712 EXPERIMENT STATION RECORD. [Vol.43 



"Although arayl valerate is generally designated in chemical literature as 

 ' apple oil,' it is quite certain that this compound has never been identified as a 

 constituent of apples, and in the course of this investigation no evidence could 

 be obtained of its presence. On the other hand, it has been shown that the 

 characteristic, fragi-ant odor of ripe apples is due to a mixture of the previously 

 enumerated sul)stances, which may exist in varying proportions in the numerous 

 varieties of the fruit, thus giving rise to slight differences of odor." 



The eiizyms of milk and their relations to abnormal flavors, L. S. Paliieu 

 (Missouri Sta. Bui. 112 {1920), pp. 20, 21).— In the search for a suitable anti- 

 septic to use in li))ase studies with milk and for a satisfactory method for 

 <leterminng lipase activity of milk, particularly successful results were secured 

 by the use of artificial milk prepared by emulsifying butter fat with gum arable 

 and diluting the emulsion with water, the resulting preparation being free 

 from lactose, proteins, and inorganic phosphates present in real milk. 



A study of the action of various antiseptices toward the activity of pancreatic 

 lipase upon this artificial milk indicated that formaldehyde would be the best 

 antiseptic to use for lipase studies, concentrations as high as 1 per cent having 

 no retarding effect, and concentrations of 0.1 and 0.05 per cent having a slight 

 accelerating effect upon lipase activity. 



In determining the total fatty acids liberated from milk fJt by lipase, the 

 best results were obtained by adding 4 volumes of a mixture of acetone and 

 ether (2:1) and titrating with n/10 alcoholic KOH, using phenolpbthalein as 

 indicator. 



" The work has not progressed to the point where it can be stated with 

 assurance whether or not lipase is a normal constituteut of milk: Further in- 

 dications were secured, however, that the bitter milk, which frequently char- 

 acterizes the close of the lactation period of single cows, is due to the action of 

 lipase on the milk fat." 



The production of hydrochloric acid from chlorin and water, H. D. Gibbs 

 (Jour. Indus, and Engin. Chcm., 12 (1920), No. 6, pp. 538-541, figs. 3).— This is 

 a brief report from the Bui-eau of Chemistry, U. S. Department of Agriculture, 

 of an investigation of the possibility of the economic conversion of chlorin 

 into hydrochloric acid. A reversal of the Deacon process is considered to be of 

 possible commercial application with charcoal as a catalyzer. A reaction be- 

 tween chlorin water and cliarcoal takes place between and 130° C, the most 

 important factors influencing the speed of the reaction being the character of 

 the charcoal, the temperature, and the relation between the concentration of the 

 water and the chlorin. 



Seed-culture methods in the production of acetone and butyl alcohol 

 by a fermentation process, H. B. Speakm.\n {Jour. Indus, and Engin. Cheni., 

 12 {1920), No. 6, pp. 581-587, figs. 8). — This paper describes in detail the appa- 

 ratus and methods used in the large-scale production of pure seed cultures for 

 the manufacture of acetone and butyl alcohol by the fermentation process pre- 

 viously noted (E. S. R., 41, p. 415). 



A simple alcohol testing device, S. Waldbott {Jour. Indus, and Engin. 

 Clieni., 12 {1920), No. 7, p. 690, fig. 1). — The apparatus described consists of a 

 copper flask surmounted by a simple fractionating device filled with glass beads 

 and terminating in a bent glass exit tube. Fifty cc. of the liquid to be tested 

 is placed in the flask and heated to boiling and the vapor ignited as it issues 

 from the exit tube. It is stated that if the liquid contains as much as 3 per cent 

 of alcohol a semilurainous blue flame, about 3 in. long, will continue to burn 

 for from 120 to 150 seconds, while, if the alcohol content is only about 0.5 per cent, 

 a flame of the same length lasts for about 20 to 25 seconds under the same con- 

 ditions of heating the flask. 



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