946 EXPERIMENT STATION RECORD. 



discusses the gluten of wheat flour and its determination. In his opinion gluten is a 

 definite constituent of Hour and its mechanical ex tract inn may be accomplished with- 

 out loss under suitable conditions. If water of 16° C. temperature is used containing 

 80 to 90 tng. or 0.8 or 0.9 per cent of the total lime in the form of bicarbonate, and 

 extraction is continued for 10 or 11 minutes and washing for 2 or '.'> minutes, and the 

 gluten is dried at 105°, results will be obtained which agree to 0.2 of a per cent, 

 differences which are not greater than noted with other methods of chemical 

 analysis. 



On the rational determination of gluten in wheat flour, E. Fleurent 

 (Cbmpt. Rend. Acad. Sri. [Paris'], 140 (190.5), No. 2, pp. 99-101).— A. method of 

 determining gluten in flour is given. 



The estimation of the adhesiveness of starch, 0. Saake and P. Martens 

 (Zlschr. Spiritusind., 26 (1903), pp. 436, 437; abs. in Ztschr. Untersuch. Ndhr. ". Gen- 

 ussmtl., !> ( 1905), No. 4, p. -'.'4). — A method of estimating the adhesiveness of starch 

 is proposed, which depends upon measuring the resistance offered when a body is 

 allowed to drop into hot starch paste and is removed after the paste has been allowed 

 to cool ami harden. 



Concerning the invertin of yeast, B. Hafnek (Ztschr. Physiol. Chem., /'.' i 1904), 

 No. 1-2, pp. 1-34, pi. !)■ — Analytical and other data are reported and discussed. 



The determination and estimation of small quantities of maltose in the 

 presence of dextrose, J. L. Baker and W. D. Dick (Analyst, 30 (1905), No. 348, 

 pp. 79-S5). — In investigating the products of the acid hydrolysis of starch the authors 

 rind that small quantities of maltose in a mixture of maltose and dextrose freed from 

 dextrinous bodies of high molecular weight by repeated precipitations in alcohol, or 

 mixtures of alcohol and acetone, may be estimated with a fair degree of accuracy by 

 determining the reducing power before and after inversion under standard c< mditions. 

 In a solution of the mixed sugars fermented with Saccharomyces marxianus a rise in 

 the specific rotary power and a fall in the reducing power is considered additional 

 evidence of the presence of maltose. To place the matter, however, beyond doubt 

 the solution, after fermentation, may be converted into maltosazone, which may be 

 identified by its microscopical appearance and melting point. 



The inversion of cane sugar in the presence of milk constituents, F. Watts 

 and H. A. Tempany (Analyst, 30 (1905), No. 349, pp. 119-123).— -The method of 

 Stokes and Bodmer was found to give appreciably too low results on condensed milk, 

 the difficulty, however, being avoided by increasing the time of boiling from 10 min- 

 utes to 40 minutes. 



The determination of ammonia in milk, W. N. Berg and H. C. Sherman 

 (Jour. Amer. Chan. Soc, 27 (190.5), No. 2, pp. 124-136). — -High results were invari- 

 ably obtained when the milk was made alkaline and boiled under atmospheric pres- 

 sure to expel the ammonia. ' ' The Boussingault-Shaffer method in which the sample 

 is mixed with methyl alcohol, made alkaline with sodium carbonate and distilled 

 under diminished pressure, has been slightly modified and found to be sufficiently 

 delicate for the determination of ammonia in milk where the amount is often less 

 than 0.001 per cent. ' ' Under certain conditions the sodium carbonate caused a cleav- 

 age of ammonia from organic matter which could be largely if not entirely prevented 

 by saturating the boiling mixture with sodium chlorid. " Preliminary experiments 

 indicate that while milk ordinarily tends to develop both acidity and ammonia 

 on standing, there is no necessary connection between the two, since either may 

 increase rapidly while the other increases slowly, if at all." 



On the detection of water containing nitrates in milk by means of for- 

 malin and sulphuric acid, Eiohloff and II. Pflugradt ( Milchw. Zentbl., 1 (1905), 

 No. 2, pp. 68-71). — In the presence of nitrates and formalin in milk the addition of 

 sulphuric acid produces a blue ring between the layers, which reaction, however, may 



