S66 EXPERIMENT STATION RECORD. 



in the presence of ammonia and some ammonium oxalate or carbonate 

 the addition of calcium clilorid does not result in the formation of tri- 

 calcium phosphate in the solution prepared as directed in the oflicia) 

 methods, and hence "the very object for which the calcium chlorid is 

 added is defeated." 



The determination of woody fiber in fodders, A. P. Aitken 

 {Analyst, 20 {1895), Feb., pp. 35-37). — The author follows the conven- 

 tional method of digesting with 1^ per cent acid and alkali, but over- 

 comes the difficulties of frothing and change of strength by evapora- 

 tion by abandoning boiling. " I now use beakers, which I immerse in 

 a steam bath and which I cover with watch glasses. The result is 

 that the solutions are maintained at the temperature of boiling water 

 and no evaporation takes r>lace, so that the strength of the solution 

 does not alter and the subsequent washing of the residues and their 

 final removal from the beaker to a filter or Gooch crucible is easy. 

 The extraction of the soluble matters is not so rapid, . . . but three 

 quarters of an hour in the steam bath is equivalent to half an hour's 

 boiling." The conditions being more uniform, successive determina- 

 tions " give results of great uniformity." 



Extraction of the fat was mentioned as advisable in the case of oil 

 cakes. In the discussion following the paper Mr. Dyer regarded 

 incomplete extraction of the oil, either before or after treatment with 

 acid or alkali, as a frequent source of error. Mere alkaline treatment 

 failed to saponify more than a fraction, sometimes only a moderate 

 fraction, of the oil. 



Quick estimation of starch, P. L. Hibba.rd {Jour. Amer. Ghem. 

 Soc, 17 {1895), N'o. 1, pp. 61-68). — Place enough of the finely pulverized 

 material to contain at least 0.5 gm. of starch in a flask with about 

 50 cc. of water, and add 1 or 2 cc. of malt extract. Heat to boiling, 

 shaking frequently to prevent the formation of clots of starch. (The 

 addition of diastase before gelatinizing the starch helps to prevent this, 

 as it acts above the temperature at which the starch becomes pasty.) 

 After boiling a minute, cool to 50 to 60° 0., and add 2 to 3 cc. malt 

 extract. Heat slowly from 10 to 15 minutes till boiling, again partially 

 cool, and test with iodin solution. If there is a blue reaction, another 

 addition of malt must be made. When all the starch is changed, cool 

 the mixture, make up to definite volume, and filter through fine linen or 

 muslin. Place an aliquot part of the filtrate, containing 0.2 or 0.3 gm. of 

 starch, in a 100 cc. flask with 5 cc. hydrochloric acid, containing 30 per 

 cent of hydrochloric acid, and water to make about 60 cc. total. Boil 

 for 30 minutes on a sand bath, cool, nearly neutralize with sodium 

 hydroxid, and determine the dextrose by Fehling's solution. The 

 method is said to be simple, rapid, and fairly accurate. — J. P. street. 



Method of estimating acidity of milk, M. Schaffer {Staz. Sper. 

 Agr. Ital, 26 {1894), pp. 164-167; abs. in Jour. Ghem. Soc, 67-68 {1895), 

 Mar., p. 94). — An apparatus is used consisting of 3 bulbs, 2 holding 

 about 50 cc. each connected by a narrow graduated tube, and the third 



