868 EXPERIMENT STATION RECORD. 



On the action of acetic and hydrochloric acids on sucrose, H. A. Weber and 



W. McPhkusox {Jour. Amer. Chem. Soc, 17 {1S95), No. 4, pp. 5f<9-5J7).— This article 

 appeared originally in the Proceedings of the Association of Official Agricultural 

 Chemists for 1894.' 



Water determination in raw sugar, Gunning and Alberda {Suor. Beige, S3 

 {1S04), p. 108; abs. in Chem. Ztg., 18 {1804), No. 100, Repert., p. 313). 



A new method of estimating glucose by alkaline copper solution, Allein and 

 Gai'd {Jour. Pharm. et. Chim., SO {1894), pp. 305-307 ; abs. in Analyst, 20 {1895), Jan., 

 p. SI). 



Concerning the influence of the presence of lead acetate on the results of 

 determinations of invert sugar by the Fehling-Soxhlet method, A. Borntrager 

 {Ztschr. angew. Chem., 1895, No. 4, pp. 103, 104). 



Preservation of starch solution, H. KrAl {Pharm. Cent. Halle, 15 {1894), p. 606; 

 abs. in Anah/st, 20 {1895), Jan., p. 23). 



A new method of estimating milk fat, P. Feknandez-Krug and W. Hampe 

 {Ztschr. angew. Chem., 1894, No. 22, pp. 683-687 ; abs. in Analyst, 20 {1895), Jan., p. 20). 



An easy method for the examination of butter mixed with foreign fats, C. 

 Killing {Abs. in Chem. Ztg., IS {1894), No. 100, Repert., p. 314; and in Milch Ztg., 23 

 {1894), No. 49, pp. 781, 782). — The method is based on the determination of the viscos- 

 ity of butter, for which a special apparatus has been devised, too complex for descrip- 

 tion here. 



The separation of solid and fatty acids, E. Twitchell {Jour. Amer. Chem. Soc., 

 17 {1895), No. 4, pp. 289-295). 



Contributions to acid-butyrometry according to Gerber, P. Hausmann {Chem. 

 Ztg., 19 {1895), No. 17, pp. 348-350). — A comprehensive comparison of the methods 

 of Gerber, Babcock, and Thorner for the determination of fat in milk. From a 

 tabulation of the experience of a number of analysts with the 3 methods, tbe 

 Gerber method apitears to be preferable because of its simplicity, ease of manipula- 

 tion, and cheapness. — J. p. street. 



Refractometer for the examination of butter {Pharm. Centbl., 1894, No. 33; abs. 

 in Milch Ztg., 24 {1895), No. 3, pp. 40-42). — A new refractometer, essentially a sim- 

 lilificatiou of the Abbe instrument, and especially adapted to inspection work. — 

 J. p. street. 



Polarization-microscope and Zeiss' refractometer for the examination of but- 

 ter, C. Besana {Staz. Sper. Agr. Ital., 26 {1894), p. 601; abs. in Chem. Ztg., 18 {1894), 

 No. 96, Repert., pp. 294, 295). 



The use and value of the butyro-refractomecer of Abbe-Zeiss, J. Delaite 

 {Abs. in Chem. Ztg., 19 {1895), No. 16, Bepert., p. 57). 



The estimation and numerical expression of color in tanning materials, J. G. 

 Parker and H. R. Proctor {Jour. Soc. Chem. Ind., 14 {1895), No. 2, pp. 124-127). 



Estimation of saccharose in malt, E. Jalowetz {Abs. in Chem. Ztg., 18 {1894), 

 No. 96, Repert., p. 294). 



Wine analysis, Roesler {Forsch. ii. Lebensmtl., 1 {1894), pp. 347-351; abs. in Chem. 

 Centbl., 1894, II, p. 499). — The article defines grape wine (Natui'- und Vollweine und 

 Halbweiu), fruit wine and artificial wine, and gives the characteristics of each, and 

 permitted and prohibited additions before and after fermentation. Methods for the 

 examination of wines are also given. — w. d. bigelow. 



Detection of salicylic acid in Avine, E. Claassen {Pharin. Rundschau, 13 {1895), 

 No. 2, pp. 38,39). 



Estimation of phosphoric acid in sweet wine, E. LiszL6 {Chem. Ztg., 18 {1894), 

 No. 91, p. 1771). 



Proportion of dextrose and levulose in sweet w^ine and honey, J. Konig and 

 W. Karsch {Ztschr. analyt. Chem., 34 {1895), No. 1, pp. 1-18). 



1 U. S. Dept. Agr., Div. of Chemistry Bui. 43, pp. 131-135. 



