304 EXPERIMENT STATION EECORD. 



The identification of artificial honey, A. Jagerschmid {Ztschr. Untcrsuch. 

 ^Tahl■. V. GciiKssnifL, 11 (1909). A'o. 3. pp. 113-115).— That the color reaction 

 obtainable with resorciu and hydrochloric acid is probably due to the presence 

 of caramel is the author's conclusion drawn from the studies reported. 



Judging the products of bees fed on sugar, Neubaueb {Rheinische Bie- 

 ncnzlg.. 59 (190S), pp. 110-113; ahs. in Zt.schr. Untcrsuch. N<i1ir. ii. Gcnussmtl., 

 11 {1909), .Yo. 1, p. 5S). — The author protests against designating is honey the 

 products of bees fed on sugar. 



Vinegar chemistry with special reference to methods of analysis, J. Brode 

 and W. Lange {Arb. K. Gsndhtsamt., 30 (1909), No. 1, pp. 1-5^; abs. in Ztschr. 

 Angeic. Chetn., 22 {1909), No. 16, pp. 1^2, 743).— The estimation of acetic acid, 

 the detection of stronger acids and of preservatives, and other analytical ques- 

 tions are considered. 



The estimation of cafEein in coffee, K. Lendrich and E. Nottbohm {Ztschr. 

 Untcrsuch. Nahr. u. Gcnussmtl., 11 {1909), No. 5, pp. 2Jtt-265, (Igm. J).— An ex- 

 tended critical study of methods of estimating caffein, with analyses of a large 

 number of samples. 



Judging coco powder and powdered chocolate, M. Greshoff (Pharm. 

 Weekbl.. J,6 {1909), Nos. 13, pp. 301-31 -i, pi. 1; 1',, pp. 323-326).— An extended 

 digest of data on the examination and judging of these goods with special refer- 

 ence to legal requirements. 



Quantitative estimation of formic acid in fruit juices, F. Schwarz and O, 

 Weber {Ztschr. Untcrsuch. Nahr. u. Genusstntl, 11 {1909), No. Jf, pp. 191,- 

 191). — In the method which the authors recommend the solution is treated 

 with decinormal sodium hydroxid solution, distilled with steam, and titrated, 

 using phenolphthaleiu as an indicator. After evaporation to dryness, the mate- 

 rial is dissolved in water, oxidized with potassium bichromate and sulphuric 

 acid, boiled for 10 minutes with an inverted condenser, cooled, distilled, and 

 again titrated. 



The determination of benzoic acid in tomato catsup and other food prod- 

 ucts, R. M. We.st {Jour. Indus, and Engin. Chcm., 1 {1909), No. 3. pp. 190-191,, 

 flg_ J). — A study of methods in which a modified form of apparatus is described 

 for removing benzoic acid from the sample by distillation with steam. 



The determination of benzaldehyde in almond flavoring extract, W. Denis 

 and P. B. Dunbar {Jour. Indus, and Engin. Chcm., 1 {1909), No. J,, pp. 256, 

 257).^A study of methods. 



The chemical and microscopical examination of spices with reference to 

 quality, E. Spaeth {Pharm. ZcntraJhallc, 1,9 {1908), Nos. 21, pp. 511-523; 28, 

 pp. 539-51,1; 29, pp. 569-512; 30, pp. 581-588; 31, pp. 601-609; 32, pp. 626-632; 

 33, pp. 6.'i8-661; 3',. pp. 613-681,; 35, pp. 698-106; 36, pp. 118-129).— An exhaust- 

 ive summary and discussion of the subject. 



A method for the detection of small quantities of capsicum in ginger ale 

 and other preparations of ginger, C. H. La Wall {Amcr. Jour. Pharm., 81 

 (1909), No. 5, pp. 218, 219). — The method outlined depends upon extraction 

 with ether and saponification with alcoholic potassium hydroxid solution. The 

 saponified material is again extracted with ether which is allowed to evaporate 

 spontaneously. If capsicum is present, the residue will have a sharp tiiste, 

 while ginger gives only a slight camphorlike taste. 



The detection of caramel in wine, cognac, and beer, A. Jagerschmid 

 (Ztschr. Untcrsuch. Nahr. u, Gcnussmtl., 11 (1909), No. 5, p. 26'9).— The nietliod 

 of detecting caramel depends upon color reactions with resorcin and hydro- 

 chloric acid, and with acetone and hydrochloric acid. 



The estimation of malic acid in wine, C. von der Heide and H. Steineb 

 (Ztschr. Untcrsuch. Nahr. u. Gcnussmtl, 11 (1909), No. 6, pp. 307-^15).— A 



