206 EXPERIMENT STATION RECORD. 



or three times with warm water, and the filtrate precipitated as usual with 

 barium chlorid. As a rule, the precipitated sulphate was clean. In those cases 

 where it showed contamination with organic matter, the barium sulphate, after 

 ignition and weighing, was treated in the Gooch with a few cubic centimeters 

 of acidulated hot water, followed by a second ignition and weighing." 



No experimental data are given. 



The determination of fat in ice cream by the Babcock method, C. A. A. Utt 

 {Jour. Indus, and Engin. Chcm., 7 {1915), Xo. 9, p. 773). — The author concludes 

 that the Babcock method if properly conducted is simple, desirable, and accu- 

 rate. The use of hydrochloric-acetic acid mixture was not found satisfactory 

 in most cases. The procedure outlined in the usual Babcock method, using a 

 mixture of sulphuric and acetic acids, was found to give excellent results on 

 commercial ice cream. 



The method is outlined in detail. Some analytical data are submitted in 

 which checks were obtained in ice cream mixtures made up according to various 

 formulas within from 0.04 to 0.15 per cent of the amount occurring in the 

 mixtures. 



A device for the successive determination of the solids and fat in milk 

 and other fluids, A. Seidenbebg {Jour. IMus. and Engin. Chem., 7 {1915), No. 

 9, pp. 769-773). — The advantages and disadvantages of the methods in use for 

 the determination of fat in milk are discusse^l. 



The author has devised a new method for the determination of the total 

 solids and the fat in milk, using a single sample. The apparatus used is an 

 oxidized copper wire gauze 7 by 10 cm., of 40 or GO mesh, ri(lge<l or plaited 

 laterally with from 18 to 20 ridges about 2 mm. high and about 2 mm. apart. 

 The two long sides of the gauze are bent up for 2 mm. in such a way as to 

 close the opening of the grooves formed by the ridges. The gauze is placed 

 upon two ridges 2 mm. high running the length of a di.sh made of heavy 

 tin foil on the surface of which are numerous cross-sectional indentations. The 

 dimensions of the dish are 7 by 10.5 cm. Three of the sides are 4 mm. high, and 

 the fourth (a long side) 8 mm. The sides are not joined at the corners. 



In making determinations of solids and fat the wire gauze and dish are first 

 weighed accurately and then 4 or 5 gm. (or other weighed quantity) of milk is 

 evenly distributed drop by drop by means of a pipette over the entire gauze. 

 The milk is then dried to a constant weight in an air bath at 100° C. and the 

 device weighed to find total solids. For the determination of fat the gauze is 

 rolled into a conical form along with the dish, the high side and ridges of the 

 dish being first flattened out. After the gauze and dish have been rolled up the 

 high side at one end is folded up, the other end being left open, and the device 

 introduced into a Soxhlet or other extraction apparatus. After extraction it is 

 dried to constant weight, the loss in weight being fat. 



The containing dish is used but once in order to obtain the best results. The 

 wire gauze, however, may in some cases be used again by burning off the milk 

 solids, washing out the ash, and drying thoroughly in the flame. 



The method is also recommended for the deterinintition of solid matter in 

 such substances as glues, varnishes, shellacs, oils, tanning materials, etc. ; sirups, 

 flavoring extracts, and other saccharine products ; and for the extracts of vine- 

 gars, wines, beers, and other distille<l liquors. 



The method has been thoroughly tested and compared \\ith other methods 

 and has been found to give most satisfactory results. 



Comparative fat determination in cheese with Dr. Herramhof s and Dr. 

 Hesse's volumetric method and the g'ravimetric method of Ratzlaff, H. Nilges 

 {MUclnr. Zcnthl., 43 {1914), No. 16, pp. J,25-430) .—The results obtained by the 

 Herramhof method (E. S. R., 33, p. 314) were slightly higher than (hose by 



