846 EXPERIMENT STATION RECORD. 



and within limits which were considered of no importance in practice. It is not 

 believed thai the refractometer method can replace the Gerber method on accounl 

 of the greater time and skill required in its use. 



The analysis of condensed milk, J. T>. P. Harrison i Analyst, 29 i 1904), No. 841, 

 pp. 248-256). — Met In M Is are given for determining total solids, ash, fat, proteids, cane 

 sugar, and milk sugar in sweetened condensed milk. The author investigated the 

 determination of cane sugar by polarization before ami after inversion with acid 

 mercuric nitrate. Complete inversion of the cane sugar was believed to be accom- 

 plished by keeping the acid solution in a briskly boiling water bath for 7 minute-, 

 which was not believed to affect the milk sugar. 



The chemical composition of maple sirup and maple sugar, methods of 

 analysis, and detection of adulteration, J. Hortvet {Jour. Amer. Chem. Soc, 

 26 I 1904 I, No. 11, pp. 1523-1545, fig. 1). — About 50 samples of maple sirup and maple 

 sugar of known purity from several States were subjected to chemical analysis, the 

 methods employed and the results obtained being reported. 



It is believed that the determination of the precipitate with lead subacetate affords 

 valuable data in the routine examination of maple products. '"In doubtful cases 

 this result may be confirmed either by the determination and examination of the 

 ash or by the determination of the malic acid value. In still more doubtful cases 

 and in cases where litigation is involved a full analysis may be required." For the 

 purpose of suggesting standards of purity, maximum, minimum, and average results 

 obtained are summarized. 



The identification of artificial coloring matter in mustard, P. Bohrisch 

 (Ztschr. Untermch. Nahr. u. Genussmtl., 8 (1904), No. •>./'/'■ 285, 286). — The results 

 of tests for artificial coloring matter in mustard are reported. 



The composition of turmeric, A. E. Leach (Jour. Amer. Chem. Soc, 26 I 1904), 

 No. 10, )>)>. 1210, 1211, fig. 1). — Turmeric is described and analyses of 3 varieties 

 reported. 



The chemical examination of a number of the new commercial preserva- 

 tives for meat and meat products, E. Polenske (Arb. K. Gesundheitsamte, 20 

 (1904), pp. 567—572; abs. in Ztschr. Untersuch. Nahr. ". Gemissmtl., 9 ( 1905 I, No. 2, p/>. 

 101, 102). — A number of analyses are reported. 



The quantitative estimation of carbamates, J.J. R. Macxeod and II. D. 

 IIaskins (Amer. Jour. Physiol., 12 (1905), No. 5, />]>. 444-456). — A method of esti- 

 mating carbamates in blood serum and other proteid materials is proposed. This 

 depends upon determining the amount of carbon dioxid in the original material 

 containing both the carbonates and carbamates, and in a second sample from which 

 the carbonates have been precipitated with a saturated aqueous solution of barium 

 hydroxid containing ammonia. In the case of the second sample either the 

 liquid or the precipitate is used for the determination of carbonates, according to 

 circumstances. 



The chemistry of the protein bodies of the wheat kernel. I, The protein 

 soluble in alcohol and its glutaminic acid content, T. B. Osborne and I. F. 

 Harris (Amer. .Inn,-. Physiol., !■> (1905), X". /, pp. 35-44). — Some recent investiga- 

 tions are critically discussed and experimental data are reported. The authors do 

 not believe that the evidence which has been presented justifies the conclusion that 

 the alcohol-soluble protein of wheat consists of 2 distinct proteid bodies. Their 

 own investigations having to do with this question led to the following conclusions: 



"Fractional precipitations of this alcohol-soluble protein yield practically the 

 same large proportion of glutaminic acid, so that, in view of their very close agree- 

 ment in composition and properties, both physical and chemical, we have every 

 reason to believe that only one such protein is present, for which, we think, the 

 name gliadin should be retained. 



