RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICTJLTUIIAL CHEMISTRY— AGROTECHNY. 



Justus von Liebig, J. Voliiard (Justus von Liehig. Leipsic, 1909, vols. 1, 

 pp. XI-\-Jf56, pU. 2; 2, pp. VIII-\-Jf3S, pis. 2). — In recent years biographical data 

 as to von Liebig bave been confined largely to lectures before learned societies 

 and the more popular scientific journals. The present biography, however, is 

 the most extensive one which has yet appeared and was written by a former 

 assistant, who also lived in von Liebig's household. It treats of his work at the 

 various institutions and his discussions with other famous scientists, and in- 

 cludes excerpts from his writings on pure, agricultural, and fermentation 

 chemistry, physiology, and nutrition. 



Handbook of methods in inorganic chemistry, edited by A. Stahlek (Hand- 

 huch dcr Arheitsmetlioden in der anoroanischen Clicmic. Leipsic, 1913, vol. 1, 

 pp. XII-{-7S7, figs. lOGJf). — This is the first volume of an extensive handbooli 

 on inorganic chemical methods. It deals with the construction and equipment 

 of laboratories and the mechanical operations of inorganic chemistry, and Is 

 plentifully illustrated. 



The practical methods of organic chemistry, L. Gattermann, trans, by W. 

 B. ScHOBER and V. S. Babasinian (Neio York, 1914, 3. ed., pp. X\UI-^If01, figs. 

 95). — This edition, translated by V. S. Babasinian, is divided into a general and 

 special part, as well as a section on inorganic chemistry. 



The general part deals with crystallization, sublimation, distillation, de- 

 colorizing, drying, melting points, and the following organic analytical meth- 

 ods : Detection of carbon, hydrogen, nitrogen, sulphur, and the halogens ; quan- 

 titative determination of the halogens and of sulphur (Carius method), nitro- 

 gen (Dumas method), and carbon and hydrogen (Liebig method) ; and ele- 

 mentary analysis (Dennstedt method). The special part deals with the ali- 

 phatic series, transition from the aliphatic to the aromatic series, and the 

 aromatic, pyridin, and quinolin series. 



Progress made in the chemistry of foods and condiments during the year 

 1912, H. KuTTENKEULER {Cliem. Ztg., 37 {1913), Nos. 103, pp. 1033-1035; 106, 

 pp. 1058-1060; 108, pp. 1075, 1076; 109, pp. 1087, iOSS).— This is the usual 

 report (E. S. R., 29, p. 412), and deals with the food laws and regulations, 

 general chemistry of foods, methods for examining foods and condiments, food 

 preservatives, meat and meat goods, eggs and egg conserves, vegetables and 

 vegetable conserves, vinegar and spices, honey, sugar and sugar products, fruits 

 and fruit juices, and beverages. 



Starch sugar, H. Wiciielhaus (Der Siarlcezuclccr. Leipsic, 1913, pp. Vni+ 

 232, figs. 57). — This work deals with the subject from both a chemical and a 

 technical standpoint, taking up the history of starch sugar, theoretical con- 

 siderations, properties of glucose, investigations in regard to starch and its 

 hydrolysis, technical preparation of starch sugar, obtaining glucose from cellu- 

 lose; concentration of juices containing saccharin matter, the crystallization 

 method, utilization of starch sugar, and methods for determining starch and 

 starch sugar. 



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