AGRICULTURAL CHEMISTRY. 509 



Saccharid and nonsaccharid constituents of sugar beets, their properties, 

 chief compounds, and the most important products of transformation and 

 decomposition, G. S. Likhovitzer {Separate from Vyestnik Hakh. Promuish., 

 190-'i-5, lip. 2'i6 ; abs. in Zhiir. Opuitii. Agron. [Riifis. Jour. Expt. Landiv.] 8 

 (1907), yo. /, pp. 88, 89). 



Analyses of cane and beet sugar in sugarhouses and refineries, C. Fei- 

 BOURG (L'Attalj/sc Chimique en Suereries et Raffineries de Cannes et Betteraves. 

 Paris, 1907, pp. XII +390, figs. 51). — A handbook of sugar chemistry and labo- 

 ratory methods designed especially for the use of sugarhouse chemists. 



Polarimetric estimation of sugars in honey, J. Fiehe (Ztscltr. Untersueli. 

 KaJir. II GrniissmtL. 1 ) {1907), A'o. .'/, pp. 299-30-'i). — ^A polemical discussion 

 of methods with si)ecial reference to pure and adulterated honey. 



The detection of bleached flours, F. .J. Alway and K. A. Gortner (Jour. 

 Amer. Chem. Soc., 29 (1907). Xo. 10, pp. 1503-1513) .—According to the authors' 

 Investigations, " a bleached flour may with certainty be distinguished from an 

 unbleached flour, and the kind of bleaching agent employed may be identified 

 as nitrogen peroxid or halogen. The amount of bleaching ageut that has been 

 applied to a flour may be estimated from tbe amount of certain reaction pro- 

 ducts remaining in tbe flour. 



" With the Griess-Ilosvay reagent all flours bleached by means of nitrogen 

 peroxid give a pink coloration, while unbleached flours give no coloration. 

 Only when extreme precautions are observed is the test reliable. 



" Bleached flours lying alongside of unbleached flours do not gi^'e off any 

 substance which will so affect the latter that they will give the test for bleached 

 flours. Neither nitrogen peroxid nor nitrous acid is present in bleached flours, 

 the characteristic reaction being produced by nitrites. 



" The amount of nitrites in bleacbed flours is very small, the average being 

 6.3 parts per million for all the samples examined. There is little 'difference 

 in the amount of nitrites produced by the two kinds of bleachers. 



'• The amount of nitrite in a bleached flour is approximately proportional 

 to the amount of nitrogen peroxid that has been used. The average amount of 

 the bleaching agent used by 25 Nebraska mills would accordingly be approxi- 

 mately 5 cc. per kilogram of flour." 



The analysis of ice cream, C. D. Howard (Jour. Amer. Chem. Soc., 29 (1907). 

 No. 11, pp. 1622-16i6). — The author gives notes regarding the methods in use 

 iu the New Hampshire laboratory of hygiene in the determination of fat, 

 character of the fatty matter, chemical preservatives, tillers, and " mechanical 

 preservatives " iu the analysis of ice creaui. 



The estimation of boric acid and borates in food stuffs and commercial 

 products, R. J. Manning and W. R. Lang (Jour. Soc. Chem. Indus., 26 (1907), 

 Xo. I'l, pp. 803, SO-'i). — The methods described for determining boric acid in 

 milk and borates in methyl alcohol and salt depend upon distillation and pre- 

 cipitation as barium borate and upon distillation and titration. An additional 

 titration method for the detection of boric acid in milk is given which has not 

 yet been completely worked out. 



Salting out cocoa fat soaps as a means of identifying cocoa fat, R. Cohn 

 (Chem. Ztg., 31 (1907), Xo. 70, pi). 8-55-857 ) .—The author's results were favor- 

 able to the use of this method for the detection of cocoa fat. In his opinion, 

 the salting out method gives satisfactory results for detecting the presence of 

 capronic, caprylic. and caprinic acid in other bodies than fats. 



The influence of oxygen and of nitrogen, and sunlight and darkness on 

 olive oil as affecting the iodin and saponification numbers and the produc- 

 tion of rancidity, L. A. Ryan and J. Marshall (Amer. Jotir. Pharm., 79 (1907), 



