1917] AGRICULTURAL CHEMISTRY AGROTECHNY. 805 



The determination of fat in certain milk products, C. K. Fbancis and D. G. 

 MoEGAN {Jour. Indus, and Engin. Chem., 9 (1917), No. 9, pp. 861, S62).— Essen- 

 tially noted from another source (E. S. R., 37, p. 507). 



The estimation of unsaponifiable matter in oils, fats, and waxes, J. M. 

 WiLKiE {Analyst, h2 {1917), No. 495, pp. 200-202).— The following modification 

 has been found more satisfactory than the procedure usually recommended for 

 the determination of unsaponifiable matter. 



A 5-gra. sample is saponified with 12.5 cc. twice-normal alcoholic potassium 

 hydroxid for one-half to one hour, transferred to a separatory funnel with 50 cc. 

 of water, and extracted with 40, 30, and 30 cc. portions of ether. The ether 

 extracts are combined in a separatory funnel containing about 20 cc. of water. 

 Without shaliing, the wash water is run off, the ethereal solution then washed 

 by shaking vigorously with 2, 5, and 30 cc. portions of water, evaporated to 

 dryness, and the residue weighed. 



For solid waxes, such as beeswax, a sample of 0.5 gm, is used, and in the 

 saponification a few grams of castor oil is added. The procedure is then the 

 same as described above, with the exception of the addition of 40 cc. of water at 

 30' C. instead of 50 cc. of cold water, and the extraction with 50, 40, 40, and 

 30 cc. portions of ether. A suitable correction for the known unsaponifiable 

 content of the castor oil is made. 



Data submitted indicate the accuracy of the modified procedure. 



The thermal values of the fats and oils. — II, The sulphuric acid or 

 Maumene number, J. W. Mabden and M. V. Dover {Jour. Indus, and Engin. 

 Chem., 9 {1917), No. 9, pp. 858-860, figs. 2).— Continuing previous studies 

 (E. S. R., 34, p. 803), the authors propose a method for the calorimetric determi- 

 nation of the sulphuric acid number of fats and oils. The method is indicated 

 as being simple, a single determination requiring only about one-half hour, and 

 accurate to 0.5 per cent. The rise in temperature on addition of the acid, mul- 

 tiplied by the heat capacity of the system divided by the weight of the oil, 

 gives the sulphuric acid number in calories per gram of sample. The concentra- 

 tion of the acid was found to affect the results, but a variation in the amount 

 used had little effect so long as the concentration remained constant. The im- 

 portance of the use of a standard concentration of acid in the test is indicated. 



The construction of an inexpensive apparatus (calorimeter) and its stand- 

 ardization are described. 



Tabulated data of the heats of reaction of 20 oils examined are submitted. 



The pasteurization and biorization of fermented and unfennented grape 

 and fruit juices, W. J. Babagiola {Schweiz. Apoth. Ztg., 55 {1917), No. 29, pp. 

 S96-400). — Tlie disadvantages of the pasteurization of grape and fruit juices 

 are discussed, and some preliminary results of the sterilization of these juices 

 with the biorizator (E. S. R., 31, p. 276; 35, p. 677) are submitted. The 

 results obtained were entirely satisfactory, and no cooked flavor was imparted 

 to the product as is the case when the juices are pasteurized. Some slight 

 modifications of the biorizator were, however, found necessary. 



It is intended to continue the study. 



Aldehydes in wine, J. Labobde {Ann. Inst. Pasteur, SI {1917), No. 5, pp. 

 215-252). — From the results of the study reported it is concluded that the 

 catalytic and physiological agents which are responsible for the formation of 

 aldehydes in wine exercise their greatest influence in young wines during stor- 

 age in casks. Under these conditions the wine is more or less in contact with 

 the air. There are, however, certain faftora which Inhibit the production of 

 aldehydes and which are favored by the exclusion of air. This condition is 

 32950°— 18— No. 9 2 



