XIO EXPEEIMEITT STATION EECOBD. [Vol.36 



tions the airthors conclude that, althou^ bacteria may be present In soy 

 beans, this is not invariably the case. Urobacillus pasteurii could not be iso- 

 lated. The strong ureolytic action of the soy bean can not be attributed solely 

 to bacteria, since sterile beans stiU possess a very strong urea-spUtting power. 

 A iirease must, therefore, be present. 



On account of the great variety of soy beans it is possible that some may not 

 contain urease. 



On the presence of urease in soy beans, J. T. Gboll {Chem. Weekbl., IS 

 (1916), No. 10, pp. 254, 255). — Experimental evidence demonstrating the pres- 

 ence of a urea-splitting enzym in the soy bean is submitted. The use of steril- 

 ized beans excluded the possibility of bacterial action on the urea. The re- 

 sults are contrary to those of Mom (see p. 112). 



The preparation of anhydrous alcohol, L. W. Winkler (Ztschr. Angew. 

 Chem., 29 (1916), No. 5, Aufsatzteil, p. 18). — Commercial "absolute alcohol" 

 contains about 1 per cent of water. To obtain perfectly anhydrous and 

 ammonia-free alcohol the author proceeds as follows : 



Metallic calcium shreds are thoroughly shaken on a sieve of medium mesh, 

 by which process most of the adhering calcium nitrid is removed. To free 

 the calcium from the oil it is thoroughly washed with carbon tetrachlorid and 

 then dried in a stream of moisture-free carbon dioxid until the odor of carbon 

 tetrachlorid is no longer perceptible. The alcohol is then distilled over the 

 calcium prepared in this manner, using about 20 gm. of the metal to 1 liter of 

 alcohol. To completely remove the ammonia from the anhydrous distillate it is 

 treated with alizarin (several centigrams per liter) and in 10 cc. of this solu- 

 tion 0.5 gm. of tartaric acid is dissolved. This tartaric acid solution is added 

 to the main distillate until there is a complete color change from reddish blue 

 to pure yellow, when a slight excess of the acid solution is added and the alco- 

 hol finally distilled in a moisture-free atmosphere. 



A simple cell for the determination of hydrogen ion concentration, J, H. 

 Long (Jour. Amer. Chem. Soc, 38 (1916), No. 4, pp. 936-939, fig. 1). — A simple 

 and inexpensive apparatus is described in detail. 



A comparative study of aeration and heat distillation in the Kjeldahl 

 method for the determination of nitrogen, K. G. Palk and K. Sugitjba (Jour. 

 Amer. Chem. Soc, 38 (1916), No. 4, pp. 916-921). — Prom their investigation the 

 authors conclude that the aeration procedure in the ordinary Kjeldahl method 

 very often gives inaccurate and unreliable results and is therefore not to be 

 recommended for use. 



A study of indicators for the determination of temporary hardness in 

 water, J. F. Noeton and H. I. Knowles (Jour. Amer. Chem. Soc, 38 (1916), No. 

 4, pp. 877-88//).— Experimental data submitted indicate that dimethylamidoazo- 

 benzene is the most satisfactory indicator for use in titrating bicarbonate 

 alkalinity (temporary hardness) of natural waters. In the presence of alum 

 lacmoid gives the best results but yields low results in the determination of 

 bicarbonates. For low alkalinities the difference, however, is negligible. 



The following standard is recommended : To 100 cc. distilled water 0.1 cc. of 

 an alcoholic solution of dimethylamidoazobenzene is added (2: 1,000, and 0.4 cc. 

 normal sulphuric acid. The unknown solution containing the same amount of 

 Indicator la titrated until the color matches that of the standard. 



Material for uniform laws regarding foodstuffs, IV-VI (Entwiirfe su 

 Festsctzungen iiher Lebensmittel. Berlin: Julius Springer, 1913, No. 4, pp. 

 Til I +30; 1915, Nos. 5, pp. 33; 6, pp. 24; sups, to Ztschr. Untersuch. Nahr. u. 

 Oenu»smtl., 26 (1913), No. 6; 29 (1915), Nos. 9 and 10). -The first of these 

 pamphlets describes the various kinds of cheese, together with their prescribed 

 requirements, outlines analytical methods for the determination of water, ash, 



