CHEMISTRY 25 



reaction was observed with the osazone ci an achiood_xtrin. Glucosazone is not 

 decomposed. The glyoxalosazone crystallizes in pale yellow shining leaflets or deep 

 yellow medics. — W. H. KRUG. 



The inversion of sugar solutions wi^h sulphurous acid, K. Stiepel (Ztschr. 

 fir. RUbenz. Ind., 1896, p. 654). — The numerous experiments show that the inver- 

 sion of sugar solutions by sulphurous acid proceeds according to the Guldherg- 

 Waage law. — w . n. krug. 



Recent investigations on the decomposition of sugar under the influence of 

 acids, and especially the production of carbonic acid, Berthelot and Andre 

 {Ann. Chim. et Phys., 1897, Jane, pp. 145-175). 



Researches on arabinose, Berthelot and A.NDRE | Ann.Chim. et Phys., 1897, June 

 pp. 175-184). 



Allotropy of cane sugar, 1'. <:. Wiechmann {.lour. Phys. Chew., 1 (1896), No. 

 2, pp. 69-71, fig. 1). 



Iscmaltose, H. Ost (Chan. Ztg., 20(1896), No. 79, pp. .— The author 



describes a simple method of preparing isomaltose. 



The action of chloroform on starch, F. Musset (Pharm. Centralhalle, 11 (1896), 

 p. 587; abs. in ('hem. Ztij., 20 (1896), No. 86, Repert., p. 249). 



Precipitation of carbohydrates by neutral salts, R. A. YoUNG(Proc. Physiol. 

 Soc, 1896-'97,pp. 16-18; abs. in -lour. Chem. Sot: [London], 1897, May, p. 235). 



The chemistry of perfumes, J. Passy (Rev. Scient., ser. 4, 7 (1897), No. 20, pp. 

 618-618). 



A new method of obtaining the perfumes of flowers, J. Passy (Compt Bend. 

 Acad. Sci. Paris, 124 (1897), No. 14, pp. 788, 784; also Bui. Soc Chim. Paris, 17-18 

 (1S97), No. 10, pp. ■',/!), r,20). 



Role of tannin in plants and more especially in fruits, ('. Geruer (Compt. Rend. 

 Acad. Sci. Paris, 124 (1897), No. 20, pp. 1106-1109). 



A color reaction of gallic acid and tannin, E. HarnacK (Arch. Pharm., 234 

 (1896), No. 7, p. 537). 



On the solubility of the red coloring matter of wine and on the sterilization 

 of fruit musts, A. Rosenstiehl (Bui. Soc. Chim. Paris, 17-18 (1S97), No. 10, pp. 

 529). 



Observations on the decomposition of peroxid of hydrogen by silver oxid, 

 Berthelot (Ann. Chim. et Phys., 1S97, June, pp. 217-232). 



On the alkaloids of lupine seeds, E. Schmidt (Arch. Pharm., 235 (1897), pp. 192, 

 199, 218,229; abs. in Chem. Ztg., 21 (1897), No. 39, Repert., p. 116). 



Contributions to the chemistry of animal fats, C. Amthor and I. Zink (Ztachr. 

 analyt. Chem., 36 (1897), p. 1; abs. in Ceutr. El. agr. (hem., 26 (1897), No. 4, pp. 237- 

 230). — -The author describes and gives the composition of several animal fats which 

 are not well known. 



The determination of starch in cereals, L. Lindet (Bui. Soc. Chim. Paris, ser. 3, 

 15-16 (1896), p. 1163; abs. in Chem. Centbl., 1897, I, No. 4, p. 268). — The author gives 

 the following method: About 10 gm. of the ground cereal are digested at 40 to 50° C. 

 for 12 to 14 hours with a solution which contains 1.5 per cent HC1 and 2 per cent 

 pepsin. The starch is then washed out on silk bolting cloth, a little mercuric chlorid 

 added to the wash water to prevent fermentation, the starch collected on a tared 

 filter, dried first at 50°, finally at 105°, and weighed. — w. H. KRUG. 



Note on Wechsler's method for the separation of fatty acids, A. W. Crossley 

 (Jour. Chem. Soc. [London'}, 1S97, May, pp. 5S0-584). 



The determination of sugar in fermented -worts and the unfermentable 

 residue of the Saaz, Frohberg, and Logos yeasts, E. Prior (Bayer Bran. Jour., 

 6 (1896), p. 373; Centr. Bl. Bakt. u. Par., 2. Abt., 2 (1896), p. 569; abs. in Chem. Zly. f 

 20 (1896), No. 94, Repert., p. 277). 



The determination of sugar in chocolate, X. ROCQUES (Rev. Internal. Falsi/., 9 

 (1S96), p. 198; abs. in Chtm. Centbl, 1S97, I, No. 4, p. 208). 



