14 EXPERIMENT STATION RECORD. [Vol.40 



to prevent the action of acid-forming enzyms, (2) calcium chlorid is added to 

 completely change the phosphates to triphosphate, and (3) sodium hydroxid is 

 added in excess and the excess titrated back with hydrochloric acid. 



The determination of cellulose in wheat, V. Hasenfratz (Compt. Rend. Soc. 

 Biol. [Paris], 81 (1918), No. 9, pp. 457, 458).— It is shown that the determina- 

 tion of cellulose should be made with acids and bases accurately standardized 

 and under precisely determined conditions. The results obtained are compara- 

 ble only when the same acids or bases are employed, thus avoiding variation in 

 the volume of the reagents used. 



The bacteriology of peanut butter and the germicidal action of arachis oil, 

 I. C. Hall and Juanita van Meteb (Ainer. Food Jour., IS (191S), No. 9, pp. 

 463--'/67). — Examination of commercial peanut butter manufactured and packed 

 under poor sanitary conditions showed a surprising absence of colon bacilli. 

 The explanation advanced by the authors as a result of bacteriological studies 

 is that the germicidal property resides in the oil of the peanut, the organisms 

 dying out merely because the oil makes the proteins and carbohydrates sus- 

 pended in it inaccessible for bacterial growth. Moistened peanut meal from 

 which the oil has been extracted is said to permit Bacillus cnli and other organ- 

 isms to multiply rapidly, as does also peanut butter to which more than from 10 

 to 20 per cent of water has been added. 



A contribution to the examination of honey by the precipitin method, 

 H. Ki:i:rs (Mitt, Lcbcnsm. Untenvck. u. Hyg., Schtoeiz. GsndMgamt., 6 (1915), 

 No. 2, pp. 53-62). — The precipitin method for the detection Of adulteration in 

 honey, previously noted (E. S. It., 2S, p. 22), is discussed, and the results are 

 reported of the examination of samples of honey adulterated In various ways. 



The author concludes that the precipitin method, if used in conjunction with 

 other tests, gives in most cases a clear proof as to whether the honey has been 

 adulterated, overheated, or spoiled. It is not considered to give conclusive 

 proof as to the detection of sugar feeding of the bees. 



Determination of lactose and sucrose in milk chocolate, T. vow IYttf.nrerq 

 (Mitt. Lebensm. Untermch, u. Ilj/g.. SehwMs. Qtndhtsamt., c, (1916), No. 2. pp. 

 45-52). — A method is described for the quantitative determination of lactose and 

 sucrose in milk chocolate by reduction of Folding's solution before and alter 

 inversion. The limits of error for the lactose by this method are said to be 

 within ± 0.6 per cent. Analyses of several brands of milk chocolate are 

 reported. 



Microscopic examination of tomato pulp, W. P. BlOKLOW and P. J. Dome 

 (Conner, 7/7 (7.07.9). No. 77/, pp. 36. 38, 40. 42, 44)— This is a general discission 

 of the value of a microscopic count in the examination of tomato pulp, together 

 with a description of the microscopic equipment required for the Howard 

 method and a reprint Of this method from the bulletin previously noted ( E. S. 

 R., 38, i>. 166). 



Contribution to the study of commercial teas, I. Pikkotti {An. Snr. Quim. 

 Argentina, 6 {1918), No. .''.'. pp. 329-343 ) .—As the result of analyses of 11 

 Samples of tea the following limiting percentage values for unadulterated tea 

 are given: Moisture 6.699 to 9.974. ash 5.421 to 6.091, water extract 24.046 to 

 38.993, total nitrogen .">.."ii>i to 4.899, substances Boluble in carbon tetrachlorid 

 0.502 to 2.51(*>. substances soluble in chloroform 1.11 to 5.SS1. substances soluble 

 in ethyl alcohol 3.314 to 15.186, tbein 2.071 to B.646, dextrins and gums 4.044 to 

 G.OCo, protein material 22.568 to 27.493, cellulose 11.944 to 14.988, and tannin 

 9.092 lo 14.553. 



The author states that in order to judge a tea fully the chemical analyses 

 should be supplemented by histological studies. 



