316 EXPERIMENT STATION RECORD. [Vol. 38 



placed in the centi'ifuge for 2 or 3 minutes cools to room temperature. The 

 alcohol separates in the upper layer, while the excess of solid salt settles to the 

 bottom of the tube. From the volume of alcohol observed and the volume of 

 alcoholic liquid used for the determination, the percentage of alcohol by volume 

 is readily found. Since 1 cc. of alcohol changes about 0.001 cc. per degree 

 Centigrade at room temperature, the volume can be corrected to 15.6° if 

 desired. AVhen the readings are made from the bottom of the meniscus it is 

 necessary to add 0.15 cc. to observed readings to allow for the small amount of 

 alcohol not precipitated by the potassium fluorid and the amount of alcohol 

 adhering to the sides of the tube. 



Analytical data obtained on solutions of known alcohol content and on a 

 number of commercial materials indicate the accuracy of the method. The 

 procedure is not applicable to solutions containing less than 1 or 2 per cent of 

 alcohol or to solutions in which other liquids, such as acetone, essential oils, etc., 

 are present. 



On the detection of methyl alcohol in alcoholic beverages and its forma- 

 tion by the several kinds of yeasts, T. Takahashi, M. Gunke, and T. Yama- 

 zAKi (Jour. Amer. Chem. Soc, 39 (1917), No. 12, pp. 2723-2726) .—In the ex- 

 amination of the distillates of a number of alcoholic beverages, formaldehyde 

 could not be found directly when the material was distilled below 80° C. After 

 the oxidation, however, differences as to the quantities of methyl alcohol were 

 observed according to the kinds of material examined. The smallest quantity 

 was fouBd in the case of " sakg." In the case of a doubtful test, a large sample 

 is recommended, followed by the redistillation of the distillate. All the kinds 

 of yeasts tested (sak§, beer, wine, and distillery yeasts) formed methyl alcohol 

 in sugar solutions, the quantity increasing with the addition of glycocoU as a 

 nourishment. 



A colorimetric method for the estimation of the cresol or phenol preserva- 

 tive in serums, E. Elvo\te (Pub. Health Serv. U. S., Hijg. Lab. Bui. 110 {1917), 

 pp. 25-33). — After some preliminary work the following procedure was devised: 



Five-tenths cc. of the sample is measured out with a finely graduated and 

 accurately standardized 1-ce. pipette, transferred to a 1,000-cc. Erlenmeyer 

 flask, diluted with distilled water to about 275 cc, and then mixed with 25 cc. 

 of diluted sulphuric acid (1 part H2SO4, specific gi-avity 1.84, with an equal 

 volume of distilled water). The flask is connected with a suitable glass con- 

 denser and the contents distilled until 200 cc. of the distillate is collected in a 

 200-cc. measuring flask. The distillate is filtered through a dry folded filter into 

 a glass-stoppered bottle and then thoroughly mixed. To 5 cc. of the freshly pre- 

 pared Millon reagent, in a narrow 50-cc. Nessler tube, 10 cc. of the distillate is 

 added and the whole thoroughly mixed with a bulbed glass rod. Four standards 

 of tricresol solution are simultaneously mixed in a similar manner. The color 

 which develops in the sample after standing for 10 minutes is compared with 

 that developed by the standards. 



Varying results were observed in using Millon's reagent prepared according 

 to the directions given by various authors. The Millon reagent used in the work 

 reported is prepared by treating 68 gm. of mercury in a 250-cc. beaker with 

 50 cc. concentrated nitric acid (specific gravity 1.405 at 25° C). To the result- 

 ing solution 92 cc. distilled water is added and then 2.76 ce. concentrated nitric 

 acid. The mixture is thoroughly shaken until the precipitate which often forms 

 is completely redissolved. 



Commercial evaporation and drying' of fruits, J. H. Beattie and H. P. 

 GoTJLD (f7. S. Dept. Agr., Farmers' Bui. 903 (1917), pp. 61, fig. 23).— This pub- 

 lication discusses in general the principles and methods of drying, buildings and 



