AGBICULTURAL CHEMISTET AGROTECHNY. 311 



TWs is a study of the various factors which iufluence the results of the 

 peroxidase tests obtained in milk. Thirty-four samples of milk were examined 

 in this connection with a special form of apparatus constructed by the author. 

 The apparatus consists of a 700 cc. Woulf bottle with 3 openings (one contain- 

 ing a 0.1° thermometer, the second holding an agitator which is operated 

 with a hot air engine, and the third a glass tube which serves as an opening 

 for introducing a pipette for sampling the milk during the various stages of 

 the process), surrounding by a water jacket and a toluol thermoregulator. 

 The apparatus is heated by a Bunsen burner. 



In determining the temperature at which the reaction is extinct, it was 

 noted that the Storch reagent gave varying results. This is due to the various 

 methods which are utilized in applying the test, and also depends upon the 

 composition of the reagent. The rapidity with which the sample is heated, 

 the composition of the milk, and the acidity are all factors which influence 

 the test, particularly the color produced by the reagent. 



Determination of the water content of cheese, E. Nockmann (Molk. Ztg. 

 [HiMesheim], 21 {WIS), No. 2, pp. 27, 28).— This is a study comparing the 

 Mai and Rheinberger test (E. S. R., 28, p. 612) with the drying method, i. e., 

 in a platinum dish without sand. The highest results were obtained with the 

 Mai-Rheinberger method, and this is therefore given the preference because 

 the operation can be conducted in less time and requires only one weighing. 



New butyrometer for determining the fat in cheese {Molk Ztg. [nild0~ 

 sheim], 27 {1913), No. 4, pp. 68, 69, fig. i).— This is a description of a modified 

 butyrometer for determining the fat content in cheese. 



Determination of fat in milk powders, M. Siegfeld {Molk. Ztg. [Hilde- 

 sheim}, 26 {1912), No. 50, pp. 533-955 ) .—This is a comparative study of the 

 hydrochloric acid method with and without the use of alcohol, the Gottlieb 

 method, and the Gerber-Siegfeld (acid butyrometric) method. Some of these 

 methods are employed for determining fat in cheese. The best and quickest 

 results were obtained with the Gerber-Siegfeld method, but when quantities of 

 fat as small as from 1.21 to 1.31 per cent were present in the sample no sepa- 

 ration of the fat or plug formation took place. According to the author the 

 determination of fat in these preparations is an uncertain quantity. 



Examination and judgement of commercial feed stuffs, O. v. Czadek 

 {Ztschr. handle. Versiichsw. Osterr., 15 {1912), No. S, pp. 1G20-1036). — In this 

 article the methods adopted by the Association of Austrian Experiment Sta- 

 tions for sampling, chemical methods for estimation of water, crude, true, and 

 digestible protein, crude fat (ether extract), nitrogen-free extractive sub- 

 stances, starch, pentosans, sugar (in molasses feeds), crude fiber, ash, and 

 sand, and microscopical-bacteriological methods for detecting adulteration and 

 decomposition are described, and conclusions to be drawn from the findings 

 with the above methods as to bran, rice feed meal, millet polish meal, peanut 

 bran and shells, barley bran, dried beet chips, brewers' grains, dried distillery 

 and other slops, malt sprouts, oil cakes and oil-cake meals, meat and blood 

 meals, molasses feeds, and artificial feeds are discussed in detail. 



Examination and judgment of feed lime and calcium carbonate, O. v. 

 Czadek {Ztschr. Landw. Versiichsw. Osterr., 15 {1912), No. S, pp. 1039-101,1). — 

 This is a statement in regard to the points to be considered when judging feed 

 lime (precipitated calcium phosphate containing a large percentage of citrate- 

 soluble phosphoric acid) and calcium carbonate. The methods considered in 

 detail are for the determination of total and citmte-soluble phosphoric acid, 

 while briefly mentioned are methods for water, arsenions acid, calcium ehlorid, 



