10 EXPERIMENT STATION RECORD. 



Investigations with carbohydrates and ferments, E. Fischer (Unter- 

 HurhUHiicn iibcr Kohlcnlii/dratc mid Fcrmente. Berlin, 1909, pp. VIII+912). — 

 In this voliiuie tlje author has oolleeted the papers which he and his students 

 published from 1SS4-1908 on carbohydrates. As arranged the papers cover gen- 

 eral summaries, nitrogen derivatives of sugar, synthesis and configuration of 

 monosaccharids, disaccharids, glucosids, ferments, and supplementary papers. 

 The volume is supplied with a full index. 



Practical treatise on food analysis, E. G^kard and A. Bonn (Traite 

 Pratique iVAualyfiC des Denrees Alimcntaires. Paris, 1908, pp. VI+598, figs. 

 j^2).—A handbook on food analysis. The different chapters include fermented 

 bevernges, fats, starches, tea, coffee, coco, and chocolate, sugar and similar 

 goods, condiments, meat goods, waters, crockery and other utensils, and pre- 

 servatives. 



An apparatus for extracting with hot ether, W. Kolka (Biochem. Ztschr., 

 13 (1908), No. 1-2, pp. 134-137, fig. i).— A modified form of the Soxhlet appa- 

 ratus for the extraction of fat is described. 



The use of carbon tetrachlorid in the determination of fat, O. Rammstedt 

 (Chem. Ztg., 33 (1909), No. 11, pp. 93, 9i/).— With carbon tetrachlorid higher 

 \alues were obtained when oils were extracted from linseed and several species 

 of Brassica than with ether. Hence, this method can not be recommended. 



The precipitin reaction, D. Fkancesciielli (Arch. Hi/g., 69 (1909), No. 3, 

 pp. 207-222). — Experimental studies of the precipitin reaction are reported and 

 discussed. 



Rapid determination of starch in sausage and other meat products, P. 

 Telle (Rev. Internat. Falsif., 21 (1908), No. 2, pp. 40, 41).— A modification of 

 the Baudry polarimetric method for the determination of starch is reported. 



Estimating phosphorus compounds in cereals, P. Carles (Ann. CMm. 

 Anulyt., 14 (1909), No. 2, pp. 57, 58). — Instead of incineration in the usual way 

 the author states that greater accuracy may be obtained by incinerating the 

 material after mixture with niter and bicarbonate of soda. 



Detection of bleached flours, L. Weil (Chem. Ztg., 33 (1909), No. 4, p. 29; 

 abs. in Analyst, 34 (1909), No. 396, p. 102).— As the author points out, flours 

 bleached by ozonized air may readily pass for higher grade than that to which 

 they belong. The detection of bleaching by means of the color reaction for 

 nitrous acid he considers satisfactory only as a preliminary test and believes 

 that as a final test the sample should be so treated that the original color is 

 restored. Bleached flours revert in color during storage far more rapidly than 

 normal flours. This reversion may be so accelerated as to form the basis of a 

 test by aspirating a cui-rent of dry sulphuretted hydrogen througn the sample 

 in a closed vessel for 1 hour. In the case of bleached flours the difference 

 in color as compared with the original is vei-y marked, whereas unbleached 

 flours suffer no change when treated with sulphuretted hydrogen. 



Sumac leaves as an adulterant of pepper, F. Netolitzky (Arch. Chem. 

 Micros., 1 (1908), p. 239; abs. in Pharm. Zcntrnlhalle, 49 (1908), No. .■'/^/, pp. 

 902, 903). — The author identified Cotinus coggygria and Rhus coriaria leaves 

 as adulterants of pep[)er. 



Adulteration of ground red pepper, P. Grandiiont (Jour. Pharm. ct Chim., 

 6, ser., 27 (1908). No. 11, pp. 522-526, figs. 4).— The detection of the adulteration 

 of red pepper by organoleptic and mi.scroscopical means is considered. 



A new method of examining impure sugar sirups with the refractometer, 

 J. TiscHTSCHENKO (Ztschr. Vcr. Dnit. Zuckcrindm., 1909, No. 637, II, pp. 103- 

 108). — A modified method is proposed. 



