results than the 

 afore-mentioned. With top milk the following figures were obtained: "Neu- 

 sal " and Funke 6.6 per cent, Rose-Gottlieb 6.34 per cent, Adams 6.33 per cent, 

 acid butj-rometric 6.4 per cent, sand (single extraction) 6.28 per cent, and 

 sand (double extraction) 6.49 per cent. 



Detection of watered milk by Cornalba's method, F. Bordas and F. Tou- 

 PLAiN (Ann. Fahif., 5 (1912), No. 42, pp. 171-173).— The figures for total solu- 

 ble solids in the serum from ICK) cc. of milk were somewhat lower than those 

 reported by other authors, varying from 5.169 to 5.94, with an average of 5.49. 

 These differences are probably due to the use of different reagents for pre- 

 paring the serum and this must be taken into account when adopting the 

 method as a standard. 



