CHEMISTRY. 667 



at 0° C, dry and wei.uli. Determine the melting- point of the product, 

 which shoiihl not be niucli loss than 08.5° C. — B. w. KILCIORE. 



The chemical examination of cheese, A. Stitzer {Ztschr. analyt. . 

 Chem., 35 {1806), p. 493). — Ash is determined by ignition in a platinum 

 dish in a muffle furnace. For the other determinations 100 gm. of 

 cheese is rubbed up witli -100 gm. of clean sand. Water is determined 

 in 3 gm. of the mixture by heating in a water batli, and fat is esti- 

 mated in this by extraction with dry ether. Total nitrogen is estimated 

 by the Kjeldahl method. The author uses phosphotungstic acid for 

 separating casein, albuminates, albumoses, etc., from amids, and 

 estimates ammoniacal nitrogen by distillation with barium carbonate. 

 Nitrogen in amido-compounds is determined in the filtrate from the 

 phosphotungstic acid precipitate. — b. w. kilgoee. 



Valuation and standardization of permanganate solutions, E. 

 Eieciler [Ztschr. analyt. Cheni., 35 {1890), p. 5:2:2). — As permaugauate 

 solutions change on standing, the author uses a solution of chemically 

 pure oxalic acid, containing 9.9G54 gm. of oxalic acid and 50 cc. of 

 concentrated sulphuric acid to the liter, for standardizing his perman- 

 ganate each time it is used. One cubic centimeter of the oxalic acid 

 solution is equal to 0.005 gm. of potassium permanganate. For the 

 titration the oxalic acid solution is heated to boiling and the permanga- 

 nate added until permanent rose coloration. — b. w. kilgore. 



Classification of the chemical elements, Lecoq and de Boisbawdran {Compt, 

 Rend., 124 {1S97), So. 3, pp. 127-130). 



Lucium, a new element {Clicm. Nctvs, 74 {1SD6), No. 1922, p. 159). 



The alleged ne-w element, lucium, W. Crookes (Chem. Xews, 74 (1896), No. 

 1931, p. 259). — The ar.tbor concludes from chemical and spectral analysis that lucia 

 is nothing more than yttria in a rather impure condition. — B. w. kilgore. 



The unity of atomic weights, K. Seubert {Ztschr. anor(jan. Chem., 13 (1S96), 

 No. 4-5, pp. 229-232). 



Water in colloids, especially in gelatinous silicic acid, J. M. van Bemmelen 

 (Ztschr. anorgan. Chem., IS (ISO'J), No. 4-5, pp. 233-314, figs. 2). 



On the alkalimetric determination of metals, H. Lescoeurs et ax (Bui. Sac. 

 Chim. Paris, 17-lS (1S97), No. 2, pp. 119-144). 



The accurate determination of oxygen by absorption v^ith alkaline pyrogallol 

 solution, F. Clowes (Chem. Neics, 74 (1S9G), No. 192G, p. 109). 



A nevr method for the quantitative separation of alkaloids suitable for ana- 

 lytical purposes, C. KiPPKNisKmiER (Zlschr. aiialyf. Chem., 35 (lSOG),p. 407). 



The application of solutions of iodin for the volumetric determination of 

 solutions of alkaloids, C. KirPKNBEKdEU (Ztschr. anah/t. Chem., ,',5 (1S9G), p. 422). 



The determination of potassium bitartrate in w^ines, II. Gaitier (Comjji. Bend., 

 124(1897), No. n, pp. 298-300). 



Note on the analysis of cream of tartar, A. H. Allex (Analyst, 21 (1896), Aug. 

 ]). 209). — This is a correction to a former paper on the same subject.' 



Recognition of formic aldehyde in milk, K. Farnsteinek (Forsch. it. Lehensmtl. 

 und Hi/;/. Chem., 3 (1896), pp. 363-370; aha. in Chem. Cenibl., 1897, I, No. 2, p. 133). 



On Chinese vegetable tallow, G. de Negri and G. Sburlati (Chem. Ztg.,21 

 (1897), No. 1, pp. 5, G). 



Recognition of pure butter, margarine, and other animal and vegetable fats, 

 and of mixtures of the same (Cicrman patent No. 89440; Chem. Ztg., 21 (1897), No. 



'Analyst, 21 (189G), July, No. 244. 



