80 EXPERIMENT STATION RECORD. 



and coffee adulterants are described, especial attention being given to microscopical 

 characteristics and chemical composition. 



The detection of artificially colored coffee, (i. MoRrURGO (Rev. Intemat. Falsi/., 

 11 (1898), No. l,p.27; aba. in Ztachr. Angew. ('hem., 1898, No. 14, p. 325). 



Determination of tannic acid in coffee, Trillich and GoCkel (Ztachr. Ndhr. 

 Unterauch. u. Hug., 1.' (1898), p. 101; abs. in Ztachr. Angew. Chem., 1898, No. 14, p. 

 326). 



Relation between the properties of different kinds of tea and the caffein 

 content cf tea, L. Graf (Rev. Intemat. Falsi/., 11 (1S98), No. 1, p. !0: abs. in Ztachr. 

 Angew. Chem., 1898, No. 14, p. 326). 



The detection of corn flour and the adulteration of wheat flour, C. V. Smith 

 (Health Mag., 5, No. 10, pp. 2S5, 286). — The author recommends the following as a 

 simple test for the adulteration of flour with corn flour: Treat a small sample with 

 a 50 per cent solution of acetic acid, making a very thin smooth paste; allow it to 

 stand fifteen minutes; spread on a microscope slide on a thin film and examine with 

 a two-thirds or three-fourths objective while moist. Wheat starch grains are 

 unchanged. Corn starch grains take on a characteristic color. 



Sophistication and adulteration of preserved food, Dukano and X. Rocqtjes 

 (2. Congres Intemat. Chim. Apph, 1896, IV, pp. 190-199). 



Investigation by the Societe Francaise d'Hygiene of the sanitary condition 

 of the food supply of Paris (Jour. Ilyrj., 23 (1898), Nos. 1122, pp. 130-143; 1122, pp. 

 151-155). — As a result of investigation the society recommends the proper inspection 

 of bakeries, kitchens, restaurants, and other places where food is prepared, both 

 for the beuelit of the public and of the employees. 



The formation of fat in the body in phosphorus poisoning, O. Polimanti 

 (Arch. Physiol. [Pfl'dger], 70, No. 7-8, pp. 349-365). — A number of experiments (with 

 suitable control tests) were made with frogs poisoned with phosphorus. In some 

 cases the frogs were killed, in others the experiments continued until the frogs given 

 phosphorus died. The livers weie especially examined. Their fat content was 

 determined by the Dormeyer method (digesting with pepsin and hydrochloric 

 acid and extracting with ether). Those of the frogs given phosphorus had the 

 appearance of bacon. 



The author concludes that his experiments show the formation of fat from protein 

 in cases of phosphorous poisoning, and further, that the central nervous system is 

 not concerned in the changes brought about by the phosphorus. In addition to 

 the increase in fat there is also au increase in the water content of the body. 



Contribution to the physiology of the formation of fat and glycogen and 

 phosphorus poisoning, E. Pfluger and J. Athanasiu (Arch. Physiol. [Pfluger'], 71, 

 No. 5-6, pp. SIS, 322). — This is a controversial article. The authors do not agree 

 with the conclusions of O. Colosauti concerning the formation of fat from protein in 

 phosphorus poisoning. 



Formation of fat from protein in cats, M. Cramer (MUnchen. Med. Wchnachr., 44 

 (1S07), No. 20, p. 411). — The author reports briefly some of his experiments with cats 

 on the possibility of the formation of fat from protein.. The food, urine, feces, aud 

 gaseous excretory products were analyzed. A respiration apparatus was employed 

 for the measurement of the respired air. In a test when the subject fasted it was 

 calculated that 7.3 gin. of carbon must have been derived from the cleavage of pro- 

 tein of body tissue. A test in which the subject was fed an abundance of meat is 

 also referred to, though fewer details are given. 



The author concludes that his results confirm Voit's theory of the formation of fat 

 from protein. 



The influence of antiseptics on the digestion of blood fibrin by pepsin in a 

 hydrochloric acid solution, ('. F. Mabery and L. Goldsmith (Jour. Amer. Chem. 

 Soc, 19 (1897), No. 11, pp. 889-894). — Experiments were made to determine the effect 



