12 EXPERIMENT STATION RECORD. 



On the methods of estimating- fat in milk, M. Beau (Ann. Sci. Agron., 

 3. fin:, 1 (1006), II, No. 3, pp. JiOo-.'iT.'i). — The Gerber, Adams, and other methods 

 of estiniatin.u fat :ire reviewed hi detail and criticised. The author finds that 

 the Il<">se-(}ottlieb method alone fulfills all requirements and thinks it should be 

 universally adopted. 



Mitchell-Walker test bottle, J. W. Mitchell and W. O. Walker (Ontario 

 Dcpt. Agr. Bui. 170, pp. 6, figs. 5).^This bulletin illustrates and describes a new 

 form of the Babcock test bottle and a centrifuge by which water can be readily 

 added to the bottle while the machine is in motion, thus saving much time. 

 The centrifuge, which can be placed on the ordinary machine, consists of a 

 hollow cylinder with perforated walls and wire gauze bottom. 



" The bowl and graduated neck of the bottle are similar to those of the 

 ordinary test bottle. In addition our bottle possesses a second neck of a funnel 

 or inverted cone shape for receiving the water from the water centrifuge on the 

 spindle. The upper end of this neck is beveled for the twofold purpose of 

 catching the water from the centrifuge and preventing the fat in the graduated 

 neck from overflowing. The lower end of the neck is reduced in size and pro- 

 longed into a curved tube for the purpose of preventing any fat from rising 

 into it during the test. Furthermore, the direction in which it curves, namely, 

 toward the outer wall of the bottle, causes the acid to flow down the side of the 

 bottle to the bottom, thus avoiding its mixing with and charring the sample. 

 ... As the machine revolves, the water in the centrifuge is forced by the 

 centrifugal action outward in the form of a spray and is caught by the cone- 

 shaped necks of the bottles circularly arranged." 



On the examination of milk that has been treated with lime-sugar solu- 

 tion, E. Baier and P. Neumann (Ztschr. Untersuch. NaJir. u, Genussmtl., 16 

 (1908), No. 1-2, pp. 51-63; abs. in Analyst, 33 (1908), No. 391, p. 401; Milchw. 

 Zcnthl., 5 (1909), No. 3, pp. 133, i34).— This article is a report of the results of 

 chemical analyses of lime-sugar solution (which is similar to what is known 

 as viscogen in this country) and the milk to which it has been added. The 

 results are compared with those of Reuss and with those of Liihrig (B. S. R., 

 17, p. 397). 



To detect the presence of sucrose the milk is treated with uranium acetate. 

 An acid solution of ammonium molybdate solution is added to the filtrate and 

 the mixture heated for 5 minutes in a water bath. If sucrose is present a blue 

 color appears, but with pure milk the color is apple-green. The lime is deter- 

 mined in the usual way from the filtrate after coagulating with hydrochloric 

 acid. The addition of lime-sugar solution to milk does not appreciably raise 

 its specific gravity, although the addition of 1.1 cc. to 100 cc. of milk may ob- 

 scure an addition of 10 per cent of water. 



On the value of tests for lime-sugar solution in milk and milk products, 

 H. LxJHRiG (Mom. Ztg. [Hihlesheim], 23 (1909), No. 9, pp. 225, 226).— The 

 author tested 45 samples of milk and found the amount of lime remaining in 

 the filtrate by the use of the above method without heating to vary from 10.2 

 to 20.8 per cent. In 7 samples allowed to coagulate naturally the amount of 

 lime recovered ranged from 7.2 to 17.1 per cent. 



The detection of '^ sugar-lime " in milk and cream, K. Frerichs (Ztschr. 

 Vntersuch. Nahr. u. Genussmtl., 16 (1908), No. 11, pp. 682, 683; ahs. in Analyst, 

 3Jf (1909), No. 395, p. 54).— A note on the above methods. 



A means of distinguishing goat's milk from cow's milk, W. H. Horrocks 

 (Vet. Jour., 65 (1909), No. .',0',, pp. S9-9.',).—In Gibraltar; there is a tendency 

 to adulterate cow's milk with goat's milk, as the latter is cheaper. The author 

 describes experiments in which he used the methods of Wassermanu and 



