742 EXPERIMENT STATION RECORD. 



(treatment consecutively witli 1 per cent soda solution, clilorin gas, 

 sodium sulphite, potassium permanganate or sodium hypochlorite, and 

 sulphurous acid). 



The authors' conclusions from these investigations are that none of the 

 methods fulfill all the requirements of a good method for cellulose in 

 point of time and accuracy. The cellulose obtained b}^ these methods 

 usually contained larger or smaller quantities of furfurol yielding sub- 

 stances or oxycellulose, and except in the case of the Schulze method 

 the cellulose itself was attacked by the reagents. The methods of 

 Hdnig and Cross and Bevnn give cellulose containing considerable 

 lignin, as shown by thephloroglucin-hydrochloric acid reaction. 



The ])otash methods (Gabriel and Lauge) give pure cellulose, espe- 

 cially the Lange method, but they attack the cellulose to a considerable 

 degree. 



Schulze's method appears to give the most accurate figures for the 

 vegetable substances examined, although the cellulose frequently con- 

 tains oxycellulose. The time required for this method (14 days) is 

 considered a serious objection to it. A simple and reliable method 

 for cellulose, not requiring too much time, is believed to be a great 

 desideratum. 



On the fermentation of galactose, A. Bat' {Zfschr. Sjyiritiisind., lS9n, Ko. SS-39; 

 ahs. in Centhl. Bait, itiid Par. Allg., 2 (_1S9G), Xo. ..'0, pp. 653-(l5o). 



The production of compounds isomorphous with kainit and tachhydrit, A. de 

 iSCHULTEX {Bill. Soc. Chim. Paris, 17-18 {1897), Xo. 3, pp. 165-167). 



A simple method for determining zinc in foods (Ziachr. Xahr. rntersiich. und 

 Hyrj. Waareiik., 11 {1897), Xo. 2, pp. 25, 26). 



A simple method for detecting salicylic acid and boric acid in food and con- 

 diments, E. LrDwiG {Ztsclw. Xahr. Untersuch. nnd Hyg. Waarcnlc, 10 {1896), Xo. 23, 

 pp. 377-388). 



Method of transforming the casein of milk into albumose and peptone by 

 means of bacteria, A. Berxsteix (riiarm. Ccutralhallc, 37 {1896), p. 31). 



Recognition of margarin by admixtures of starch, Soxhlet {Milch Ztg., 26 

 {1897), Xo. 2, pp. 17, IS). 



Apparatus for volumetric determination of fat in milk, A. W. Stokes {English 

 patenf; Milch Ztg., 26 {1897), Xo. 3, p. 41, fig. i).— Milk is treated with amyl alcoliol 

 and sulphuric acid iu a special tube, and the column of separated fat measured on 

 the graduated stem. 



Investigations on the auilin colors in -white ^Arines and the distinction 

 between these colors and caramel, A. d'Aguiar and W. da Silva {Compt. Rend., 

 124 {1897), Xo. 8, pp. 408-410). 



Contributions to the analysis of fats : VII. The gravimetric determination of 

 the bromin value, S. J. Lewkowitscu {.Tour. Soc. Chem. Ltd., 15 {1896), Xo. 12, p. 

 859). — The author has reviewed some recent work on this subject by Hehner {Analyst, 

 1895, p. 50). A number of oils were tested, and with every one except olive and rajie- 

 seed oils the Hiibl iodin value was widely diiierent from the iodin value calculated 

 from the bromiu value determined gravimetrically. The drying of the bromiuated 

 fats was found to be slow and tedious. The author concludes that the introduction 

 of the gravimetric bromin process is out of the question. — a. m. peter. 



On the experimental methods employed in the examination of the products 

 of starch-hydrolysis by diastase, H. T. Browxe, G. H. Morris, and J. H. Millar 

 {Chem. Xeivs, 75 {1897), Xo. 1939, pp. 42, 43). 



