808 EXPERIMENT STATION RECORD. 



The chlorin number, a new constant for fat, A. Zlatauoff ( Ztschr. Unter- 

 8twh. Nahr. u. Oentis.nntl., 26 (I'JIS), No. 7, pp. 348. 3^9).— The cumbersome 

 procedure necessary for determining either the iodiu or bromin numbers of fats 

 led the author to study the value of chlorin as a fat constant. After studying 

 a number of chlorin compounds and halogen transmitters, phenyliodid-chlorid, 

 which can be easily and rapidly prepared, was chosen. The procedure used for 

 determining the chlorin number was then as follows: 



Weigh off 0.25 gm. of triolein (this was used in the test) in a Sendtner flasls 

 such as is used for determining the iixlin number; mix with GO cc. of carbon 

 tetrachlorid, previously saturated at room temperature with phenyliodid chlorid 

 prepared by WiUgerodt's method," and allow the mixture to stand for four 

 hours. In another Sendtner flask place 60 cc. of the phenyliodid-chlorid solu- 

 tion, and allow this also to stand for four hours. At the end of this time add 

 40 cc. of a titrated silver nitrate solution (1 cc.=0.0102 gm. silver) to each flask 

 and shake. Then add a few drops of iron alum solution and determine the 

 excess of silver nitrate with ammonium sulphocyanid solution (1 cc.==0.54 

 cc. silver-nitrate solution or 0.0515 gm. of silver). The difference between the 

 two titrations represents the chlorin fixed by the fat. 



For triolein the values fluctuated between 273 and '600. 



The quantitative estimation of the salt-soluble proteins in wheat flour, 

 G. A. Olson (Jour. Indus, and Engln. Cliem., 6 (1914), No. 3, pp. 211-215).— 

 Continuing previous work (E. S. R., 31, p. 208) and with a view to finding a 

 correct method for the estimation of edestin and leucosin proteins in flour, it 

 was found that a 1 per cent solution of sodium chlorid extracts gliadiu to the 

 extent of approximately 29 per cent of the total proteins present, while a 10 

 per cent solution extracts it to the extent of only 5 i)er cent. 



A method is described whereby the edestin and leucosin nitrogen determina- 

 tion can be made in flour and its products, a correction being applied for the 

 gliadin extracted. 



" The amount of nitrogen bodies extracted with salt solutions and directly 

 coagulated by heat varies with the concentration of the solvent. The 10 per 

 cent concentration gives higher results than were found possible with a 1 i>er 

 cent salt solution." 



An investig'ation of the presence of furfurol in cider vinegar, Agnes A. 

 Anderson (Jour. Indus, and Engln. Chcm., 6 (1914), No. 3, pp. 214, 215). — Pure 

 cider vinegar may contain furfurol as a natural constituent ; therefore its pres- 

 ence can not be taken as indicating that either wood acetic acid or caramel has 

 been added. Cider vinegars may give a test for caramel by the Ronuet method 

 without containing furfurol or added caramel ; hence the method is not reliable. 



The analysis of maple products.- — III, The range of variation of analytical 

 values in g-enuine maple sirups, J. F. Snell and J. M. Scott (Jour. Indus, 

 and Engin. Chcm.. 6 (1914), No. 3, pp. 216-222). — Continuing the work pre- 

 viously noted (E. S. R.. 31, p. 611), the author reports the results of examining 

 126 samples of genuine Canadian maple sirup. The range of conductivity 

 value, in these sirups is determined for 20° and 25° C, and the range of the 

 various analytical values in genuine maple sirups is compared with reference 

 to the.se results and to those of Bryan (E. S. R., 24, p. 266), Jones (E. S. R., 

 17, p. 1038), and McGill (E. S. R., 26, p. 661). 



" The values of narrowest range are the conductivity value, the alkalinity of 

 the soluble ash. the weight of the total ash. and the Winton lead number. A 

 scheme of rapid analysis is proposed, embracing determinations of the afore- 

 said values and of the Canadian lead number." 



•Jour, rrakt. Chem., 33 (1886), No. 1-2, pp. 154-160. 



