510 EXPERIMENT STATION RECORD. [Vol.40 



an analysis can be determined what kind of milk and malt has been used and 

 whether the sample is a standard processed article or an Imitation mixture. 



A tabulation of 24 microanalyses of milk is reported, of which 16 were found 

 to be mixed and 8 processed. 



Reduction of the quantity of humin nitrogen formed in the hydrolysis 

 of the nitrogenous constituents of feeding stuffs, H. C. Eckmkin and IT. S. 

 Grindley (Jour. Biol. Chcm.. 37 (1919), No. 3, pp. 373-376).— Certain modifi- 

 cations of the previously noted (E. S. R., 36, p. 20.3) application of the Van 

 Slyke method of protein analysis to the determination of the nitrogenous con- 

 stituents of feeding stuffs are described which are said to obviate the interfer- 

 ence of some of the nonprotein nitrogenous constituents and to lower consider- 

 ably the amount of humin nitrogen. The details of the method :ire as follows: 



" Weighed quantities of the feeding stuff are extracted with ether in Soxhlet 

 extractors and then with cold absolute alcohol on Ruchner funnels. The residues 

 thus extracted are digested for 15 hours three or four times with 0.1 per cent 

 solution of hydrochloric add until all the starch has been converted Into sugars. 

 The residues Insoluble in 0.1 per cent hydrochloric acid are boiled with 20 per 

 cent hydrochloric acid until the proteins which they contain are completely 

 bydrolyzed. 



"The filtrates from the residues Insoluble in o.l per cent hydrochloric acid are 

 neutralized with sodium hydroxid, then faintly acidified with acetic acid, allowed 

 to stand overnight, and then filtered! The filtrates from tlie precipitated pro- 

 teins are concentrated In vacuo to small volumes and precipitated by the addi- 

 tion of five volumes of absolute alcohoL After standing; overnight the precipi- 

 tated proteins are removed by filtration and washed with 83 per cent alcohol. 



"The filtrates from the proteins precipitated by alcohol are concentrated 

 to small volume and enough concentrated hydrochloric acid is added to make 

 a •"> per cent solution. The solutions are then boiled until hydrolysis Is com 



plete. The proteins separated above by neutralisation and by the addition of 

 alcohol are boiled with 20 per cent hydrochloric acid until hydrolysis is 

 complete." 



Each of the three bydrolyzed solutions thus obtained is tillered and the 

 Insoluble humin substances repeatedly digested with 0.1 per cent hydrochloric 

 acid and then thoroughly washed with hot water. The nitrogen in these resi- 

 dues is considered to represent the insoluble humin Bubstancea 



The following results for humin nitrogen expressed In percentage of total 

 nitrogen In the feeding stuff were obtained: Corn 3.2, wheat 3.4, oats 4.5, and 

 barlej 3.9. 



[Treatment of massecuites], G. ScHECKKH (Zttcihr. Ver. Dcut. Zuckertnduf., 

 No. 758 (.1918), II, pp. 359-372). — The author has computed a table in which. 

 knowing the Brix reading and coefficient of purity, the temperature can be 

 determined at which the mother sirup of the masseculte of the proper ratio 

 nonsugar: water for complete crystallization produces saturated molasses. At 

 a lower temperature, the molasses is supersaturated, and it is necessary to add 



water before centrifuging. At b higher temperature, a completely erystalllzable 



exhausted molasses can no longer lu< maintained. This temperature has been 

 named the critical temperature of the massecuite. 



The derivation of the table and its application are described In detail. 



Juice clarification and decolorization with a new carbon, S. S. Pzcs and 

 A. Adams (Sugar '[New York}. 21 (1919), No. .-'. pp. 132, J',.2. 143). A new 

 decolorizing carbon Is described which is said to have given excellent results 

 on a laboratory and small factory scale. 



The carbon, which has been patented in mos* Bttgar countries, is made by 

 treating a mixture of molasses ami kieselguhr with sulphuric acid, baking in 



