AGKICULTURAL CHEMISTRY AGROTECHNY. 113 



Tables for the calculation of the available sugar, crystal sugar, and the 

 crystal content of cane sugars of different composition, H. C. Prinsen Geer- 

 LiGS {Internat. Sugar Jour., i.) (1912), No. 161, pp. 274-27S).— A series of 

 tables are presented with which it is possible to calculate from the sucrose 

 content of the juice and the purity coefficient the available sugar and crystal 

 sugar in the juice. By another table the crystal content for any polarization 

 of first sugar and for any water content can be determined. This table is 

 valuable for calculating the quantities of sugar to standard muscovado. 



Sugar beet analysis, 1910-11, R. H. Carter and S. J. M. Axn:-D (Jour. 

 Southeast. Agr. Col. Wye, 1911, No. 20, pp. 276-385).— Altogether 62 samples 

 were examined of which 34 came from the college farm. The methods of field 

 and laboratory sampling, estimation of sugar in the beet and beet juice, and 

 estimation of total solids in the juice are described. 



The advantages of using the indirect method of analysis are its extreme 

 rapidity, the possibility of expressing large quantities of pulp, representing 

 many beets, and thereby giving an average sample more easily. In addition 

 to this, the purity of the juice and the amount of solids not sugar present in the 

 juice are determined. The direct method is deemed more scientifically accurate, 

 but the indii-ect method gives concordant and comparative results. 



Yearly report on sugar manufacture. J. Boch (Jahresber. Z ticker fafyrik. 

 [Stammer], 51 (1911), pp. Z+278).— This is the 1911 edition of this well-Iinown 

 yearbook. Its contents are classified as follows : Agriculture, technology, 

 chemistry, statistics, legislation, and patents issued. 



The sugar-beet industry of Germany, H. C. Price (Sci. Amer., 101 {1912), 

 No. 7, pp. 134, 151, 152, figs. 3). — This article is a historical review and sum- 

 mary of the technical methods that have elevated the sugar-beet industry in 

 Germany. It is well illustrated. 



Micro-organisms of maple sap. — I, Micro-organisms occurring in maple sap 

 and their influence on the color, flavor, and chemical composition of sirup, 

 H. A. Edson {Vermo7it Sta. Bui. 167, pp. 333-^18, pis. 6, figs, i'/).— Continuing 

 similar work previously noted (E. S. R., 23, p. 369; 26, p. 825), it is shown that 

 the number of micro-organisms per cubic centimeter of sour maple sap varied 

 between 320,000 to 141,420,000 when grown on agar media. Assuming the size 

 of the organisms to be 1 micron by 3 microns, this would represent one-third of 

 the volume in the most heavily infected sap. 



In sweet maple sap (14 samples) gathered under usual conditions, the micro- 

 organisms varied between 140 to 1,000,000 per cubic centimeter when grown on 

 agar. Those with a high count were obtained late in the season and they later 

 developed an unpleasant flavor in the sap. Carefully collected sweet sap grown 

 on agar showed between 5 and 500 per cubic centimeter, and several saps col- 

 lected in covered scalded buckets ranged from to 250. Saps collected under 

 septic conditions, that is, those running sour, and some under aseptic conditions 

 (by making a new tap 4 in. to one side of the old tap) showed in the case of 

 the former, from 1,300,000 to 73,125,000 micro-organisms per cubic centimeter, 

 and in the case of the latter, from 5 to 70 micro-organisms. 



On a synthetic nutrient medium, in most instances the count was considerably 

 lower than that found with agar. 



Six trees were further tested in regard to the influence of tap-hole infection 

 on the flavor of the sap, especially with reference to the time of sampling. 

 " The figures given indicate that in most cases the infection in tap-hole and 

 spout is slight during the early part of the season, but that it becomes more 

 serious as the spring advances. In the case of one tree, however, there was a 

 gradual, constant increase in the infection from the very first." The containers 



