204 EXPERIMENT STATION RECORD. [Vol.40 



this the author concludes that for comparative use the ammonia found in the 

 water extract would be as useful as the somewhat larger amount found by 

 extracting the soil with 5 per cent hydrochloric acid. 



The detection and estimation of methyl alcohol, its occurrence in various 

 foodstuffs, and the behavior in the body of foods containing methyl alcohol, 

 T. von Fellenbebg (Bioehem. Ztschr., 85 (1918). Xo. 1-2, pp. 45-117, figs, 6; 

 abs. in Chem. Abs., 12 (1918), No. 20, pp. 2085. 2086). — This paper discusses the 

 following topics: Detection and estimation of methyl alcohol in alcoholic 

 solutions, a concentration method for determining methyl alcohol when present 

 in small amounts, the origin of methyl alcohol in alcoholic beverages, the de- 

 termination of methyl alcohol in pectin-containing foodstuffs, the closely-bound 

 methoxyl (lignin and suberin) and its determination, and the behavior of 

 pectin-methyl alcohol in the organism. 



The general method used for determining methyl alcohol is a modification 

 of that of Deniges, consisting essentially of the oxidation of the liquid with 

 potassium permanganate and the colorimetric determination of the formalde- 

 hyde thus formed by oxidation under standard conditions with fuchsin-sulphur- 

 ous acid solution. When the alcohol is present in small quantities, the method 

 employed by the author consists in the fractional separation of the mixed 

 alcohols by potassium carbonate, and the fractional distillation of the residue 

 after separation of the portions containing only minute amounts of methyl 

 alcohol. The distillate richest ir. methyl alcohol is converted into iodids, from 

 which a fraction rich in methyl Lodid can he separated. Methyl alcohol in cer- 

 tain beverages is shown to be derived from pectin substances from which it is 

 readily obtained by treatment with dilute sodium hydroxid. The lignins of 

 wood yield methyl alcohol, but not so readily as the pectins. After the re- 

 moval of pectin alcohols the lignin alcohol is obtained by treatment with sul- 

 phuric acid. 



An investigation of the effect of Ingestion of substances containing pectins 

 showed that a small increase is produced in the amount of methyl alcohol in 

 the urine. This is more marked when ethyl alcohol is ingested at the same 

 time. 



A direct and practical method for the determination of starch. T. vox 

 Fellenbekc. (Mitt. Lebensm. UfUereuoh. u. Hug.. Sehweie. Qsndhtaamt., 7 (1916), 

 Nn. 7. pp. 869-888). — A gravimetric method for the determination of starch is 

 described which consists essentially of dissolving the starch in hot calcium 

 Chlorid solution, precipitating it with iodin, and decomposing the starch lodid 

 compound thus formed with alcohol. Tables are given of the starch content, as 

 determined hy this method, of spices and materials used in their adulteration. 



An apparatus for the determination of water in food materials, F. Schaffeb 

 and E. Gtky (Mitt. Lebensnt. Untertuch. u. Hug-. Schweiz. Cftn&Kteamt., 7 

 (1916), No. 7. pp. 894-897, fig. 1). — An apparatus for the determination of water 

 in food materials by distillation with xylol is described, which is considered by 

 the authors to overcome the disadvantages of the apparatus of Gray ( E. S. R., 

 18. p. 710). A diagram is given of the apparatus, and analyses are reported 

 of the water content of various food materials as determined gravimetrically 

 and by the use of the apparatus. 



Calculation of the alkalinity of the ash of food materials. T. von 1 

 bero (Mitt. Lebensm. UntertucH. u. Hyg., Scfctoete. Qtn&Mtamt., 7 (1916). No. 8. 

 pp. 81-116, pi. 1, fig. 1). — The investigations reported include a study of the 

 sources of error in ashing food samples, a discussion of the chemical changes 

 involved In determining the alkalinity of the ash with the use of various indi- 

 cators, a complete description of the methods employed by the author, and tables 



