AGRICULTURAL CHEMISTRY AGROTECHNY. 113 



[A test to determine potash in fertilizers containing potassium, carbonate], 

 J. E. l>Ri;cKENKiD(iE {Jotir. Iruliia. and En(jin. Cliciii., 1 (1909), No. 12, pp. 810, 

 SU). — The author reconuuends the following procedure: To 2 gm. of the fer- 

 tilizer in a 2(X) cc. flask add 175 cc. of cold water and a few di'ops of methyl 

 oranjjje, ant\ neutralize with hydrochloric acid. After adding 5 cc. of ammonium 

 hydrate, heat and determine the potash according to the official method. 



Remarks on the direct alkalimetric m^ethod for estimating phosphates, 

 M. E. Pozzi-EscoT {Bill. Assoc. ChiiiK Siicr. et Distill., 27 (1910), No. N, pp. 

 ~7.T-77'7). — The indicators helianthin. dimethyl brown, Congo red, and cochineal 

 can be employed in conjunction with phenolphthalein. The author also points 

 out that the method is not applicable for phosphatic alkaline earths, as a double 

 decomposition takes place with the sodium salt of phenolphthalein. 



Estimation of arsenic in copper, E. Azzarello (Gas. Chim. Ital., 39 (1909), 

 II, No. 5, pp. 1,50-1,53, fig. 1; abs. in Analyst, 35 (1910), No. J,01, pp. 75, 76, fig. 

 I). — The Hollard-Bertiaux apparatus is recommended for determining small 

 amounts of arsenic (0.15 to 0.55 i)er cent) in copper. 



A new method for the volumetric determination of iron, H. BoLLENnACii 

 (Brrg-u. Hiittciimdnn. Rundschau, 6 (1909), p. 55; ahs. in Chcm. Ztg., 31, 

 (1910), No. 12, Rcpcrt., p. 50). — The author employs sodium hydrosul])hite 

 for reducing the iron sulphate in solution. The reaction is based on the fol- 

 lowing equation: Fe.(S04)3+Na2S.04+H2S04=2FeS04+2NaHS04+2SO.,. Or- 

 ganic acids, nickel, zinc, manganese, chromium, and aluminum do not interfere 

 with the reaction. 



Food codex of the Netherlands. I, Milk. II, Food fats and cheese. Ill, 

 Water, A. J. J. Vanuevelde (Rev. G&n. Chim., 10 (1907), No. 21, pp. 372-3SS; 

 12 (1909), No. 23, pp. 363-375; 13 (1910), No. 3. pp. '//-.T.5).— Methods of exami- 

 nation, standards of purity, and similar matters are included in this official 

 code, which was i)rei)ared at the request of the Congress of IMiblic Hygiene of 

 the Netherlands. 



Coloring' matters for foods and condiments, A. Beythien and H. Hempel 

 (Farben Ztg., 15 (1909), pp. 301, 3^8, 392, 436; abs. in Chem. Ztg., 3', (1910). 

 No. 1.',, Rcpcrt., p. 58). — A discussion as to the toxic and nontoxic coloring mat- 

 ters, with special reference to those which are allowable under the pure food 

 law of the I'nited States. 



[Judgment of cereals], M. Levy (Ztschr. Uutcrsuch. Nahr. u. GcniisstiitL, 19 

 (1910). No. 3, pp. 113-136, pi. 1). — The author utiliz'es a micro-chemical method 

 to determine variations in the quality of cereals. This consists of sectioning 

 the cereal, staining the section with Griibler's dry residue of Pappenhelm's 

 Iri-acid stain, washing with water, hardening with alcohol, clearing with xyol, 

 mounting in Canada balsam, and examining the section with the oil immersion 

 lens. Certain physical and chemical changes are apparent in poor grain. 



Numerous ash analyses are appended which were gathered from various 

 sources. Importance is laid on the relation which exists between the ixitash 

 and jihosphorus and the gluten. 



Determination of invert sugar in beets, J. Urban (Ztschr. Zuckcrindus. 

 Biihnicn, 3J, (1910), No. 5, pp. 287-297, fig. l).—ln view of the fact that Feh- 

 ling's solution which contains sodium hydrate has a destructive action on the 

 saccharose during the determination of invert sugar in beets, the author pro- 

 poses a method in which the sodium hydrate is rei)Iaced by sodium carbonate. 



A table for the new method is appended. It is further propose^l that the 

 extraction of the beets be done with cold instead of hot water, as the latter 

 de^'oniposcs a part of the invert sugar. 



Determination of the dry matter and starch content of potatoes with the 

 Reimann potato balance, S. Hals and Y. Buciiholz (I'idssh-r. Norskc Laiidhr., 



