AGRICULTURAL CHEMISTRY. 11 



The identification of pure olive oil which gives the Baudouin reaction, 

 A. Zega and K. N. Todorovic {Chcm. Zty., 33 (WOU), No. 12, i>. iOJ).— Accord- 

 ing to the authors' observations the red color obtainable with hydrochloric acid 

 extract of some olive oils is considerably more fugitive tlian wlieu even a 

 small quantity of sesame oil is ])resont. 



Simultaneous determination of sulphates, total acidity, and tannin bodies 

 in wine, P. Dutoit and M. Duboux (tichivciz. Wclin.sclir. Chciii. it. J'liann., .'iG 

 il'JOS), No. 1,3, PI). 690-69',. dgms. -i).— A contribution to the subject of wine 

 analysis. 



Analytical study of the acidity of wine, P. Dutoit and M. Duuoux (Schiveiz. 

 Wriiiisclir. Chciii. II. riinrm., J,6 (1908), No. J,2, pp. 672-678, dfjnis. 5).— A prog- 

 ress report of the determination of acids of wine. 



Estimating total sulphurous acid in wine, C, Blarez and L. Chelle {Bui. 

 .L.s.sof. CJiim. Sucr. ct Distil}., 26 {1909), No. 8, pp. 690-693).— A study of 

 methods. 



Cryoscopic examination of wine, W. Mestrezet {BuJ. Soc. Chim. France, 

 .',. .scr., .7 {1909), No. 5, pp. 250-25',). — The experimental data reported have to 

 do with the relation of alcohol content to the lowering of the freezing point. 



Fluorin in wine, C. Mensio {Staz. Sper. Agr. Ital., .',1 {1908), No. 12, pp. 

 819-835).— A. contribution to the sub.iect of the identification and estimation of 

 fluorin in wine. 



Beer analysis, J. Race {Jour. Soc. Chem. Indus., 27 {1908), No. 11, pp. 

 5.',',-5-',8) . — The author presents the results of a study of the principal processes 

 used in the analysis of beer, paying special attention to the estimation of alcohol 

 and extract (total solids) with the refractometer, and to the determination of 

 sulphates and chlorids. The paper is followed by a discussion. 



Determination of sulphurous acid in food materials, especially gelatin, 

 L. Pade {Rev. Soc. Sci. Hyg. Aliment., J, {1907), No. 3, pp. 65, 66).— In the 

 method described sulphurous acid is liberated by treating the sample with 

 phosphoric acid and collected in a solution of iodin and potassium iodid. 



The detection of hydrogen peroxid, formaldehyde, and persulphates, S. 

 Kothenfusser {Ztschr. Uiitcrsueli. Nahr. u. Genussmtl., 16 {1908), No. 10, pp. 

 589-591). — Hydrogen peroxid and persulphates may be detected by an alcoholic 

 solution of benzidin. thus reversing the action used by Wilkinson and Peters 

 (E. S. K.. 20. p. 1108) as a test for heated milk. Several methods for detecting 

 formaldehyde are proposed. 



Calcium sulphate and lead in commercial tartaric acid, R. L. Gomez {Rei\ 

 R. Acad. Cieii. Madrid, 6 {1908), No. 11, pp. 853-859).— From the analyses re- 

 ported the author concludes that the lead sulphate content may be ascertained 

 by multiplying the weight of calcium sulphate by 2.22. 



Second report of the conference for feeding stuflE inspection, G. H. Van 

 DER Wal and J. J. A. Wus {I'liann. WeckhL, .',5 {1908), No. 23, pp. 661-688).— 

 At the meeting at Zaandam, .July, IDOS, the question of the extraction of fat was 

 considered and results obtained with bread and concentrated feeding stuffs 

 by different methods were compared. 



The detection of watered milk by the aid of the refractometer, E. Acker- 

 Ar.vNN (Ann. Chim. Anahjt., 13 {1908), No. 12, pp. -',69-1,71, fig. i).— The author 

 reports further use of the Zeiss immersion refractometer (E. S. R., 18, p. 811). 



On the detection of watered milk with the refractometer, E. Ackermann 

 {Ztschr. Untcrsuch. Nahr. u. Gcnusstnth, 16 {1908), No. 10, pp. 586-589; ahs. 

 in Vhrm. Zentbl., 1909, I, No. 3, p. 220). — Further notes on the method noted 

 above, which is compared with that of Baier and Neumann (E. S. R., IS, p. 

 1010). 



