1110 EXPERIMENT STATION EECOED. 



iu natural honey by the presence of volatile aromatic l)Oclies and the author 

 contends, therefore, that the test should be made with the distillate rather than 

 with the orif^inal materal, because if a little albumin, ft)r instance, egg white, 

 were added to artificial honey it would also give the colloidal silver reaction. 



The examination of egg and milk noodles, W. Plucker (Ztuchr. Vntcrsuch. 

 Nahi: u. GcnussmU., IJf (1007), No. 12, pp. 7'-}S-7.5-)). — The occurrence on the 

 market of noodles reputed to contain eggs and milk led the author to study 

 the composition *of these goods in comparison with noodles made under linown 

 conditions with and without the addition of eggs and milk. From the analytical 

 data obtained he concludes that the determination of the lecithin-i»hosphorie 

 acid content does not furnish a means of judging of the character of such goods. 

 The fat content and the iodin value are of use for the purpose, the fat value 

 of noodles containing milk being increased some 50 per cent. The iodin value 

 is useful only in the case of fresh goods, as it decreases materially when 

 noodles are kept. 



The detection of chicory in coffee, H. Kreis (Bcr, Chcm. Lah. Basel, 1906, 

 p. 2Ji; alts, in ZtscJn: Untcrsmh. yahr. u. GenussmtL, IJf (I'JOT), Xo. 10, p. 660). — 

 It was found that coffee decoction, even if coffee essence had been added, did 

 not reduce Fehling's solution after treatment with sodium-hydroxid solution 

 and lead acetate. However, on the addition of as little as 2.5 per cent of 

 chicory to ground coffee such a reaction was plainly evident. 



Method for the determination of alcohol in wine, M. Duboux and P. Du- 

 TOiT {Ann. Chim. Anahjt., 13 (1908), No. 1, pp. ^-.9). — The method proposed is 

 based upon the determination of the temperature of miscibility of alcohol with 

 other liquids — that is, upon the critical temperature of dissolution. 



Alcoholic strength of wines, Perkins (Join: Dcpt. Agr. So. Aust., 11 (1901), 

 ~So. '}, pp. .'/'/.J-.'/.J.J). — X discussion of methods. 



Determination of tartaric acid in cider, G. A. Le Roy (Ann. Chim. Analyt., 

 13 (190S), Xo. 1, pp. 16, 11). — The qualitative method proposed depends upon 

 the color reactions of a sulphuric acid solution of resorciu or pyrogallol in the 

 presence of different organic acids. 



The Schardinger reaction for differentiating between raw and cooked milk, 

 A. Hesse (Milch ic. ZenthL, Jf (1908), Xo. 2, pp. J,9-ol).—A study of the con- 

 ditions under which the Schardiuger reaction, depending upon the use of a 

 solution of methylene blue and a saturated alcoholic solution of methylene 

 blue with formalin, may he used to detect cooked milk or even the addition 

 of a small quantity of cooked milk to raw milk. 



Rapid methods for determining- moisture in butter, R. Harcourt and H. L. 

 FuLMER (Ann. Rpt. Ontario Agr. Col. and Expt. Farm, 33 (1901), pp. 10-12). — 

 Data obtained in a comparison of the results from the use of the Richmond or 

 " Beaker " method, Gray's original method, and Gray's improved method, with 

 those from the use of the official method of determining moisture in butter 

 are reported. 



" The results from both the Beaker method and Gray's improved method 

 compare very favorably with those from the official method. The Beaker 

 method tends to give results which ai-e a little too high, but the greatest error 

 shown only amounts to 0.5 per cent and most of the results correspond almost 

 exactly with, or differ only so slightly from, those of the standard that the 

 difference might easily be due to experimental error. On the other hand, 

 Gray's improved method inclines to give results slightly too low, but, here 

 again, the greatest error is only 0.4 per cent, and the same remarks concerning 

 the Beaker method will apply here also. These two methods are certainly 

 remarkably accurate, and can without any hesitation be highly recommended 



