CHEMISTRY, 377 



Examination of flour, M. Balland {('ompi. Rend., 119 (1894), Xo. 14, pp. r.Go-BGT).— 

 Tlie results of examinations of 2,500 samples of fiour inspected in the State laboratory 

 from September, 1891, to .Jnne, 1894, are discussed. 



The use of tamarinds in the adulteration of "wine, II. KALLUiiUXXER ' Ztschr. 

 Clton. Xalir., S, pp. 172). 



Examination of medicinal sweet -wines, J. Pinnktte {ZUchr. angew. Chem., 

 1S94, pp. 4.ri~43o). 



Complete analysis of wines, L. Delaye (Jiev. Internal. Juthif., 7, pp. 178-183). 

 The arti<le gives tlie French and (iernian methods for the determination of alcohol, 

 extract, ash, sulpliuric acid, and total acidity. — w. i> bigelow. 



Adulteration of wine {Rev. Infernal. Falsi/., 7, p. 149). — The author detects the 

 presence of fermented cider in wine by testing for malic acid. He does not take 

 into consideration the presence of malic acid in wine made from unripe grapes.— 

 W. D. iugelow 



Estimation of ash in wine, Bartii (Forseh. it. LehensmtJ., 1, p. 16G; ahs. in Chem. 

 Zttj., IS (1S94), Xo. 58, Piepcrt., p. 184). — The author .states that when the extract of 

 a wine is ashed at a high temperature the organic matter present reduces some 

 of the potassium salts to metallic potassium, which is volatilized, — w. D. iugelow. 



Note concerning the nitiogenous constituents of beer and vrort, C. Amthor 

 {Forseh. it. Lehensmth, 2, pp. 4(i-'!-40r,; ahs. in Chem. Cenihl., 1804, II, p. 131). 



Examination of beer vyhich is turbid ■with yeast cells, H. Will {Forseh. il. 

 LehensmiL, 1, p. 389). 



The acid constituents of wines, P. L. A.slanoglou {Chem. Xews, 70 {1894), p. 

 170). — The methods given for determining the acids of wine will be found of con- 

 siderable value, but on account of the time required for their execution and the 

 amount of wine required are not adapted to the detection of adulteration. — w. D. 

 bigelow 



Aluminum chips for the clarification of beer, L. AtnuY {Ztsehr. (jes. Breeme., 17, 

 pp lo'>-l')S; ahst. in Cliem. Cenihl., 1S94, II, p. 131). — Clariticatiou a little slow, but 

 beer so clarified is in no respect dilfereiit from that clarilied by wood shavings. 

 Only the slightest trace of aluminum is left in solution. — w. i>. fifGELOW. 



The effect of the saline constituents of w^ater on the character of beer, J. B. 

 Reaumax {Jour. Sue. Chem. Ind., 13, pp. 307-37 3) .—Beers were made containing a 

 known quantity of a uumbcr of salts, and the elfect of each salt on the formation, 

 character, and composition of worts noted. — w D. bigelow. 



Particles of nitrogenous materials in wort, beer, and yeast, H. Will {Ztsehr. 

 f/es. Branw.. 17, pp. 187-189, 197-199, 203-i207, 215, 231; ahst. in Chem. Centhl, 1894, II, 

 p. 392). 



Changes in official methods of soil and ash analysis, A. M, Peter {Jour. Amer. 

 Chem. Soe., 10 {1894), Xo. 11, p. T.O.').— Changes adopted at the 1894 meeting of the 

 Association of OfKcial Agricultural Chemists (E. S. R.. 6, p. 182). 



Contributions to volumetric analysis, B. Reinitzer {Ztsehr. angew. Chem., 1894, 

 Xo. 18, pp. 347-334, fir). J; Xo. 19, pp. 373-579, Jig. 1). 



Improvements in the making of microscopes and in methods of micro- 

 scopic examination, T. F, Hanauseic {Chem. Ztg., IS {1894), Xo. 82, pp. 1597, 1598). 



Sulphuric acid tables {Amer, Fert., 1 (1894), Xo. 3, pp 100, 107). 



A safety attachment for riders, C E. Parker (Jonr. Amer. Chem. Soe., 10 (1894), 

 Xo. 11, pp. 704, 703, figs. 3). 



Report of chemical station at Halmstad (Sweden) for 1893, E. Lyttkins 

 (Halmsiad. 1894, pp. 8). 



