808 EXPEEIMENT STATION EECORD. [Vol. 36 



analysis of sugar products show that different samples vary greatly In density 

 and composition. A great variation in their decolorizing power was also 

 observed. A variable amount of sugar was absorbed by the samples, the 

 absorption being much less in the presence of lead. In a solution of molasses 

 defecated with lead subacetate there was no appreciable absorption of sugar. 

 In a complete analysis of a molasses solution some samples of charcoal gave 

 slightly low results, while others did not appreciably affect the results. Special 

 decolorizing charcoals were found not to absorb the reducing substances in beet 

 or cane-sugar molasses, but did absorb some nonfermentable, polarizable 

 material in the cane molasses. 



The experimental data are submitted in tabular form. 



The occurrence and determination of citric acid in wine, F. Wohack 

 (Ztschr. Landw. Versuchsw. Osterr., 19 {1916), No. 2, pp. 53-56). — The author 

 considers that citric acid may occur as a normal constituent in wine. 



Of the methods proposed for the determination of citric acid the procedure 

 of Kunz * is considered to be the most reliable. 



The identification and estimation of lactic acid in biolog'ical products. — 

 First paper, I. K. Phelps and H. E. Palmer (Jour. Atner. Chem. Soc, 39 

 {1911), No. 1, pp. 136-149, fig. 1). — Experimental data are submitted which 

 show that lactic acid may be estimated as the guanidin salt and identified by 

 its melting point after separation by esterification from citric and tartaric acids 

 and by fractional distillation from formic and acetic acids. It may be separated 

 from mixtures containing formic, acetic, propionic, butyric, and citric acids 

 and accurately estimated by weighing as quinln lactate, which may be identi- 

 fied by its melting point. 



" The separation from citric acid and other acids whose ethyl esters also have 

 high boiling points is effected by esterification with the vapor of alcohol con- 

 taining dry hydrochloric acid gas in solution, passed through the mixture 

 suspended in vaselin at a temperature of 100 to 110° [C], using zinc chlorid 

 as a second catalyzer ; the ethyl lactate passes quantitatively into the distillate, 

 while the ethyl citrate remains in the flask. By fractional distillation of the 

 distillate thx'ough a Hempel fractionating column filled with glass beads the 

 ethyl formate and ethyl acetate, together with a large part of the ethyl pro- 

 pionate and ethyl butyrate, are removed. The residue in the flask, containing 

 the ethyl lactate, is hydrolyzed and converted to the quinln salts, and the quinin 

 lactate is separated from the propionate and butyrate by the solubility of the 

 quinin salts of the latter in carbon tetrachlorld. The quinin lactate may then 

 be weighed and identified by its melting point." 



Hate of turbidity in beverag'es containing' maltose, glucose, or maltose 

 and glucose, A. W. Hombeegeb and C. S. Mabvel {Jour. Ainer. Chem. Soc, 89 

 {1917), No. 1, pp. 156-162). — From the study reported it is concluded that tur- 

 bidity may occur in solutions containing glucose without the presence of 

 albuminous or mineral constituents. The turbidity is due to germination of 

 the spores of the mold PenicilUum glaucum in the glucose medium. The pres- 

 ence of alcohol and carbon dioxid has no appreciable effect on the appearance 

 of the turbidity in glucose solutions. Maltose does not act as a chemical stimu- 

 lus on the spores and hence maltose solutions do not become turbid on standing. 



The concentration of lime juice by freezing {Imp. Dept. Agr. West Indies, 

 Rpt. Agr. Dept. Dominica, 1915-16, pp. 38-36). — Following the procedure out- 

 lined by Gore (B, S. R., 33, p. 209), experiments are reported from which it Is 

 concluded that raw lime juice can be concentrated by freezing and centrlfugal- 

 ization without affecting its properties as a beverage. By one treatment the acid 



iZtschr. Untersuch. Nahr. u. Genussmtl., 2 (1899), No. 9, pp. 692-694. 



