CHEMISTEY. 223 



A multiple fat extractor, C. L. Penny {Ddnware Sta. lipt. 1900, pjj. S.:-f)3, 

 figx. 2). — The author de>sc;ribes a device and method the chief object of which is "so 

 to expedite the determination of fat in milk and its products as to make accurate 

 gravimetric determinations economically possible in competition with the speedy 

 volumetric methods now in use. . . . The ai^paratus devised to this end differs 

 in its principle of action little, if at all, from the well-known Soxhlet extractor. Its 

 chief peculiarity is such an arrangement of parts as admits any number of samples at 

 the f-amc time and under a single operation to the action of the same extracting licpiid. 

 This is attained l)y the use of a single comnion chamber for all of the samples, in 

 which they are held in shallow capsules jilaced parallel and close together." Tin- 

 foil capsules containing an absorbent such as sand or asbestus are used. The solvent 

 is that portion of gasoline distilled off at 100° C. The fat is determined by difference. 

 It was found that extraction was ajjproximately complete in 4 and practically com- 

 plete in 12 hours. The time required for drying the sample at steam heat when a 

 determination of total solids was to be made was from 12 to 14 hours, and for drying 

 the extracted sample from 2 to 4 hours. The method is considered as accurate as 

 the ether extraction method. 



A comparison of the Beichert-Meissl numbers obtained in the analysis of 

 butter, M. Siegfeld {Zlschr. Untermch. Nahr. u. Genussmtl., 4 {1901), No. 10, 2>p. 

 433-446)- — A compilation of the results obtained by different chemists under differ- 

 ent conditions from 1879 up to the present time. 



Halpen's reaction for cotton-seed oil and the behavior of some American 

 lards toward the same, P. Soltsien {Ztxchr. Oeffentl. Chem., 7 {1901), pj). 25-27; 

 (lbs. in Jour. Chem. Soc. \_London'], SO {1901), No. 462, II, p. 292).— The author advo- 

 cates the use of amyl alcohol in the Halpen test, and heats the oil to be tested with 

 20 per cent of a 1 per cent solution of sulphur in carbon disulphid. The light is not 

 excluded during the heating in boiling water. Several samples of genuine American 

 lard which responded to this test are supposed to be derived from pigs fed on cotton- 

 seed meal. 



The optical method of examining fats and waxes, G. Marpmann ( Chem. Rev. 

 Fettu. Harzind., 8 {1901), pp. 65-68; abs. in Chem. Centbl., 1901, I, No. 18, jip. 1015- 

 1017). — A description is given of the methods and results of determining fats and 

 waxes singly and in combination. A table of fats and waxes is included showing the 

 refraction number obtained with the Zeiss-WoUny apparatus. 



The detection of archil in wine, E. Truchon {Ann. Chim. Analyt., 5 {1900), 

 pp. 444, 445; (lbs. ill AnaJi/st, '36 {1901), No. 302, p. 129). — Fifty cc. of the wine is 

 acidified with 1 cc. of 10 per cent sulphuric acid and boiled 5 minutes with a 

 little wool which is then washed and immersed in ammonia water. With uncol- 

 ored wines the wool will assume a green tint; in the presence of archil it turns violet, 

 the intensit)' indicating the quantity of coloring matter. 



The valuation of commercial solutions of lactic acid, F. Jean {Arm. ('him. 

 AnalijL, 5 {1900), pp. 285, 286; abs. in Aiuih/st, 26 {1901), No. 302, p. 132). 



Notes on the proximate analysis of cloves, A. McGill {Analyst, 26 {1901), 

 No. 302, pp. 123-126) . 



The chemical action of Bacillus coli communis and similar organisms on 

 carbohydrates and allied compounds, A. Harden {Jour. Chem. Soc. [London}, 

 79 {1901), No. 462, pp. 610-628). — The author found in the fermentation of glucose 

 Vjy Bacillus coli communis, that the lactic acid produced while sometimes less, never 

 exceeded one-half of the amount of sugar fermented. Alcohol and acetic acid were 

 produced in about ec^ual amounts. The products of Bacillus ti/phosus were similar 

 except that formic acid was ])rodu('ed instead of a mixture of carbon dioxid and 

 hydrogen. r)ther bacteria were found to decompose glucose with a different result. 



8347— No. 8—01^—3 



