CHEMISTRY. 639 



Sodium peroxid in organic analysis, F. vox Koxek and A. Zohls (Ztschr. 

 Angew. Chem., 17 (1904), No. 50, p. 1887). — Referring to a previous note by Prings- 

 heim (E. S. R., 16, p. 536) the authors call attention to the fact that in case of meals 

 it is necessary to use from 15 to 18 gin. of sodium peroxid for 0.5 gm. of the sub- 

 stance in order to obtain perfect oxidation and fixation of the nitrogen, and that there 

 is great danger of loss of nitrogen in conducting the oxidation in a cylinder covered 

 with a loose cap. 



In experiments in which cinchonin, styphnin, and picrin acids were oxidized by 

 burning with about 150 times their weight of sodium peroxid, only from so to UO per 

 cent of the theoretical amount of nitrogen was obtained in form of nitrate. 



The estimation of sulphur by means of sodium peroxid, A. Neumann and 

 J. Meinertz (Ztschr. Physiol. Chem., 48 (1904), No. 1-2, pp. 87-40).— Test^ of the 

 value of sodium peroxid in the estimation of sulphur are briefly reported. 



On the preparation of pure sodium hydroxid for laboratory purposes, F. 

 W. KtiSTER (Ztschr. Anorgan. Chem., 41 (1904), No. 3, pp. 474-476).— A simple 

 method, with apparatus required, for preparing sodium hydroxid by suspending 

 stick sodium over water in a bell jar and allowing the hydroxid to he formed by 

 absorption of the aqueous vapor, is described. 



The present problems of physiological chemistry, R. H. Crittenden (Pop. 

 Sci. Mo., 66 I 1904 lj No. ..', ]>/>. 150-165). — In an address before the section of physio- 

 logical chemistry of the international Congress of Arts and Science, at St. Louis. 

 September 22, 1904, attention was directed to many problems of physiological chem- 

 istry which demand attention. 



The investigations which the author cites show that the results already obtained 

 warrant the hope that future work will be attended with success. Some of the ques- 

 tions suggested are studies of the structure of proteids, the production of specific 

 bodies by various groups of cells, the actions of ferments and enzyms, the demands 

 of the body for protein and energy, the comparative value of similar constituents 

 supplied by different foods, the relation between stereochemical configuration and 

 physiological action, immunity, the action of antitoxins, and related subjects. 



The article is a summary of work which has been accomplished along these lines. 

 and is suggestive of the opportunities which await the physiological chemist. 



Studies of the fat and acids of flour, Balland {Join-. Pharm. >l < 'hint., 6. ser., 19 

 (1904U pp. 64—71; abs. in Ztschr. Untersuch. Nahr. ». Genussmtl., 8 (1904), No. 4, 

 pp. .'■'>.'. 258). — The studies reported were made with fresh and stored Hour. In fresh 

 flour the fat, according to the author, consists principally of a fluid oil with small 

 quantities of solid fatty acids. On storing the proportion of oil diminishes and the 

 fatty acids increase, the ratio of the two furnishing a means of judging of the age of 

 the flour. 



The acid reaction of flour is due to a number of organic acids derived from the fat, 

 and the amount increases with the age of the flour. The more fat any given flour 

 contains the more it is subject to change. Flours from hard wheats change more 

 quickly than those from soft wheats. The gluten of wheat does not undergo change 

 on storage until after the fatty acids have disappeared. 



The estimation of fat in milk and cream ( /Vy;/. Agr. and Tech. Instr. Ireland, 

 Hal. ;. misc. ser., 1908, pp. 14). — Detailed directions for sampling and testing milk 

 and cream in practical dairy work. 



Investigations of Sichler's sin-acid butyrometry, P. Gordan (Milch Ztg., 88 

 (1904), N<>- 48, pp. 758, 756). — While the author was able to obtain results by this 

 method (E. S. R., 16, p. 506) under certain conditions which agreed closely with 

 those obtained by well-known methods of determining fat in milk, he considers the 

 Gerber method better for general use, especially as the composition of the reagents 

 used with the sin-acid butyrometer is kept secret. 



