612 EXPERIMENT STATION RECORD. 



The separation and deteiniination of milk fat, C. Boettinger 



{Chem. Zt(j., IS {1S9I), No. 85, p. KKjO).— in a tube divided into 0.2 cc. 

 are placed cc. of milk and 1.2 gin. of incinerated silica and shaken for 

 5 minutes. In 3 minutes the milk curdles and iu 5 minutes it is covered 

 with a frotli. The tube is carefully heated, avoiding boiling, until the 

 fat gathers in a ring at the surface, usually about a minute. It is 

 read off and then dissolved in ether, pipetted into a watch glass, the 

 ether evaporated, and the residue dried at 100° and weighed. jSTo tests 

 of the accuracy of the method are reported. 



Butter analysis, J. Wauters {Rev. Intcrnat. Falsi/., 8, p. 12; ahs. 

 in Chem. Cenibl., 189-1, II, No. 19, p. 816).— The following is recom- 

 mended: Determination of water, salt, casein, and miik sugar; exam- 

 ination of butter fat; behavior of the butter on gradually melting; 

 specific gravity at 100°; test with refractometer, oleorefractometer, or 

 butyro-refractometer; microscopic examination of melted fat and resi- 

 due insoluble in ether; determination of non- volatile insoluble fatty 

 acids by Hehner-Angell method; determination of volatile acids by 

 Eeichert-Meissl method; determination of saponification number by 

 K()ttstorfer method, and of iodin number by lliibl method. 



Detection of anilin colors in wine, Sostegni and Carpentieri 

 {iStaz. Sper. Agr. Ital., 1891, p. 151; ahs. in Ztschr. Nalir. Hyf/. Waar.,8 

 {1894), No. 17, p. 336). — After the evaporation of the alcohol, the authors 

 add 2 to 4 cc. of 10 per cent hydrochloric acid and boil with threads, 

 of fat-free wool for 5 minutes. The threads are washed with cold and 

 then with hot water acidified with hydrochloric acid, then with water, 

 and the coloring matter dissolved from them with a boiling mixtiu-e of 

 50 cc. of water and 2 cc. of ammonia. The threads are then removed, 

 fresh ones added, the liquid acidified with hydrochloric acid, and boiled 

 again for 5 minutes. The presence of coal-tar derivatives in the pro- 

 portion of 2 mg. to the liter gives the following reactions: Yiuoliu, 

 rose-red violet; Bordeaux red, rose-red violet; ponceau red, rose red; 

 safranin, light rose-red; trop.Tolin, straw yellow; tropiBolin, light 

 orange. 



The method is not suitable for fuchsin and corallin, as they are not 

 fixed by this process. If it is desired the coloring material may be 

 again dissolved from the threads with dilute ammonia, the solution evap- 

 orated to dryness, and the residue examined by means of the ordinary 

 tests. This residue will contain some ammonium chlorid, however, and 

 the hydrochloric acid evolved when treating with sulphuric acid will 

 produce a slightly different color from that obtained Avith the pure 

 coloring material. — W. D. bigelow. 



Detection of anilin colors in wine, E. LuDWia {Ztschr. Nalir. Hyg. 

 Waar., 8 {1894), No. 14, pp. 191, 192).— Aitev examining samples of 

 pure red wines as well as of wines colored with 22 anilin derivatives, 

 the author recommends that the Chazeneuve reaction with yellow mer- 

 curic oxid be adopted by the custom-house authorities, in addition to 



