AGRICULTURAL CHEMISTRY. 411 



eoiistitulos this albumen. Possibly some complex similar to cliondroltin-sul- 

 pliuric acid may bere occur, which is suggested by the fact that the amount of 

 sulphid sulphur to be obtained from ovalalbumeu indicates that one-half of its 

 total sulphur belongs to some other complex than cystin." 



The hydrolyzed products of casein, II. Skraup (Monatsh, Chem., 29 (1908), 

 No. 8, lU). 791-798; ahs. in Zenthl. Physiol, 23 {1909), No. //, p. ii7).— Among 

 the hydrolytic products of casein three different substances were found which 

 had the composition of leucyl — valyl — anhydrids but could be distinguished by 

 their r'otaiy powers. Other products found were leucin and a mixture of butyl 

 and amyl amins. 



Note on the hydrolysis of casein with hydrochloric and sulphuric acids, 

 Z. H. Skraup and W. Turk {Monatfih. Chcm., 30 {1909), No. 3, pp. 287, 288; 

 abs. in Jour. 8oc. Chem. Indus., 28 {1909), No. 9, p. J/SH). — When casein was 

 boiled with six times its quantity of fuming hydrochloric acid for 6 hours 

 about the same amoimt of glutamic acid was obtained as when boiled for 18 

 hours with nine times tlie quantity of 33 per cent suli)huric acid. 



On the refractive indices of solutions of the caseinates and the acid- and 

 alkali-equivalents of casein, T. P>. Roijertson {Jour. I'liys. CJicin., 13 {1909), 

 No. 6, pp. JtG9-.'iS9) . — Investigations are reported wliich show that the concen- 

 tration of casein solutions can be very accurately determined by their refractive 

 indices. Among the conclusions reached are the following : 



" The difference between the refractive indices of two solutions of a caseinate 

 which differ only in their casein content, is proportional to the difference 

 between the percentages of casein which they contain. . . . The hydrochloric- 

 acid-equivalent of casein (that is, the quantity of acid required to just dissolve 

 1 gm. of casein) has been determined, by methods described in this paper, and, 

 for solutions containing 1.25 per cent of casein, it was found that 1 gm. of 

 casein ^ approximately 32 X 10-^ equivalent-gram-molecules of HCl. . . . The 

 NaOH-equivalent of casein has been determined, by methods described in this 

 paper, for solutions containing 2 per cent of casein, and it was found that 1 gm. 

 of casein, at ' saturation ' of the base = 11.4 X 10-^ equivalent-gram-molecules of 

 NaOH. The LiOH-equivalent was found to be identical with the NaOH-equiva- 

 lent." 



Introductory manual for the repression of adulteration, J. Lemercier 

 {Manuel EU'mentaire pour la Repression des Fraudes. Paris, 1909, pp. XIII -\- 

 600). — Legislative enactments, analytical methods, and similar data are in- 

 cluded in this extended volume designed for use in food inspection work, 

 especially with reference to French conditions. 



Detecting and measuring incipient putrefaction in meat, A. Scala and G. 

 Bonamartini {Ann. Iff. 8per., n. ser., 19 {1909), No. 1, pp. 113-122). — Using 

 different kinds of meat, the authors determined the color, odor, reaction, water- 

 soluble material, total nitrogen, ammonia, volatile sulphur, and other constitu- 

 ents, in samples of different ages, and reached the conclusion that the best 

 method of judging of the wholesome condition of meat is by determining the 

 amount of volatile I'oducing substance present. 



Researches on lard and beef fat, S. Alberto {Stas. Sper. Ayr. Ifal., //2 {1909), 

 No. 3, pp. 179-191). — ^After reviewing the work of other investigators the author 

 pre.sents analytical data to show that the adulteration of lard with beef fat 

 may be detected by the microscope and by determining the melting point of 

 the crystals obtained from ether solutions. 



A new micro-chemical method for identifying- rye and wheat starch, W. 

 Lknz {Phnrm. Ztg., 5', {1909), No. 1,5, pp. J,J,1, ////2).— According to the author, 

 starches of different origin exhibit differences in the rapidity with which the 



