191»] AGRICULTURAL CHEMISTRY — A.GBOTECHTS 313 



The glucose solution is treated with from one and one-half to four times the 

 amount of iodln in N 10 solution, then with one and one-hall times the amount of 

 N/io sodium hydrozid solution required for reaction, and allowed to stand at 



room temperature for from 12 to 15 minutes. The solution is acidified with 

 dilute sulphuric add and titrated with thlosulphate in the presence of starch. 



The influence of rafnnose on the determination of sugar beet molasses pre- 

 pared by different methods, H. Pellet (Bui. Assoc. Chim. Suor. et Instill., 35 

 (1917), Nos. 1-3, pp. 16-30; J f -6, pp. 106-115).— The earlier methods for the 

 determination of rafnnose based on its inversion by hydrochloric acid are re- 

 vlewed, and a detailed description is given of the method employed by the author, 

 which is based on the inversion of rafnnose by two special yeasts as described 

 by Hudson and Harding ( K. S. K., 1)4, p. 313). Analytical results are given of 

 the application of this 'method to the determination of rafflnose in solutions of 

 pure sugar and in the molasses from sugar cane and from sugar beets. 



Contribution to the study of nonfermentable sugars in sugar cane mo- 

 lasses, < J. Mru.r.i: (Bid. Assoc. Cltim. Sucr. et Distill., 35 (1917), No. lf-6, pp. 

 95 105). — The literature on the subject of the nonfermentable sugars desig- 

 nated under the name glutose is reviewed and discussed and results obtained 

 by the author on the determination of nonfermentable sugars In sugar cane and 

 beet molasses obtained In different localities and by different methods of extrac- 

 tion are reported. 



The results seem to indicate that the various processes of treatment of mo- 

 lasses do not have so great an influence on the proportion of nonfermentable 

 sugars as do the locality in which the sugar is produced, the season, and the 

 stage of growth of the cane. Beet molasses contained traces only of nonfer- 

 mentable sugars. 



An attempt to transform nonfermentable sugars into fermentable sugars led 

 to the following results: With sugar cane molasses, less nonfermentable sugars 

 were obtained after than before heating with sulphuric acid, the difference 

 being greater in factories in which carbonation was not employed. With mo- 

 lasses from the refinery, on the contrary, more nonfermentable sugars were 

 obtained after heating than before. As an explanation of this phenomenon, 

 the theory is advanced that certain organic substances, probably carbohydrates, 

 if partially removed by carbonation under the action of heat, would produce a 

 nonfermentable reducing substance. This would, however, be hydrolyzable by 

 acids and become fermentable. This substance does not exist in refined mo- 

 lasses, where the action of sulphuric acid on the Organic matter produces non- 

 fermentable reducing substances. 



The author proposes the name " glutocose " for the unknown substance which 

 becomes fermentable after hydrolysis. 



Utility of blanching in food canning. Effect of cold shock upon bacterial 

 death rates, Eva M. Bkuett (Jour. Indus, and Enyin. Chan., 11 (1919), No. 1, 

 pp. 37-39). — From a study of the velocity coefficients of the death rates of 

 bacterial spores of Bacillus pseudotetanicus during temperature changes ap- 

 proximating those of the blanching process in canning, the conclusion is drawn 

 that bacterial spores are apparently not made more sensitive to heat by pre- 

 liminary heating followed by chilling, and that consequently blanching as a 

 preliminary to the cold-pack process does not have bacteriological justification 

 on the basis of increased susceptibility of the bacteria to sterilization because 

 of cold shock. The author points out, however, that there is some bacterio- 

 logical justification for blanching on account of the marked cleansing action 

 of the process, which results in the introduction of smaller numbers of spores 

 initially into the canned product and may thus reduce the time required for 

 sterilization. 



