CHEMISTRY. 631 



have been liberated remove the dish from the water l)ath and heat gently over a 

 small flame until all evolution of sulphur trioxid ceases. Take up with 20 ec. of 

 distilled water slightly aeidified with hydrochloric acid and digest on a water bath 

 until the solution has been reduced to about one-third of its original volume. Then 

 transfer to a 200 cc. graduated flask and heat on a water bath to near the boiling 

 point. Add ammonia and ammonium oxalate in sufficient quantity to preci])itate all 

 iron, alumina, and lime present. Cool and make the volume to 200 cc, using an 

 ali(]Uot corresponding to 2 gm. of the original substance for the determination of 

 potash by the Lindo-Ciladding method. 



On the determination of potash by the modified Finkener method, H. Neu- 

 BAUER (Lanchr. Vers, l^tal., 57 [1902), JSo. 5-6, pp. 461-470).— A deieut^e of the author's 

 moditication of Finkener's method (E. S. R., 12, p. 714) again.«t a criticism of it V)y 

 the fertilizer section of the <u'rman Association of Experiment Stations. 



The supposed loss of potash in incineration, R. Wov (ZLschr. Oeftmtl. Chem., 

 S {1902), pp. 389-394; ahs. in Chem. Centhl., 1902, II, No. 24, p- 1429).— \n incinerat- 

 ing wine argols the author found no metallic potassium (as claimed by Barth) in 

 the gaseous products of combustion, although titration of the ])otassium carbonate 

 formed showed an apparent loss of 20 per cent potash in some form. Gravimetric 

 determination showed no such loss. The apparent loss was due to the formation of 

 sulphate and traces of nitrate of potash by the products of combustion of the gas 

 used in the incineration and their deposition on the upjier part of the dish. 



The determination of the active constituents of marl and limestone, H. 

 Bode [Fuhlitufs Ijauln: Zt;/., 51 {1902), Nos. 20, pp. 72.9-733; 21, pp. 77 1-780). — 

 Various methods which have l)een pro])ose<l for the analysis of these substances are 

 discussed. The method found most satisfactory is to heat 1 gm. of the substance with 

 50 cc. of 10 per cent acetic acid until bubbles of carbon dioxid cease to be given off 

 (usually \ hour), dilute to 100 cc, and use 25 to 50 cc. of the solution for the deter- 

 mination of lime and magnesia. Tests of the method on a variety of calcareous sub- 

 stances indicate that it furnishes a very accurate means of determining the lime and 

 magnesia combined with carbon dioxid and hence in more availal)le form. 



On a new apparatus for the determination of nitrogen, C. Porch er and M. 

 Brisac {BuI. Si>r. CJihn. I'<trlK, 3. .srr., 27 (1902), No. 22, pp. 1128-1130, fig. i).— An 

 apparatus for the determination of nitrogen in ammoniacal salts by decomposition 

 with hy{)obromid is described. 



The analytical methods for carbohydrates as applied to foods and feeding 

 stuffs, W. H. Krug [.lour. Frankiin List., 1.54 {1902), Nvs. 5, pp. 349-366; 6, pp. 401- 

 4^22). — The author gives general methods for the determination of water-soluble carbo- 

 hydrates, starch, pentosans, and galactan, and special methods used in the examina- 

 tion of the following food products with reference to the detection of adulteration: 

 Meats and meat products, milk and milk products, flour and breadstuffs, sugars, fruit 

 products, confectionery, beer, malt extracts, wines, distilled liquors, coffee, cocoa, 

 spices, and coiwliments. 



Study of methods ox cattle food analysis, C. A. Browne, Jr., and C. P. 

 Beistle {Fennsylvania Sta. Rpt. 1901, pp. 117-122). — Determinations of the moisture, 

 starch, pentosan, and galactan contents of 1 sample of wheat, 2 of bran, and I of clo- 

 ver seed are reported. The work was done for the Association of Official Agricul- 

 tural Chemists for the purpose of testing methods, and noted ni the report of the 

 referee upon this subject (E. S. R., 13, p. 410). 



The Halphen reaction and its value in the examination of butter, B. Sioll- 

 EMA and J. E. Tulleken (Zt'«-hr.rntersiic}i. Nalir. v. (leinixsmll., 5 (1902), No. 19, pp. 

 914-916). — The same coloration was obtained with butter from cows fed cotton-seed 

 meal as with cotton-seed oil. 



The Wijs method of determining the iodin value of oils and fats, T. F. 

 Harvey {Jour. Soc. t'hein. Ind., 21 {1902), No. 23, pp. 1437-1439).— The results ot 



