112 EXPERIMENT STATION EECORD. 



'• By means of this method a progressive increase in the ratio of the in- 

 organic to the total phosphorus in eggs has been found, which increase corre- 

 sponds to the increased deterioration of the eggs as judged by physical means." 

 The data on eggs show the total and inorganic phosphorus content. 



Methods adapted for the determination of decomposition in eggs and in 

 other protein food products, H. W. Houghton and F. C. Webee (Abs. in 

 Biochem. Buh, 3 (1914), No. 11-12, p. ^47).— "The methods that are most 

 applicable for the determination of decomposition are the Folin titration and 

 Nesslerizatiou methods for free ammonia, Klein's modification of Van Slyke's 

 method for amino nitrogen, and the Folin-Wentworth method for acidity of 

 fat. 



" Calculating the results on liquid eggs to a moisture-fat free basis, the fol- 

 lowing amounts of ammonia nitrogen in milligrams per 100 gm. of material 

 were obtained : By the Folin titration method — seconds, 11.4 ; spots, 14.1 ; light 

 rots, 17.3; rots, 26.2; black rots, 169.G. By the Folin Nesslerizatiou method — 

 seconds, 12.4; spots, 20; light rots, 21.5; rots, 29.9; black rots, 148.6. The 

 amino nitrogen determination is of service in detecting liquid and dry blood 

 rings, spots, and light rots. Increase in the acidity of the fat indicates spots 

 and worse grades of eggs. 



" The ammonia methods applied to herring give results indicating decomposi- 

 tion of the fish after standing 24 hours at about 70° F. Applied to clams, an 

 appreciable increase in the ammonia is shown after keeping two days at a 

 temperature of 60 to 65°." 



The relation between the specifi^c gravity and the percentage of fat and 

 total solids in cows' milk, W. Fleischmann {Jour. Landw., 62 (1914), No. 2, 

 pp. 159-112). — A review and discussion of practically all of the more important 

 methods for estimating the total solids of milk, etc. A formula is given which 

 yields approximate results under practical conditions. 



Morres' alizarol test for testing the keeping quality of milk, A. Devaeda 

 and A. Weigh {Arch. Chem. ti. Mikros., 6 {1913), No. 4, PP- 201-212; abs. in 

 Cliem. Ztg., 37 {1913), No. 128, Bepert., p. 586).— The combined alizarol test 

 (E. S. R., 22, p. 515) is a color test combined with the alcohol test which will 

 empirically determine the degree of acidity of milk with an accuracy of 1 per 

 cent. The chief advantage of this test lies in the fact that the alcohol and 

 acidity test can be conducted at one time aad can be used by the milk inspec- 

 tor with satisfactory results. Alkaline decomposition products when present 

 vitiate the results. 



What value has the alizarol test for the examination of milk as a control 

 of the milk supply? A. Devaeda {Osterr. Molk. Ztg., 21 {1914), No. 2, pp. 

 17-19). — A detailed criticism of the Morres alizarol test. 



With this test it is not possible to determine whether a pure culture has 

 caused coagulation or whether it has been due to a number of organisms. The 

 alcohol test is satisfactory for judging the quality of milk in market control. 

 It is possible to determine approximately the degree of pure lactic acidity of 

 the milk with the alizarol method, but the diagnostic value is thereby limited 

 to the empirical testing of milk, especially as to its value for cheese making. 

 This use was suggested by Fugling in 1882. 



The alcohol and alizarol tests, W. Mobees {Milchw. ZentU. 43 {1914), No. 

 8, pp. 208-211).— The alizarol test is said to be more valuable for testing milk 

 than the alcohol test alone. Eugling's test with alizarin is only a qualitative 

 procedure, while the alizarol test is qualitative and quantitative. It will indi- 

 cate both the nature and the degree of decomposition, and in this it displaces 

 titration of acidity with alkali as well as the alcohol test. Judging a milk on 



