400 EXPEEIMENT STATION EECORD. 



fUuling wine, beer, vinegar, distilled liquors and similar alcoholic beverages, 

 fermented milk products, liqueurs, and similar articles. 



Further notes on the sodium content of grape wine, O. Kkug {Ztschi: Un- 

 Icrsiich. Nahr. ii. Gciui^sintl., IS {1901), No. 9, pp. 54.fi-547). — The reported data 

 regarding the mineral constituents of wine have to do with the ratio of sodium 

 to chlorin under the requirements of the German pure-food law, and particu- 

 larly the influence of nitrate of soda on abnormal sodium content. 



Further investigations on stored raspberry juice, R. Krzizan (Ztschr. 

 Offcntl. Vliem., 13 {1901), No. 10, pp. ISI-I8J1).— From the analytical data re- 

 ported and discussed the author concludes that provided fermentation has 

 ceased there is no noticeable change where raspberry juice is stored for months 

 without added preservative. Sterilizing at 80° is sufficient for preservation 

 provided the bottles are sterile. The amount of acetic acid formed from the 

 citric acid and alcohol present is certainly very small. 



From the changes in color and aroma it was found that stored raspberry 

 juice can entirely lose its color without loss of aroma, so that it is evident that 

 these factors are not dependent one upon the other. 



Coffee and estimation of its value, L. E. Sayke {Trans. Kans. Acad. Sci., 

 20 {1906), i)t. 2, pp. 31-43).— The author calls attention to the fact that the caf- 

 fein content of coffee varies considerably according to the locality in which it 

 is grown, recent analyses made in his laboratory reporting a range of 0.08 to 

 1.97 per cent of this constituent. He believes that this fact is not properly 

 appreciated in the selection of coffee. Studies of the volatile aromatic constitu- 

 ents of roasted coffee have been made, but recorded data are not regarded as 

 sufficient for general deductions. Methods of coffee analysis are briefly dis- 

 cussed. 



Judging paprika, R. Krzizan {Ztschr. Offentl. qhcrn., 13 {1901), No. 9, 

 pp. 161-165). — Analyses of extracted and unextracted paprika are reported 

 which were undertaken to secure data for judging the quality of this condiment. 

 The author finds that the coloring matter present and the constituent which im- 

 parts the sharp taste may be readily extracted with alcohol, but that it is diffi- 

 cult to remove the paprika aroma by this means. 



The use of binding material in sausage making, A. Behre {Ztschr. Unter- 

 sucli. Nnhr. u. GciuissiDtL, 13 {1901), No. 9, pp. 52'>-533). — ^A summary and dis- 

 cussion of data on the use of so-called binding material in sausage making, with 

 special reference to the relation of this topic to pure food laws. 



The effect of different preservatives on chopped meat, A. Kickton {Ztschr. 

 Vntcrsuch. Nuhr. u. Gcnussintl., 13 {1901), No. 9, i)p. 534-5Jf2).— The effect of 

 different preservatives on the keeping quality and color of chopped meat was 

 studied. The recorded data showed that adding preservatives to chopped meat 

 which was beginning to spoil removed the odor, which would, of course, facilitate 

 the use of inferior material. The auth<n" believes that chopped meat should be 

 made from fresh material and that no preservative should be added without the 

 knowledge of the consumer. 



Corn oil: Its possible use as an adulterant in lard and its detection, W. 

 McPherson and W. A. Ruth {Jour. Amcr. Chcm. Soc, 29 {1907), No. 6, pp. 921- 

 .936).— Noted from another publication (E. S. R., 18, p. 1147). 



German food laws. I, Handbook of food laws; II, Official methods for 

 chemists, G. Lebbin and G. Baum {Deutschcs Nahrungsmittclrecht. Vols. 1, 

 Haiidhuch des Nahruiig.smittclrcchts, XI+555; 2, Amtliche Untersuchungsmeth- 

 oden filr Chemischer, pp. 22Ji, figs. 7. Berlin, 1901). — The first volume, which 

 is by both authors, contains a summary of German legal enactments regarding 

 food adulteration, and the second, which is by Lebbin, the regulations for chem- 

 ical examination of foods in connection with food adulteration. 



