12 EXPERIMENT STATION RECORD. 



tions of fat in a sample of reindeer cheese were made in duplicate by 

 the following three methods: (1) A weighed quantity of cheese was 

 pulverized with sand, dried at 100° C, and extracted with ether; (2) the 

 cheese was cut into very thin slices, dried directly at 100° C, and 

 extracted with ether; or (3) the cheese was cut into very thin slices 

 and kept in a desiccator until almost dry, and then extracted with ether. 

 Five grams of cheese Avere taken for each determination. The dupli- 

 cate determinations by the first method gave 41.64 and 42.40 per cent 

 of fat, respectively; by the second method, 41. 92 and 42. 34 per cent; 

 and by the third method, 43.11 and 43.11 per cent." The last method 

 gave the best results, but it required more time than the other methods. 

 In some cases it is the only available method, since very watery cheese 

 melts in drying by heat to a mass which can not be x>iilverized and 

 from which the fat can not be completely extracted. The cheese in 

 question had about 28 per cent of water. — f. w. woll. 



Investigations on the artificial digestion of the protein in feed- 

 ing stuffs, G. KtJHN et al, reported by O. Kellner [Landw. Vers. 

 JStat., 44, pp. 188-256). — These experiments were made between 1882 

 and 1892. The earlier ones were on the method of artificial digestion, 

 i. e., the quantity of pepsin solution, the duration of digestion, and the 

 acidity of the digestive solution. 



With reference to the first point, trials were made with hay, peanut 

 cake, and the residue from the extraction of the volatile oil from cara- 

 way seed, using 2 gm. of substance and from 250 to 000 cc. of pepsin 

 solution containing 1 per cent of HOI, and allowing the latter to act 

 from 24 to 48 hours. Increasing the solution to 500 cc. and allowing it 

 to act for 48 hours both increased the nitrogenous matter dissolved, 

 but increasing the pepsin solution to 600 cc, had little, if any, effect. 

 Consequently in later experiments 500 cc. of pepsin solution and 2 gm. 

 of substance Avere used. 



As to the duration of the action, the nature of the substance was 

 found of importance. For coarse fodders, as different kinds of hay and 

 straw, and such concentrated foods as brans, brewers' grains, oil cakes, 

 and ground meat, 48 hours was ample, and increasing the time did not 

 increase the protein dissolved. But for the residues from the extrac 

 tion of the volatile oils from anise, caraAvay, fennel, and coriander 

 seeds an increase up to 84 hours was advantageous; and although the 

 time was not extended further, feeding trials showed that not more 

 protein Avas digested from these residues than Avas dissolved by 84 

 hours' treatment. It is explained that the long treatment required 

 is due to the resin in the seeds of umbelliferous plants. This is held 

 in solution by the volatile oils, and Avhen these are removed by treat- 

 ment Avith steam, the resin dries doAvn and makes the cells quite 

 impervious to the solution. 



In the third series, pepsin solutions Avere used containing 1 and 2 

 per cent of HCl, respectively, at the close of the digestion; and 500 cc. 

 of solution -was allowed to act 48 hours. On coarse fodders, oil cakes, 



