12 EXPERIMENT STATION EECOED. 



and standards are yiven, and a plate illustrates the nuichiuery for handling the 

 different jirodncts. 



Judging' cakes with, the protein content declared, Kuiil iPhartu. Zciitrdl- 

 halle, 51 {19 JO), No. //, p. 65). — A critical discussion based on analytical data. 

 In the author's opinion a minimum nitrogen content should be determined, since 

 reliance can not be placed on insufficient qualitative examinations. 



The ferments of honey and their value for judging honey, A. Auzinger 

 (ZtscJir. Untcrsuch. Kahr. ii. Genussmti., 19 {1910), To. 2, pp. 6.7-83).— The 

 author proposes determining the range of activity for the catalase, diastase, 

 oxidase, peroxidase, and reductase in honeys as a means for judging their qual- 

 ity. The titrating of acidity with one-fourth normal sodium hydrate is also 

 recommended. Eighty-three honeys were tested. 



Detection of cocoa shells in cocoa. A. Goske (Ztschr. Untcrsuch. Nahr. ii. 

 GeniissmtL, 19 {1010), No. 3, pp. 15Ji-158). — A method is proposed in which 

 5 gm. of the cocoa is dried for 4 hours at 100.° C. and extracted with ether for 

 16 hours to remove the fat, when 1 gm. is treated with a calcium-chlorid solu- 

 tion, specific gravity 1.535, at 30° C. After centrifuging the cocoa-calcium- 

 chlorid mixture the cocoa separates into 3 layers, of which the lower one con- 

 tains the cocoa shells and some cotyledons. The upper layers are poured off and 

 the residue washed rei)eatedly with hot water and brought on a (xooch crucible 

 where it is dried and weighed. 



A microscopic examination is made of the residue. 



About the detection of benzoic, cinnamic, and salicylic acids in wine, C. 

 VON DEB Heide and F. Jakoc {Ztsclir. Untcrsuch. Xahr. ii. Gcnussmtl., 19 {1910). 

 No. 3, pp. 137-153). — Thjs is a study of methods, particularly of the various 

 means for identifying the respective acids. 



" Protective " action of the colloids in milk, with some ultramicroscopic 

 observations, J. Alexander and J. (J. M. Bullowa {Arch. Fed., 27 (1910). No. 1, 

 pp. 18-25, figs. 2; abs. in Jour. Aincr. Med. Assoc, 5^ {1910), No. 10, p. SIS).— 

 According to the authors, the casein of milk is an irreversible, or coagulating 

 or unstable colloid, which is protected by lactalbumin, a reversible or stable 

 colloid. In modif.ving cow's milk for infant feeding it is necessary not only 

 to consider the percentage of total proteids, fat, etc., present, but also to see 

 that the casein is adequately protected. It is emphasized that in cow's milk the 

 casein exists in an already formed higher degree of colloidal aggregation. A 

 mere chemical analysis, not taking into consideration the principle of collodial 

 protection, is in their opinion, an insufiicient criterion of the actual digestibility 

 or availability of food. 



Analyses and composition of milk and its products, E. Gudeman (Ahs. in 

 Science, n. scr.. 31 {1910), No. 791, p. 30S). — Analyses of milks from different 

 localities and at different seasons are reported, together with a discussion of 

 the change of ratio between fat and solids-not-fat, and the influence on the 

 comiiosition of concentrated milk products, evaporated and condensed milks and 

 milk powders, as well as of the influence of heating milks of various composition 

 during pasteurization, sterilization, and concentration. 



The composition of milk, H. C. Lythgoe {Ahs. in Science, n. scr.. 31 {1910), 

 No. 791, p. 30S). — The sugar in milk is a practically constant factor, while the 

 other constituents vary. This factor may be employed in detecting skinuned 

 or watered milk. 



After making the total solids and fat determination the calculation of the 

 protein content may be made by the Van Slyke or Olson formulas. With skim 

 milk the calculated protein will be too low, and the sugar, estimated by differ- 

 ence (taking the ash content to be 0.7 per cent), will be found to be too high. 



