640 EXPERIMENT STATION RECORD. 



In a subsequent number of the above journal ( No. 50, p. 790) a reply to this article 

 is made by the proprietors of the sin acid butyrometer, and in a still later number 

 (No. 52, p. 822) Gordan comments further on the use of the new method, stating 

 that in his opinion it can not compete with the Gerber method. 



Experiments on the usefulness of sin-acid butyrometry, do Roi and 

 Koehler (Milch Ztg., S3 {1904), No. 50, pp. 787-790) .—Tests of Sichler's sin-acid 

 butyrometer with milk, cream, skim milk, and buttermilk in comparison with the 

 Gerber met Ik id are reported. From the data secured the authors are convinced that, 

 when carefully carried out, good results may be obtained by the new method. For 

 many purposes it is believed to be equal to other methods although where many tests 

 are to be made its usefulness is not so certain, as more time is required to make 

 the test. 



Results of tests of Sichler's sin-acid butyrometry, M. Klasseet (Ztschr. 

 Untersuch. Nahr. u. Genussmtl., 9 (1905), No. 1, pp. /. '-15). — Tests of this method in 

 comparison with the Gerber method are reported, from the results of which the 

 author concludes that the new method in its present condition is not satisfactory, 

 either with or without the use of the centrifuge. 



Sin-acid butyrometry, M. Popp (Molk. Ztg., 18 (1904), No. 53, pp. 1267-1269).— 

 Comparative tests of the sin-acid method and the Gerber method showed variations 

 as great as 0.6 per cent. In 12 determinations by the new method on the same milk 

 a variation of 0.4 per cent was observed. It is considered clear that the sin-acid 

 method can not compete with the Gerber method, much less replace it. 



The determination of fat in milk treated mechanically, M. SiegpEld (Molk. 

 Ztg., 18 (1904), Nos. 39, pp. 931-933; 40, pp. 957-959; 44, p. 1058).— The author made 

 a study of the comparative value of the Adams, Gerber, and Gottlieb methods of 

 determining fat in milk which had been agitated at a temperature of about 50° C. 

 The results obtained by the Gerber method in the milk before and after agitation 

 agreed perfectly, while the Gottlieb method in several cases gave somewhat too low 

 results, and the results obtained by the Adams method were, on the average, 0.12 to 

 0.25 per cent too low. 



Comparisons of results obtained by the use of these methods with "homogenized" 

 milk, according to Gaulin's method, and with skim milk from agitated milk were 

 also made, and the results are given in the paper. — f. w. woll. 



Practical experience with the Gerber method of cream and butter analysis, 

 J. Siedel and A. Hesse ( Molk. Ztg., 18(1904), Nos. 22, pp. 505,506; 23, pp. 529-532).— 

 The results of the experiences of the authors are given in this paper, leading to the 

 conclusion that the Gerber method of determination of fat in cream or butter can 

 never be depended upon to give satisfactory results, because of the large source of 

 unavoidable errors in the examination of these products, — v. w. woll. 



On the applicability of the "Lactoscope," F. Lauterwald (Molk. Ztg., 18 

 ( 1904), No. 26, pp. 607-609). — The article contains a description of the apparatus, 

 with illustrations, and comparative results of tests with this and with the Babcock 

 or Gerber tests. 



On account of the large capacity of the apparatus and its great ease of manipula- 

 tion, the author considers it applicable to creamery conditions. While the results of 

 single determinations are not as accurate as in the case of the other milk tests men- 

 tioned, the larger number of tests that can be made without difficulty makes it 

 possible to test more frequently than where the other tests are used, and it is held 

 that the monthly averages will, therefore, be as reliable as in the case of these 

 tests. — f. w. WOLL. 



On some methods of determining fat in skim milk, L. Yanzetti (Arm. Soc. 

 Chim., 11 (1904), No. 5-6; ah*, in Rev. Gin. Lait, 3 (1904). X". 20, /-. 475).— The 

 determination of fat in skim milk by drying with sand or kaolin and extracting with 



