CHEMISTRY. 521 



Note on the determination of proteids by chlorin, S. Rideal and C. G. 

 Stewart (Analyst, .' : I 1897 ), Sept., pp. 228-235). — This relates t<> the determination 

 of albuminoids in meat ami meat extracts. The method is described. 



A substitute for hide powder for use in the determination of tanning mate- 

 rials, W. Schmitz-Dumont (Ztschr. Offentl. Chem., 3, p. 209; abs. in Analyst, 22 (1897), 

 Sept., p. 248). — Favorable results were obtained with a preparation of formalin- 

 gelatin. 



The yellow coloring principles of various tannins, A. G. Perkins (Jour. Chem. 

 Soc. [London'], 71 (1S97), No. 419, pp. 1131-1138). 



Note on the indirect (Tabarie's) method for the estimation of alcohol, N. 

 Leonard and H. M. Smith (Analyst, .'.' \1S97), Sept.. pp. H',-228). 



Beta-naphthalene sulphonic acid as a reagent for albumin, albumoses, and 

 peptones, E. Riegler (Pharm. Centralhalle, 38 (1897), p. 379; abs. in Analyst, .'2 

 (1S97), Oct., p. 274). 



Studies on cane sugar, H. Pellet,(Jmh. Set. Agron., 1897. I, No. 3, pp. 415-473; 

 II, No. 1, pp. 1-74, fit/s. 9). 



Detection of arachis meal and arachis cake in chocolate, Bilteryst (Jour. 

 Pharm. et Chim., 6. ser., 6 (1S97), pp. 29, 30; abs. in Jour. Chem. Soc [London], 72 

 (1897), No. 420, II, p. 529). 



The detection of formalin in milk by means of phloroglucinol, M. Jorissex 

 (Serricc de SurveWana des Aliments en Belgique; abs. in Analyst. 22 (1S97), Nov., p. 

 282). — About 10 cc. of milk is shaken with a few drops of a 10 per cent aqueous 

 solution of phloroglucinol ami a little caustic soda or potash added. Milk contain- 

 ing as little as 1 part of formalin in 20,000 gives a red coloration, while normal milk 

 gives no reaction. 



The richness of milk in mineral matter and earth phosphates, 1*. L. Vaxdix 

 (Ztschr. Xahr. Untersuch. n. Hyg., 11 (1897), No. 19, pp. 320-322). 



On the cryoscopy of milk, A. Poxsot (Hut. Soc. (him. Paris. 3. ser., 17 (1897), pp. 

 840, 841; abs. in Chem. Centbl., 1897, II, No. 16, p. 866).— A discussion of the employ- 

 ment of the point of crystallization as a means of detecting adulteration of milk. 



Determination of milk sugar in milk, A. Ortmann (Ztschr. Nahr. Untersuch. u. 

 Hyg., 11, pp. 265, 266; abs. in Chem. Centbl., 1897, II, No. 15, p. 814). 



Adulteration of milk with sweetened water, vox Cottox (Re'pert. Pharm., 3. 

 ser., 9 (lS97),p. 390; abs. in Chem. Ztg., 21 (1S97), No. 87, Iiepert., p. 251).— A sample 

 of milk adulterated with sugar and water gave the same lactometer reading as pure 

 milk. The adulterant was detected by the reaction which ammonium molybdate in 

 acid solution gives with milk sugar as compared with cane sugar. 



Preliminary examination of cheese, A. Forster and R. Riechelmanx (Ztschr. 

 Offentl. Chem., 3, p. 159; abs. in Analyst, 22 (1897), Sej)t., p. 235).— It is advised to cut 

 the cheese into small pieces and treat it in GerbbFs butyrometer with hot water and 

 sulphuric acid. The fat column is read off. The results are compared with those 

 obtained by the methods of von Raumer and Bremer ou different kinds of cheese. 



Detection of margarin in cheese, H. Bremer (Forsch. Ber. LebensmtL, 4 (1897), 

 pp. 51-53; abs. in Analyst, 22 (1897), Oct., p. 265). 



Estimation of potassium bitartrate in wines, H. Jay (Ann. Chim. Analyt. et 

 AppL, 2 (1897), pp. 264-267; abs. in Analyst, 22 (1897), Nov., p. 283). 



Estimation of potassium bitartrate and free tartaric acid in wines, L. Magxier 

 DE la Source (Ann. Chim. Analyt. et AppL, 2 (1S97), pp. 2 S 1-283 ; abs. in Analyst, 22 

 (1897), Nov., p. 284). 



New method of estimating tartaric acid in ■wine, L. Briaxd (Ann. Chim. 

 Analyt. et Appl., 2 (1S97), p. 321; abs. in Analyst, 22(1897), Nov., p. 283). 



Wine analysis, B. Haas (Ztschr. Nahr. Untersuch. u. Hyg., 11 (1897), Nos. 8, pp. 

 122-124; 9, pp. 137-140; 10, pp. 153, 154).—Q\\e& methods discussed and adopted by 

 the Association of Austrian Experiment Stations. 



A note on the analysis of wine, S. Weinwurm (Ztschr. Xahr. Untersuch. u. Hyg., 

 11 (1897), No. 14, p. 234). 



