810 " EXPERIMENT STATION EECORD. 



found that heating for 3 houi's at 135 to 137° C. did not insure complete separa- 

 tion of silica, an appreciable part of which remained in solution and passed 

 into the filtrate. 



The analysis df unfermented grape juice, A. Thurston (Merck's Rpt., 16 

 {1901), No. 7, pp. 187, 188). — Analytical methods are described and the results 

 of the examination of 59 samples of unfermented grape juice are reported. 



On an average pure unfermented grape juice contained 20.76 per cent solids 

 and 0.27 per cent ash. The alkalinity of the ash was 25.90 per cent, the polar- 

 ization value was —80.36, and the specific gravity 1.0156. The author proposes 

 as a standard for unfermented grape juice solids not less than 17.50 per cent, 

 ash 0.25 per cent, alkalinity of the water-soluble ash not less than 25, and 

 dii-ect polarization not less than — 25. The material must also be free from 

 antiseptics, artificial color, sucrose, glucose, and alcohol. 



Experiments on the separation of sugar by means of gypsum, G. Kassneb 

 (Ber. Dent. I'liann. GescU., 17 {1907), Xo. 0, pp. 2'i3-250). — In the experiments 

 reported about 75 per cent of the sugar in expressed beet juice was precipitated 

 in combination with calcium sulphate and calcium oxid. The author suggests 

 the possibility of improving the method for practical use in the sugar industry. 



The use of acetate of lead for the determination of invert sugar in sugar 

 and molasses, J. B. Minz (Vi/cstnilc Sakft. I'roiiiiiish., 1907. Nos. 10, 11, 13; 

 ahs. ill Bui. Assoc. Chun. 8ucr. et Distill., 2'/ {1907), No. 12, pp. 17.!i'i-1753). — 

 A critical study of the use of subacetate of lead in the determination of invert 

 sugar by the Ilerzfeld methdd. 



Estimation of sugar in dried beet pulp, J. G. Zlobinski {Vyestnik Sakh. 

 Promuish., 1907, Nos. 30, 31, 32, 33, 35; aJ)s. in Bui. Assoc. Chim. Sucr. .et 

 Distill., 25 {1907), No. .), pp. .'i07-.'i22) . — A comparative study of methods and a 

 proposed modification of the Friihling method for estimating sugar in beet pulp. 



Application of Lintner's method for estimating starch in barley to amyla- 

 ceous materials in general, M. Canet and O. Dukieux {Bui. i>oc. Chim. Bclg., 

 21 {1907), No. 10, pp. 329-333). — Starch dissolved in hydrochloric acid is 

 determined with a polariscope. 



Is the nitrogen content a true measure of the protein content of barley? 

 E. Jalowetz {Wchnschr. Brau., 24 {1907), No. .'i^, pp. 586-588). — In judging 

 the value of barley for brewing purposes, the author concludes that the weight 

 per 1,000 grains should be determined as well as the nitrogen content. 



The identification of white maize flour in wheat flour and its products, 

 E. Carlinfanti and G. Salvatori {Arch. Farmacol. Sper. e Sci. Aff., 6 {1907), 

 No. 8-9, pp. Jf58-Ji68). — To secure data for the detection of corn flour in wheat 

 flour and Italian pastes, the authors determined the dry matter, fat, and the 

 amount of nitrogenous material extracted by boiling iso-amyl-alcohol in a 

 number of samples of corn meal, wheat flour, and flours and pastes containing 

 the 2 cereals. 



The identification of horseflesh in meat and sausage products by means 

 of the precipitin reaction, J. Fiehe {Ztschr. Vntcrsuch. Nahr. u. Oenussmtl., 13 

 {1907), No. 12, pp. 744-751). — From an examination of a number of samples 

 the author concludes that horseflesh is largely used in the manufacture of 

 German sausage owing to its low price and the difiiculty of detecting its 

 presence by means of the glycogen reaction is pointed out. He concludes, how- 

 ever, that its presence may be readily detected by the precipitin method. 



The French official methods for analysis of wines {ScliiocLz. Wchnschr. 

 Chcm. u. Pharm., 45 {1907), No. 50, pp. 782-788). — A description of the methods 

 of analysis, according to which, by decree of the French ministers of agricul- 

 ture, of commerce, and of industry, the examination of samples of wine taken 

 for oflicial inspection must be made. 



