522 EXPERIMENT STATION RECOKD. 



A new microchemical method for difEerentiating. rice and wheat starch, 

 W. Lenz {Pharm. Post, 1,2 (J 009), No. JfO, pp. J/Ol, .'{98).— The method oiitliued 

 depends iipou differences exhibited under the microscope by starch grains when 

 moistened with a sodium salicylate solution. 



Separation and estimation of glycogen and starch, M. Piettre (Ann. Cliim. 

 Analyt., U {1909), No. 6, pp. 206, 201; Bui. Soc. Cent. Med. Vet., 86 {1909), 

 No. 12, pp. 226-228). — For the detection of horse meat and meat goods a method 

 of differentiation of glycogen and starch is briefly described which depends on 

 the difference in solubility of these carbohydrates. 



Report of the chemical inspection station in Altona for the year 1908, 

 A. llEiNSCH {Ber. Cheni. Untersuch. Amt. Altona, 1908, pp. 1/5; abs. in C'hcm. 

 ZentU., 1909, I, No. 13, p. 1106). — Data regarding the examination of butter, 

 orange juice, etc., are reported. The Fiehe reaction, according to the conclu- 

 sions reached, is not absolutely reliable for the detection of added invert sugar 

 in honey. 



Estimation of dry matter in honey by means of the Zeiss immersion re- 

 fractometer, Utz {Pharm. Praxis, 7 (1908), No. 10, pp. 1,05-^12).— The determi- 

 nations reported show, in the author's opinion, that the refractometer gives 

 approximately accurate results. 



The examination of bakers' goods made with butter, E. Hofstadter 

 {Ztschr. Untersuch. Nahr. n. GcnussHitl., 11 {1909), No. 8, pp. 1,36-JiU) .—In 

 the experiments reported the effects of adding eggs, spices, and flavoring matter 

 were studied and oleomargarine and butter were compared. The author con- 

 cludes that in the identification of goods made with butter reliance must be 

 placed on the Baudouin fat reaction, since the saponification number, iodin 

 value, and Reichert-Meissl and Polenske values are untrustworthy under the 

 conditions. 



Cryoscopy of fats, especially of butter and margarin, F. Pailheret {B\il. 

 Soc. Chim. France, 4- ser., 5 {1909), No. 9, pp. Jf25-Ji2S; ahs. in Jour. Soc. Chem. 

 Indus., 28 {1909), No. 11, p. 620). — For pure butters the coefficient of depres- 

 sion of the freezing point in benzin varied with the concentration, but was 

 constant between concentrations of IS and 22 per cent, the mean value of 120 

 samples being 0.0885. The concentration-depression curves for margarin were 

 similar to but not coincident with the butter curves, the coefficient at concen- 

 trations between 18 and 20 per cent being 0.0764. The presence of 5 or 6 iier 

 cent of margarin in butter can be detected by the application of this method, 

 but the cryoscopic results can generally be supplemented by the determination 

 of other constants in order to insure detection of skillful adulteration with both 

 margarin and coconut oil simultaneously. 



On the importance of the indexes of refraction for distinguishing pure 

 from adulterated butter, L. Hoton (Ann. Falsif., 2 (1909), No. 3, pp. 8-26, 

 charts 4)- — The author has continued researches previously noted (E. S. R., 

 20, p. 977), and has prepared tables by which adulterated butter can be 

 detected by determining the percentage of volatile acids and the index of 

 refraction. 



Process for the control of milk; [detection of added water], B. Sauton 

 (French Patent 396,619, Nov. 2.J, 1908; ahs. in Jour. Soc. Chcnu Indus., 28 

 (1909), No. 11, p. 621). — A note on a recent French patent for detecting added 

 water to milk. 



" The process is based on the red coloration which is produced when milk 

 is treated with sodium alizarinsulphonate, and the fact that a definite quantity 

 of sulphuric acid must be added to genuine milk so treated in order to change 

 the red coloration to yellow. Milk containing added water requires the addi- 

 tion of less sulphuric acid to effect the change in color." 



