CHEMISTRY. 837 



Determination of stearic acid, 11. Kreis and A. Hafxer {ZtscJo-. rDtcrxiirh. 

 Xdhr. II. (iemtssintl., 6 [190S), Xo. 1, pp. 22-::!7). 



Examination and composition of lemon juice, K. Farnsteiner {Ztf^chr. Uiifer- 

 such. Xahr. u. Genussmtl., 6 (1903), No. 1, pp. 1-23). — Methods of analysis are given 

 and discussed and analytical data reported. 



The identification and composition of malt liquors, C. L. Parsons {Jour. 

 Amer. Cheni. Soc, 24 (1902), Xo. 12, pp. 1170-1 17S).— The results of analyses of 76 

 samples of American malt liquors as compared with analyses i)ublished some years 

 ago by the Division of Chemistry of this Department indicated a more general use 

 of glucose in their manufacture. About 50 per cent of the samples contained salicylic 

 acid. The author discusses the analytical data reported as regards the probable use 

 of malt in the production of the licjuors sampled. Methods of analysis are given. 



The standardization of sulphuric acid, F. S. Shiver (Soidli, Carolina Sta. Bui. 

 77, pp. 7). — Comparative tests of the barium chlorid and ammonium sulphate 

 methods for the standardization of sulphuric acid showed very close agreement 

 between the two methods. The ammonium sulphate method is considered fully as 

 accurate and far more simple and rapid than the barium chlorid method. The author 

 also compared with the barium chlorid method, which was taken as a standard of 

 accuracy in the work, the two indirect methods proposed by S. P. L. Sorensen, which 

 are based upon the use of sodium oxalate and sodium 1)icarbonate, respectively. 

 Both these methods gave lower results. 



Analysis of tanning- materials, W. H. Teas (Jour. Soc. Chem. Tnd., 22 (1903), 

 Xo. 3, pp. 12S-130) . — This was pn>sented at the last convention of the Association of 

 Official Agricultural Chemists (F. S. R., 14, p. 113). 



Liquid baths for melting point determinations, H. Scudder {Jour. Amer. 

 Chem. Soc, 25 (1903), No. 2, pp. 161-163). — For temperatures below 825° C, a mix- 

 ture prepared by lioiling together for 5 minutes 7 parts by weight of sulphuric acid 

 (sp. gr. 1.84) and 3 parts by weight of potassium sulphate is considered suitable, and 

 for temperatures from 360 to 600^^ a fused zinc chlorid bath has been found the most 

 satisfactory. The boiling point of the sulphuric acid and potassium sulphate mixture 

 may be increased to 365° by taking 6 parts l)y weight of the acid and 4 parts of the 

 sulphate. 



The prevention of bumping, H. Scudder (Jour. Amer. Chem. Soc, 25 {1903), 

 Xo. 2, pp. 163-165). — Directions are given for the use of a single glass capillary tube 

 ff)r this purpose, the method being considered simple and effective for ordinary 

 laboratory wofk. 



A water jacket of constant ordinary temperature, J. C. Schalkwlik (Proc 

 Sec Scl., Kouirdi. Abid. Welniscli. Amsterdtun, 4 (1901-2), p>p. 29-35, pi. 1). 



A new form of Kjeldahl apparatus (Apoth. Ztg., 17 (1902), p. 817; ahs. in 

 Chem. Centhl., 1903, I, Xo. 3, p. 194). 



Report of the senior analyst for the year 1901, C. F. Juritz (lij^t. Senior 

 Analyst, Cape Good Hope, 1901, pp. 61, map 1, dffm. 1). — This is a report upon the 

 1,389 miscellaneous samples analyzed during the year. Of this number 634 samples 

 were food products, of which 114 were found adulterated. The number of samples of 

 soils analyzed was 63 and fertilizers 40. Numerous samples of sheep dips, disinfect- 

 ants, and minerals were also examined. 



Chemical division, B. C. Astox (Xnn Zealand Dept. Agr. Bpf. 1902, jrp- 109-126). — 

 Analyses of 8 samples of butter, 12 of milk and cream, 55 of potable waters, 31 of 

 fertilizing materials, 25 of soils, and numerous miscellaneous samples are reported, 

 together with the results of examination of Babcock glassware. A preliminary note 

 is made on a chemical study of the karaka nut ( Corynocarpus Invigata). The kernel 

 is known to be poisonous in its raw state, but suitably prepared, is used as a food. 

 Prussic acid was obtained from the aqueous extract by distillation. A bitter crys- 

 talline substance, to which the name "karakin" is given, was obtained, the method 

 of preparation and the properties of the compound being described. 



