798 EXPEKIMENT STATION RECORD. 



The committee assigned to consider the practicability of organizing for the 

 study of the vegetable proteins suggested through its chairman, L. L. Van 

 Slyke. the appointment of a small permanent committee instead of a single tran- 

 sitory referee, with T. B. Osborne as chairman. 



Wm. Frear, chairman of the committee on food standards, reported that this 

 committee is awaiting the securing of cooperation with the various bodies in- 

 terested. Julius Hortvet, the referee on food adulteration, gave a resume of 

 the work done in food analysis and control, and pointed out conditions which 

 called for more investigation. H. C. Gore, the associate referee on fruit juices, 

 reported on some new methods in cider making. B. G. Hartmann, the asso- 

 ciate referee on wine, reported on a study of the Hartmann and EofE method as 

 compared with other methods for determining total tartaric acid in wine. 

 The use of Rochelle salts instead of tartaric acid in the method is to be 

 considered. 



L. W. Andrews read the papers on The Determination of Total Solids in Fruit 

 Juices, and Fruit Jellies and Their Manufacture. J. G. Riley, the associate 

 referee on beer, confined his work to a comparative study of the provisional 

 urauyl acetate method for phosphoric acid, but found it unreliable and recom- 

 mended a modification of a method given as number 2 on page 4 of Bulletin 

 107, revised, of the Bureau of Chemistry. The associate referee on distilled 

 spirits. A. B. Adams, reported preliminary work in which it was found that if 

 the aldehyde content of spirits is high, the results obtained for fusel oil with 

 the Alleu-Marquardt method are appreciably affected. The associate referee on 

 vinegar, E. H. Goodnow, confined his energies to a general and very complete 

 revision of the methods of vinegar analysis. The association voted to study 

 the modification of the method for reducing sugars given in Bureau of Chemisty 

 Circular 108, page 7, and Fincke's method for formic acid (E. S. R., 27, p. SOS), 

 and adopted these as provisional methods. 



The associate referee on flavoring extracts, A. E. Paul, reported collaborative 

 work on vanilla and peppermint extracts. A method for the direct determina- 

 tion of volatile oil of cloves by distillation with steam was described by J. 

 Hortvet. W. B. Smith, the associate referee on meat and fish, reported that 

 he had found the Price method (E. S. R., 27, p. S07) superior in point of time, 

 manipulation, and accuracy to the Mayrhoefer-Sachsse method. Together with 

 several other methods, it will be studied further. As a result of comparing the 

 alcohol-vapor method, the Folin-Pennington method, and the newer Folin 

 method for ammoniacal nitrogen, the last named was recommended as official. 

 Some work on the determination of sugar in meats was also presented. 



R. H. Kerr pointed out that the cooperative work with the glycerin saponifi- 

 cation method and the present provisional method gave results that were 

 slightly in favor of the former method, and it was adopted. In work with 

 Emery's method for detecting beef fat in lard, tests were made with mixtures 

 of lard and beef fat, lard and mutton fat, and lard and hydrogenated cotton- 

 seed oil. It was found that the method is also of value for detecting adulter- 

 ants in lard other than beef fat, and it was adopted as provisional. Becchi's 

 test for cotton-seed oil was discarded. The method for detecting the specific 

 gravity of high melting point fats at 75 to 100° C. is to be studied further. 



J. Hortvet, the associate referee on dairy products, reported data obtained 

 by cooperative work in studying modifications of the continuous extraction 

 method for determining the fat in cream, homogenized cream, and ice cream. 

 The proposed new continuous extraction method of A. E. Paul was recommended 

 as provisional, but the association recommended further study of this and also 

 of the modification for milk and cream products. A paper on lime as a neutral- 



