1919] AGRICULTURAL CHEMISTRY AGROTECHNY. 209 



made by the use of the Hess-Ives tint-photometer standardized for the purpose 

 of translating the readings into concentrations. 



The results ohtained show that the combination of ferric iron and polyphenols 

 plays a very important part in the color of sugarhouse products and that both 

 must be kept at a minimum in order to make a light-colored sugar. To reduce 

 the amount of iron, it is suggested that copper machinery be used to replace 

 iron, or tliat tlie iron machinery be painted wherever possible with an iron-free 

 paint resistant to acids, alkalis, and heat. Decolorizing carbons are effective 

 in removing polyphenols and if a suflicient quantity of an active carbon bo 

 used the polyphenols, the iron combined with them, and substances giving rise 

 to new polyplienol compounds, may be removed practically completely. The 

 tests showed further that the yield of sucrose in the form of first sugar is 

 slightly better and that tlie first molasses is of much lighter color where carbon 

 is used than where it is not. 



Pumpkin seeds as a source of oil, E. W. Albeecht (Ztschr. Angetv. Chem., 

 31 {1918), No. 53, Aufsatzteil, p. 132). — The author states that a satisfactory 

 edible oil has been made in Roumania from the seeds of a variety of pumpkin 

 having little flesh and maoy seeds. These seeds yielded on extraction witli 

 benzin and purification from 40 to 42 per cent of their dry weight in oil of a 

 greenish color and pleasing taste. Similar treatment of sunflower seeds yielded 

 from 32 to 36 per cent of a yellow oil suitable for technical, and on purification 

 for edible, purposes. 



Soy bean products and their uses, C. B. Williams {Pure Products, 15 {1919), 

 No. 7, pp. 339-345). — This is a general article from the North Carolina Experi- 

 ment Station in the interests of growing soy beans in that State. The possi- 

 bilities of utilizing cottonseed oil miUs for the extraction of soy-bean oil are 

 pointed out, and the properties, uses, and value of the soy beans and of the oil 

 and meal derived from them are discussed. The soy bean industry in Eng- 

 land, Manchuria, and Japan is described. 



The modification of the composition of vegetable oils, with special reference 

 to increasing' unsaturation, H. L. White {Jour. Indus, and Enyin. Chein., 11 

 {1919), No. 7, pp. 648-651).. — The author reports an investigation of the possi- 

 bilities of increasing the unsaturation of vegetable oils, particularly soy-bean 

 oil, by altering conditions of growth in the plant and by the action of bac- 

 teria, enzyms, light, heat, etc., on the oil itself. 



It was found that the processes of germination and growth of soy beans 

 under different conditions did not alter the amount of unsaturated acids in 

 the ether extracts from such piants. Bacteria isolated from the "foots" of 

 raw linseed oil and enzym extracts from flaxseed and from fresh pigs' liver 

 did not increase the unsaturation of soy-bean oil. Heat, Ught, and certain 

 catalyzers were also without effect upon unsaturation. Hydrolysis occurred 

 in most cases, the extent depending upon the presence of moisture in the sam- 

 ple of oil. 



Temperature-time relations in canned foods during sterilization, G. E. 

 Thompson {Jour. Indus, and IJngin. Chem., 11 {1919), No. 7, pp. 657-664, fld^- 

 9). — This is a pi-eliminary communication outUning methods of procedure for 

 the preparation of reference tables and curves expressing , temperature-time 

 relations for various food materials in the cans during the sterilization 

 process. 



The procedure used in the experimental work consisted in determining by 

 means of thermocouples embedded in the center of cans of food the temper- 

 ature-time curves when the cans were subjected to various temperatures in 



