208 EXPERIMENT STATION RECORD. [Vol. 40 



urination is not large, the results can be obtained in from 18 to 24 hours from 

 the weighing of the sample, and the distribution of the fat is given as soap 

 fat, free fatty acids, and neutral fat. 



A volumenometer, J. S. Rogers and R. W. Frey (Jour. Indus, and Engin. 

 Chem., 10 (1918), No. 7, pp. 554, 555, figs. 2). — An apparatus is described which 

 is said to be satisfactory for measuring the volume of comparatively large pieces 

 of leather. The principle involved is the measurement of the overflow of mer- 

 cury caused by the immersion in it of the sample of leather. 



Note on the analysis of soda-sulphur dips, B. J. Hiel (So. African Jour. 

 Sci., 14 (1918), No. 11, pp. 474-J/76). — The author points out that in the analysis 

 of soda-sulphur dips the direct iodin titration method used for lime-sulphur 

 dips is not applicable. The older method of determining monosulphid equiva- 

 lent by titration with ammoniacal zinc and subsequent determination of thiosul- 

 phate in the filtrate by iodin titration is considered to give more reliable re- 

 sults. The amount of carbonate should be roughly determined by an ordinary 

 acid titration to methyl orange. A higher acid than zinc titration usually in- 

 dicates carbonate and a lower acid than zinc, bydrosnlphld. If the two titra- 

 tions are the same it indicates that all the titrable base is in combination with 

 sulphur or that carbonate is in equilibrium with bydrosnlphld 



Four sample analyses are given to Illustrate the Interpretation of results 

 on the basis of the efficacy of the Boda-sulphur concentrate In relation to the 

 eradication of scab. 



The refining of raw sugars, C. G. Lbonis (Sugar [New York], 20 (1918), 

 Nos. 10, pp. 394-.V.H : 11, pp. //". /}/). — This is a report <>f Investigations and 

 tests of the various steps in the refining of raw sugars. A number of tables 

 are given, including one on the composition of raw cane sugar of different 

 qualities from various countri 



The seeding method of graining sugar. 11. EL ZlTKOWSKl (Jour. Indus. 

 Engin. Chcm.. 10 (1918), .V". 12. ///). 99S 994). — Sfcme of the problems in connec- 

 tion with producing granulated crystals of sugar are pointed out, and a brief 

 discussion is given of a large scale practical application of the seeding method 

 of inducing crystallization. The method is as follows: 



The sugar-bearing sirup, properly prepared, is introduced into the vacuum 

 pans and under the usual conditions of vacuum and temperature is concen- 

 trated until Blightly supersaturated. At this point a quantity of sugar dust or 

 powdered sugar, varying from 0.5 to 2 <ps. for each 1 ,<>00 cu, ft. of vacuum 

 pan capacity, is introduced by aspiration beneath the surface of the boiling 

 mass. Evaporation is continued until about that density is reached whicb 

 is usually obtained by the older methods of graining, and the customary pro- 

 cedure is then followed. 



The results obtained, especially on the lower products, are considered uni- 

 formly superior to those obtained by the older method. 



The improvement of the indigenous methods of gur and sugar making in 

 the United Provinces. W. Htimk and B, I'. Swcin ( \<n\ Research Tint. Pusa 

 Bui. 82 (1918). pp. 22. pis-. 7. fig. I).— A brief description is given of the in- 

 digenous methods of gur and sugar making in the United Provinces, together 

 with a description of a new experimental factory at Bareilly. Tables are civen 

 showing the average analyses of products obtained in the years 191" 18 and 

 1916-17. 



The "springing" of tins of preserved fruit. W. W. L'ESTBANGE and K. 

 Greig-Smith (Proc. Linn. Soc. v. S. Wales, ',-> (1918), pi. .:. pp. 4OP-4/4).— An 

 examination is reported on the cause of the springing of tins containing pre- 

 served fruit 



