306 EXPERIMENT STATION BECORD. 



According to the autlior, this method seems to be simple and expedient for 

 quantitatively separating the neutral fats from the free fatty acids, but it is 

 not adapted for the determination of fat in cheese, as the free fatty acids are 

 thereby lost. 



A butter and cheese tester, M. Vogtherr {Ztschr. Offentl. Chcm., 15 (1909). 

 No. 2, iJi>. 21-28, flgs. 3). — This is a description of new forms of testing bottles 

 for determininj; the percentage of water and fat in butter and cheese. The 

 reagents used are sulphuric acid and amyl alcohol. 



An apparatus for measuring acidity in cheese making and butter making, 

 C. A. PuBLOW (Nciv York Cornell 8tu. Circ. 7, pi). 17-20, flg. 1) . — This circular 

 describes an acidimeter for measuring the acidity of milk, and contains detailed 

 directions for its use. 



Fat analyses and the chemistry of fats in the year 1908, W. Fahrion 

 {Ztuchr. Aiiycir. Chcm., 22 ( 1009), .Vo. 77, /</). 77;.'^-77,S ).— This is a digest of the 

 literature on this subject. 



Contribution to the knowledge of the glycerids of fats and oils, A. Bomer 

 {Ztschr. Uiiiersuch. Nuhr. u. GcnussmtL, 17 U909), No. 7, pp. 353-396, flg. 1, 

 ilgin. 1; ahu. in Jour. Soc. Chem. Indus., 28 {1909), No. 9, p. 482).— This is a 

 continuation of jn-evious work (E. S. R., 19, p. 611). The properties of the dif- 

 ferent fractions obtained from mixtures of the glycerids of palmitic and stearic 

 acids obtained from mutton tallow are presented in tabular form. Mutton 

 tallow contains between 4 and 5 per cent each of dipalmitostearin and of palmi- 

 todistearin. The presence of tripalmitin could not be proved. 



Hydrolysis of fats by means of pancreas, E. Baur {Ztschr. Angcw. Chcm., 

 22 {1909), No. 3, pp. 97-100; abs. in Jour. Soc. Chem. Indus., 28 {1909), No. 3, 

 pp. lJi9, 150). — Experiments in hydrolysis of fats with the pancreas of the pig 

 are described, and the autlior thinks that pancreatic hydrolysis of fats might 

 be used to advantage in the serum industry. " It has the advantage over hy- 

 drolysis with castor seeds that the reaction is complete, whereas with the latter 

 only about 00 per cent of the fatty acids are liberated. On the other hand, 

 castor seeds are cheaper and more easily dealt with than the pancreatic glands 

 of animals." 



The determination of the thermal value of fats and oils, M. Tortelli 

 {Chem. Zig., 33 {1909), Nos. 15, pp. 125, 126, figs. 2; 16, pp. Wi, 135; 20, pp. 

 171, 172; 21, pp. 18',, 185; abs. in Analyst, 3', {1909), No. 397, p. i6S).— The 

 author reports thei-mal values for a number of oils as obtained by mixing 20 cc. 

 of each oil with 5 cc. sulphuric acid in a vacuum-jacketed tube. These values, 

 which are constants if proper precautions are taken, is also a measure of the 

 iodin value of a fat. 



The identification of sesame oil by means of colored reactions with aro- 

 matic aldehydes, C. Fleig {Ann. Chim. Analyt., I'f {1909). No. .',, pp. 132- 

 1S8). — A description of methods and results obtained with pure sesame oil and 

 with mixtures. 



Some African oils and oil seeds {Bui. Imp. Inst., 6 {1908), No. //, pp. 353- 

 380; abs. in Analyst, S't {1909), No. 397, pp. lOfi, 165).— This is a summary of 

 analytical data selected from reports to the Colonial and Indian governments 

 by the director of the Imperial Institute. 



Notes on some Argentina olive oils, E. II. and L. H. Ducloux {Rev. Facult. 

 Agron. y Yet. La Plata. 2. scr., 5 {1909), pp. 153-159).— Analytical data are 

 reported and the results are compared with those of other investigators. 



Determination of essential oils, M. Klassert {Ztschr. Untersuch. Nahr. u. 

 Genussmtl., 17 {1909). No. 3, pp. 131, 132, fig. 1; abs. in Analyst. S', {1909). 

 No. 397, p. 168). — This is a description of a method of evaporating an ethereal 

 solution of an essential oil by which there is little risk of loss of the volatile oil. 



