114 EXPERIMENT STATION EECOED. [Vol.37 



reviews the preservatives and coloring matters commonly used and the pro- 

 cedures for their detection by the official Dutch methods. 



A considerably shorter scheme for routine examination is proposed, in which 

 formalin is detected by phenol sulphonic acid, hydrogen pteroxid by vanadlc 

 acid in sulphuric acid, and carbonate by the difference in acidity before and 

 after heating. The coloring matters are determined by the usual tests. An 

 outline for the detection of salicylic, benzoic, and boric acids and fluorids In 

 the ether extract of milk is also submitted. 



A new method for the analysis of rancid fats and oils, G. Issoglio (Ann. 

 Chim. Appl. [Rome], 6 (1916), No. 1-2, pp. J-i8).— Rancidity and its detection 

 in oils and fats is briefly reviewed, and a new procedure by which a new con- 

 stant called the oxidation number is determined is described. This constant 

 is represented by the milligrams of oxygen necessary to oxidize the .volatile 

 organic material obtained by steam distillation from 100 gm. of the sample. 

 The material is oxidized with standard permanganate and the excess perman- 

 ganate titrated against oxalic acid. 



Analytical data showing the oxidation number, acid index, and iodin number 

 of a number of pure and rancid olive oil.s, three samples of peanut oil, two 

 each of sesame and soy-bean oil, rape-seed oil, cottonseed oil, butter, vegetable 

 butters, oleomargarin, and some animal fats are submitted. For pure edible 

 oils the constant was found generally to range from 3 to 10. For rancid fats 

 it was much higher, a value of 15 being an indication of slight rancidity or 

 some change in the material. The new constant proposed is considered to be 

 of value in evaluating oils, and should be determined with the other constants 

 in the usual examination of oils. 



[Report of the analysis of various samples] (Dept. Landb., Nijv. en Uandel 

 [Netherlands], Vcrslag. en Hcded. Dir. Landb., No. 5 (1916), pp. 52-59). — Tliese 

 pages contain brief notes on the analysis of various samples of soil, plant 

 products, water, dairy products. Insecticides, fungicides, and fertilizers. 



Fruit drying, W. J. Ai.le.n (Apr. Gaz. N. S. Wales, 2S (1917), No. 1, pp. 13- 

 29, figs. 7). — These pages describe procedures for the curing and drying of 

 apricots, peaches, nectarines, prunes, apples, pears, figs, raisins, sultanas, and 

 currants as practiced in New South Wales. 



Sulphitation in white sugar manufacture, F. Maxwell (London: Norman 

 Rodger, 1916, pp. XII+72, pis. S, figs. 8). — This is a general discussion of the 

 subject under the following topics : Sulphur, its origin, preparation, and prop- 

 erties ; sulphurous acid, its preparation, chemical properties, and action ; gen- 

 erating plants for sulphurous acid gas and sulphitation vessels for juice and 

 sirup; the control of the sulphurous acid gas generating station; analysis of 

 the sulphurous acid gas; action of sulphurous acid on juices; principles of the 

 application of sulphitation to juice ; sulphitation of the sirup and of molasses ; 

 the sulphitation process in practice; processes adopted by the leading white 

 sugar countries ; and a general summary. 



A study of commercial beech wood creosote, H. K. Smith and S. F. Ackes 

 (Jour. Indus, and Engin. Chcm., 9 (1017), No. S. pp. 275, 276). 



A method of producing crude wood creosote from hardwood tar, R. O. 

 JuDD and S. F. Agree (Jour. Indus, and Engin. Cliem., 9 (1917). No. S, pp. 276, 

 277). 



METEOROLOGY. 



Relation of weather to the amount of cotton ginned during certain periods, 

 J. B. KiNCER (V. S. Mo. Weather Rev., 45 (1917), No. 1, pp. 6-10. figs. 2).— Data 

 regarding cotton ginned, as related to temperature and fair days during the 

 11-year period 1905-1915, are presented in tables and diagrams. 



