1917] AGRICULTUKAL CHEMISTRY AGROTECHNY. 511 



In experiments made on the retention of microorganisms contained in their 

 respective massecuites by unwashed sugars, the results showed that on an 

 average 13 per cent of the microorganisms of the massecuite were retained 

 by the sugar crystals. They were reduced approximately one-half by washing. 



The chemical changes which are caused by defecation of sorghum juice 

 for sirup manufacture, A. K. Anderson (Jour. Indus, and Engin. Chem., 9 

 (1911), No. 5, pp. 492-499). — The results of a study by the author at the Min- 

 nesota Experiment Station which included both factory and laboratory trials 

 show that the acidity of the juice of sorghum cane decreases during defecation 

 and increases during evaporation with the lime and phosphate methods. The 

 acidity was found to vary inversely with the amount of lime used. The volume 

 of the lead subacetate precipitate is not considered a good indication of the 

 efficiency of defecation. In cases of high acidity there is a large precipitate. 

 The ash content was found to increase after lime had been added. In the phos- 

 phate method a decrease in the amount of ash was noted. Calcium oxid in- 

 creased during defecation and decreased during evaporation. An apparent in- 

 crease in sucrose and decrease in reducing sugar was observed during defecation. 



" Tlie nitrogen content decreases during defecation. In cane which has stood 

 after being cut the nitrogen is changed to a nonprecipitable form which is not 

 removed by defecation. Solids-not-sugar decrease during defecation and evapo- 

 ration, the larger decrease being during the latter process. The color of the 

 juice is not darkened materially until more than the theoretical amount of lime 

 has been added. The amount of lime to produce alkalinity is 2.2 times the 

 theoretical amount. 



" Acidity in sirups varies inversely with the amount of lime used. In sirups 

 the total ash, insoluble ash, and calcium oxid increase with the amount of lime 

 added. Sucrose increases and dextrose decreases with the amount of lime used. 

 Crystallization is due to a high percentage of dry matter, a relatively high 

 sucrose content, and a juice relatively free from ' gummy materials.' It occurs 

 most frequently in samples where lime was used in defecation. The darkness 

 of color of a sirup varies directly with the amount of lime used in defecation 

 and with the time requireti for evaporation. 



" The phosphate and lime methods give the best tasting sirups. For economic 

 reasons the lime method is considered the better to use. The theoretical amount 

 of lime gives proper defecation with the minimum darkening of the juice. The 

 titration of the juice is an efficient method of factory control." 



The data are submitted in tabular form. 



Sugar-beet sirup, C. O. Townsend and H. C. Gobe (U. S. Dept. Agr., Farm- 

 ers' Bui. 823 (1917), pp. 13, figs. 9). — Detailed directions for growing sugar 

 beets for sirup and for making a sirup from the beets are given. The preparation 

 of the sirup consists in extracting the sliced beets with water at from 70 to 80° 

 C, (158 to 176° F.), and evaporating the extract to the desired consistency. 

 The sirup, although dark in color, is indicated as being very palatable and 

 nutritious and to be easily prepared. 



Some American vegetable food oils, their sources and methods of produc- 

 tion, H. S. Bailey (U. S. Dept. Agr. Yearbook 1916, pp. 159-176, pis. 4).— This 

 article de.scribes the commercial methods for producing olive, cottonseed, pea- 

 nut, and corn oils, and their uses. 



Brazilian oilseeds, E. R. Bolton and Dorothy G. Hewer (Analyst, 4^ 

 (1917), No. 491, pp. 35-45, pi. 1). — Tabulated data of the physical and chemical 

 constants of the oils of the seeds of 10 palms and the oils of 10 other oilseeds 

 found in Brazil are submitted. Brief botanical notes on the seeds, together with 

 notes on the properties of the oils, are also given. 



