710 EXPEEIMENT STATION RECORD. 



ticular reference to tbe Schartlinger fornialdeliyde-uiethylene blue reaction of 

 freshly drawn milk. 



Attention is called to tlie ease with which this reaction can be imitated with 

 boiled milk and milk which does not give the reaction by adding a little ferrous 

 sulphate. Fresh milk when exposed to the ultraviolet light for 1 hour did not 

 lose its capacity for decolorizing formaldehyde-methylene blue, but lost its 

 faculty for producing the oxydase reaction. Dialyzing tests also showed a 

 difference between the oxydase and the reductase test. Milk from the same ani- 

 mal on successive days gave reactions of various intensities, which the authors 

 believe to be due to the fact that these milks were drawn at a later time than 

 the regular milking hour. The first stream of the milk with a fat content of 

 0.7 per cent gave no reductase but an oxydase reaction. The average millk of 

 the same batch (fat 3.2 per cent) gave a positive reductase and oxydase reac- 

 tion, while the strippings, with a fat content of S.S per cent, gave both reactions 

 very intensely. 



The authors are not willing to say that the absence of the formaldehyde- 

 methylene blue reaction in the initial milk was due to the low fat content. See 

 also previous observations on the Schardinger reaction by Schern (E. S. R., 

 21, p. G14). 



A simplified method for examining butter and oleomargarine, E. Glimm 

 iZtschr. Untcrsuclt. Xahr. u. GenussmtL, J9 (1910), No. 11, pi). 6U-651, fig. 1).— 

 Three methods of operating are described. 



The apparatus used for all of the tests consists of a bell-shaped funnel having 

 a bulb blown in the upper portion of the outflow tube and an Erlenmeyer flask of 

 150 cc. capacity. The filter employed is oF asbestos, while the bulb of the fuimel 

 is filled with glass wool till it reaches the base of the asbestos filter layer above. 

 The apparatus, funnel, filter, and Erlenmeyer flask, are weighed before proceed- 

 ing with the determination proper. 



In one of the methods about 5 gm. of the fat, which has been previously rubbed 

 up until it has the consistency of an ointment, is brought upon the filter and 

 dried at from 95° to 9S° C. for .2 hours in the vacuum oven. The weight lost is 

 considered water. The fat remaining on the filter is dissolved and washed into 

 the Erlenmeyer flask with carbon tetrachlorid. (I'his process can be accelerated 

 by placing the apparatus on the water bath.) The washing is continued until a 

 drop from the filter evaporated on a watch glass leaves no residue; the funnel 

 and the filter are then dried at 95° to constant weight and weighed, the difference 

 in weight from the original dry fat representing the actual fat present. This can 

 be verified by drying and weighing the residue in the Erlenmeyer flask. 



The funnel containing the material not fat is placed on a tared 100 cc. measur- 

 ing flask and by washing with warm water and suction the lactose and salt are 

 dissolved out. The salt is then determined in the usual manner, the casein re- 

 maining on the filter is weighed, and the difterence between the two weights rep- 

 resents the milk sugar. The method compares well with the von Bengen method 

 (E. S. R., 20, p. 1109). Numerous analyses are appended. 



[Reports on the chemistry and uses of the prickly pear, candelilla wax, 

 and cantaloups], (Ncip Mexico Sta. Rpt. 1909, pp. 18-21).— The chemical de- 

 partment reports the progress made in the production of alcohol from tunas 

 (E. S. R., 22, p. 13), and of studies of candelilla wax and canteloups (E. S. R., 

 23. pp. G15, 711). Attempts to make .ielly from the tuna resulted in producing a 

 palatable sirup, but the tuna did not jell. 



A chemical study of the tuna (Opuntia Icavis) showed the following results: 

 "On August 17 [the pears] were found to contain only 6.S7 per cent sugar. 

 Analyses made every few days showed the percentage of sugar to gradually in- 

 crease, until a month later it amounted to 11.92 per cent. The percentage of 



