AGRICULTURAL CHEMISTRY — AGROTECIINY. 613 



Biolog'ical differentiation of the proteids in foods and blood stains, O. Mez- 

 OER (Chcin. Ztij.. 3.', (JillU), Nos. J/O, pp. 3^/6, 3.'i7 ; ///, pp. 363, 30',; Ji-i, I>p. 371- 

 373). — This is a detailed description of the technique employed in the detection 

 of tiie different aniuiai and vegetable proteids in foods and blood stains. 



Biological differentiation of milk proteids, J. Bauer {Jicrlin. Klin. 

 Wchii.'<(Iii:, .'/7 (J'JIO). No. IS, pp. S.i()-SS2) .—It is possible by means of the com- 

 plement binding reaction to differentiate casein from the other proteids in milk. 

 It is also possible to recognize the casein from animals of more or less i-elated 

 species. 



Detection of calcium sucrate, etc., in milk and cream, S. Rothenfusser 

 (ZtsrJtr. Untcrsuch. Xuhr. u. acnii-ssmH., 19 {U)10), No. 9, pp. 4G')-',75, figs. 2).— 

 This is a continuation of the work previously noted (E, S. R., 22, p. 10), and 

 deals chietly with a modification of the iirocedure with a view of obtaining 

 greater sensitiveness. The author makes a distinction between free and fixed 

 saccharose. The former has tlie property of so veiling the watering of milk 

 that it can not be detected by the ordinary analytical methods. 



Catalase test for detecting pathological milk, A. (iABATHULER (Milch Ztg., 

 39 (19 W). Xos. 17, pp. 193-196; 18, pp. 205-20S) .—From the results of the 

 examination of numerous pathological milks it is found that such milks are 

 very rich in catalase and that this catalase originates chiefly from the leuco- 

 cytes, which are present in large amounts. It is shown that with an increase 

 in the age of milk an increase in the catalytic activity takes place. Colostral 

 milks are also high in catalase. 



Methods used in the examination of milk and dairy products, C. Rarthel, 

 trans, by W. Goodwin (London, 1910. pp. XI +260, figst. 65). — This is believed 

 to be the first book in English which contains a description of the methods 

 employed in the examination of dairy products in various parts of Europe. 



The determination of sucrose in cane molasses, N. Deerr (Hawaiian Sugar 

 Planters' Sta., Div. Agr. and Clinn. Bui. 31, pp. 12). — The author states, as the 

 principles under which the determination of sucrose in a cane molasses should 

 be niad<', the following: 



" The use of a quantity of basic lead acetate such that the maximum decolora- 

 tion is obtained, and at the same time much of the levulose (the chief disturbing 

 influence) is eliminated in the precipitate; the elimination, following Tervooreu 

 [whose method is to dissolve 35.816 gm. molasses in 250 cc. water with the 

 addition of 40 cc. basic lead acetate, then to add to 100 cc. of the filtrate 1 cc. 

 of .30 per cent acetic acid and 2 cc. of alumina cream, make up to 110 cc, filter 

 and jiolarize. when the reading multiplied by 2 gives a direct readingl, of the 

 specific effect of the basic lead salts on the rotation of levulose by acidification 

 of the solution; the use of dilute solutions (normal to sixth-normal) for the 

 obtaining of the polariscopic reading, so as to eliminate any appreciable error 

 due to tlie volume of the lead precipitate; the use of long tubes, GO cm. if 

 possible, so as to eliminate errors due to a small reading; a very slight modifica- 

 tion of the Herzfeld procedure of inversion in which 50 cc. of solution are 

 inverted with 2.75 cc. of hydrochloric acid of specific gravity 1.18, or use of the 

 original Clcrget procedure, combined with the selection of the appropriate 

 constants; the use of zinc dust as a decolorant of the inverted solution; the 

 obtaining of the direct and invertetl readings at the same tenq)eratures and in 

 the same concentration ; the selection of the approi)riate C^lerget constant for 

 the conditions of the analysis. 



"Referred to half normal weight the quantities of material required, etc., 

 to fulfill these conditions, would read: Place 9.881 gm. molasses in a 200 cc. 

 flask ; add enough basic acetate of lead to obtain tlie maximum decoloration 

 (generally about 25 cc. of specific gravity 1.2G) ; make up to the mark; and 



