168 



EXPERIMENT STATION RECORD. 



oxi)laiii. The method is to be tested in dairy experiments at an exhi- 

 l)ition of the German Ao-ricnltmal Society at Berlin. 



On the change in the composition of butter by long keeping, 

 A. H. Allen and C. G. Moor {Analyst, 19 {lti.94), 'June, pp. l:Js-i:ji).— 

 Fonr samples of Danish bntter which had been kept in sealed tin cans 

 since 1888 were analyzed and the resnlts compared with the analyses 

 of the same lots of bntter when fresh, as follows: 



Composition of hutfer when fresh and after Iceepint/ over 5 years. 

 I • Butter marked "B." 



Butter marked "O. 



Analyzed 

 November, 1888. 



Analyzed March, 1894. 



Copen- 

 hagen. 



Condition of butter Fresh. 



Specific gravity at 100° C . . 0. 86:59 



"Volatile fatty" acids, by 



Keichert- Wollny niitbod'. 22. 63 



Percentiiue of KOll re- 

 quired for siii)()iiitication. 22. 27 



Saponification equivalent.. 251.90 



Soluble fatty acids, per cent 



Insoluble fatty acid.s. \wrl 

 cent ^ 



London. London, 1. 



rresh. 



0. 8640 



22.39 



22.05 

 254. 40 

 37) 

 50S 

 45) 

 S 90.24,' 

 > 90. 62»i' 



'] 4.i 



Decom- 

 posed. 

 0. 8634 



21.99 

 255. 10 



3.82 

 90.73 



London,2.iLondon,3. 



I 



Decom- 

 posed. 

 0. 8696 



22. 55 

 248. 70 



5. '".6 

 90.70 



Decom- 

 posed. 

 0. 8730 



22.88 

 245.20 



•5.80 



90. on 



An.nlyzed 

 November, 1888. Analyzed 

 I March, 



Sen.-'Lond.n Lo.Xn. - 



Fresh. 



0. 8041 



24.39 



22. 15 

 253. 30 



Fre.sh. ' Not de- 

 composed. 

 0.8641 ' 



24.70 



22.03 

 254. 60 

 ( 4.60> 

 \ 4.66> 

 I i.llS 

 \ VJ.iiOt 

 '/ 90. 30i; 



22.48 



23. 33 

 240. 40 



5.89 

 85.78 



' Cubic centimeter decinormal alkali required for 5 gni. of butter. 



In commeiitinii' npon the results, Mr. Allen said that the flgiires were 

 no doubt snrprising and he could not offer any definite exidanation. In 

 the samples of ''B" the volatile fatty acids had diminished from 22 to 

 12, while in the sample '^O" they had diminished from 24.7 to 22.48. 

 On the otlier hand, the soluble fatty acids decreased only in the case 

 of 1 can, although the 3 cans were kept side by side. He believed 

 the figures indicated that it was impossible to tell from such data, 

 without going into the differentiation of the nature of the volatile 

 acids, what change had occurred. The samples "B " and "O" had 

 behaved in a different manner, although they had been kept under the 

 same conditions as to exposure, absence of light, etc. 



The behavior of cholera bacilli in milk and cheese, H. Weig- 

 MANN and G. Zibn {Landic. Wochenbl. Schles. Bolsf., 1S94, No. 19, 

 pp. 298,299; and Milch Ztg., 23 {1891), No. 30, pp. 311-313).— Cholera. 

 bacilli from a person who had died of cholera in Hamburg were inocu- 

 lated into sterilized milk, and in a few days increased enormously. In 

 5 exi^eriinents whole milk or skiin milk was strongly inoculated with 

 this cholera culture, and then mixed with more milk and used for mak- 

 ing Limburger cheese. In most cases the bacilli were dead within 9 

 hours after adding the rennet, and in no case, even when they were 

 added in very large quantities, did they retain their virulence more than 

 24 hours. Experiments in which 50 cc. of milk was mixed with 0.2, 1, 

 and 5 cc. of cholera culture, respectively, bore out the author's suspicion 

 that the loss of virulence of cholera bacilli in milk was dependent, not 



