310 EXPERIMENT STATION EECOED. [Vol. 37 



form of a granular white powder. The largest amount of this preparation was 

 obtained from turnips, but preparations were also obtained from strawberries, 

 apples, and rhubarb stems. 



An alkaline solution of the pectinogen kept at room temperature was readily 

 converted into another substance of acidic character which could be precipi- 

 tated from alkaline solutions by acids as a gel insoluble in water. This sub- 

 stance has been designated as pectin. It is insoluble in water and the solution 

 of its sodium salt gives a gelatinous precipitate with calcium chlorid. 



The analyses of the pectins obtained from the various sources agree well 

 with the formula CitHmOl. On distillation with hydrochloric acid the pectin- 

 ogin yielded furfural in such quantity as to indicate the presence of one 

 pentose group in each complex of 17 carbon atoms. It is indicated that the 

 results obtained show that " there is a single pectin, wliich is a complex built 

 up by the combination of a pentose group with another group containing 

 twelve carbon atoms. There is no evidence that it is a carbohydrate, but it 

 appears to be an acid sui generis." 



The acids of fruit wines, W. J. Baragiola (Landw. Jahrb. Schweiz, SO 

 {1916), No. 5, pp. 4Jtl-454). — This is a general discussion of the subject, 

 together with some experimental data on the decrease in total acidity with in- 

 creasing ripeness of the fruit ; the decrease of tannic acid with increasing ripe- 

 ness in the Juice pressed from crushed, coarsely ground, and very finely ground 

 fruit; the variation of the amount of tannic acid in the juice from the peel, 

 flesh, and core of pears ; and the decrease of tannic acid in the juice from fruit 

 which had been expo.sed to the air and had consequently undergone some 

 oxidative changes brought about by the oxidases. 



The author points out the errors which are likely to arise in drawing con- 

 clusions from data obtained from grape wines and applied in the preparation 

 of fruit wines. A complete analysis of a cider is submitted. 



It is concluded that in the case of berry wines the acidity of the young wines 

 remains fairly constant because of the large amount of tartaric acid present. 

 The sour taste of grape wine is first markedly influenced by the other organic 

 acids after the greater part of the tartaric acid has been removetl. The reverse 

 is the case in fruit wines, where the individual acids in the young wines 

 exercise a marked influence on the general character of the product. 



Tartaric acid content of grape musts and young wines, W. J. Babagiola 

 and O. ScHUPPLi {Landw. Jahrb. Schiceiz, SO (1916), No. 5, pp. i5J-479).— De- 

 tailed analytical data relative to the total acidity, tartaric acid content, and 

 percentage of tartaric acid of the total acidity of mu.sts prepared at the Swiss ex- 

 periment station at Wiidenswil, musts from the private experimental fields in 

 the Canton of Zurich, and a number of wines wliich were made In 1914 are sub- 

 mitted and briefly discussed. 



Investigations on the camphors of Mauritius (Dept. Agr. Mauritius, Set. 

 Ser., Bui. 4 (1916), [EngUsh Ed.], pp. /4).— The results of a number of distilla- 

 tion experiments preliminary to a reforestation of certain parts of the island 

 have shown that the existing camphors yield no solid camphor on distillation. 

 The small amount of camphor present is readily dissolved in the oil and not 

 easily separated therefrom. 



Standard methods of chemical analysis, edited by W. W. Scott (New York: 

 D. Van Nostrand Co., 1917, pp. XXXJ+S64, pls. S, figs. 1^2).— As stated in the 

 preface, this volume is a compilation of carefully selected methods of technical 

 analysis that have proved of practical value to the professional chemist. The 

 methods are described in sufliclent detail to be easily carried out, but lengthy 

 theoretical discussions have been avoided In order to include a large amount of 

 Information In a compact, accessible form. 



