CHEMISTRY. 189 



The use of the Barthel spirit lamp instead of the j;as burner for 

 igniting' precipitates is recommended. 



A new method for the quantitative determination of furfurol 

 and pentosans in vegetable materials, C. Coi ncler {Ghem. Ztg., 

 IS {1S94), Xo. r>l, PI). OiiC-ltGS; and No. 57, p. 1098).— T\im method 

 differs from those previously proposed in that the furfurol is precipi- 

 tated with phloroglucin instead of with phenylhydrazin or pyrogallol. 

 The distillation with 1101 is carried on as usual. From 20 to 50 cc. of 

 the distillate is shaken in a bottle with an excess of i^hloroglucin and 

 then allowed to stand for 12 hours at ordinary temperature. The pre- 

 cipitate is brought upon a weighed lilter, dried, and weighed. The 

 furfurol is found by dividing by 2.12 when the weight of the precipitate 

 is 0.2 gm., by 2.05 when 0.05 to 0.1 gm., and by 1.98 when 0.025 gm. 

 From this the pentosans can be calculated as usual. 



The determination of specific gravity and fat in curdled milk, 

 M. Weibull {('hem. Zty., 18 {181)4), Xo. 49, 2}p. 9:J(i-9:.^8).— The author 

 describes his method of determining the specific gravity of sour milk 

 by adding one tenth volume -of ammonia (E. S. K., 6, p. 11), and the 

 application of this treatment in determining the fat in sour milk. The 

 fat in the mixture of milk and ammonia, is determined by ordinary 

 means, but if the aliquot is to be* measured out instead of weighed, a 

 special graduated pipette for this puri^osemustbeused, or a correction 

 made for the difference in adhesion to the i)ii)ette. 



From a series of determinations the author finds that whole milk 

 lo.ses a slight amount of fat during the first few weeks of souring, 

 amounting in some cases to about 0.05 per cent; but no such loss could 

 be detected in souring skim milk. 



Comparison of the common chemical methods for detecting 

 margarin in butter, Seyda and Woy {Cheni. Zff/., 18 {1894), No. 48, 

 pp. 906, 907). — From a comparison of the K()ttstorfer, IJeichert-Meissl, 

 and Helmer methods for fatty acids the authors pronounce the Kotts- 

 torfer^ method the best adapted to detecting margarin in butter, it 

 being rapid and exact. 



The oxidation of albuminoids with potassium permanganate, 8. Bondzynski 



and L. Zo.ta {Zinchr. phuslol. Cliein.. 10, No. J, pp. :3JJ-.'SS).—Contmmug Maly's 

 investigations in this direction, crystallized egg albumen, hiemoglobin, and casein 

 ■were oxidized with potassium permanganate and the resulting products examined. 



On certain methods of determining moisture, S. L. Penfikld {Ztxchr. anorgan. 

 Chem., 7 {1894), No. 1 and 2, pp. -22-82, fign. S). 



On the determination of nitrates in potable water by the phenol-sulphonic 

 acid process, A. H. Gill (Te^^^i. Quart., 1894, Apr., pp. 55-G2).—k\i. account of studies 

 undertaken to determine sources of error in this method and means of avoiding 

 them. 



Methods of examining potable water, E. Duclaux {Ann. Ivst. r(iKtritr,8 {1894), 

 No. 7, pp. 514-527). — A review. 



The analysis of water, W. Oiilmuller {Berlin: J. Springer, 1894, pp. 173, figs. 74, 

 ^/.i).— A handbook on the chemical, microscopic, and bacteriological examination 

 of water. 



Benedikt, Analyse der Fette, second ed., p. 104. 



