918 EXPERIMENT STATION RECORD. 



To determine the casein the feces are extracted with ether, water, 

 and alcohol, then dried and digested with hydrochloric acid (70 per cent 

 water) for several hours at about 50°. The casein is dissolved, leaving 

 the epithelial cells and other matter undissolved. After evaporating 

 the hydrochloric acid solution the nitrogen is determined by the KjeU 

 dahl method and the casein calculated. 



Chemical and bacteriological investigations on the fermenta- 

 tion of fresh grass, O. EMMEKLING (Ber.Deat. Chem. Gesell.,30 (1897), 

 p. 1869; abs. in Chem. Ztg., 21 (1897), No. 89, Repert., p. 256).— Fresh 

 grass was packed in a large covered earthenware jar. After 24 hours 

 the temperature of the grass increased to 26° C, as shown by a ther- 

 mometer in the cover of the jar. It remained for some time fairly con- 

 stant at this temperature and then decreased slowly to room tempera- 

 ture. For four weeks there was a slow but constant evolution of gas 

 made up of G3 per cent carbon dioxid and 36 per cent nitrogen. No 

 methan was detected. When removed from the jar the grass had a 

 brownish color, acid reaction, and an odor resembling an ester. As 

 shown by analysis, the amount of nitrogen free extract and protein was 

 diminished, the other constituents being relatively increased. Ohinon 

 was identified in the ether extract. The bacteria found and the chemi- 

 cal decomposition of the constituents of the grass due to their action 

 are discussed. 



The preparation of a carbohydrate from egg albumin, J. G. Spenzer (Ztschr. 

 Physiol Chem., 24 (1S9S), Xo. 4, pp. 354-357). 



Microscopic examination of w ter, 0. Mez (Mikroskopische Wasseranalyse. 

 Berlin: J. Springe}; 1S97). — A manual giving especial attention to the analysis of 

 potable water and sewage. The micro-organisms in fresh water are discussed. 



Contribution to the microscopical examination of foods and feeding stuffs, 

 A. Hebebrand (Forseh. Ber. Lebensmtl, 4 {1897), Xo. 11, pp. 306,307). 



Detection of formalin in food (Ztschr. Nahr. Untersuch. u. Hyg., 12 (1898), No. 2, 

 pp. 29,30). 



Apparatus for rapid and accurate determination of milk fat, Ellenberger 

 (Ztschr. Nahr. Untersuch. u. Hyg., 11 (1S97), Xo. ..'.; pp. 373,374,fig. 1). 



Experiments on the amount of lead in tin plate. and canned goods, P. Carles 

 Jour. Hyg., 23 (1898), No. 1116, pp. 64-66). — A method of estimating lead electrolyti- 

 cally as PbOj is recommended. 



Introduction to the chemical analysis of wines, E. Borgmann (Anleitung zur 

 chemischen Analyse des Weines. Wiesbaden: C. W. Kriedel, 1897, 2. ed. by Th. W. 

 Fresenius). 



Experience in the analysis of sweet -wines, E. von Ratjmer (Ztschr. Untersuch. 

 Nahr. u. Genussmtl.,1898, No. 1, p. 49; abs. iu Chem. Ztg., 22 (LS9S),Xo.9, Beperi., p. 19). 



Determination of acid in beer and other liquids containing acid phosphates, 

 A. Ott (Ztschr. Gesam. Brauw., 20 (1S97), p. 540; abs. in Chem. Ztg., 22 (189S), No. 9, 

 Repert., p. 19). 



Reflux condensers, B. H. Hite ( West Virginia Sta. Bpt. 1896, pp. 64, 65, fig. 1). — 

 A condenser designed for use over beakers is described. "[It] consists of a round 

 flask with a short neck, closed by a two-hole rubber stopper, through which passes the 

 inlet and outlet tubes. The inlet tube extends nearly to the bottom of the flask, 

 the outlet tube about halfway to the bottom, ami upon the depth to which the 

 outlet tube is inserted into the flask may be made to depend the depth of the water 



