216 EXPERIMENT STATION RECORD. 



in contact with the acid, allow to stand a few minutes, and remove the crucible 

 and cover, washing the adhering liquid back into the beaker with distilled 

 water. Place the beaker on the steam bath and heat i hour and then let it 

 stand in the cold over night. Filter and wash the insoluble residue. Heat the 

 filtrate on the steam bath or otherwise, and precipitate with a 10 per cent 

 barium chlorid solution. 



The Hoffmann apparatus for estimating moisture in cereals, P. Lavenir 

 (Bol. Mill. Agi: [Buenos Aires]. 11 {1909), Xo. 1-3, pp. 5-9. fig. i).— From the 

 results of comparative tests which were made between the Hoffmann apparatus 

 and the methods usually employed for rye, wheat, corn, and barley, it is con- 

 cluded that the Hoffmann method furnishes good results. 



Relation between the specific gravity and starch content of barley {Pure 

 Products, 6 {1910). Xo. -J. pp. 218, 219). — A table is appeuded showing this 

 relation. It is shown that in some instances it is unreliable. 



Microscopic examination of chocolate and cocoa powders, E. Collin (Jour. 

 Pharm. et Chim., 7. ser.. 1 (1910), Xo. 7. pp. S29-SS4, figs. 3). — A description 

 of methods with particular reference to detecting the almond germ in chocolate 

 and cocoa powders. 



Determination of xanthin bases in cocoa and chocolate, A. Prochnow 

 (Arch. Pharm., 2'i7 (1909), Xo. 9. pp. 698-711; abs. in Chcm. Ztg.. 3.'f (1910), 

 Xo. SO, Repert., p. 122). — This article has been abstracted from another source 

 (E. S. R.. 22. p. 41.3). 



Analysis of tea and tea infusions, R. R. Tatlock and R. T. Thomson 

 (AnnUist. 35 (1910). Xo. 1,08, pp. 103-111). — A description of the methods of tea 

 analysis as found best fitted for the purpose by the authors, with results of 

 analyses of 22 samples of India, China, and Ceylon teas and their infusions. 



Examination of brandies, K. Micko (Ztschr. I'ntersuch. Xahr. n. GenussmtJ., 

 19 (1910). Xo. 6, pp. 305-322). — Cuban. Demerara. and Jamaica rums, arrak, 

 prune brandy, cognac, and storage brandy were examined in reference to 

 specific gravity, alcohol, extract, ash. total acidity, free acid in the distillate, 

 esters, and aroma. 



It is shown that each of the above brandies has a characteristic aroma and 

 that this does not emanate from the esters. By utilizing the method proposed 

 by the author, it is possible to detect liquors made from esters and esterlike 

 substances and alcohol. 



Qualitative test for fusel oil in brandy, H. Hollander (Miinchen. M&d. 

 Wchnschr.. .57 ( 1910), Xo. 2, pp. 82, 83; ab.9. in Biochem. Zentbl., 9 (1910), Xo. 17, 

 p. 785).— To 2."» cc. of the brandy in a distilling flask add 1 cc. of normal alkali 

 solution and distill practically to dryness. Add .5 cc. of acetic acid to .5 cc. of 

 the distillate, heat the mixture to the boiling point, and boil for 1 minute, add 

 a few drops of phenyl hydrazin. bring again to the boiling point, and cool to 

 room temperature. If fusel oil is present, on adding a layer of concentrated 

 hydrochloric acid a green ring will be formed between the two strata. 



Detection of saccharose in wine and weissbier, S. Rothenfusser (Ztschr. 

 Untersuch. Xahr. u. Gcnussmth. 19 (1910). Xo. 5. pp. 261-268).— The author 

 proposes employing his method, previously noted (E. S. R.. 22, p. 10), with cer- 

 tain modifications for detecting small quantities of saccharose, in the presence 

 of invert and other sugars, in wine, weissbier. milk sugar, and fruits. 



Illicit desulphiting of wines with urotropin, F. Diacon (Ann. Falsif.. 3 

 (1910). Xo. 17. pp. 100-106). — This gives a series of tests and a discussion with 

 reference to the fixation of sulphurous acid by urotropin in dry and other 

 wines. The estimation of the ammonia in the wine and the various tests for 

 detecting the desulphiting is especially considered. 



