704 EXPERIMENT STATION EECOED. 



no erythrosin whatever, but arseuic was present. The 2 remaining samples 

 had too little iodin. Among the Fuchsin S yellow-light-green samples only 1 

 was free from arsenic and 9 contained lead or copper. Of the 8 samples of 

 indigo disulphonic acid not 1 was pure. Ponceau 3 R was the purest of all the 

 coloring matters examined. 



Salicylic acid as a preservative from the newer legal standpoint, R. 

 Racine (Zt-svJir. Offentl. Clicin., 15 (1909), No. 12, pp. 221-22.'i).—A discussion 

 of the legal use of salicylic acid in various foods and beverages, with some 

 general remarks upon its action on the human organism. 



Methods for the determination of salicylates, A. Seidell (Jour. Amcr. 

 Cliem. 8oc.,31 (1909), No. 10, pp. 116S-1177). — A critical study of existing 

 methods for the determination of the salicylate radical in the salicylates. 



The detection of preservatives in meat, W. Waka (Ztschr. Fleisch u. 

 MUchhijg.. 19 (1909), No. 11, pp. 381,-381). — This is a compilation of the usual 

 methods for the detection of boric, salicylic, and sulphurous acids, saltpeter, 

 formaldehyde, and hydrogen sulphid in meats, so simplified that very little 

 chemical knowledge or equipment is required for their use. A method for the 

 approximation of the glycogen content is also given. 



The amount of sulphurous acid in gelatin, W. Lange (Arh. K. Gsndhtsamt., 

 32 (1909), No. 1, pp. l-'i4-lol). — \Yhite and red gelatin from different manufac- 

 turers, gelatin powders, and gelatin for clarifying wines were found to contain 

 from 0.016 to 0.467 per cent of sulphurous acid. The capsules had a maximum 

 of 0.026 per cent and a minimum of 0.014 per cent (6 samples). The results 

 indicate that sulphurous acid is generally employed in the manufacture of 

 gelatin. 



The determination of fat in hog' products, G. Perkier (BuI. Soc. Chim. 

 Fraitcr, J,, ser., 5-6 (1909), No. 10. pp. 569-571; al)s. in CJicm. ZentbL, 1909, II, 

 No. 2, p. 152). — By this method the fat is obtained in unchanged form in about 

 3 hours. 



A 10-gm. sample of the product (liver paste, bologna, etc.) is rubbed up in 

 water with 3 to 4 gm. of washed and dried sand and 20 to 2.5 gm. or more of 

 water-free sodium sulphate until the mass is powdered and does not adhere to 

 the sides of the mortar. This is allowed to stand for one-half hour, packed 

 into an extraction thimble and extracted with ether for 2 hours. The residue 

 obtained from the extraction is dried at 110° C, or in a vacuum over sulphuric 

 acid at ordinary temperature. 



Detection of patent roller flour in bread, C. (Jriebel (Ztschr. Untcrsuch. 

 Nahr. u. GenussmtL, 17 (1909), No. 11, pp. 657-661, figs. 7).— Patent roller flour 

 is a flour prepared from steamed potatoes, which is supposed to increase the 

 baking quality of poor rye or wheat flour. The author was able with potassium 

 hydroxid and chloral hydrate to differentiate the various cellular elements of 

 the potato, the cork tissue of the peel, the vascular elements, etc., both in the 

 flour and the baked bread. Solanin could be detected chemically only in the 

 flour. 



Some further contributions to the knowledge of artificial honey, A. Jager- 

 SCHMID (Ztschr. Untersuch. Nahr. u. GenussmtL, 17 (1909), No. 11, pp. 671, 

 672). — By distilling off the volatile products of artificial honey the author was 

 able to verify the presence of furfurol with anilin acetate. Pure honey did not 

 give this reaction. Some spectroscopic investigations were also made. 



[Some further contributions regarding Fiehe's reaction], K. Kelser (Arh. 

 K. Gsndhtsamt., 30 (1909), No. 3, pp. 6.37-657).— The author was able to verify 

 some of Fiehe's conclusions and found that honeys which had 8 to 10 per cent 

 of invert sugar, 20 per cent of artificial honey, and 40 per cent of glucose 

 resj)ectively gave a very definite reaction, lu studying the different products 



