AGRICULTURAL CHEMISTRY — AGROTECHNY. 307 



22. 1). 412). tbe author reports that ho has Isolated a new carbohydrate com- 

 pound formed by caramelizatiou and similar to maltol. which is of interest in 

 I>ure food work from the fact that it gives reactions similar to certain of those 

 of salicylic acid. See also a previous note by Sherman (E. S. K., 22. i». 611). 



Analysis of lard and detecting adulteration, J, Wautbrs {Abs. in Chem. 

 Ztff., .3Jf (1910), No. 26, p. 222). — The analysis includes the determination of 

 specific gravity, refraction figure. solul)ility temperature In alcohol. Reichert- 

 Meissl uuml)er, Wauters number, and iodin number. Determining the refracto- 

 metric figure and the critical temperature are sutticient to detect an addition 

 of 10 iier cent of coco fat. 



The nitrogenous substances in honey, R. Lund (Mitt. Lrhcnsm. Vntersuch. 

 «. Hyg., Schicciz. Gsndhtsamt., 1 {1910). No. 1, p. 3S; abs. in CItetii. Ztfj., 3Jf 

 (1910), No. 35, Repert., p. I'll). — The author criticises the existing methods for 

 examining honey and draws attention to the fact that the protein (total pro- 

 tein and albumin) in natural and artificial honeys furnishes a good index as 

 to their identity. 



About the ferment reactions of honey, A. Auzinger (Ztschr. JJntersuch. 

 Ndlir. H. (Icntissnitl.. 19 (1910), No. 7, pp. 353-362).— From the results it seems 

 evident that the reaction obtained with paraphenylendiamin, hydrogen dioxid, 

 and honey can not be attributed to a ferment action. Tests with various pure 

 sugars brought out the fact that this same reaction can be obtained with fruc- 

 tose, showing that the test is purely chemical. 



Ex[)eriments to determine the action of the various methods for diastase, 

 catalase, and the paraphenylendiamin reactions at different temperatures, and 

 in acid, neutral, and alkali media, were also made. See also a previous note 

 (E. S. R., 2.3, p. 12). 



The effect of pectin substances on sugar estimation in dry marmalades, 

 F, Strohmer and O. Fallada (Osten: Ungar. Ztschr. Zuckerindiis. a. Landw., 

 39 ( 1910), No. 1, pp. 1/9-55). — In estimating the sugar content of fruit conserves 

 particular attention must be paid to the influence exerted by pectin. 



The determination of the fat content of cocoa and chocolate, A. Prochnow 

 (Arch. Phanii.. 2.'iS (1910), No. 2. pp 8/-cS',S). — Previously noted from another 

 source (E. S. R.. 22. ]>. 41.3). 



On the quantitative determination of cane sugar by the use of invertase 

 (Amer. Sugar Indus, and Beet Sugar Gaz., 12 (1910). No. 5, pi). 119, ISO).— 

 Previously noted from another source (E. S. R.. 22, p. 412). 



Influence of optically active substances (nonsugars) upon the sugar 

 estimation in beets, K. Andrlik and V. Stanek (Ztschr. Zuckcrindus. Bohmen, 

 3'i (ID 10). No. 7, pp. 385-399). — Beet juice, obtained by digesting with water 

 and clarifying with 10 cc. of lead vinegar, when concentrated to one-fifth of the 

 original volume showed a diminution in the polarization and x'educing value 

 not due to the inversion of the sucrose. The same observation was made with 

 press and diffusion juice, and indicates the presence of optically active sub- 

 stances which differ from raflinose, amino acids, etc. 



The electrical conductivity method for the ash in impure sugar solutions, 

 A. E. Lanue (Ztschr. Vcr. Dcut. Zuckcrindus., 1910, No. 651. II. pp. 359-3S1).— 

 The author finds that the results obtained with the Main method (E. S. R., 

 22. J). 10) are very satisfactory, but draws attention to the fact that it is always 

 necessary to have a series of constants at hand. A new method is therefore 

 proposed, inirticularly for impure sirups, and tables for use with it are ap- 

 pended. 



A reversion of the starch-dextrin reaction, E. T. Reichert (Univ. Penn. 

 Med. Bui. 23 (1910), No. 2, pp. .77-7'/). — The starch-dextrin reversion reaction 

 54345°— No. 4—10 2 



