414 EXPEBIMENT STATION EECOED. [Vol. 37 



variations, rather than to unavoidable experimental variations claimed above 

 The author considers that " it is possible under proper conditions to obtain 

 much more accurate results with the method than have generally been ob- 

 tained." 



The Duclaux method, F. W. J. Boekhout and J. J. O. De Tries {Verslag. 

 Landhouick. Onderzoek. Rijkslandbouicproefstat. [Netherlands], No. 20 {1917). 

 pp. 79-90). — In a critical study of the Duclaux method the authors have de- 

 termined constants practically the .same as those obtained by the originator 

 of the method. Results obtained from a mixture of more than two acids are 

 considered not to be trustworthy. 



The theory and use of the procedure are di.scussed in some detail, and analyti 

 cal data submitted in tabular form. 



The systematic extraction of aqueous solutions with ether, J. Pinnow 

 {Ztschr. Untcrsvch. Nahr. u. GcnussmtL, S2 {1916), No. 6, pp. 257-268).— Physi- 

 cal-chemical data relative to extraction with varying volumes of the solution, 

 concentration of the solution, time, etc., of citric, succinic, and lactic acids, 

 pyrogallol, and caffein are submitted and discussed. 



The determination of added water in ground meats and sausages, C. 

 Baumann ;uk1 J. Grossfei.d {Ztschr. Untcrsuch. Nahr. u. GcnussmtL, S2 {1916), 

 No. 11, pp. .^89-493). — The use of the ratio total water : nitrogen is considered 

 to be easier and more reliable than that of the others commonly use<l for the 

 determination of addetl \\ater. For fresh meats this ratio (average) has been 

 found to be 18.3. The following formula is proposed for calculating results : 



Added water =Total water— (nitrogen X 18.3). 



Some analytical data are submitted. 



The alkalinity of cocoa, Akpin {Ann. FaL-iif.. 10 {1917), No. 99-100, pp. 10- 

 14). — Analytical data of a number of samples of cocoas with especial reference 

 to the alkalinity of the ash arc submitted and discussed. 



The determination of the alkalinity of cocoa, X. Rocqiiis (.Irin. Faktif., 10 

 {1917), No. 99-100. pp. 11,-17, fiff. /).— Modified procedure.^ of the oflkial French 

 method for the detoniiiuation of total ash, water-soluble and insoluble ash, 

 alkalinity of the soluble ash, and the phosphoric acid in the solubte ash are 

 described and discussed. 



Moisture determination in spices and similar products, A. Scholl and U. 

 Strohecker {Ztschr. Untersuch. Nahr. u. Genussintl., 32 {1916), No. 11, pp. 

 493-499). — This is a general discussion of the subject, together with some ex- 

 perimental data obtained in a study of methods commonly used for moisture 

 determinations. 



It is concluded that in general the distillation procedure for the determina- 

 tion of moisture is applicable to spicos, and that comparatively accurate results 

 are obtainable. The procedure is especially suited to samples which contain 

 large amounts of volatile matter. It could not well be applied, however, to 

 samples which contain inorganic salts with water of crystallization without 

 some modification. 



The determination of ammonia in wine and its significance, W. J, 

 Baragiola and C. Godet {Ztschr. Untersuch. Nahr. u. OenussmtL. SO {1915), 

 No. 5, pp. 169-216. fig. 1). — The literature on the determination of ammonia in 

 wine and other biochemical studies is reviewed and the results of an original 

 Investigation on the subject submitted. 



The distillation with magnesium oxid in vacuo is deemed to be accurate and 

 satisfactory for all practical and control determinations since the amount of 

 amins or other bases is ordinarily only very small. For very exact work where 



