CHEMISTRY. 419 



The carbohydrates of barley straw, C. F. Cross, E. J. Bevan, and C. Smith 

 (Jour. Chem. Soc. [London], 69 (1896), pp. 1604-1610). 



Analysis of fats and waxes, R. Benedikt, edited by Ferdinand Ulzer (Analyse 

 der Fctte und TVachsarten. Berlin: Julius Springer, 1897, pp. 675, pi. l,figs. 48). — An 

 enlarged edition of a standard work. 



On the examination of beeswax, S. Weinwurm (Chem. Ztg., 21 (1897), No. 52, 

 pp. 519, 520). 



On oxicellulose, L. Vignon (Compt. Rend. Acad. Sci. Paris, 125 (1897), Xo. 12, 

 pp. 448-450). 



The cause of rancidity of fat, J. A. M.toen (Forsch. Ber. Lebensmtl., 4 (1897), No. 8, 

 pp. 195-303, figs. 2). 



A contribution to the chemistry of animal fats, C. A.mthoi: and.!. Zixk (Zfschr. 

 analyt. Chem., 36 (1897), No. 1, pp. 1-17). — This is quite an elaborate paper on the 

 various animal fats. The authors summarize the specific gravity, melting point, 

 solidification point, iodin number, Reichert number, Hehner value, saponification 

 equivalent, etc., for the fats and fatty acids obtained from 26 different animals. — 



B. W. KILGORE. 



On the analysis of fat, G. Drechsler (Ztschr. Fleisch u. Milchhyg., 7, Xo. 12, 

 pp. 231-234). 



Concerning the action of pepsin and rennet, R. Pfleiderer (Arch, gesam. 

 Physiol. [Pjliig<r], 66 (1897), Xo. 11-12, pp. 605-634).— Artificial digestion, precipita- 

 tion of casein, etc. 



On the formation of ammonia in wines, A. Muntz and E. Rousseatx; (Ann. Sci. 

 Agron., 1S97, I, Xo. 3, pp. 400-414). 



Determination of glycerin in wine and the indirect determination of mannite 

 in mannited wines, G. Majntcuso-Lima and S. Gius (Atti Stuc. cliim. agr. Sper. 

 Palermo, Bap. 1893-'95, pp. 48-55). 



On the determination of glycerin in wine, C. Boettinger ( Chem. Ztg., 21 (1897), 

 Xo. 67, pp. 658, 650). 



On the determination of cream of tartar in wines, H. Jay (Bui. Soe. Chim. 

 Paris, 3. ser., 17 (1897), Xo. 12, pp. 626-629). 



On researches on salicylic acid in wines, M. Spica (Atti Sta:. chim. agr. Sper. 

 Palermo, Bap. 1893-'95, pp. 64-73). 



The detection of salicylic acid in beer, wine, and fruit juices (Ztschr. Xahr. 

 Untersuch. u. Hyg., 11 (1S97), Xo. 15, p. 255). 



The use of phloroglucin for detecting formalin in milk, Jorissen (Jour. Pharm. 

 et Chim., 6. ser.. 6 (1897), Xo. 4, p. 167). 



Introduction to chemico-technical analysis, F. Ulzer and A. Fraenkel 

 (Anleitung sur chemisch-technischen Analyze. Berlin: Julius Springer, 1897, ill us.). 



Elementary analysis with the Berthelot bomb, K. Kroecker (Ber. deut. chem. 

 Gesell., 30 (1897), pp. 605-607 ; abs. in Chem. Centbl., 67 (1897), No. 18, pp.939, 940).— 

 The author modified the bomb calorimeter so that water produced by combustion 

 could be determined. 



Principles of chemical analysis, Fink (Precis d 'analyse chimiquc. Paris: Carre 

 $ Xaud; rev. in Jotir. Hyg., 22 (1897), Xo. 1073, p. ISO). 



Simplification of elementary organic analysis, M. Dennstedt (Ber. deut. chem. 

 Gesell., 30 (1897), p. 1590; abs. in Chem. Ztg., 21 (1897), Xo. 69, Bepert., p. 179, fig. 1). 



Determination of fat in milk, H. Fresenius (Ztschr. analyt. Chem., 36 (1897), No- 

 1, p. 31). — The author evaporates the milk on purified quartz sand, dries, extracts 

 with dry ether, evaporates the ether, dries, and weighs. — B. w. kilgore. 



Estimation of fat in milk, Liebermann and Szekely (Jour. Med. Vet., 1896, Feb.; 

 abs. in Ztschr. Fleisch u. Milchhyg., 7, Xo. 7, p. 142). — Description of a method in 

 which petroleum ether is used in place of ether. 



The estimation of milk sugar in milk, A. Ortmann (Ztschr. Xahr. Untersuch. u. 

 Hyg., 11 (1897), No. 16, pp. 265, 266). 



