1044 EXPERIMENT STATION RECORD. 



show that the Konig method yields a fiber 2>ractically free from pentosans and 

 requires fewer manipulations and less time than the usual method. 



Russian export butter and methods of its examination, I. Siiirokikh (iSelsk. 

 Khoz. i Lyrsor., 20S [1903), 3far., j:>p. 691-700). — It is stated that Russian butter is 

 considered very unsatisfactory in England. The author believes that this opinion is 

 due to a lack of acquaintance with the composition of the butter and to the prepon- 

 derating importance attached to the content of volatile fatty acids to the neglect of 

 the content of nonvolatile fatty acids. 



The method of determining nonvolatile acids, as elaborated by the author, is 

 described. The fat is saponified in the usual manner and the soap is digested on a 

 water bath with a 10 per cent solution of tartaric acid until the nonvolatile acids rise 

 to the surface as a transparent layer. The water is practically all exjielled by heat- 

 ing over a free flame, constant shaking being required to prevent violent bumping. 

 There remains in the flask a crystalline precipitate of potassium acid tartrate, a layer 

 of fatty acids, free tartaric acid, and traces of water. The water is entirely removed 

 by placing the flask for half an hour in the steam drying oven. The flask is cooled 

 in a desiccator and ether is added. The extract, which should be transparent and 

 without flakes, is filtered through a dry filter into a weighed flask, and the ether is 

 driven off on a water bath. Drying to a constant weight is easily accomplished. 

 The weight represents the percentage of nonvolatile acids in the fat. 



Analyses of 5 samj^les of typical export butter are reported. These show a range 

 in the water content of from 10.2 to 10.9 per cent; salt content, 0.8 to 3.0 per cent; 

 nonvolatile acids, 88.2 to 88.9 per cent; insoluble acids, 85.3 to 87.6 per cent; Reichert- 

 Meissl number, 21 to 27.4; saponification equivalent of fat, 216.5 to 229.8; milligrams 

 of potassium hydrate required to saturate 1 gm. of the nonvolatile acids obtained by 

 the author's method, 214 to 220, and 1 gm. of the insoluble acids, 206 to 216; iodin 

 number of fat, 26.5 to 38.6; iodin number of nonvolatile acids, 26.6 to 38.5; iodin 

 number of insoluble acids, 25.5 to 38.9, and the specific gravity of fat, 0.8632 to 

 0.8662. The low content of volatile acids is attributed to the method of feeding.- — 



p. FIREMAN. 



studies of methods of estimating fat in animal substances, W. Glikin 

 {Arch. Physiol. [Pfliiger'], 95 {1903), No. 3-4, j^P- 107-145) .—A comparison of the 

 principal methods of estimating fat in animal materials led to the conclusion that it 

 may be most satisfactorily determined by extraction with low-boiling petroleum 

 ether (50 to 60° C. ). The lecithin in the extracted fat may be separated by taking 

 advantage of the fact that it is insoluble in aceton. 



The estimation of the salicylic acid content of berries and stone fruits, 

 StJss {Oestcrr. Chem. Ztg., 5 {1903), No. 21, p. 4S8). — The data noted in a paper jire- 

 sented before a meeting of the German Naturalists and Physicians led the author to 

 conclude that salicylic acid was not found unless it had been added. 



Some of the constituents of cacao and their determination, J. Dekker 

 {Inaug. Diss., Unir. Bern, 1903, pp. So). — An investigation of the various chemical 

 methods of determining different constituents of cacao. 



Investigations on Chinese rhubarb, K. Heuberger {Inaug. Diss., Univ. Bern, 

 1902, pp. 62) . — A chemical investigation of the various constituents of rhubarb. 



The hydrolysis of crystallized oxybemoglobin of horses' blood, E. Abder- 

 HALDEN {Ztschr. Ph.ysiol. Chan., 37 {1903), No. 5-6, p)p. 484-494). — Experiments were 

 undertaken to determine the cleavage products of oxyhemoglobin. 



The hydrolysis of crystallized serum albumin of horses' blood, E. Abder- 

 HALDEN {Zfschr. Physiol. Chem., 37 {1903), No. 5-6, j)p. 495-498). — A study of the 

 cleavage products of crystallized serum albumin. 



The hydrolysis of edestin, E. Abberhalden {Ztschr. Physiol. Chem., 37 {1903), 

 No. 5-6, pp. 499-505). — Experimental data are reported. 



The bydrolysis of zein by hydrochloric acid, L. Langstein {Ztschr. Physiol. 



