AGRICULTURAL CHEMISTRY. Ill 



tioiis with plasinolyse and heniolyse, the author eonchides that it is possible to 

 juilire of the properties of different substances by biologcical methods and has 

 reported determinations of the coefficient of toxicity of alcohols, aldehydes, 

 acids, essences, oils, and similar substances of interest from their relation to 

 food materials. 



Concerning methods for the analysis of flours, breads, bakers' goods, ali- 

 mentary pastes and similar goods, spices, and condiments (^Bul. Mens. Off. 

 Rcnxeifi. Af/r. [Paris], G (1907), No. Jf, pp. J/Oo-'ilB). — The directions for analy- 

 sis are in accordance with the French law of August 1, 1905. 



Comparative methods of determining the dry matter in potatoes, A. J. 

 Hansen (Tidsskr. Laiidbr. Flaiiteavl, 13 {1906), pp. 316-338).— The results of 

 the investigation show that the dry matter in potatoes may be determined with 

 as nuich accuracy by drying as in other root crops, and that a good sample is 

 best obtained by -dividing each tuber into 8 parts by 3 perpendicular cuts 

 through its center and selecting one or more of these parts for comminution. 

 The author finds that results obtained by calculation of dry substance from 

 determinations of specific gravity according to Maercker's tables are 1 to 2 per 

 cent too low. — f. w. woll. 



The mono-amino acids of " syntonins " from beef, E. Abderhalden and 

 T. Sasaki (Ztschr. Physiol. Vhem., 51 (1901), No. Ji-.5, pp. JfOJ/--iOS).—G\ycocoll, 

 alanin, valin, leiicin, jirolin, asparagin, glutamin, phenylalanin, and tyrosin were 

 obtained from syntonin in addition to humln. The results are expressed quanti- 

 tatively. 



A rapid method for the determination of fat in grits, meal, rice, and 

 cerealine, O. Schutte (Pure Products, 3 (1901), No. 6, pp. 287-291). — The 

 method outlined consists in shaking a- sample vigorously for 15 minutes in 

 j)etroleum ether, filtering after settling and determining the amount of fat in 

 an aliquot portion by evaporation and drying to a constant weight. As shown 

 by comparison the results are, in the author's opinion, satisfactory, though on 

 an average of 23 analyses they were 0.03 per cent lower than those obtained by 

 the Soxhlet method. 



A method is also described for the use of raw cereal in which the finely ground 

 substance is allowed to stand over night in petroleum ether, filtered, and the 

 fat determined in an aliquot portion. As shown by 8 comparative tests, the 

 results were on an average 0.02 per cent lower than by the Soxhlet method. 



The estimation of the unsaponifiable cqnstituents of fat, G. Meyer (Ghern. 

 Z1{/., 31 (1907), No. 33, p. 'i'3). — A comparative study of methods. 



Concerning nitrogen-free extract in oil cakes, P. Christensen (Jour. 

 Laiidir., .5.5 (1907), No. 1-2, pp. Jf7-67). — The experimental study of the compo- 

 sition of oil cake of different sorts led the author to conclude that the determi- 

 nation, in addition to protein and fat, of total carbohydrates, starch, etc., which 

 I'.ave food value, is a much more satisfactory procedure for judging the value of 

 these feeding stuffs than the usual proximate analysis which includes crude 

 fiber and nitrogen-free extract by difference. The method of estimating the 

 total carbohydrates which he outlines depends upon the inversion of starch by 

 diastase and acid. Before inversion the material is heated with water in a 

 closed flask for 20 hours at 100° C. 



The sugar content of dried chips and sugar-beet chips, F. Strohmer and 

 O. Fallaua (Mitt. Chem. Tech. Vers. Stat. Cent. Vcr. liiihens. Indus. Osterr.- 

 Vngar., No, 18-5, pp. 18-21; sep. from Osterr. Ingar. Ztschr. Znckerindus. u. 

 Landir., 36 (1907), No. 2). — The study of methods, which the authors report, 

 led to the deduction that digesting the sugar-beet chips in the usual way wnth 

 hot water may give too high values for the sugar content. 



