BOTANY. 225 



t ion ill the rotating power of glnc( )SL'S 1 )ct\voeu SO and 198. He suggests detenu ination 

 by means of Fehling's solution after inversion at 67° 0. and after treatment with 

 malt. Invert sugar is determined l)y double polarization at 20 and 87° C. From, 

 these results the amount of reducing and nonreducing substances is directly calcu- 

 lated and the sum of the two taken as the actual amount of commercial glucose or 

 ^rai)e sugar present in the mixtures. 



The polarization of fruits, jellies, jams, and honeys, L. M. T<ji..man {Jour. 

 Amer. Chcm. Soc, 24 {1902)^ No. 6, jip- 515-524, figs. 2). — The author investigated the 

 action of hydrochloric acid upon the rotary power of invert sugar. Cane sugar was 

 inverted with citric acid and hydrochloric acid added in different proportions to 

 equal quantities of the solution. The change in rotation to the left due to the addi- 

 tion of hydrochloric acid was the same whether polarization was made immediately 

 in the cold or after the solution had been heated to 67° C. and was proportional to 

 the quantity of acid used. A correction for the hydrochloric acid is therefore neces- 

 sary in tlie calculation of cane sugar in invert sugar by Clerget's method. The f(jl- 

 lowing formula in which /S— sucrose, a direct reading, b invert reading, an<I / tem- 

 perature, while not applicable to fruit products containing glucose, is given l)y the 

 author as of special value in estimating small amounts of cane sugar in fruits, pure 

 fruit jellies, jams, and honeys in which large amounts of invert sugar are present. 



g- (6-0. 062 h) 

 S= 141.79— i^ 

 2 



The effect of the acid is represented liy 0.062/*. Readings should b<-made at abcnit 

 20° ('. 



On the quantitative separation of maltose and lactose, C. I. 1>oyi)EX {.four. 

 Amer. Chein. Soc, 24 {1902), No. 10, pp. 993-995). — The method given is leased upon 

 the removal of maltose by Saccharomyces anomolus, which apparently does not affect 

 the lactose. 



Refractive indices of salad oils — correction for temperature, L. M. Toi-man 

 and L. S. Munson {Jour. Amer. Chem. Soc, 24 {1902), No. S, pp. 754-75,s').— The 

 correction for temperature for the refractive indices of linseed, cotton-seed, peanut, 

 corn, sesame, olive, and rape oils as determined was about 0.000365 for 1° C. and 

 was i^ractically uniform iov the different oils. 



The influence of growth of mold upon the chemical composition of oleo- 

 margarine and butter, C. A. Cramptox {Science, n. ser., 16 {1902), No. 399, 2>- 28<s'). — 

 Analyses are given of a series of samples of oleomargarine which had been kept for 

 3 years and become infected with a growth of mold. These results show great varia- 

 tion in the composition of the fat, believed to be induced chiefly by the mold. The 

 author believes they indicate that the rancidity of fats is brought about (primarily, 

 at least) by the influence of the growth of micro-organisms or the enzyms produced 

 by them. 



Tables for use in the determination of fat in cream by the Gerber method, 

 A. Hesse {Molk. Zfg., 10 {1902), No. 23, pp. 406, 407). 



BOTANY. 



Fieldbook of American -wild flowers, F. S. Mathews {Neu) Yorh: G. P. Put- 

 nam'' s Sons, 1902, j)P- XX -^552, col. ph. 24, fiy.<<. 268). — This book gives a short 

 description of the character and habits of many of our best known wild flowers, 

 together with a concise definition of their colors, and incidentally refers to the insect 

 visitors which assist in their fertilization. The arrangement of the orders and genera 

 is that adopted by Engler and Prantl, and a conservative treatment of specific 

 nomenclature is followed. Species representative of 72 families of jilants are 



