AGRICULTURAL CHEMISTRY. ' 523 



On the judging of milk, O. Jensen (Mcelkeritid., 22 (IDOD), No. 15, pp. 

 359-36S; Rev. G6)i. Lait, 7 {1909), No. 13, pp. 301-309; N. Y. Produce Rev. and 

 Amer. Cream., 28 (1909), No. 2, pp. 58-6-',, figs. Jt). — The author reports his 

 experiments with B:irthel"s rcduotion test. 



The milk exjimiiiod was dividoil into 4 groups, as follows: (1) Good milk 

 which retains the color 7 hours or longer, and which contains at the most 

 100,000 hacteria per cubic centimeter; (2) fair milk which is discolored between 

 2 and 7 hours and which, as a rule, has between 100,000 and 3,000,000 bacteria 

 per cubic centimeter; (3) poor milk which is discolored between i and 2 hours 

 and which has from 3,000,000 to 20,000,000 bacteria per cubic centimeter; and 

 finally. (4) A-ery poor milk which is discolored in less than a quarter hour and 

 contains still more bacteria. 



It is reconnnended that the reduction test be combined with the fermentation 

 test in order to determine the actual number of bacteria as well as the pro- 

 portion of the good to the harmful species. Details for making the " fermen- 

 tation-reduction " test are given. 



A new method and apparatus for estimating fat and dry matter in cheese, 

 Hammersciimidt (Milchw. Zeiitbl., 5 {1909), No. 6, pp. 253-260. fig. 1). — A 

 modification of the Burstert method (E. S. R., 20, p. 112) is described. 



Peanut oil in olive oil, P. Vastebling {Pharm. Ztg.. 5'/ {1909), No. 50, pp. 

 .'{90, -'i91). — The author's experiences with different methods for detecting peanut 

 oil are reported. 



The use of the centrifuge in the assay of volatile oils, F. X. IMoerk {Amer. 

 Jour. Pharm., 81 {1909), No. 7, pp. 326-328).— Analytical data are reported on 

 oils of cloves, pimenta, thyme, and cassia obtained by the use of the centrifuge 

 and Babcock cream bottles. The methods used are described. 



The determination of dry matter in wine, G. Paturel {Rev. Vit., 31 {1909), 

 No. 807, pp. 611-61Ji). — A comparative study of methods. 



A physico-chemical method of estimating ash in wine, P. Dutoit and M. 

 DuBoux {><clucciz. Wchiif<cJtr. CJiem. u. Pharm., .',7 {1909),No.26, pp. J,02--',08) .^ 

 The proposed method is based upon differences in conductivity. 



The detection and estimation of oxalic acid in cocos, C. Girard (Rev. 8oc. 

 Sci. Hyg. Aliment., 7 {1909), No. 5, pp. 83-89). — According to the author's 

 investigations, cocos contain a quantity of oxalic acid directly comparable with 

 that found in sorrel, spinacli, and rhubarb. The amount is not sensibly 

 diminished by roasting. Ash analyses of different sorts of commercial cocos are 

 reported. 



The detection of coal tar colors in sausage, A. Kickton and W. Koenig 

 (Ztschr. I'ntcr.surh. Nahr. u. (JciiussmtL, 17 {1909), No. 8, pp. .',33-J,35) .—This 

 is a summary of information regarding the occurrence and detection of coal tar 

 dyes, with special reference to German pure food law conditions. 



The detection of benzoic acid in foods, Anna Jonescu (Jour. Pharm. et 

 Chim., 6. ser., 29 {1909), No. 11, pp. 523-525).— The method described depends 

 upon the formation of salicylic acid from benzoic acid by means of hydrogen 

 peroxid in the presence of a small quantity of sulphuric acid. 



The determination of benzoic acid in foodstuffs, Anna Jonescu {Jour. 

 Pharm. et Chim., 6. ser., 30 {1909), No. 1, pp. 16, 17).— A discussion of priority. 



The analysis of boric acid, II. jMandelhaum {Ztsehr. Anorgan. Chem., 62 

 {1909), No. 4, pp. 361,-369, fig. /).— A modification of Spindlers' method of esti- 

 mating boric acid is described, in which the nujterial is treated with phosphoric 

 acid, distilled with methyl alcohol, and the distillate taken up in an excess of 

 sodium hydroxid solution and glycerin, the excess being determined volumetric- 



10377— No. 6—09 3 



