332 EXPERIMENT STATION RECORD. 



The determination of giiadin in wheat flour by means of the polariscope, 

 II. Snyder {Science, n. ser., 19 [1904), No. 481, pp. 442, .;.;.; j.— Noted from another 

 publication i E. S. R., L5, p. 849). 



Gravimetric estimation of starch of flour, and of commercial starches by 

 the G. Baumert and H. Bode methods, II. Witte (Ztschr. Untersuch. Nahr. u. 

 GenussmU., ? I 1904), No. ./, pp. 65-77). — A critical study of methods of estimating 

 starch. 



Estimation of fat in cheese and foodstuffs, II. L. Visser (Chem. Weekbl., 1904, 

 No. 29; ribs, in Analyst, 29 (1904), No. SS9, pp. 191-194)- — Different methods of esti- 

 mating the fat in cheese and feeding stuffs were tested, and a modification of the 

 Bondzynski method is proposed. 



In the author's opinion, the latter method can not be used for feeding stuffs con- 

 taining cellulose, since on boiling in hydrochloric acid these form a thick mass from 

 which the fat can not be extracted by shaking with petroleum ether. He, therefore, 

 used the method proposed by Berntrop for bread. Five to 10 gm. of the substance 

 was gently boiled for half an hour with 100 cc. of 10 per cent hydrochloric acid in a 

 beaker covered with a watch glass. After cooling, distilling with water, and filter- 

 ing, the residue was washed with water until a neutral reaction was observed. The 

 wash water was removed, the filter placed in a thimble, and dried at 100° C. in a cur- 

 rent of gas. The fat was then estimated in the usual way by extraction with ether. 



In tests with maize, linseed products, rice meal, meat meal, peanut cake, etc., 

 it was noted that the method outlined always gave the higher results, especially in 

 the case of samples containing gluten. The fat from the meat meal was also found 

 to contain creatin. The fat of the peanut cake consisted almost entirely of free fatty 

 acids. These facts may serve as an explanation of the high results given by the 

 extraction methods. The fat obtained from linseed cake after boiling with hydro- 

 chloric acid was shown to be pure from its iodin and saponification values and its 

 refractometer figure. For those molasses foodstuffs which contain linseed-cake meal, 

 the only reliable method, according to the author, is that of Berntrop. 



Estimation of fat in cheese, B. Sjolle.ma [Chem. Weekbl., 1904, No. 29; abs. in 

 Analyst, 29 (1904), No. 339, pp. 190, 191). — Several methods of estimating the fat in 

 cheese were compared. The author concludes that when cheese is ground with a 

 little alcohol and brought at once into a flask with about 50 cc. of ether, allowed to 

 stand some hours with repeated shaking, the ether filtered through a very close 

 filter, and the fat determined, very reliable results are obtained. 



The examination and valuation of culinary fats, A. Juckenack and R. Pas- 

 ternack (Ztschr. Untersuch. Nahr. u. Genussmtl, 7 (1904), No. 4, !>}>■ 193-214).— The 

 investigations reported have to do especially with the analysis of butter and other 

 fats, pure and adulterated. 



The natural occurrence and synthetic preparation of mixed fatty acid 

 glycerids, II. Kr.Kisand A. Hafner (Ztschr. Untersuch. Nahr.u. GenussmU., 7 (1904), 

 No. 11, pp. 641-669, pi. J ).— In the authors' opinion, the investigations reported give 

 the first satisfactory proof of the occurrence of mixed glycerids of fatty acids in 

 animal fats. 



The identification of spoiled fat in food products, F. Wiedmann (Ztschr. 

 Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 2, pp. 186-139).— A. note on the detec- 

 tion of spoiled fat. 



The lithium method of separating saturated fatty acids, K. Farnsteineb 

 (Ztschr. Untersuch. Nahr. u. Genussmtl, 8.(1904), No. ?,pp. 129-136). — A critical study 

 led the author to conclude that the lithium method of separating saturated fatty acids 

 was not reliable. (See E. S. R., 15, p. 748.) 



The color reactions of fat oils, H. Kreis ( Verhandl. Naturf. Gesell. Basel, 15 

 (1904), No. 2, pp. :.'■',-. >,51). — The only difference which the author could find in 2 

 sorts of sesame oil was that the sort which gave an azo-color reaction became green 



