418 EXPEEiMENT STATION RECORD. 



least 5 per cent of palm fat with certainty with the petroleum-magnesium 

 figure. Precipitating the soaps by barium instead of magnesium salts gives 

 analogous results, but the process is more complicated. Determining the middle 

 molecular weights of the fatty acids split off from the barium soaps and the 

 nonvolatile soluble fatty acids according to Juckenack will not detect as little 

 as 15 per cent of lard in butter. Determining the solution temperature will 

 not detect 15 per cent of palm fat in butter or lard, or 15 per cent of lard in 

 butter fat. 



Detection of cocoa oil in butter and lard, Fendler {Ztsclir. Offentl. Chem., 

 16 {1910), No. 8, tip- 152-166, figs. 2).— Two methods are described for the 

 detection of cocoa fat in butter and lard. 



One is based on the fact that the ethyl esters of the fatty acids obtained 

 from cocoa fat have a boiling point different from those contained in either 

 butter or lard. The other is based upon the solubility of these fatty acids in 

 a 60 per cent (volume) alcohol, and in which fats or oils the fatty acids of 

 which contain more than 16 atoms of carbon are only slightly soluble. 



A new method for estimating tartaric acid, A. Kling (Compt. Rend. Acad. 

 Sci. [Paris], 150 (1910), No. 10, pp. 61G-61S).— To 25 cc. of a solution contain- 

 ing 3 to 4 gm. per liter of right-handed rotary tartaric acid add 100 cc. of 

 water, 25 cc. of dilute sodium potassium tartrate solution (16 gm. per liter 

 left-handed rotation), and 20 cc. of calcium acetate solution (30 gm. per liter). 

 Collect the precipitate obtained on a filter, wash, and redissolve in 20 cc. of 

 hydrochloric acid solution (40 gm. per liter). Make up the solution to 150 cc, 

 add 40 cc. of sodium acetate (10 per cent) and calcium acetate (1 per cent), 

 and bring the mixture to the boiling point. Cool, collect the racemate on a 

 filter, wash with water, redissolve in sulphuric acid solution (10:100), bring 

 to the boiling point, and titrate with potassium permanganate (about 16 gm. 

 per liter) . The permanganate titer is determined with pure potassium bitartrate. 



Maize products, and maize starch and its products, W. P. Kaufmann (Jour. 

 Soc. Client. IndKs., 29 (1910). No. 9 pp. 527-o.il). — A general description of 

 the processes utilized for seiiarating and producing the various maize products. 



[Cold storage of asparagus for canning purposes] (Pure Products, 6 ( 1910), 

 No. 6, pp. 312, 313). — Canners often find it necessary to store asparagus for 

 future canning, and tests were conducted to determine how long asparagus 

 will keep fresh at a temperature of 4' C. From the results it is concluded 

 that no apiireciablc change takes jilace after storing for a period of 4 weeks. 



The preparation and storage of tomato and apple pulps, F. F. Hasbrouck 

 (Pure Products, 6 (1910), No. 7, pp. 37S-3S1). — A popular discussion. 



Table mustard, A. Hasterlik (Der Tafelsenf. Vienna and Leipsic, 1910, pp. 

 VII I +165, j)ls. 3, figs. 56). — This is a technical work on the utilization of the 

 mustard plant, with particular reference to the fabrication of table mustard. 



The manufacture of starch, alcohol, and sugar, S. Aston (Agr. Gaz. [Tas- 

 mania], 18 (1910), No. 5, pp. 99-102). — In this article a detailed statement is 

 given in regard to the cost of manufacture of starch and alcohol from potatoes 

 and of the manufacture of beet sugar, with an estimated cost of the machinery 

 therefor in different parts of the world but with particular reference to 

 Tasmania. 



METEOROLOGY— WATER. 



Handbook of climatology, J. Hann (Handbuch der Klimatologie. Stuttgart, 

 1910, vol. ..^ pt. /, 3. cd., pp. XII+Ji26. figs. 7; rev. in Bot. Ztg., 2. .4.bt.. 67 

 (1909), No. 23-2.'t, pp. 325-326; Science, n. ser., 31 (1910), No. 791, pp. 305, 306; 

 Nature [London], 83 (1910), No. 2120, p. .^JT).— This is the first part of the 



