614 EXPERIMENT STATION RECORD. [Vol 40 



the methods in use in the special case of saccharin tablets. These are com- 

 posed of saccharin, sodium saccharinate, or a mixture of the two, generally 

 with the addition of sodium bicarbonate Effervescence on dissolving in water 

 indicates the presence of free saccharin reacting as an acid with the bicapbo- 

 nate. Absence of effervescence indicates that the saccharin is in the form of 

 a saccharinate. 



The procedure in each case is described in detail. 



A study of the action of 10 per cent thymol-chloroform preservative on 

 the chlorin content of urine, J. O. Halvekson and J. A. Schulz (Jour. Amer. 

 Chem. Soc, 41 (1919), So. 3, pp. 440-4-'f2). — Experiments are reported from the 

 Ohio Experiment Station indicating that thymol chloroform has no appreciable 

 effect on the chlorin content of cow urine kept at near the freezing point for 

 long periods of time, or on swine urine kept at laboratory temperature for 

 shorter periods of time (4 to 21 days). 



The production and conservation of fats and oils in the United States, 

 H. S. Bailey and B. E. Reuteb (U. S. Dept. Agr. Bui. 769 (1919), pp. 48).— 

 This bulletin, which is a contribution from the Oil, Fat, and Wax Laboratory 

 of the Bureau of Chemistry, U. S. Department of Agriculture, and the Fats and 

 Oils Division of the U. S. Food Administration, contains statistics of the domes- 

 tic production of fats and oils and their importation into and exportation from 

 the United States in the years 1912, 1914, 1916, and 1917, and the monthly 

 production of fats and oils and their derivatives in the United States from 

 January to June, 1918. 



The increasing use of vegetable oils is shown by the data presented. While 

 in prewar years the fat exported was over three times t hat Imported, in 1917 

 the imports were larger than the exports, the annual importation increasing 

 about 200,000,000 lbs. This Increase has been largely in vegetable oils. In 

 1917 the importation of BOy-bean oil was over tea times as great, and that of 

 peanut oil nearly four times as ureat, as In 1812. In domestic production a 

 similar increase is shown. Including butter, in 1912 the quantity of animal 

 fats produced was approximately twice as great as that of vegetable oils, while 

 in 1917 the production of vegetable oils was over two-thirds that of animal 

 fat. Among the vegetable oils, cottonseed stands at the head of domestic 

 production, with linseed oil next in Importance. The quantities of coconut, 

 corn, peanut, and soy-bean oil have increased very rapidly in the last five years. 



The statistical data are followed by a brief outline of the general processes in 

 use in this country for the production of fats and oils, and more detailed de- 

 scriptions of the available supply and methods of production of the important 

 vegetable oils, including cottonseed, olive, peanut, coconut, palm kernel, palm. 

 corn, soy bean, linseed, and castor oil; animal fats and oils, Including lard. 

 tallow, and fish oil; and refuse fats, trade wastes, and fat and oil derivatives. 

 The possibilities are considered of increasing the supplies of these products hy 

 developing new sources, improving present methods of manufacture, substitut- 

 ing the more abundant oils for those which are scarce, and conserving for the 

 purposes to which they are practically adapted those oils which can not easily 

 be replaced by others. 



The production of oil from fruit seeds, P. Schutze (Die Getoinnung POM 

 Speiscolcn aus Obstkemen. Neustadt-a>i-d< r-Hurdt: D. Meininger, 1917, pp. 

 40). — This is a summary of information on the possibilities of utilizing as a 

 source of oil fruit seeds and kernels, nuts, and seeds of coniferous trees and of 

 cultivated plants, such as the sunflower. 



The preservation of rice bran as press cake. B. Marcarei.m (Gior. ttiticoU., 

 7 (1917), Nos. 11-12, pp. 151-155; IS, pp. 16f,-174; 15-16, pp. 198-201).— The 

 problem of preventing spoilage in rice bran is di» ussed and the conclusion 



