NOTES. 799 



izer in dairy products, by H. J. Wiclimanu, had particular reference to tlie 

 detection of added CaO, and called attention to a homogenizer now on the 

 market with which a mixture from old butter, after treatment with lime, can 

 be rechurned. 



The associate referee on cereal products, H. L. White, reported cooperative 

 work with the method of Bryan, Straughn, and Given (E. S. R., 25, p. 110) for 

 soluble carbohydrates, methods for moisture by the use of a vacuum oven and 

 vacuum desiccator, acidity of water extracts of flour, and Olson's method for 

 dry gluten. The Bryan method for carbohydrates will be subject to final 

 action in 1914 and that for acidity of watery extx'acts is to be studied further. 



The associate referee on canned goods, E. W. Magruder, studied the per- 

 centage of easily separable liquid in canned tomatoes, and this line will be 

 continued with tomatoes, corn, and butter beans. H. C Lythgoe, as the asso- 

 ciate referee on cocoa and cocoa products, reported cooperative work in the 

 past year with milk chocolate with special reference to the amount of milk 

 solids present, and recommended the Baier-Neumann method for casein as pro- 

 visional. The associate referee on tea and coffee, J. M. Bartlett, recommended 

 that the Fuller method for caffein in tea and coffee be studied futher with 

 regard to improving the processes of extraction and filtration, that Gorter's 

 method be studied with reference to the purification of the caffein with sodium 

 carbonate solution for direct weighing, and that the modified Stahlschmidt 

 method be given another trial with tea. F. F. Exner exhibited a sublimation 

 apparatus and described its use for caffein, etc. 



E. B. Forbes as the referee on organic and inorganic phosphorus in foods 

 gave a resume of cooperative investigations which involved a comparison with 

 blood, brain, and muscle of the neutral molybdate method of Emmett and 

 Grindley, the barium chlorid method of Siegfried and Singewald, and the mag- 

 nesium mixture method of Forbes and his associates. Determinations were also 

 made with corn germ, wheat germ, rice polish, wheat bran, alfalfa, blue grass, 

 gluten feed, brewers' grains, timothy hay, and wheat by the acid alcohol method 

 of Forbes et al. and the method of R. C. Collison (E. S. R., 28, p. 21). The 

 influence of phenol added to prevent cleavage of certain substances in the plant 

 extracts on the determination of inorganic phosphorus was also studied in some 

 cases. 



The report on preservatives presented by associate referee A. F. Seeker was 

 confined to the detection and determination of formic acid, especially by the 

 Fincke method with complex mixtures of formic acid, and food products con- 

 taining added formic acid. Special stress was laid upon studying the influence 

 of sul])hurous, benzoic, and salicylic acids. Cooperative work brought out that 

 the Fincke method is accurate for the determination of formic acid in ordinary 

 fruit juices and sirup, but required further study before its adoption as a 

 general method. 



The associate referee on water in foods made a study of various dehydrating 

 agents for drying food materials in vacuum and at atmospheric pressure, using 

 cheese, cocoa, and corn meal. Sulphuric acid, phosphorus pentoxid, calcium 

 carbid, and metallic sodium were found to be about equal in dehydrating power, 

 and calcium carbid and metallic sodium to be the most practicable reagents. 



H. M. Loomis, the associate referee on heavy metals in foods, reported a co- 

 operative investigation with methods for determining lead and arsenic in baking 

 I)owder materals. The work on tin was the subject of a supplementary report 

 by E. L. P. Treuthardt, and a paper on the determination of lead in phosphate 

 and alimi baking powders was presented by A. F. Seeker and H. D. Clayton. 

 The cooperative work on the separation of nitrogenous bodies in meat and 



