808 EXPERIMENT STATION RECORD. 



The action of formic aldehyde on albumen, gelatin, and peptone, and its use 

 in the analysis of foods and condiments, II. Sertz (Diaug. Diss., Erlangen; abs. in 

 Ili/H. Rundschau, 7 (1897), No. 22, p. 1135). 



On the effect of heating protein with water under pressure, E. Salkowski 

 (Ztschr. Biol, 34 (1S97), pp. 190-295). 



Investigations on protein: I. Iodated egg albumen, F. Hofmeister (Ztschr. 

 Physiol. Chem., 24, No. 1-3, pp. 159-172). 



The noncoagulable protein in muscles, K. Mays (Ztschr. Biol., 34 (1897), pp. 

 268-297). 



Contributions to the chemistry of protein precipitation, H. Schjerning 

 (Ztschr. Analyt. Chem., 36 (1897), No. 10-ll,pp. 643-663). 



Contribution to the subject of the cleavage of casein by hydrochloric acid, 

 T. Pauzer (Ztschr. Physiol. Chem., 24, No. 1-2, pp. 138-141). 



A contribution to the biological history of phosphates, L. Jolly (Compt. 

 Rend. Acad. Sci. Paris, 125 (1897), No. 15, pp. 53S, 539). — Repeated maceration of sheep 

 flesh in acetic and dilute nitric acids failed to remove all phosphoric acid, the treated 

 flesh showing a decided yellow coloration on treatment with molybdic solution. 

 The author therefore concludes that part of the phosphorus is in fixed combination. 



The detection of gelatin in cream, A. W. Stokes (Analyst, 22 (1S97), Dec, p. 

 320). — The suspected cream is mixed with an equal volume of a dilute solution of 

 mercury i" nitric acid and the whole vigorously shaken. The mixture is allowed to 

 stand 5 minutes and then filtered. To the filtrate an aqueous solution of picric acid 

 is added. If gelatin be present a yellow precipitate is immediately produced. The 

 test is a delicate one and may be quickly applied. — l. n. Merrill. 



The estimation of boric acid in meat preparations, G. Popr and C. Fresenius 

 (Ztschr. Offentl. Chem.,3 (1S97), p. 1SS; abs. in J'rtljschr. Chem. Nahr.u. Genussmtl., 12, 

 No.2,pp.l56,157). 



Determination of lactic acid, Ulzer and Seidel (Rev. Internal. Falsi/., 1897, 

 No. 5; abs. in Milch Ztg., 26 (1897), No. 47, p. 749). 



Fehling's solution, M. Z.Iovitschitscii (Ber. Dent. Chem. Gesell., 30 (1S97), No. 16, 

 pp. 2431, 2432). 



Fehling's solution, .J. E. Gerock (Ber. Dent. Chem. Gesell., 30 (1897), No. 18, pp. 

 2865-2867). 



Experiments concerning the change of butyric acids into isobutyric acids, 

 R. Hutzler and V. Meyer (Ber. Dent. Chem. Gesell., So (1S97), No. 16, pp. 2519-2529). 



The content of pentosans and other carbohydrates in turf, H. von Feilitzen 

 and B. Tollens (Ber. Dent. Chem. Gesell., 30 (1S97), No. 17, pp. 2571-2576). 



Description of the principal methods for determining heat of combustion, 

 W. Longuinine (Bcschreibmig der Pfauptmcthoden wclche bei der Bestimmung der Bren- 

 nungswarmc iiblich sind. Berlin: R. Friedlandcr fy Co., lS9S,pp. 112, pis. 4, figs. 21). 



Changes in and additions to methods of analysis adopted at the 13th and 

 14th annual meetings of the Association of Official Agricultural Chemists, 

 H. W. Wiley ( U. S. Dept. Agr., Division of Chemistry Circ. 4, pp. 10). — These changes 

 have been noted in the account of the proceedings of this convention already pub- 

 lished in the Record (E. S. R., 8, p. 272; 9, p. 404). 



Investigations on the quantitative estimation of grape sugar, E. Pfluger 

 (Arch. Phsyiol. [Pfliiyer~], 69, No. 9-10, pp. 399-471, fig. 1). 



The extraction of fluids, A. Wroblewski (Ztschr. Analyt. Chem., 36 (1897), No. 

 10-11, pp. 67 1-674, figs. 2). — The author describes an apparatus designed for the exhaust- 

 ive extraction of fluids, in which the vapors of the ether or other solvent employed 

 are forced through the fluid to be extracted. The coLsequent warming of the fluid, 

 together with the agitation effected by the passage of the vapors, greatly facilitates 

 the extraction. — l. ii. merrill. 



Miscellaneous analyses, J. L. Hills, B. O. White, and C. H. Jones (Vermont 

 Sta. Rpt. 1896- , 97,pp. 32, 33). — These include analyses of 3 samples of material sus- 

 pected of being oleomargarine, 4 of maple sirup, 1 each of maple sugar and sap, 5 



