CHEMISTRY. 1()7 



The determination of sugar in wine and beer in the absence of salicylic 

 acid, F. WiUTiii.i.: {('lion. Zt;/., ^4 (lnoo), X<>. .'/.-,, p. JO.>'/i).^X iiu'tli.Ml f,,r makiiig 

 a very (U'licatc culoi' test. 



The cause of error in the search for salicylic acid in wines, A. Y. Fkkkkika 

 DA SiLVA {Bid. >%r. Chiiti. />i(ris, 3. ser., 2S {1900), p. 795; Chcni. Neim, S.J {190/), 

 JSjj. J14o, p. 4)- — In making this test the point is emphasized that no more tlian 50 

 CO. of the wine should be taken. In larger amounts there is danger of getting the 

 reaction in a pure wine, as such may contain natiirally enough of a sul)stance resem- 

 bling salicylic ai-id to respond to the test. 



A new coloring matter in wine and the determination of orseille, cochi- 

 neal, pokeberry, and beet coloring- matter, J. Wkiaakr {Ann. Chini. Ann/i/l., 5 

 {1900), pp. 407-4IS; abs. in Chcm. CentbL, 1900, 11, No. M, pp. 1-296, 1291; (Jwin. 

 Zt</., 35 {1901), No. 2, p. 5). 



Testing for orseille in wine, R. Truciion {Aim., (liha. Analyt., ,J {looo), No. I.,', 

 pp. 444, 445). — Threads of wool boiled 5 minutes in a portion of the wine slightly 

 aciilulated with sulphuric acid, and then plai'ed in ammonia water, are dyetl in the 

 pri'sence <)f orseille a violet color. 



Estimation of tartaric acid in presence of oxalic acid, M. Taij^ajjini {(hiz. 

 Chim. ItuL, SO {1900), pp. 446-453; abs. in. Jour. Vheiti. Soc. [London.], SO {1901), No. 

 460, II, p. 135). — A solution containing tartaric, oxalic, and citric acids is neutralized 

 with sodium hydroxid and calcium i-hlorid added. The oxalic acid and a part of the 

 tartaric acid are i)recii>itated as calcium salts. The oxalic acid is then i)recipitated 

 with argentic nitrate. 



International association method of tannin determination, H. II. PKocrrnu 

 {Jour. Soc. Chem. Ind., 20 {1901), No. 2, p. iO^).— Because of the difficulty of o})taiu- 

 ing a clear filtrate in the analysis of certain hide powders, as (juebracho extract, 

 F. A. Blockey proposes to dilute such solutions, so that they contain approximately 

 0.4 gr. "tannin," instead of 0.7 gr. per 100 cc. This suggestion has l)een adopted by 

 the International Association of Leather Trades Chemists, and they now direct that 

 solutions for analysis - contain not more than 0.45 and not less than 0.35 gr. of 

 "tanning matter" per 100 cc. 



The estimation of free acid in tanning decoction, B. Weiss ( GerJier, 26 {1900), 

 pp. 269-383; abs. in. Chan. Ztg., 24 {1900), No. 96, p. 355). — A method of separation 

 and of titration with standard alkali solution. 



Estimation of tanning materials, L. Specht and F. Lorenz {(Jlicia. Zt(j., 25 

 \1901), No. 1, pp. 5, 6). — Fornuilas for estimating results and comparisons of results. 



The estimation of organic and mineral acids in tanning solutions, F. Jean 

 {Ann. rhini.. Anab/t., 5 {1900], No. 11, pp. 413-416; abs. in Chent. Zl<j., 25 {1901) , 

 No. 2, p. 4)- — A discussion of practical methods. 



The quantitative estimation of malic acid, A. HiLtiER {Ztsclir. Vnkrsuch. 

 Nohr. u. (h'nmsinU., 4 {1901), No. 2, pp. 49, 50). — The application of the method 

 with palladium chlorid in estimating the malic acid in wine. 



Detection of dulcin (phenetol-carbamid) in foods and beverages, J. Belmkr 

 {Ann. Chiin. Analijt., 5 {1900), p. 333; abs. in. Jour. Soc. Chcni. Ind., 20 {1901), No. 1, 

 pp. 72, 73). 



A simple gas volumetric method of estimating formaldehyde, F. Kiegler 

 {Zischr. An.alijl. Chem., 40 {1901), No. 2, pp. ,'/,>-.'y^).— This method (lei)ends upon the 

 fact that hydrazin sulphate (N._,H4H2S04) with a solution of iodic acid gives off free 

 nitrogen. Hydrazin sulphate in the jjresence of formaldehyde forms hydrazon, and 

 upon the addition of iodic acid the compound is broken up and free nitrogen given 

 off. This is collected in a Knop- Wagner azotometer and the amount calculated to a 

 zero temperature and 760 nun. pressure. One cubic centimeter of nitrogen e(iuala 2.7 

 mg. formaldehyde. 



2453— No. 2—01 2 



