208 EXPERIMENT STATION RECORD. I Vol. 35 



tartaric acid to a permanent slight acid reaction. Starcli is now added, and 

 tlie liquid titrated with tenth-normal iodin. 



From the titration figures obtained from this procedure and those previously 

 described the various forms of sulphur existing in the dilute lime-sulphur 

 solution can be calculated by formulas which are submitted. Suggestions on 

 the execution of the proposed method are discussed in detail. 



It is concluded that " the use of a single standard solution which can be so 

 easily and accurately prepared and used as tenth-normal iodin means a possi- 

 bility of increased accuracy, as well as a saving of time, over the gravimetric 

 estimation of sulphur as barium sulphate under conditions which demand the 

 employment of an empirical factor." 



Phenolic insecticides and fungicides, G. P. Gbay (California Sta. Bui. 269 

 {1916), pp. 327-381, figs. 9). — This bulletin is divided into three parts. 



Part 1 gives a general discussion of phenolic insecticides and fungicides 

 and a classification, description, and data as to the properties of materials 

 found on the market, both of refined phenols and compounded remedies. It is 

 indicated that all the cresols are more active fungicides than phenol. Com- 

 mercial cresol is usually a mixture of the three cresols. The term crude 

 cresylic acid is deemed more appropriate to be applied to the material com- 

 monly sold as crude carbolic acid. 



Part 2 gives the classification and tabulation of the results of analyses of 

 samples taken during the fiscal years 1911-12 and 1912-13, and comments. 

 Although many products were found to be below guaranty, manufacturers and 

 dealers are not accused of willfully making or selling low-grade or non- 

 standard products. It appears, however, that material has often been guar- 

 antied and sold with but little knowledge of its composition. 



Part 3 gives methods of examination and descriptions of apparatus, in- 

 cluding a steam distillation battery, a mechanical shaker, and a small device 

 for holding flasks in a water bath. Qualitative methods most frequently 

 used are described and references to methods for the complete examination 

 of the material used by the U. S. Department of Agriculture are included. 



Progress in peanut milling, T. B. Reese (Texas Sta. Circ. 12, n. ser. (1916), 

 pp. 3-6). — This circular describes in detail the methods commonly used in 

 peanut milling. It is indicated that the cost of milling peanuts at the present 

 time is greater than that of milling cotton seed. The cost of a ton of farmer's 

 stock, which includes from 200 to 300 lbs. of waste, is about $55. The prod- 

 ucts from this material, viz, about 65 gal. of oil and about 1,200 lbs. of cake, 

 will yield the miller about $64, or a margin of $9. 



Some chemical changes in the resweating of seed-leaf tobacco, H. II. Kray- 

 BiLL (Jotir. Indus, and Enyin. Chem., 8 (1916), No. Jf, pp. 336-339). — The inves- 

 tigation is summarized as follows : 



"The greatest loss of dry matter during the resweating process occurs in 

 the proteins, uicotin, ether extract, and nitrogen-free extract. The total 

 nitrogen, ammonia, nitric acid, and crude fiber show slight losses. The amids 

 and reducing substances show an increase. The changes during the resweat 

 are quite similar to those of the first sweating process. It seems, therefore, 

 that the resweat is a continuation of the first sweating process. . . . 



"The total loss in nitrogen is 0.61 per cent. The difference between the 

 total loss of nitrogen and the loss of nitrogen as nitric acid, ammonia, and 

 amids (loss of protein nitrogen minus amid gain in nitrogen) is 0.28 per cent. 

 It appears from this that most of the nicotin which is lost is lost by volatiliza- 

 tion. This is in accord with the results of Garner [E. S. R., 20, p. 936]. 



"It is evident that a breaking down of proteins into amids occurs. From 

 this we can readily see that there is probably an enzym present which is 



