CHEMISTRY. 537 



A method for the determination of ammonia and albuminoid nitrogen in 

 water, J. Effront i Monit. Sci., /'. ser., 18 (1904), pp. 669-674; 'd**. in Chem. Centbl., 

 1904, II, No. 17, pp. 1258, 1254).— The method described is based <>n the reduction of 

 an alkali hypochlorite to chlorid by the action of ammonia and albuminoid sub- 

 stances, the extent of reduction, and consequently the amount of ammonia and 

 albuminoid nitrogen present, being measured by the chlorid formed. 



The examination of waters and water supplies, J. C. Thresh ( London: J. & 

 A. Churchill, 1904, pp. 476; rev. in British Med. Jour., 1904, No. 2287, p. 1176). 



A review of progress in the chemistry of waters, especially natural and 

 artificial mineral waters, A. Goldberg (Chun. Ztf/., 28 (1904), No. 77, pj>. 908- 

 912). — This report summarizes, with numerous references to literature, investigations 

 relating to water supply and chemical tec.'iology of waters, general and analytical 

 investigations, and special investigations with reference to natural and artificial 

 mineral waters. 



The determination of the permanganate requirements of waters containing 

 large amounts of chlorids, Ruppin (Zlschr. Untersuch. Nahr. u.Genu8smll., S ( 1904), 

 No. 7, p. 418; abs. in Chem. Centbl., 1904, H, No. 20, pp. 1479, I486). — Attention is 

 called to the fact that in alkaline solution sodium chlorid to the extent of 8 gm. per 

 liter in water is without effect on permanganate solution. When the solution is 

 acid, however, the chlorids are very active in reducing the permanganate. An 

 iodometric method of determining the amount so reduced is described. 



Determination of manganese in drinking water, G. Baumert and P. Holde- 

 fi.kiss (Zlschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), pp. 177-181; abs. in Analyst, 

 29 (1904), No. 343, p. 320). — An iodometric method for determining small quantities 

 of manganese in well waters is described. 



The occurrence of mannan in trees, roots, and fruit, F. H. Storer (Hut. Bus- 

 sey Inst., 3 (1904), pt. 4, pp. 69-73). — A list supplemental to that previously noted 

 ( E. S. K., 15, p. 264) is given, in which the author notes the occurrence of mannan 

 in a number of specimens of woods, fruits, etc. 



A text-book of physiological chemistry, 0. Hammarsten, trans, by J. A. 

 Mandel (New York: John Wiley & Sons; London: Chapman & I fall, Ltd., 1904, pp. 

 VIII-\-703). — The translation of this well-known text-book was made from the 

 enlarged and revised fifth German edition. 



A laboratory manual of physiological and pathological chemistry, E. Sal- 

 kowski, trans, by W. R. Orndorff (New York: John Wiley & Sons; London: <'h<i}i- 

 iii'in & Hud, Ltd., 1904, pp. IX-\-263). — The German edition has been previously 

 noted (E. S. R., 15, p. 852). 



Introduction to the rapid testing of the more important foods and condi- 

 ments, S. Lenobel ( Anleitung zur raschen Prufung wichtiger I^ebens- und Genussmittel. 

 Vienna mid Leipzig: A. Hartleben [19041, PP- LV J \-29). — .Simple methods for testing 

 milk, butter, cheese, eggs, flour, lard, coffee, and other foods and food products are 

 given, the author's plan being to provide an introductory text-book. 



Methods for the detection of renovated butter, G. E. Patrick ( U. S. Dept. 

 Agr., Bureau of Chemistry Circ. 19, pp. 3). — Description of methods used in coopera- 

 tive work by the Association of Official Agricultural Chemists. 



The examination of fat by means of the Zeiss-Wollny refractometer, K. 

 Farnsteiner (Ztschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 7, pp. 407-411, 

 fig. 1). — The use of a special thermometer in connection with the refractometer is 

 discussed. 



The estimation of fat in meat and meat products by means of Gerber's 

 acid butyrometer, T. Kita (Arch. Hyg., 51 (1904), No. 2, pp. 165-178). — Gerber's 

 acid butyrometer, according to the author's investigations, may be satisfactorily used 

 for determining fat in meat and meat products. He recommends dissolving the 



