AGRICULTURAL CHEMISTRY AGROTECHNY. 613 



lent adulteration and sale of foods. A cbaiiter treating of specific adulterations 

 and definitions therefor is api^ended. 



Recomniendations for changes in the official methods for the analysis of 

 sausage, A. IIeinscii (Ztscln: Uiitcrsuch. Nuhr. u. Gcnussmtl., 18 (1909), No. 

 1-2, pp. 36.-5.'i ) . — A report presented at the meeting of German food chemists at 

 Heidelberg, May, 1909, with the discussions. 



A rapid sorting test for the detection of paraffin wax in lard, H. S. 

 SiiREwsHURY (.l/;«///.s■^ S'l (1909), No. .',01, p. 3.'i8).— The test is as follows: 



Measure 5 gni. of the melted lard in a cylinder, transfer to a 200 cc. Keichert 

 Mask, and saponify with 20 cc. of glycerol soda (made by mixing 100 cc. of 45.3 

 per cent sodium hydroxid solution with 500 cc. of glycerol). The hot mass thus 

 obtained is dissolved in 50 cc. uonmineralized methylated spirit, which must be 

 added cautiously drop by drop. A clear solution indicates an absence of paraf- 

 fin. After standing the solution gelatinizes, and may again be observed. Gen- 

 uine lard gives a slight opalescent appearance but the jelly is homogeneous. 



The detection of starch sirup in honey and fruit juices, J. Fiehe (Arh. K. 

 Gsndhtsamt., 3.2 (1909), Xo. 1, pp. 218-222; Ztschr. Unterfiuch. Nahr. u. Ge- 

 nussintl., 18 (1909), No. 1-2, pp. 30-33). — The author describes a new method 

 for detec-ting starch sirup, and especially starch sirup dextrin in honey. 



It was found that in the presence of hydrochloric acid dextrins from conifer- 

 ous honey could not be precipitated with alcohol. Using this as a means of 

 differentiation, an addition of only 5 per cent of starch sirup to pure bee honey 

 could be detected, and with 2 samples of coniferous honey containing very much 

 dextrin the presence of starch sirup could be determined with certainty. 



The author also found the method well adapted to raspberry and cherry juices 

 for starch sirup dextrin, providing certain modifications recommended are used. 



Apparatus for use in the determination of volatile acids in wines and 

 vinegars, H. C. Gore (U. S. Dept. Agr., Bur. Chem. Circ. 44, pp. 2, fig. 1). — The 

 Hortvet-Sellier apparatus has been modified by substituting a copper flask for 

 the outer glass flask, adding a constant feed apparatus, blowing a ridge in the 

 inner flask to act as a sort of a shoulder for the rubber gasket, and eliminating 

 the dropping funnel. The rate of flow within the flask from the reservoir is 

 controlled from a small sight tube connected with the tube running from the 

 reservoir. 



Experiments made with this apparatus and tap water showed an amount of 

 carbon dioxid equivalent to 0..3 cc. of tenth-normal alkali solution, using phe- 

 nolphthalein as an indicator. With distilled water the error was equivalent to 

 about 0.15 cc. This error is constant and is subtracted from all determinations. 



The operation of the appai-atus is described. 



A volumetric method for the estimation of casein in cow's milk, E. B. 

 Hart (Jour. Biol. Vhcm., 6 (1909), No. 5, pp. 4 J, 5-J, 51). —In a 200 cc. Erlen- 

 meyer flask place 10.5 cc. of the milk and 75 cc. of distilled water at ordinary 

 temiierature, add 1 to 1.5 cc. of a 10 per cent acetic acid solution and rotate 

 the flask. The precipitate thus obtained is filtered through a 9 to 11 cm. filter 

 and a fine stream of water is con;luctod on the uppermost point of contact of 

 the filter, in order to accelerate filtration, and further to remove all loosely 

 combined and free acetic acid. The particles of casein adhering to the walls 

 of the Erlenmeyer flask need not be removed. The washing is continued until 

 250 to .300 cc. of filtrate are obtained, which should be perfectly clear. 



After washing place the filter paper and contents with 75 to 80 cc. of neutral 

 carbon-dioxid-free water and a few drops of i)henolphthalein in the original 

 Erlenmeyer flask and have the temi)erature of the mixture as near 20° C. as 

 possible. Then add 10 cc. of tenth-iiorma! iiotassium hydroxid solution, stopper 

 the flask with a rubber stopper, and shake vigorously in order to obtain complete 



