AGRICULTURAL CHEMISTRY. 707 



The amounts of sulphur as hydrogen sulphid were larger, especially in the 

 case of veal, the maximum being 3.4 mg. on the ninth day. The largest amount 

 of total volatile sulphur, 4.G mg. on the ninth day of decomposition, was also 

 obtained from veal. 



The practical value of determining' g'lycogen as a means of identifying 

 horse meat, A. Kkkton and K. MuRuriELU {Zt.schr. Uiitcrftucli. Xalir. u. 

 (iniiis.sintl., l-'i (1907), A'o. 8, pp. 501-511). — The possibility of erroneous deduc- 

 tions when starch is present in meat products is pointed out, together with the 

 need for further study before the value of the glycogen test for the quality of 

 such goods can be definitely established. 



Experiments on the production of powerful antisera from muscle proteids 

 for use in the identification of flesh of different sorts, W. A. Schmidt (Bio- 

 chciii. Ztxvhr., 5 (1907), No. 5-6, pp. -^22-437).— X study of methods for the 

 examination and identirtcation of meat and meat products by means of serums. 



The detection of foreign fats in lard, A. Leys (Coinpt. Rcud. Acad. Hci. 

 [Parish, l.'f5 {191)7), Xo. .3, pp. 199-201). — The experiments briefly reported have 

 to do with the fusion point of glycerids in relaiiou to the detection of adultera- 

 tion in lard. 



The quantitative estimation of the principal acids occurring in wine and 

 also in alcohol and glycerin, A. Heiduschka and G. Quincke (AnJi. I'liann., 

 2.'i5 (1907), X'l. I!, lip. -'i5S-'i(ll). — A critical study of methods. 



The determination of the specific gravity of milk serum and its value in 

 the judging of cow's milk, X. Schoorl and F. Con (Ztschr. Untersuch. Nahr. 

 II. (hiiii.ssiiitl., I'l (1907), Xo. 10, pp. 6S7-6.'f3). — From a consideration of the 

 data obtained in the investigation reported, the authors are of the opinion that 

 the specific gravity of milk serum obtained by coagulation with acetic acid 

 according to the method described is of great value in judging milk with regard 

 to dilution by water. 



A simple test for casein in milk and its relation to the dairy industry. 

 E. B. Hart (WiscoiD^in tita. Bill. 15(1, pp. 22, figs. 8). — Milk from different cows 

 and different herds varies considerably in respect to the ratio of casein to fat. 

 Milk for cheese making should be valued according to its casein content as well 

 as that of fat, and a test for the former to supplement that for the latter is 

 desirable. 



The author has devised a test for casein that is practically as simple as the 

 Babcock test for fat, which it somewhat resembles. Two cc. of chloroform 

 and 20 cc. of dilute acetic acid with 5 cc. of the milk are put into a special test 

 flask and thoroughly shaken together, the chloroform to dissolve the fat and 

 the acetic acid to precipitate the casein. The flask is then whirled in a cen- 

 trifuge to collect the casein in the neck of the flask, which is so graduated that 

 the i»ercentage of casein may be read directly. 



The bulletin describes the test in detail, compares results with those by the 

 usual chemical method, and considers conditions which influence the successful 

 operation of the test. 



A new areometric method for determining fat, H. Timpe ((linn. Zi;/.. 31 

 {1907), Xo. 89, pp. 1107, 1108; (lbs. in JiuIks. Lait. [/V/r/s'l. 32 (1907), No. .',7, 

 p. 8.'i3). — The princii)le of the method described is similar to that of Soxhlet's. 

 the chief difference being that sulphuric acid is used in place of potassium 

 hydroxid to dissolve the casein of the milk. Ether is then added to dissolve 

 the fat. Some of the sui)ernatant solution of fat in ether is removed and its 

 specific gravity is determined. The i)ercentage of fat corresponding therewith is 

 found from the table included in the article. The process is relatively rapid and 

 is claimed to be accurate within 0.02 per cent for either whole or skim milk. 

 34157— No. 8— OS 2 



