1918] AGRICULTURAL CHEMISTRY AGROTECHNY. 203 



cific gravity at 18.5° C, 0.9872 and 0.8987 ; solubility, milligrams per liter in 95 

 per cent alcohol at 20°, 170 and 136; Hiibl iodin absorption, 8.79 and 11.44 per 

 cent; saponification value, 220.6 and 157.1; and melting point, 53 and 74°. 



The substances are indicated as being more similar to Japan wax than to any 

 other fat. A decrea.se in the poisonous properties of the fruit of R. diversiloba 

 was found to occur simultaneously with au increase in its fat content. " The 

 decrease in the poisonous properties in the ripening of the fruit of R. diversiloba 

 eventually results in the fruit becoming nontoxic. This phenomenon is not 

 necessarily due to a chemical transformation of the poison into fat, for (1) 

 subsequent to the formation of fat the cells in which it is deposited become 

 filled with starch; (2) it is possible for the plant to transform starch into fat; 

 (3) fat is not formed in the parenchymatous sheaths of the resin passages; (4) 

 consequent upon the formation of fat, the resin passages are everywhere con- 

 stricted by the growth of parenchyma sheaths; (5) a similar fat has been 

 found in the fruit of a noupoisonous species of Rhus." 



A graphical chart showing the time when and the number of birds that eat 

 poison-oak fruits is included. 



The composition of loganberry juice and pulp, M. R. Daughters (Jour. 

 Indus, and Engin. Chem., 9 {1917), No. 11, p. 10^3). —The following results were 

 obtained in the examination of three samples of loganberry juice: Specific 

 gravity (16° C), 1.0523, 1.0477, 1.0508; percentage of acidity as citric, 2.396, 

 3.084, 2.199 ; percentage of acidity as sulphuric, 1.678, 2.159, 1.54 ; water, 88.96, 

 89.13, 90.548 ; total solids, 11.04, 10.87, 9.4.52 ; percentage of ash, 0.4139, 0.5785, 

 0.4226; alkalinity (as K^COs), 0.413, 0.5075, 0.288; protein (N X 6.25), 0.3226, 

 0.731, 0.7375; sugar (as invert sugar), 6.56, 5.37, 8.39; alcoholic precipitate, 

 0.502, 0.872, 0.4008 ; calorific value per liter, 290, 207, 385. The percentage com- 

 position of the moist and dried loganberry pulp, respectively, was found to be, 

 moisture, 70.97; total solids, 29.03; protein (N X 6.25), 3.727 and 12.81; ether 

 extract, 3.790 and 13.089; nitrogen-free extract, 11.06 and 38.11; crude fiber, 

 8.389 and 28.89; ash, 0.695 and 2.394; acid (as citric), 1.367 and 4.706; calories 

 (per pound), 426 and 1.458. 



The oil obtained yielded the following constants: Specific gravity (15.5°), 

 0.926; refractive index (15.5°), 1.4811; solidifying temperature, — 33°; iodin 

 number, 158.32 ; saponification number, 179.8. The oil is indicated as lying 

 between hempseed oil and tung oil as a drying oil. 



Summary of the composition of wines of current consumption, G. Filau- 

 DEAU (A7in. Falsi/., 10 {1911), No. 105-106, pp. 321-405).— These pages contain 

 data for the various wines of the harvest of 1916 (E. S. R., 87, p. 12). 



A new form of safety pipette, A. S. Behbman (Jour. Indus, and Engin. 

 Chem., 9 (1911), No. 11, p. lOJfl, figs. 2). — A device which consists of an ordi- 

 nary pipette or a Jlohr pipette, used in conjunction with a three-way stopcock, 

 and a stiff atomizer bulb properly valved is described. 



A convenient automatic device for rapidly washing pipettes, A. V. Fullek 

 (Jour. Indus, and Engin. Chem., 9 (1917), No. 11, pp. 1046, 1047, fig. 1).—The 

 construction and operation of a convenient apparatus are described by a dia- 

 gram. 



An asbestos stopper, J. B. Nichols (Jour. Indus, and Engin. Chem., 9 (1917), 

 No. 11, p. 1047). — The author describes the preparation of an asbestos stopper 

 which was used in a distillation which involved the use of fuming sulphuric 

 acid at a temperature of about 350° G. A plaster of Paris mold was made of a 

 suitable cork, and then tamped with a mixture of asbestos-magnesia mixture 

 (as used for steam packing) and long-fibered asbestos. After proper drying 

 the stopper was found to be just plastic enough to be firmly pressed into the 



