114 EXPEfilMENT STATION RECORD. 



16 (1909), A"o. 7. pp. 303-312). — Comparative determinations of the percentages 

 of dry matter and starch by chemical analysis and the potato balance are re- 

 ported for 144 samples of Norwegian potatoes harvested during 1907 and 1908. 



The results show that in the large majority of cases the balance, with the 

 Maercker table, gave low results for dry matter, th'e average being 1.38 per 

 cent too low. The percentage of starch in the dry matter increased gradually 

 with the percentage of dry matter in the potatoes, while the uonstarchy com- 

 ponents (dry matter minus starch) did not vary greatly, the tendency being 

 toward higher figures for the best potatoes. The average of the nonstarchy 

 substance in 96 different samples was 5.74 per cent. The average dextrose 

 content was 1.28 per cent, with a range from 0.45 to 2.29 per cent, and the cane 

 sugar 0.60 per cent, with a range from 0.11 to 1.03 per cent. 



Progress in honey chemistry, A. Hasterlik (Leipziff. Bienen Ztg., 25 (1910), 

 A'o. 2, pp. 22-2-5). — A general article on the more recent advances in the field 

 of honey chemistry, particularly with reference to newer reactions for detect- 

 ing adulterations. 



Detection of glucose vinegar, G. Dellitc (BuI. Trav. Soc. Pharm. Bordeaux, 

 1909. p. -',',0; (lbs. in Chcm. Ztg., 3.', {1910), Ao. V,, Rcpert., p. 58).— Neutralize 

 100 cc. of the vinegar with normal sodium hydroxid solution, clear with lead 

 subacetate, and add an excess of saturated sodium sulphate solution. After 

 filtering, fill up to the 200 cc. mai'k. and determine the sugar with Fehllng's 

 solution. 



The influence of the method of heating on the nonvolatile ether extract 

 of spices, A. LowENSTEiN and W. P. Dunne {Jour. Indus, and Enyin. Chcni.. 

 2 {1910), No. 2, pp. 1/7-49). — In a comparison of the official method, heating 

 to 110° C. in an air bath, and the vacuum method, heating to 90°, with a 

 mercury pressure of 10 cm., it was found that the differences obtained in actual 

 weight of oil were small and practically due to simple oxidation. The iodin 

 numbers of the extracts, however, differed, that of the vacuum extract being 

 always the higher. Changes in the color and the solubility of the extract were 

 also noticed wlien heating in the air bath at 110°. 



Sulphurous acid in champagne, G. Filaudeaxj {Ann. Falsif., 3 (1910), Xo. 

 16, pp. 58-60). — Comparative analyses carried out at the central laboratory of 

 the minister of agriculture and the municipal laboratory of Rheims for fi'ee 

 and total sulphurous acid in champagne by the French official methods are 

 reported. 



Studies in the action of heat on milk, R. R. Renshaw and F. C. Ware (.lour. 

 Amer. Chcm. Soc, 32 (1910), Xo. 3, pp. 391-396).— The authors sought to de- 

 termine the cause for the diffei-ence in results obtained by the gravimetric and 

 optical methods for lactose. 



From the results it is evident that alkaline salts have no effect on the lactose 

 of milk when it is heated at 85° C. for some time, and it would seem that the 

 cause lies in bacterial or enzymatic agencies. It was further shown that it is 

 possible to obtain perfectly concordant results between the optical and gravi- 

 metric methods, so that utilizing the supposed discordance as a means for de- 

 tecting pasteurized milk is not reliable. 



A new method for detecting pathologic milk, Bauer and Sassenhagen 

 (Med. Klinik. 5 (1909), \o. 51; ah-s. in Ticrarzt, -',9 (1910), Xo. 2, pp. 2.',-26).— 

 The authors found a positive hemolytic test for milk during mastitis, and pro- 

 pose employing it for detecting milk from diseased animals. Judging from 

 the results obtained the method seems to be very exact. 



A rapid and simple method for determining the fat content of cream, L. F. 

 RosENGREN (Xord. Mejeri Tidn., 2.'i (1909), Xo. 52, pp. 615, 616; K. Landtbr. 



