208 EXPERIMENT STATION RECORD. [Vol.37 



filtrate by passing the centrifugalized milk through an alundum filter. About 

 250 cc. of clear filtrate was obtained in two hours by this procedure. 



Comparative analytical data relative to the specific gravity, electrical con- 

 ductivity, freezing point, protein, lactose, ash (soluble and insoluble), chlorin, 

 calcium, and phosphorus of the whole milk and filtrate (cow and human), and 

 the probable combinations between the casein, calcium, and phosphorus in the 

 residue from the filtrate of cow's milk are submitted in tabular form. It is 

 concluded that in human milk as well as in cow's milk the lactose is not com- 

 bined with the protein. A part of the calcium and phosphorus exists free in 

 a dissociable form. The calcium forms, not alone with the casein but also with 

 the phosphoric acid and probably other anions, certain combinations which as 

 yet have not been determined. These are retained by the filter and are probably 

 to be regarded as nondi-ssociable combinations, for the most part colloidal. In 

 cow's milk a calcium-casein combination containing 2.4 per cent calcium oxid 

 was determined. 



In human milk the quantity of calcium and phosphorus in inorganic combi- 

 nation is rehitively larger than that in cow's milk, representing more than 

 one-half of the total calcium and phosphorus. In cow's milk the quantity 

 represents less than one-tliird of the total. 



A rapid and exact method for determining the diastatic activity of ger- 

 minated grain, C. A. Nowak (Pure ProdrntH, 13 (1017), No. 3, pp. 12S-131).— 

 The author describes in detail a rapid modified procedure which is considered 

 to yield reliable results. 



The soluble carbohydrate content of feeding stuffs as a guide in determin- 

 ing quality, G. B. Van Kampen {Cultura, 27 (1915), No. 324, PP- 241-256).— 

 The author briefly indicates that the results of a chemical and microscopical 

 examination of feeding stuffs do not always yield the desired information in 

 regard to the quality of tlie material. 



Tlie literature on the soluble and insoluble carbohydrates in normal and 

 abnormal press cakes is reviewe<l. A procedure for determining soluble sugars 

 polarimetrically before and after Inversion is described and some experimental 

 data submitted and ui-scus-sed. Wliile the data are considered to be only pre- 

 liminary and it is deemed hardly possible to define any definite limits for sugar 

 content of normal and abnormal samples because of the small amount of data 

 available, the following percentage contents of sugar (calculate<l as sucrose) 

 are considered normal for samples of first-grade material : Coconut cake, 17.5 ; 

 soy bean cake, 13; peanut cake, 12; cottonseed meal, 7; linseed meal, 5; palm 

 nut cake, 3.5 ; and sesame cake, 3. 



Cane juice clarification, C. W. Hines (Philippine Agr. Rev. [English Ed.], 

 9 (1016), No. 4, pp. 339-347). — This is a general discu.ssion of the common 

 clarifiers used in cane sugar manufacture, as well as some si)ecial trade clarifiers. 



Normal fermentation of sauerkraut, L. A. Round (Jour. Bact., 1 (1916), 

 No. 1, p. lOS). — The author has studie<l the fermentation of .sauerkraut in two 

 factories, in the first making microscopical and chemical examinations and in 

 the second a bacteriological study. 



It was found tliat bacteria alone were concerned with the fermentation 

 proper. Wherever air came in contact with the material, as at the top <if the 

 vat, yeasts grew rapidly and produced a heavy foul-smelling scum which de- 

 stroyed the acid. A vat just being filled showed the presence of 5,0(X).(H)0 

 organisms per cubic centimeter, 80 per cent of whicli fermente<l glucose and the 

 remaining 20 per cent being mainly yeasts. The rate of growth of bacteria and 

 the rapidity of fermentation were found to vary directly with the temperature, 

 being much slower in cold than in warm weather. After reaching a maximum, 



