642 EXPERIMENT STATION RECORD. 



Pure glycogen, Mine. Z. Gatin-Gruzewska (Arch. Physiol. \_Pfluger~\, 102 (1904), 

 No. 10-12, pp. 569-591, pis. 2, fig. 1). — The preparation of pure glycogen, its appear- 

 ance, and related questions are discussed on the basis of an extended investigation. 

 Earlier work has been reported (E. S. R., 15, p. 759). 



Judging egg noodles, H. Luhrig ( Ztschr. Unter&uch. Nahr. ". Genussmtl., 7 (1904), 

 No. 3, pp. 141-151). — A critical study of the estimation and value of the lecithin- 

 phosphorus content of egg noodles as a means of judging their value. 



The detection of artificial coloring matter in egg noodles, K. Dannenberg 

 (Ztschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 9, pp. 5:15-538). — Analytical 

 methods are discussed. 



Concerning lupine alkaloids, E. Schmidt (Arch. Pharm., 242 (1904), No. 6, pp. 

 409-415). — Lupine alkaloids are discussed and the results of chemical studies by G. 

 F. Bergh reported. 



Concerning the alkaloids of perennial lupines, G. F. Bergh (Arch. Pharm., 

 242 (1904), No. 6, pp. 416-440, fig. 1). — A chemical study dealing with the prepara- 

 tion and properties of the alkaloids of perennial lupines. 



The occurrence of quinol in the pear tree, G. Riviere and G. Bailhache 

 (Compt. Rend. Acad. Sri. [Paris}, 139 (1904), No. 1, pp. -81-83).— According to the 

 authors, quinol may be extracted by ether from pear-tree buds, the amount present 

 equaling 3 to 5 gm. per kilogram. The maximum yield occurs with the most active 

 stage of vegetation. Quinol is not found in the mature plant, being oxidized to 

 quinone by the laccase contained in the plant. Apple-tree buds, the authors state, 

 contain phloridzin but no quinol. 



Micro-photography in the microscopic examination of foods and feeding 

 stuffs, Neubatjer (Ztschr. Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 11, pp. 683, 

 684). — In an address before the seventy-sixth meeting of the German Naturalists and 

 Physicians, at Breslau, September, 1904, attention was called to the importance of 

 micro-photography in studies of foods and feeding stuffs. 



Bleaching woody and cork tissue in the examination of powdered spice, 

 H. Haupt (Ztschr. Untersuch. Nahr. u. Genussmtl, 8 (1904), No. 10, pp. 607-610). — 

 The method described consists in treating the material to be examined with 

 chlorin formed from potassium chlorate and hydrochloric acid. 



Report of chemical division, B. C. Aston (New Zealand Dept. Agr. Rpt. 1904, 

 pp. 129-151). — A number of analyses are reported of milk, butter, cattle feeds, 

 apples, rocks, soils, fertilizers, etc. In connection with the study of bush disease 

 some analyses, including ash constituents, were made of meat, blood, and bone. 

 Notes are also given regarding the testing of apparatus and other work of the 

 department. 



Present methods of tannin analysis and their influence on the manufac- 

 ture of leather, J. R. Mardick (Jour. Soc. Chem. hid., 23 (1904), No. 24, pp. 1187- 

 1189, fig. 1). — This article briefly discusses the character and reliability of present 

 methods of tannin analysis, and suggests a number of improvements in the methods. 



Arsenic in papers and fabrics, J. K. Haywood and H. J. Warner ( U. S. Dept. 

 Agr., Bureau of Chemistry Bui. 86, pp. 53). — This bulletin discusses the causes of 

 poisoning by arsenical papers, cites cases of such poisoning by wall papers and 

 fabrics, gives compilations of the previously reported determinations of the arsenic 

 content of such materials and of the laws of the United States and of foreign countries 

 bearing on the question, and describes the method of determining arsenic used in the 

 Bureau of Chemistry. 



The results are reported of examination of 537 samples of wall papers, 72 samples 

 of dress goods, 41 samples of stockings, 23 samples of miscellaneous fabrics, such as 

 upholstery, draperies, etc., 21 samples of carpets, and 45 samples of fur goods and 

 rugs. In determining arsenic a modification of Sanger's method was used. 



