114 EXPEKIMENT STATION RECORD. [Vol. 41 



have a low inorganic phosphorus to total phosphorus ratio, are very low in 

 total creatinin, and as a rule are very high in nonnitrogenous organic matter. 



" Spleen extracts are high in total nitrogen, low in ' meat-base ' nitrogen, 

 very low in creatinin, and lower than other extracts, liver excepted, in the 

 inorganic-phosphorus to total-phosphorus ratio. 



" Heart extracts are low in total nitrogen as compared with chuck and plate 

 extracts, but much higher than liver. They contain considerable nonnitro- 

 genous organic matter, being next to liver extracts in this i-espect. Heart 

 extracts differ from liver and spleen extracts in total creatinin and in ' meat- 

 base ' nitrogen, the latter comprising at least 50 per cent of the total nitrogen 

 in heart extracts. 



" Pickle and cured-meat extracts are readily identified by the invariable 

 presence of nitrates. . . . The quantity of total phosphorus present in such 

 extracts is very small. In other respects cured-meat extracts are found to 

 resemble true-meat extracts. Pickle extracts contain rather less creatinin 

 than true-meat extracts. 



" Chuck and plate extracts run high in total nitrogen, ' meat-base ' nitrogen, 

 and total creatinin and have a high inorganic-phosphorus to total-phosphorus 

 ratio. 



" The bone extracts prepared commercially and the extract prepared from 

 roast-beef soak water resemble chuck and plate extracts." 



Marked differences were also noted in the physical properties of color, 

 texture, and "shortness," (an extract being termed "short" when it breaks 

 quickly and easily upon testing its elasticity). Liver extracts are very dark 

 brown, forming a red solution with a trace of fluorescence, and are gummy. 

 Spleen and bone extracts are light chocolate or yellow-brown and are very 

 "short." The other extracts are lighter than the liver extract but darker 

 than the spleen extract and are usually very " short." Their solutions are 

 dark but are not fluorescent. 



In addition to the quantitative differences qualitative differences have been 

 rioted and made the basis of tests for the identification of liver and spleen ex- 

 tracts either when pure or in the absence of any considerable proportions of 

 true meat extracts. These include an acetic-acid test suggested by R. M. 

 Chapin for distinguishing spleen extract by the bulky yellowish-white precipi- 

 tate formed ; the Molisch test, which indicates the presence of liver extract ; 

 and the copper test, applied to the ash, a positive result indicating liver ex- 

 tract. The presence of copper is also indicated by the greenish tint of the ash. 



It is stated in conclusion that complete identification of an extract can be 

 made by the following determinations : Total solids, ash, sodium chlorid, 

 total P2O5 inorganic P2O6, total nitrogen, " meat-base " nitrogen, preformed 

 creatinin, creatin, IMolisch test, acetic-acid test, test for starch and sugar if 

 the Molisch test is positive, test for nitrates, and test of ash for copper. 



A new method for the determination of vanillin in vanilla extract, A. W. 

 Dox and G. P. Plaisance (Amer. Jour. Pharm., 91 {1919), No. 3, pp. 167-110).— 

 The authoi'S at the Iowa Experiment Station have applied the methods pre- 

 viously noted (B. S. R., 36, p. 318) for the determination of furfural to the 

 determination of vanillin in vanilla extract. 



Thiobarbituric acid in the presence of 12 per cent hydrochloric acid was found 

 to give with vanillin a vennil lion-colored precipitate. The method is not ap- 

 plicable to artificial extracts containing caramel as a coloring matter. Caramel 

 is siiid to be easily detected by the brown precipitate formed on addition of 

 phlorogluoinol to the clarified extract containing 12 per cent hydi'ochloric acid. 

 Tlie use of lead acetate as a clarifying agent was found not to interfere with 

 the determination. 



