CHEMISTRY. 821 



Formaldoxin as a reagent for detecting small quantities of copper, A. Bach 

 (Compt. Bend. J cad. Sci. Paris, 128 (1899), 'No. 6, pp. 363-365). 



Analytical studies of flour of different sorts, D. A. VAN Bastalaer (Ann. 

 I'harm., 1898, pp. 193-200, 246-256; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl, 2 

 (1S99), No. 1, p. 156). — New reactions with picric acid, alcohol, tincture of iodin, 

 and potassium hydroxid solution are described. 



Detection and determination of gelatin in gums and food materials, A. Tril- 

 lat (Bul. Soc. Chim. Paris, 19 (1898), No. 24, pp. 1017-1019). 



Contribution to the determination of fat in milk, M. Kuhn (Milch Ztg., 27 

 (1898), No. 48, pp. 755-757; 49, pp. 772-774; 50, pp. 789-791; 51, pp. 807,808; 52, pp. 

 823-825; 53, pp. 835-837). — A comparison of the Adams and various simpler methods 

 for determining fat. 



Pure or adulterated butter, P. Vieth (Milch Ztg., 27 (1898), No. 53, pp. 833-835).— 

 This deals with the reliability of the Eeichert-Meissl number as a means of deter- 

 mining adulteration of butter. Studies by the author in England in 1889-1891, and 

 recently at the Dairy Institute at Hameln, are cited to show that normal butter may 

 be so low in volatile fatty acids as to condemn it as adulterated, if this determina- 

 tion alone is depended upon. Caution is urged, but no specific means of detecting 

 adulterated butter are suggested. 



The analytical constants of American linseed oils, A. H. Gill and A. C. 

 Lamb (Jour. Amer. Chem. Soc, 21 (1899), No. 1, pp. 29, 30). — The constants are given 

 of 9 of the principal brands of linseed oil found upon the market. — L. it. merrill. 



Examination of -water: Chemical and bacteriological, W. P. Mason (New 

 York: John Wiley j- Sons; London: Chapman $• Hall, 1899, 1. ed.,pp. Y-\-135). 



The microscopy of drinking water, G. C. WmrPLE (New York: John Wiley .V 

 Sons; London: Chapman §• Hall, 1899, 1. ed.,pp. X-\-338). 



Wheat oil, G. de Negri (Chem. Ztg., 22 (1898), No. 92, p. 976).— A study of the 

 oil expressed from the germ of wheat. 



Short handbook of oil analysis, A. H. Gill (Philadelphia: J. B. Lippincott Co., 

 189S, pp. 139). 



A method of analyzing natural and artificial organic coloring matters, A. G. 

 Rota (Chem. Ztg., 22 (1898), No. 44, pp. 437-442; abs. in Analyst, 24 (1899), Feb., pp. 

 41-47). — The method covers the separation of different coloring matters and their 

 detection. The abstract is quite full. 



Apparatus for the saponification of fats, oils, etc., J. G. Annan (Chem. News, 79 

 (1899), No. 2045, p. 51, fig. 1). — This consists of an ordinary Erlenmeyer flask fitted 

 with a cork with 2 holes, one to carry the condenser which is mostly within the 

 flask, and the other to be closed by a piece of glass rod. The apparatus requires no 

 attention after the saponification has been started. It is believed to have "some 

 advantages over that generally used for saponifications, more especially in the deter- 

 mination of Koettstorfer's figure." — c. b. Williams. 



Improved apparatus, J. C. Sammis (Jour. Amer. Chem. Soc, 21 (1899), No. 1, pp. 

 42-45, figs. 2). — An improved burette and an electric heater for use in ether extrac- 

 tion are described. — L. H. merrill. 



Automatic burettes, A. W. Stokes (Analyst, 24 (1899), Jan., pp. 4-6, figs. 3).— The 

 requirements of a perfect automatic burette are outlined, and several complex forms 

 described. — e. b. Holland. 



An automatic burette, H. D. Richmond (Analyst, 24 (1899), Jan., pp. 2-4, figs. 5).— 

 After a slight discussion of the subject, a special style is described in detail. This 

 burette is filled from the bottom by a siphon from an overhead stock bottle using a 

 three-way cock. The overflow runs into a small air chamber which in turn is con- 

 nected by an ascending tube with the stock bottle. — e. b. Holland. 



