11)17] AGRICULTURAL CHEMISTRY AGROTECHNY. 205 



added, and the liquid is titrated witli standard alkali, using phenolphthalein as 

 an indicator. 



Formulas for calculating both the alkalinity and the phosphorus content of 

 the ash are included. 



Comparative analytical data obtained in the examination of cocoa and pepper 

 are also submitted. 



Pomace wines: Their com^position and detection, J. R. Eoff, Jr. {Jour. 

 Indus, and Engin. Chem., 8 (1916), No. 8, pp. 723-726) .—This article briefly 

 discusses the manufacture of pomace wines and submits detailed analytical 

 data of a number of white and red pomace wines, together with analytical data 

 of two pure Catawba wines. The analytical data include determinations of 

 alcohol by volume, reducing sugar as invert, nonsugar extract, glycerol, total 

 acidity as tartaric, volatile acid as acetic, fixed acid as tartaric, free tartaric 

 acid, cream tartar, combined tartaric acid, tannin and coloring matter, pento- 

 sans, volatile esters, and ash, and a complete mineral analysis of the ash. 



The nonprotein nitrogenous constituents of feeding stuffs, H. S. Gkindley 

 and H. O. Eckstein (Jour. Amer. Chem. Soc, 38 (1916), No. 7, pp. U25-1431).— 

 An aqueous extract of alfalfa hay, timothy hay, blood meal, corn, and clover 

 hay from which the water-soluble native protein was precipitated by colloidal 

 ferric hydroxid was examined for its nonprotein nitrogenous constituents, and 

 the analytical results are submitted in detailed tabular form. 



The data show that the nonprotein nitrogenous constituents consist largely 

 of the forms of nitrogen that result from the decomposition of proteins by 

 hydrolysis. The sum of the amid, humin, free and combined amino, and free 

 and combined acid-amid nitrogen represented in the nonprotein nitrogenous 

 constituents form from 80 per cent in alfalfa hay to 94 per cent in blood meal 

 of the nonprotein nitrogen. 



It is deemed probable that " only a small part ... of the nonprotein 

 nitrogenous constituents of foods and feeding stuffs can in any way interfere 

 with the application of the Van Slyke method for the determination of the 

 chemical groups characteristic of the different amino acids of protein to the 

 estimation of the free and combined amino acids and amids of feeding stuffs." 



The so-called amid nitrogen of feeding stuffs is largely composed of free 

 amino acids and peptid linkings. These forms, including the humin nitrogen, 

 constitute about 53 to 63 per cent of the water-soluble nitrogen not precipitated 

 by the colloidal ferric hydroxid. The free ammonia varied from 6.33 to 12.44 

 per cent of the water-soluble nitrogen not precipitated by the ferric hydroxid. 



See also a previous note by Hart and Bentley (E. S. R., 34, p. 501). 



A new sensitive method for the analysis of oils, A. Mazzaeon (Staz. Sper. 

 Agr. Ital., 48 (1915), No. 8, pp. 583-594). — The author describes a new constant 

 for use in the examination of oils which depends on the determination of the 

 sulphur dioxid liberated after treatment of the oil with concentrated sul- 

 phuric acid. 



The procedure consists of treating 20 cc. of the oil with 5 cc. of concentrated 

 sulphuric acid (specific gravity 1.84), thoroughly shaking for about a quarter 

 of a minute, and aspirating the liberated sulphur dioxid into a standard tenth- 

 normal iodin solution, passing a current of air through the oil and acid mix- 

 ture during the reaction. The reaction is carried out at 20° C, and when 

 complete the iodin used is determined by titrating the excess with standard 

 sodium thiosulphate. The number of cubic centimeters of tenth-normal iodia 

 required to oxidize the sulphur dioxid liberated from 20 cc. of the oil is termed 

 the sulphur-dioxid number of the oil. 



The following figures for oils examined are submitted : Olive oil, 2.4 ; sesame 

 oil, 49.5 ; cottonseed oil, 137.5 ; maize oil, 65 ; soy-bean oil, 223 ; rape oil, 15 ; 

 78786°— No. 3—17 2 



