CHEMISTRY. 321 



In studying the composition the author came to the conclusion that 1 molocule 

 of furfurol and 1 molocule of phloroglucin unite, 2 molecules of water being elimi- 

 nated. By using pure furfunjl, arabinose, and xylose with the phloroglucin, factors 

 were determined from which a taVjle was worked out for estimating furfurol, arabinose, 

 araban, xylose, xylan, pentose, and pentosan from the phloroglucid obtained in 

 analysis. The table covers amounts from 0.03 and 0.3 grams; higher and lower 

 amounts may be estimated from a formula. 



The determination of pentosans, G. S. Fraps {Amer. Chem. Jour., 25 (1901), Xo. 

 6, pp. oOl-oOS). — It is generally assumed that when pentosans are distilled with 

 hydrochloric acid of 1.06 sp. gr. furfurol is the only product obtained in the distil- 

 late, precipitable by phloroglucol. The author in his work found that if the proper 

 precautions were not taken insoluble fatty acids and an amorphous black precipitate 

 (formed upon the distillate simply standing) were usually present, as well as a sub- 

 stance or substances, termed furaloid, which is precipitated by phloroglucol and 

 destroyed, partially or wholly, by second distillation. These furaloid.-yielding bodies 

 seem to be widely distributed in nature, as all materials tested contained them in 

 percentage varying from 6.9 to 22.6. They are hydrolized by boiling with 1.25 per 

 cent sulphuric acid, at the same time being almost, if not entirely, destroyed. In 

 the sample of timothy-hay excrement examined they were more highly digested than 

 total pentosans. 



As the possibility of the formation of these furaloids from true pentosans (anhydrids 

 of pentose sugars) by distillation with hydrochloric acid was found, from results 

 obtained on xylose, to be highly improbable, it is evident that their presence in crude 

 furfurol affects the determination of pentoses. The author questions the expediency 

 of determining pentosans and furaloid-yielding substances separately until more is 

 known about pentosans. — c. b. williams. 



Tke nature of pentosoids and their determination, G. S. Fraps {North Caro- 

 lina Sta. Bui. 178, pp. 59-74)- — The author summarizes existing knowledge relating 

 to pentosoids, and reports his investigation on their properties and their determina- 

 tion, which is described above from another source. 



Determination of organic nitrogen by the methods of Kjeldahl and Will 

 and Varrentrap, A. Vax Exgelex {Eer. Interna f. Falsi/., 14 (1901), pp. 14-lS; ahs. 

 in .Jour. Chem. Sac. [Lomkm], SO {1901), Xo. 463, II, p. 343).— The Kjeldahl method 

 and its various modifications are briefly reviewed and experiments with pear leaves 

 and cotton-seed meal are reported, which show that the highest percentages of nitro- 

 gen were obtained by closely following Kjeldahl's original directions, namely, digest- 

 ing for 2 to 3 hours with sulphuric acid and adding potassium permanganate. For 

 occasional determinations of nitrogen the Will and Varrentrap combustion method 

 is considered more convenient. The author uses an iron combustion tube. 



Research work in plant ash determinations conducted in connection with 

 the Association of Official Agricultural Chemists, A. E. Shtttlewortu {Onta- 

 rio Afjr. Col. and Expt. Farm Ilpt. 1900, pp. 22-25). — Two series of ash determinations 

 comparing the official method with the author's method (E. S. R., 11, p. 304) made 

 Ijy C. C. Moore of the Bureau of Chemistry of this Department, G. S. Fraps of the 

 North Carolina College of Agriculture and ^Mechanic Arts, and AY. P. Gamble of the 

 Ontario Agricultural College, are reported in tabular form and discussed. The 

 author believes that volatilization and fusion in the preparation of ash are two 

 important sources of error, and that by his method the use of calcium acetate over- 

 comes the difficulty of fusion and the use of a closed platinum apparatus prevents 

 volatilization. 



Household tests for the detection of oleomargarine and renovated butter, 

 <i. v.. Patrick ( V. S. Ihpt. A(jr., Fanners' ]',nl. 131. pp. //).— Notes arc given on 

 renovated or process butter and on its method of manufacture, and two tests, the 



