AGRICULTURAL ClIEMISTRV AGROTECUNV. 



715 



The microscopy of cereals and its application in the brewing industry, 

 A. L, WiNTON (Aincr. [irciccr, //7 (J!>l.'f), Xos. 5, pp. 23J,-2S6, figs. .5; 6, pp. 

 29Q-292, p(!H. Jl: 7, pp. H.',l-.i.',.], flua. 9; 8, pp. J,02, 40.i, flcjs. 6).— A lecture on 

 the subject, which is illustrated with photomicrographs of the histological 

 structure of various cereals and starches. 



The examination of Belgian varieties of honey, It. Ledent {liuL Soc. ('hint, 

 liclg., 28 {191.',), Xo. .i, pp. 73-77; ahs. in Chcm. Zig., 38 {19U), No. 54, p. 

 .775). — The author finds that the method.s of Fiehe and Jaeserschmidt will de- 

 tect invert sugar. The degree of adulteration can be estimated from the 

 amount of protein, determined by Lund's method. 



A new method for determining the total solids in wine, V. Njfxiovan 

 iZtxcJir. Analgt. Chcm.. 53 (19U),.Ko. 3, pp. 160-165; ahs. in Chcm. Ztg., 38 

 (191/,). No. 35. Report., p. 157). — Five gm. of water-free sodium sulphate is 

 weighed in a weighing bottle and 5 cc. of tlie wine under examination is added. 

 After the sodium sulphate has become fully solidified the glass and its contents 

 are placed open in a vacuum desiccator which contains about 15 cc. of sulphuric 

 acid for each 5 cc. of wine dried, and exhausted to about 15 to 20 mm. pres- 

 sure. After 12 to 14 hours diy air is allowed to enter the desiccator, and the 

 Weighing flask is then stoppered and weighed. As sodium sulphate retains a 

 little water a control test is made without wine for the purpose of obtaining 

 the correction necessary. The method yields g()f)d results with dry wines. 



See also previous notes (E. S. R.. 32, pp. 608, 609). 



The specific heat of milk and milk derivatives, B. W. Hammeb and A. R. 

 JoiiNSOX (Joica t<1n. Research Bill. U (1918), pp. 1,51-1,63, figs. 6).— A better 

 knowledge of the specific heat of milk and milk derivatives is deemed of the 

 greatest importance in the conduct of various processes (pasteurizing, refrigera- 

 tion, manufacturing and storing butter, and manufacturing ice cream) in the 

 dairy industry. Two methods for determining the specific heat were evolve<l 

 and these are described and the apparatus used therefor illustrated. 



The samples of milk used in the tests were from the composite milk de- 

 livered at the college creamery. The fat content varied from 3.4 to 4.9, most 

 samples having about 4.3 per cent. The whej^ used was from composite milk 

 and obtained from the cheese vat, and contained from 0.25 to 0.3 per cent of fat. 

 The creams used were separated from composite milk in the morning and kept 

 in the refrigerator until evening when the various tests were carried out. 

 Skim milk varying in fat content from 0.3 to 0.38 per cent was also tested. 

 The butter fats used for the specific heat determinations were taken from the 

 ohurnings on three different occasions and contained the ordinary amounts of 

 curd, salt, water, and fat, and two other samples were carefully prepared in 

 accordance with the specifications of the ofiicial method of analysis?. 



The results obtained are summarized as follows; 



fipeeific Jiratx of mill: nn<l »ii1k ilcrivatire.i (ineliiding heat required to melt fat, 



if tJiis factor enters). 



Kind of milk product. 



AtO-C. 



Whey 



Skim milk 



Whole milk 



15 per cent cream. 

 20 per cent cream. 

 30 per cent cream. 

 45 per cent cream, 

 60 per cent cream . 



Butter 



Butter fat 



0.978 

 .940 

 .920 

 .750 

 .72.3 

 .673 

 .606 

 .560 

 a. 512 

 «.445 



At 15" C. 



0.976 



.943 



.938 



.923 



.940 



.983 



1.016 



1.053 



<i..527 



1.467 



At40''C. 



0.974 

 .952 

 .930 

 .899 

 .880 

 .852 

 .787 

 .721 

 .556 

 . 500 



At eo" c. 



0.972 

 .963 

 .918 

 .900 

 .836 

 .860 

 .793 

 .737 

 .580 

 . 530 



n These value.s were obtained by extrapolation, under the assumption that the .specific heat is about the 

 same in the solid and liquid states. 



