NOTES. 295 



members to bo elected in 1908. 3 to serve for (3 years, 3 for 4 years,, and 3 for 

 i years, the respective terms to be filled at their exi)iration for periods of G 

 .Tears. From this connnittee are to be organized 3 suI)Counnittees corresponding 

 to the present connnittees A, B, and C. to whom all recommendations of new 

 methods or of changes in methods are to be submitted at least 3 weeks prior 

 to the meeting of the association. 



A further recommendation of the president, extending membership in the 

 Association to delegates from Canada and Mexico, was favorably reported, but 

 final action on the constitutional amendments involved was deferred until the 

 next meeting. A recommendation limiting the appointment of referees to official 

 nnalytical chemists was adopted. 



Resolutions were adopted in connuemoi-ation of the life and work of the late 

 Dr. G. C. Caldwell and of Prof. W. O. Atwater, expressing the appreciation 

 of the association of the fundamental work which they had performed as 

 pioneers iii agricultui'al chemistry. 



The association also adopted a resolution favoring the holding of an inter- 

 national conference of chemists and others connected with food and drug con- 

 trol and with the administration of laws relating thereto, for the purpose of 

 securing uniformit.v in methods. 



The subject of food adulteration was, as usual, a prominent feature of the 

 progi'annne. E. F. I^add subnntted a paper by J. Hortj-et on the examination 

 of colors used in foods or natural to foods, and a paper by R Gudeman on the 

 solubilities of food colore. C. H. Jones, associate referee on saccharine products, 

 reported that the work on this subject during the year had been confined to his 

 personal examination of maple products of the crop of 1007. 



A. ^IcGill made a preliminary report on cereal products and E. M. Bailey 

 sultmitted three methods as provisional for the anal.vses of cocoa and chocolate. 

 A paper by H. L. Harris discussed legislation on preservatives in foods, with 

 special reference to boron compounds. C. B. Cochran presented an outline for 

 the classification of the coal-tar colors soluble in water, and W. D. Home a 

 method for the determination of moisture in sirup and molasses. C. A. Cramp- 

 ton and L. M. Tolman submitted a paper entitled A Study of the Changes 

 Taking Place in Whiskies Stored in Wood, and G. E. Patrick a paper on the 

 detection of thickeners in ice cream. 



F. C. Weber, associate referee on the determination of \A-ater in foods, reported 

 investigations comparing dr.ving in a vacuum with 0.5 mm. mercur.v with dry- 

 ing in an oven with pai'tial vacuum at 100°. T. J. Br.van submitted a paper on 

 tile carI)on dioxid value of compressed .veast and of compounds of compressed 

 yeast and starch. 



The referee on niti'ogen, C. L. I*enny. reported cooperative work by 53 

 analysts in a comparison of methods of determining total nitrogen. F. C. Cook, 

 as.sociate referee, presented a report of cooperative work on the separation of 

 meat proteids, and II. Snyder a report on the separation of vegetable proteids. 



F. W. Woll. referee on dairy products, reported the continuation of the study 

 of .-inalysis of condensed milk, with special reference to the determination of 

 lactose, sucrose, and fat in the sweetened product, considerable cooperative 

 work i)eing undertaken. G. E. Patrick presented two methods for cheese anal- 

 ysis. Feetling stuffs were reported upon by .T. K. Ila.vwood, and sugar by 

 C. A. Browne. The work on sugar, nnich of which was coojierative, dealt 

 chiefly with the analysis of dextrin and a comparison of methods for the esti- 

 mation of glucose in honey. Papers were also presented on sugar and molasses 

 by Doctor Browne and .T. E. Ilalligan, by A. II. Bryan on the effect of hydro- 

 sulphite and rongalite on the polarization of dextrose, levulose, and sucrose, 



