420 



EXPEEIMENT STATION RECORD. 



clover, alfalfa, rye straw, and oat straw. The analytical results are shown in the 

 following table: 



Fat from a number of feeding stuffs. 



In the author's opinion it is obvious that the crude fat of fodders consisted of a 

 mixture of different compounds in which neutral fat is not the principal constituent, 

 being exceeded by free fatty acids, including considerable quantities of the unsatu- 

 rated acids. The quantitative analyses of the nonsaponifiable matter showed it to be 

 a complicated mixture containing many other bodies belonging to the terpenes and 

 phytostearine. — p. fireman. 



Outline of work on foods and feeding stuffs for 1901, W. H. Krug {U. S. 

 Dept. Agr., Diris'um of Chemistry Circ. 7, pp. 3). — Tliis gives the amended methods 

 adopted at the seventeenth annual convention of the Association of Official Agricul- 

 tural Chemists (E. S. R., 12, p. 507). Outlined directions are given for the determi- 

 nation of moisture, starch, pentosan, and galactan. 



The analysis of potable water, milk, foods, and other materials, H. La.joux 

 ET AL. {L^e((H pot(iI)le, Ir hiit de femme et le hiit de vacJie, matieres <dimentoires et medi- 

 camenteuses. Reims: F. MirJinud, i:>00, pp. 17,?, figs. G). 



Succinct directions for the analysis of wines, beer, cider, and vineg-ar, P. 

 GouPiL {Tableaux synoptiques pour l' analyse des vins, de la hiere, dn cldre et du, vinaigre. 

 Paris: J. B. Baillibre d: Sons, 1900, pp. 80, figs. 10). — Treats of the reagents, apparatus, 

 and methods employed in determining the con.stituents, adulterations, and diseases 

 of the liquors named. 



The detection of arsenic in beers, brewing materials, and food, W. Thomp- 

 son and J. P. 811EXTOX {.Tour. Sor. CI, em. Lid., 20 {1001), No. S, pp. 204-208). 



The pentosan content of various fruits and vegetables, C. Wittmann {ZtscJir. 

 Landw. Versuchsw. Oesterr., 4 {1901) , No. 3, p>p- 131-139). — Tables of analyses are 

 presented, giving the percentage of pentosans in a large niimber of seeds, fruits, 

 vegetables, and ))cer extract. 



The distinction of true extract of vanilla from liquid preparations of 

 vanillin, W. H. Hess {Michigan Slate Dairy and Food Com. Rpt. 1900, pp. 19.5, 196). — 

 While synthetic vanillin is identical with that extracted from the vanilla bean, there 

 are other characteristics of the latter, including delicacy of aroma, which it is impos- 

 sible to produce artificially. The author states that among the constituents of the 

 vanilla bean the resin, ranging from 4 to 11 per cent, serves as a valuable means of 

 distinguishing the artificial from the natural product. In order to obtain all the 

 extractive matter from the bean an alkaline carbonate is sometimes added to the 

 alcohol, thereby producing an inferior natural product deficient in flavor. A simple 

 method is given for determining the use of alkali in extraction and al8(j for the sep- 

 aration and determination of the resin. 



Coumarin and vanillin; their separation, estimation, and identification in 

 commercial flavoring extracts, W. H. Hess and A. B. Prescott {Michigan State 

 Dairy and Food Com. Rpt. 1900, pp. 197-199) . — Tonka beans, by reason of the posses- 

 sion of the odoriferous principle coumarin, are often used to adulterate vanilla extract. 



