614 EXPERIMENT STATION RECORD. 



and to the solubility of cheese curds iu salt solutions, by J. L. Sammis and E. B. 

 Hart (E. S. R., 21, p. 177). 



Moisture determination in cheese with the Soxhlet oven, O. von Sobbe 

 {Milch Ztg., 39 (1910), No. 23, pp. 268, 269).— The sand method is less accurate 

 and less rapid than, and not so easy to manipulate as, the method which em- 

 ploys a covered dish alone for estimating the water in cheese. See a previous 

 note (E. S. R., 22, p. 414). 



Determination of casein in cheese, Trillat and Sauton {Rev. Soc. Set. Ilyg. 

 Aliment., 5 {1908), No. 5, pp. 794-797; abs. in Chem. Abs., 4 {1910), No. 11, p. 

 1506). — Macerate 2 gm. of cheese iu 10 cc. of hot water and gradually add 50 

 cc. of water containing 1 to 2 drops of ammonia. Boil for 5 minutes, add 0.5 cc. 

 of formaldehyde, boil again for 3 minutes, and allow to rest for 5 minutes. Then 

 precipitate the casein with 5 drops of pure acetic acid, allow the precipitate to 

 settle, collect on a weighed filter paper, extract with acetone, dry at from 75 to 

 80° C, and weigh. In the original article results of analyses of cheeses are 

 given, the increase in the secondary caseins and the decrease in the primary 

 caseins during the aging process being shown. 



A new method for estimating albuminoids in milk, Trillat and Sauton 

 {Rev. Soc. Sci. Hyg. Aliment., 5 (1908), No. 5. pp. 798-803; abs. in Chem. Abs., 

 Jf {1910), No. 11, p. 1506). — The same as the above method for cheese, with the 

 exception that 5 cc. of milk are diluted to 25 cc, then boiled and 5 drops of 

 formaldehyde added, and the precipitation made with 5 cc. of a 1 per cent solu- 

 tion of pure acetic acid. 



Biological differentiation of milk and nailk proteids, F. Kollmeyer {Ztschr. 

 Biol., o'l (1910), No. 2-3, pp. 6-'f-90). — These tests were conducted with the milk 

 of the buffalo, cow, ass, and woman. 



From the results it appears that a close relation exists between the precipitin 

 and complement binding reaction in the differentiation of milk proteids of the 

 various animal species. Casein, albumin, and globulin have a very definite 

 action on the hemolytic system, producing a deviation of the complement. 

 Certain proteids of milk are biologically identical with those contained in the 

 blood of the same animal species. Colostra 1 milks contain proteids of hematoge- 

 nous origin and to a greater extent than ordinary milk. With the aid of a lacto- 

 serum boiled milk can be detected with the complement binding reaction, but 

 on the other hand, an antiserum can be prepared from boiled milk which yields 

 a complement reaction with both raw and boiled milk. 



A new sal method for estimating fat in milk, <). Wendlek (Milch Ztg., 39 

 (1910), No. 20, pp. 230-232, figs. J,). — This is a new fat estimating method in 

 which a neutral substance is substituted for the sulphuric acid or alkali. The 

 apparatus employed in this method is shown. 



Butter moisture tests, H. E. Ross (New York Cornell Sta. Bui. 281, pp. 

 401-.'il3). — The author found that when preparing the sample for moisture 

 estimation it is better to stir the sanutle while cooling, instead of shaking it as 

 recommended by the Association of Official Agricultural Chemists. 



After describing the chemical gravimetric method (E. S. R., 19 p. 506), the 

 Gray method ( E. S. R., IS, p. 710), the Irish method (E. S. R., 20, p. 209). and 

 the Farrington method (E. S. R., 19, p. 708), results of comparative tests be- 

 tween these methods and one designated as the Cornell method are reported 

 and discussed. The Gray method showed the greatest diversity from the gravi- 

 metric method, 0.515 per cent, and the Cornell method showed the least, 0.075 

 per cent. The Irish and Farrington tests were about alike, varying respectively 

 0.258 and 0.268 per cent from the gravimetric method. 



The Cornell test is made as follows: After preparing the sample and balancing 

 it in a dry aluminum cup it is placed on the asbestos board of a stand which 



