CHEMISTRY. 845 



which physical-chemical principles arc, or may be, aids t<> the study of agricultural 

 problems both as regards analytical processes and broader methods <>f research. 



Analysis of foods and the detection of adulterants, ('. I Iirard I Analyst des 

 malieres alimentaires et recherche de leurs falsifications. Paris: Vve. C. Dunod, 1904, 

 pp. 849; rev. in Amer. Chem. ./inn-., 82 (1904), No. 5, />/>. 516 519).— A second and 

 enlarged edition of this work, winch is designed as a compendium for the use of 

 chemists engaged in the study of foods and the detection of adulterants and all who 

 are concerned in the execution of pure food laws. A number of authors have con- 

 tributed sections or chapters. 



The reviewer calls attention to the fact that in the sections on milk and butter 

 "the quick commercial method of determining butter-fat in milk, devised by Bab- 

 cock, which is entirely satisfactory for all ordinary purposes, is not even mentioned." 



Methods of detecting adulteration in food products, ('. Margot (Recedes 

 jioiir decouvrir les falsifications des produils alimentaires. Paris: Ernest Flammarion, 

 1904, pp. JSS; rev. in Rev. 8oc. Sci. Hyg. Minimi., / | 1904), No. 8, p. 284). — .Simple 

 methods are given for the detection of the more common forms of food adulteration. 



The rapid examination of the more important foods and condiments, 

 S. Lenobel (Anleitung zur raschen Prufung wichtiger Lebens- wad Genussmittel. Vienna 

 and Leipzig: A. Hartleben, pp. TV 29; rev. in Ztschr. Untersuch. Nahr. u. Genussmtl., 

 '.) i 1905), No. .'. p. 127). — Simple methods are given for detecting adulteration. 



The estimation of volatile acids in wine, K. Windisch and T. Roettgen 

 (Ztschr. Untersuch. Nahr. u. Genussmtl., 9 (1905), No. .', ji/>. 70-81, fig. J). — Determi- 

 nations of total volatile and nonvolatile acids in a large number of samples of wine 

 are reported and analytical methods discussed. The authors note that in the majority 

 of wines more or less of the total acid and with ciders nearly all the so-called non- 

 volatile acid is lactic acid. The fact that lactic acid may he distilled with water 

 vapor, though with difficulty, and its property of forming anhydrid, are discussed 

 with reference to the determination of acid in wine. 



Some practical applications of the precipitin method in food chemistry, 

 A. Schotze (Ztschr. Hyg. ". Infectionskrank., 47 (1904), l'l>- 144-152; abs. in Ztschr. 

 Untersuch. Nahr. ». Genussmtl., n (1905), No. .-', )>i>. 152, !■'>■:). — Experiments are 

 reported which showed that when rabbits were injected with egg yolk the blood 

 serum contained a precipitin which served for the identification of small amounts of 

 egg yolk in oleomargarine and egg noodles. 



The detection of palm oil when used as a coloring material in oils and 

 fats, ('. A. Crampton and F. 1>. Simons (Jour. Amer. (linn. Sac, 27 (1905), Xo. 3, 

 />/>. 270-274). — This is the full text of a paper presented at the Philadelphia meeting 

 of the American Chemical Society, previously noted (E. S. R., 16, p. 621). 



Cooperative work on the titer test, Association of Official Agricultural 

 Chemists, 1904, L. M. Tolman ( ('. S. I><j>t. Agr., Bureau of Chemistry Circ. 22, pp. 

 16). — This is a report of cooperative tests of the Dalican and Wolfbauer methods. 

 "The general opinion of the collaborators is that the constant stirring method of ob- 

 taining the titer is the most satisfactory and that the method of saponification is 

 immaterial. The chief point of nonagreement is on the drying of the fatty acids." 

 A tentative method was proposed for criticism. 



Comparative investigations on the determination of the fat content of 

 milk by the Gerber method and the milk refractometer, A. Einecke (Mitt. 

 Landw. Inst. A". Univ. Breslau, 8 I 1904), No. /, pp. 147-155). — In 3 series of experi- 

 ments with goats in which rape-seed oil, COCOanut oil, and linseed oil were added to a 

 normal ration in different feeding periods, determinations of the fat in the milk were 

 made by the Gerber method in comparison with the Zeiss milk refractometer. 

 Gravimetric determinations were also made. 



In all cases the oil feeding influenced the iodin number of the butter fat and also 

 the refractometer number, the variations in the latter, however, being much smaller 



