312 EXPEEIMENT STATION RECORD. [Vol.35 



The molecular weights of certain vegetable oils, H. J. Backeb {Chem. 

 Weekbl., 12 {1913), No. 47, pp. 1034-10^0; abs. in Analyst, 41 {1916), No. 479, 

 p. 47). — The average molecular weights of a number of vegetable oils, calculated 

 from the lowering of the freezing point, are submitted, as follows : Coconut oil 

 613, cohune nut oil 625, arachis oil 803, cato seed oil 803, cato seed oil (hydro- 

 genated) 884, linseed oil 796, maize oil 790, mustard seed oil 928, olive oil 803, 

 palm kernel oil 644, rape oil 892, castor oils 844 and 1,031, sesame oil 800, and 

 soy-bean oil 783. A commercial sample of blown rape oil showed a molecular 

 weight of 1,335. 



Other physical constants of these oils are also given. 



Philippine oil-bearing seeds and their properties, H. C. Brill and F. 

 Agcaoili {Philippine Jour. Sci., Sect. A, 10 {1915), No. 2, pp. 105-121, figs. 2; 

 abs. in Ztschr. Angew. Chem., 29 {1916), No. IS, Referatentcil, p. Il4).—The 

 percentage yields, chemical constants, physiological properties, and commercial 

 possibilities of several Philippine oils have been studied and the results reported 

 in detail. 



It has been demonstrated that the oil from the lumbang bato {Aleurites moluc- 

 cana) and lumbang banucalag {A. trisperma) are drying oils of high quality, 

 comparing favorably with linseed and Chinese wood oils, while the oil from 

 the nuts of the calumpang, cato {Chisochiton cumingianus) kapok, pili, palo 

 maria de la playa {Calophyllum inophyllum) , and palo maria del monte (C. wah 

 lichianum) have no appreciable drying qualities. 



On the heating of hay during the curing process, F. W. J. Boekhcut and 

 J. J. O. DE Veies {Verslag. Landbouick. Onclerzoek. Rijkslandbouwproefstat. 

 [Netherlands], No. 19 {1916), pp. 61-80, fig. 1). — Analytical data of a number of 

 samples of gas obtained in the curing of hay are submitted in detail. 



The heating in the process of curing is largely attributed to a purely chemical 

 action in which iron acts as a catalyzer. Bacteria and enzyms also play an 

 important role in the process. Attempts to sterilize the hay with a 2 per cent 

 solution of copper sulphate were unsuccessful, since the growth of yeasts and 

 molds could not be controlled by this treatment. The production of furfurol 

 in the curing of hay, as noted by earlier investigators, was confirmed. 



[The nature of the coloring matter of sugar cane], M. A. Schneller 

 (Louisiana Stas. Rpt. 1915, pp. 13, 14)- — Preliminary results indicate that " sub- 

 stances belonging to the polyphenols are present in cane, especially the eyes 

 and tops, and cause in connection with iron the dark color of juice and sirup. 

 The action of boiling temperatures and sulphur dioxid in the sugar houses re- 

 sults only in a temporary decomposition and reduction of the polyphenol iron 

 compound and decolorization of the products. The darkening of plantation white 

 sugars in storage must be sought in reoxidation of adhering or occluded traces 

 of the iron polyphenol. Decomposition products of a similar nature (glucinic 

 acid) are also formed by the action of lime at alkaline reaction on glucose. 

 Alkalinity is, however, avoided in the white sugar manufacturing in this 

 State. A means of elimination of the polyphenols could be found in the bone- 

 black process, generally discarded as too costly. Elimination of iron by second- 

 ary carbonation, or a similar process, has the same result, but would be suc- 

 cessful only if further contact of the liquors with iron were completely avoided. 

 Lining of the iron equipment with rust-proof enamel might lead to a distinct 

 improvement. 



" The incrusting coloring matter of cane fiber, although perhaps the physio- 

 logical product of the above-mentioned polyphenols and of a similar chemical 

 composition (coniferin or a derivative), does not yield dark-colored iron com- 



