510 EXPERIMENT STATION RECORD. 



Food adulteration. — A report on this subject, by W. S. Sweetser, was 

 read by the secretary. This report was confined to a discussion of 

 results obtained by 3 analysts in determining- starch in spices by the 

 diastase and direct inversion methods. In this connection W. D. Bige- 

 low spoke of the value of starch determination in detecting adultera- 

 tion in spices. Standards and quick methods for this purpose are 

 needed. 



A. L. Winton referred to the work in this line at the Connecticut 

 State Station, and stated that while microscopic examination is as a 

 rule the most reliable means of detecting the principal adulterations in 

 spices and similar products, chemical methods are urgently needed. 



The referee suggested that his successor should compare different 

 methods on spices low in starch, and also test the effect of longer 

 digestion and interrupted digestion with diastase. • 



Food standards. — An elaborate report on this subject was presented 

 by W. Frear, chairman of the committee appointed at the last conven- 

 tion to consider this subject. This report pointed out the inapplica- 

 bility of European standards to American food products, and outlined 

 an elaborate plan for the compilation of analyses of such material. In 

 the plan proposed, the data are to be classified as follows: (1) Maxima, 

 minima, and averages of the principal constituents of normal foods; 

 (2) data showing the variations in composition due to differences in 

 origin or treatment; and (3) the maxima of injurious constituents 

 which normally occur in foods. In the organization of the work three 

 subcommittees have been provided for: (1) On rules, forms, selection of 

 data, etc., W. Frear, M. A. Scovell, and H. W. Wiley; (2) lists of food 

 chemists of the world, H. A. Weber, E. H. Jenkins, and H. W. Wiley; 

 and (3) digest of food laws, E. H. Jenkins, M. A. Scovell, and H. W. 

 Wiley. A classification of the different food materials of which the 

 analyses are to be compiled is given, and the different subjects are 

 assigned to editors. 



The following delegates to the pure-food congress were appointed: 

 Delegates, H. W. Wiley, W. Frear, A. L. Winton, O. D. Woods, and 

 W. D. Bigelow; alternates, W. O. Atwater, A. B. Peebles, H. J. Patter- 

 son, L. L. Van Slyke, and W. H. Krug. 



DAIRY PRODUCTS. 



C. L. Penny, referee, reported the results of tests by 4 analysts of the 

 Leffmann-Beam and lieichert-Wollny methods for volatile fatty acids, 

 and the provisional methods of the Association for albumin and casein. 

 Incidentally the use of a reflux condenser v. a closed flask in saponifi- 

 cation was also tested. 



As a result of this work and on the recommendation of the referee, 

 the Leffmann-Beam and present provisional methods were made 

 optional, and it was prescribed that the fat should be weighed into the 

 saoonification flask from a weighing tube marked to contain 5.75 cc. 



