524 EXPERIMENT STATION RECORD. 



To determine the richest portion of the beet, samples were sliced transversely into 

 3 portions; the upper portion contained an average of 10.9 per cent sugar; the 

 middle jiortion, 12.2 per cent, and the lower portion 11.7 per cent. Owing to these 

 variations it is urged that longitudinal sections of fractional portions of several beets 

 should l)e taken in sami)ling. 



Sugar in swedes. I, Analytical methods, S. H. Collins [Jour. Soc. Chem. Ind., 

 20 {1901), No. 6, pp. 536-538, figti. 2). — The food value of any root crop depends 

 upon the amount of dry matter, and the author states that of this the sugar is the 

 most valuable part. As the sugars in swedes have very different rotary power, 

 polarization is not applicable and they must be determined by reduction. For rapid 

 work the author recommends colorimetric methods, and describes one depending 

 upon measuring colorimetrically the unreduced copper of Fehling's solution. In 

 applying this method to turnips it is necessary to remove other reducing substances 

 and to hydrolyse any cane sugar present. . Ten grams of swedes are ground with 100 

 cc. water and 1 cc. of a concentrated solution of lead acetate. After some hours, 50 

 cc. of the filtrate is inverted with 0.5 cc. of strong sulphuric acid, digested 20 min- 

 xites, cooled rapidly, and an aliquot added to the Fehling solution. The color of the 

 supernatent liquid is judged by a comparison with standard tints. 



Table for the determination of the degree Baume with sirups at difiFerent 

 temperatures, H. Nove {Bui. Assoc. CJum. Sucr. et Distill., IS {1901), No. 7, pp. 

 464, 465) . 



Detection of artificial sweetening agents, saccharin, in foods {Ztsclir. Ver. 

 Deut. Zuckeri)i<J., 1901, No. 541, pp. 9.5-97; abs. in .Tour. Soc. Clwm. Ind., 20 [1901), No. 

 4, pp. 393, 394). — Three methods of detecting saccharin in foods and beverages, as 

 set forth in a circular issued by the Russian customs authorities. 



Estimation of saccharins in foods, H. Defocrnel {Jour. Pharm. et Chim., 6. ser., 

 13 {1901), p. 512; <0}s. in Chem. Ztrj., 25 {1901), No. 48, p. 184).— In the described 

 method the saccharin is found with ammonia as a salt very soluble in water. 

 After separation the amount of nitrogen is determined and from this the amount of 

 saccharin is estimated. 



A generally applicable volumetric method for the determination of alde- 

 hydes, M. Ripper {Monatsh. Chem., 21 (1900), No. 1079; nbs. in Analyst, 26 {1901), 

 No. 302, p. 131). — A method based on the combination of alkaline bisulphites with 

 aldehydes. 



The occurrence and the estimation of lactic acid in w^ines, R. Kunz {Ztschr. 

 Untersuch. Nohr. u. Genussmtl., 4 {1001), No. 15, pp. 673-683, figs. S). — The author 

 finds lactic acid to be a normal constituent of wines, and in some instances present in 

 an amount in excess of other acids. A method of making a quantitative estimation of 

 lactic acid in wines is given, using a specially constructed apparatus which is figured 

 and described. 



The estimation of the volatile acids and the chlorids in wines, A. Kleiber 

 {Schweiz. Wchmchr. Pluinn., 39 {1901), pp. 295-300; (djs. in Chem. Centbl, 1901, II, 

 No. 3, p. 240) . 



Estimation of methyl alcohol in vinegar, Robine {Rev. Iidermd. Falsi/., 14 

 {1901), No. 3, 2)p. 72-75). 



A short method for the determination of thein and its practical application, 

 A. Nestler {Ztschr. Untersudi. Nuhr. u. Genussmtl, 4 {1901), No. 7, pp. 289-295) .^ 

 The proposed method is especially applicable in determining the presence of spent 

 leaves in teas. It depends upon the formation of crystals of thein by ground unex- 

 tracted leaves when heated between two watch glasses over a small Bunsen flame. 

 The formation of crystals is favored by placing a drop of water in the center of the 

 upper watch glass. The crystals may be examined under a microscope, and by the 

 method of Molisch, adding a drop of concentrated hydrochloric acid and a drop of a 

 3 per cent solution of gold chlorid. Two grams of ISouchong boiled in half a liter of 



