504 EXPEEIMENT STATIOF EECOHD. [VoL 36 



with special reference to the detection of adulterants and the diagnosis of 

 mixtures. The first part is devoted to general considerations, methods, appa- 

 ratus, reagents, etc., while the succeeding parts are devoted to the microscopy 

 of the individual substances. The subjects considered are cereal products, 

 together with the commonly associated impm'ities ; oil seeds ; legumes ; nuts ; 

 fruit and fruit products ; vegetables, such as tubers, roots, fungi, etc. ; alkaloidal 

 products and their substitutes ; spices and condiments ; and commercial starches. 

 The text is fully illustrated and a general bibliography and glossary are 

 included. 



Quantitative sublim^ation and its application in food analysis, Madame 

 GoBEET (Ann. Falsif., 9 {1916), No. 88-89, pp. 96-98, fig. i).— This article de- 

 scribes a .small sublimator which is easily constructed and yields quantitative 

 results. A method for the determination of cafEein in coffee and in tea, using 

 this apparatus, is also described. 



Studies on commercial chicory, M. Sieot and G. Joeet (Ann. Falsif., 9 

 (1916), No. 88-89, pp. 48-63). — This article describes commercial chicory prod- 

 ucts and indicates the regulations adopted by the Congress of Paris in 1909 

 for the control of the purity of the material. Complete analytical data of a 

 number of genuine samples, together with data of adulterated samples and 

 imitations, are submitted in detail and briefly discussed. 



The determination of the constituents of cotton seed and peanuts and 

 their determination in feeding stuffs, J. A. Ezendam (Verslag. Landhouwk. 

 Onderzoek. Rijkslandbouwproefstat. [Netherlands], No. 17 (1915), pp. 89-96, 

 pi. 1). — The author describes a microcheraical method for the determination of 

 the presence of cotton-seed meal in a mixed feeding stuff and also a procedure 

 for the determination of small amounts of peanut oil cake. 



The action of copper solutions on sucrose. Determination of invert sugar 

 in the presence of sucrose, E. Saiixabd (Compt. Rend. Acad. Sci [Paris], 161 

 (1915), No. 20, pp. 591-593). — In determining reducing sugars in the presence 

 of sucrose an error is introduced which yields high results. The increased 

 reduction is dependent on the concentration of the sucrose and of the reducing 

 sugars, on the copper solution, and on the manner of heating. Analytical data 

 submitted demonstrate that an increase in the quantity of invert sugar present 

 decreases the amount of reduction of sucrose. When the reducing sugars 

 correspond very nearly to the amount of copper in solution the reduction is 

 practically negligible. The time of heating and the concentration of the .solu- 

 tion also affect the amount of reduction of sucrose. The following procedure 

 for the determination of reducing sugars in beets, sirups, sugars, and molasses 

 is proposed : 



A normal solution of the material is cleared with lead subacetate, the excess 

 lead removed with sodium carbonate, and the reducing sugars determined in 

 50 cc. of the clear filtrate by adding 10 cc. of copper solution and 10 cc. of 

 alkaline solution and heating for 22 minutes on the water bath at from 62 to 

 64° C. The cuprous oxid is then filtered on an AUihn tube and determined 

 according to the Bertrand procedure. The alkaline solution used in the modi- 

 fied procedure is less concentrated than the one generally recommended. 



The determination of sucrose in beet molasses (Clerget-Saillard double 

 neutral polarization method), E. Salllard (Rev. G6n. Chim., 18 (1915), No. 2, 

 pp. 42-^6). — As previously noted (E. S. R., 28, p. 711), the autlior maintains 

 that the presence of nitrogenous substances (asparagin, aspartic acid, gluta- 

 min, glutamic acid, etc.) so influences the plane of rotation as to make the 

 method of Clerget unreliable. A modified procedure which obviates the effect 

 of the nitrogenous substances present by determining the polarization in a 

 neutral solution is described in detail. The effect of various salts on the 



