610 EXPERIMENT STATION EECORD. 



From a series of comparative determinations with standard methods the pro- 

 posed method was found to be well within the experimental error limit for 

 insoluble residue and ammonia precipitate, while the percentages of calcium 

 carbonate varied from 1.02 to 4.35. The author has demonstrated that the 

 ammonia precipitations may be made quantitatively in the cold in the presence 

 of ammonium salts, that half-normal hydrochloric acid may be heated under the 

 proper conditions for 30 minutes without any loss of acid, and that ammonium 

 chlorid exerts an inhibitory action upon the precipitation of calcium carbonate 

 to a greater extent than is generally attributed to it. " If the limit of inac- 

 curacy for agricultural analysis is set at 1 per cent, the proposed method, in its 

 present state, at least, is hardly to be recommended, but where only an approxi- 

 mation is desired, it might be employed." 



A rapid method for the determination of carbon dioxid, W. II. Waggaman 

 (Jour. Indus, and Engin,. Chcm., 8 (1016), No. 1, p. Jfl, fig. 1). — An apparatus 

 for the determination of carbon dioxid which works automatically and requires 

 very little attention from the manipulator is described in detail. It is similar 

 to that described by Cameron and Breazeale (E. S. R., 15, p. 744). Experimental 

 data submitted indicate the accuracy of the procedure. The method may be 

 employed for the rapid estimation of carbon dioxid in the organic matter of 

 soils and also in other organic compounds. 



The estimation of carbon dioxid in the ash of plant and animal sub- 

 stances, S. B. KuziRiAN {Jour. Indus, and Engin. Chcm., S {1016), No. J, p. 

 89). — For the determination of carbon dioxid in the crude ash of plant and 

 animal material the author prefers the simple and more rapid procedure of 

 Gooch and Kuzirian (E. S. R., 26, p. 708), using .sodium parapliospliotungstate, 

 which is stable and easily prepared, to the procedure outlined by Boltz (E. S. R., 

 34, p. 202). The carbon dioxid is determined by loss on ignition, and excellent 

 results are said to be obtained. 



Food analysis; typical methods and the interpretation of results, A. G. 

 Woodman {New York and London: McGraic-JIill Book Co., Inc., 1915, pp. 

 A'+5i0, figs. 108). — As stated by the author, this book has grown out of the 

 courses given to students in food analysis during the last few years. Great 

 emphasis is laid on the interpretation of analytical results. The book has been 

 written and the material selected primarily for the undergraduate student 

 rather than for the practising chemist. Many references to standard works 

 on food analysis are cited. 



Concerning- the identity of the proteins extracted from wheat flour by the 

 usual solvents, C. H. Bailey and M. J. Blish {Jour. Biol. CJirm., 23 {1915), 

 No. 1, pp. 3^5-^357). — From a study of the separation of the proteins in flour 

 the authors conclude that the 1 per cent sodium chlorid extract of a patent 

 flour contains a large proportion of gliadin, representing more than one-half 

 of the total protein extracted. Extraction with 10 per cent sodium chlorid and 

 5 per cent potassium sulphate decreases the amount of gliadin extracted. More 

 gliadin was extracted with 50 per cent alcohol than with either 30 or 70 per 

 cent. None of the extractions were complete unless the temperature was raisetl. 



Extraction with 50 per cent alcohol at from 83 to 84° C. for three hours is 

 recommended for the complete separation of gliadin. " The .separation of 

 gliadin from nongliadin proteins by coagulation in water at the boiling tem- 

 perature is not quantitative, considerable gliadin not being coagulated under 

 those conditions." 



A method for the determination of the strength and baking qualities of 

 wheat flour, C. H. Bailey {Jour. Indus, and Engin. Cliem., 8 {1916), No. 1. pp. 

 03-57, figs. 2; Opcr. Miller, 21 {1916), No. 2. pp. 101,-106. figs. 2).— The author 



