412 EXPERIMENT STATION RECORD. [Vol.40 



The true composition of sugar cane molasses, H. Pellet (Bui. Assoc. Chim. 

 Sucr. et Distill. 35 (1911). No. 4-6, pp. 116-129). — The author points out the 

 errors in the usual methods for determining the composition of sugar cane 

 molasses, and outlines a procedure which is claimed to overcome these errors. 



The determination of carbon dioxid and carbonates in baking powders, G. 

 Rupp and E. Wohnlich (Ztschr. Untrrsurh. Xahr. u. <U nussmtl., 36 (1918), Xo. 

 5-6, pp. 101-110). — For the examination of baking powders containing calcium 

 carbonate the procedure given below is suggested, and suitable methods for 

 each determination are described. 



The total carbon dioxid is first determined, a sample of the baking powder 

 is then heated in water suspension and hitered, and the carbon dioxid deter- 

 mined in both filtrate and residue. The carbon dioxid of filtrate and residue 

 subtracted from the total carbon dioxid gives the active or effective carbon 

 dioxid of the baking powder. 



A new formula for the calculation of added water in milk, L. J. Harms 

 (Analyst, 43 (1918), Xo. 511, pp. 345-347; Chun. TfeWB, 118 (1919), Xo. 307 J. pp. 

 99, 100). — The author has deduced a formula by which the percentage of added 

 water is calculated on the assumption that t In - original milk contained the 

 minimum of both fat and solids-not-fat (3 and 8.5 per cent, respectively). If 

 N and F equal, respectively, the percentage of solids-not-fat and the per- 

 centage of fat in the milk-water mixture, X, or the percentage Of milk of the 

 minimum standard in the original mixture, is determined from the formula 



10,000 N 



*~ 8N+8.5 (100— V i ' 

 100 — X then equals the required percentage of added water in the milk. The 

 probable amount of added water may be found by substituting average values 

 for fat and solids-not-fat in place of the figures 3 and 8.5. 



The formula is considered by the author to be more accurate than the Rich- 

 mond rule, in that it Introduces a compensation for anj deficiency which may 

 have been caused by the rising of cream and the consequent depression of solids- 

 uot-fat in the creamery fraction. 



The determination of the Reichert-Meissl number according to the method 

 of Bondzynski and Run, J. Prescher (Ztaehr. l'nt> rsuch. Xahr. u. dcnu.ssmtl., 

 36 i 1918), Xo. 3-4, pp. 67-69). — Slight mollifications of the method of Bondzyn- 

 ski and Run * are described, in which the soluble acids obtained by the saponifi- 

 cation of the butter fat and subsequent treatment with H;S0 4 are filtered from 

 the insoluble acids and titrated without distillation. In place of an alcoholic 

 KOB solution, used in the original method, the author employs a 15 or 16 per 

 cent water solution. The excess of KOH. after saponification is complete, is 

 titrated with X EU80*. The Insoluble acids are then filtered off and the soluble 

 acids in the filtrate titrated with N/10 NaOH, using phenolphthalein as an 

 Indicator. 



The oxidase reaction for the detection of rancid fats, J. Prescher (Ztaehr. 

 Untermch. Nahr. u. Oemuamtl., 36 (191S), No. 7-8, pp. 162-166).— The author 

 reviews the literature mi oxidase reactions, and reports an investigation proving 

 the reliability of the method of Vintilescu and Popescu. previously noted 

 i ]•:. S. R., 30. p. 109), for the detection of rancidity of fat by the guaiac reaction. 



The presence of acetylmethylcarbinol in saccharin sorghum silage, W. G. 

 Frieuemann and C. T. Dowell (Jour. Indus, and Knpin. Chan., 11 (1919k Xo. 

 .'. p/j. /.'.''. 130). — Samples of saccharin sorghum silage were found to contain a 

 volatile reducing substance, considered from its osazone to be aeetylmethyl- 

 carbinol, previously found by Ralcom (E. S. R., p. 112) to be a constituent "f 



'Ztschr. Analyt. CUeni., 29 USyu), PP I 



