AGRICULTURAL CHEMISTRY. 303 



"In nlbuniinons urine diluted with distilled water lit] is O.OOl per cent, or 1 

 part of albumin in lOO.OUO parts of urine and distilled water." 



In the case of the cold nitric acid tests the limit of delicacy " in a water 

 solution of albumin is O.OOOOG per cent, or G parts of albumin in 10,000,000 

 parts of distilled water. 



"In albuminous urine diluted with urine free from albumin |it| is (t.(M)()2 

 per cent, or 2 i)arts of albumin in l.OfMI.OOO jiarts'. of urine." 



Determination of ash when proteid preparations have been added to meat 

 goods, E. .Fedeb {Ztschr. UntcifHtch. Xulii: u. (jcnusamtl., 11 (WOO), Ao. .J, pi). 

 19t-VJJf). — From the analytical data reported the author concludes that the de- 

 termination of the calcium content of the ash is of importance in estimating 

 whether proteid preparations of similar composition have been added to meat 

 goods, and that it is possible from the data obtained to judge of the amount 

 of such addition. Since alkali is almost always used in making commercial 

 proteid preparations, it is also of importance to determine the alkalinity of 

 the ash. 



Estimation of phosphoric acid in foods, E. Worner (Silihl. Apotlt. Ztg.. HlOS, 

 p. 5S6; ahs. in Phanii. Praxis, 7 {1908), A'o. 8, p. 363). — In the method described 

 the material is heated with a mixture of sulphuric and nitric acids, and the 

 phosphorus precipitated with ammonium molybdate, dissolved in sodium hy- 

 droxid solution, and titrated witli sulphuric acid. 



On the determination of mineral constituents in vegetables, L. A'uaflart 

 (Ztschr. Vcr. Dciit. Zuckerindus., 1909, No. 638, II, pp. 221-229).— \ discussion 

 of methods. 



Honey, H. Luhrig and A. Sartori (Jahresber. Cliem. Untcrsuch. Amt. Bres- 

 lau, 1907-8, p. 43; abs. in Ztschr. Untcrsuch. Xahr. u. GeniissmtL, 17 (1909), 

 yo. 1, p. 59). — The authors' conclusion is that the ash content is of less value 

 than is usually believed in determining the purity of honey, as there are natural 

 honeys with lower ash content than the minimum legal requirement. They con- 

 clude further that the Ley and the Fiehe reactions give satisfactory results 

 with honey mixtures when artificial honey constitutes only one-third or less 

 of the total. 



Judging honey, H. Luhrig (Pharm. ZentralhaUe, 50 (1909), Xo. 18, pp. 355- 

 360). — Analytical data are reported and discussed with special reference to the 

 Fiehe and the Ley reactions. 



Concerning the Fiehe reaction, E. voN Raumer (Ztschr. Untcrsuch. Xalir. u. 

 Gcnussintl., 17 (1909), Xo. 3, pp. 115-125). — According to the experimental data 

 reported, it appears that the Fiehe reaction does not show whether or not 

 honey is adulterated with invert sugar since a number of genuine honeys of 

 foreign origin but which had been heated gave the reaction, as did also pure 

 fructose which had been heated. The constituent which gives the reaction is 

 volatile with ether vapor by rapid evaporation. 



Critical studies of the Fiehe reaction, M. Klassert (Ztschr. Untcrsucli. Xahr. 

 u. (IcnuKsintl.. 17 (1909), Xo. 3, pp. 126-128). — The Fiehe reaction, according 

 to the author, only shows that the sample of honey has been wholly or in part 

 heated to a high temperature. Definite conclusions regarding the character of 

 a honey necessitate thorough investigation and in many cases the nitrogen and 

 phosphoric acid content must be dotormined. 



Albuminates in natural and artificial honey, II. Lund (Ztschr. Untcrsuch. 

 Xahr. ji. (Jrnu'<sinfl., 17 (1909), Xo. 3, pp. 128-130). — In the natural honeys ex- 

 amined tlio nitrogenous material ranged from 0.34 to 0.43 per cent as compared 

 with 0.0(5 to 0.10 per cent in artificial honey. The amount of iii'ecii)itafe ob- 

 tained with tannic acid offers a convenient means of judging of the amount of 

 nitrogenous material present. 



