1919] 



ACiUOULl'UItAL (JHEMISTPA- AGKOTECHNY. 805 



or below the ninimum standurd of the British Board of Agriculture, and in the 

 latter case whether the deficiency is in fat, or solids-not-fat, or botli. 



A phase-diagram is also given, which summarizes the conditions under 

 which milk samples will be above or below the standard. 



Methods of calculating added water in milk, L. J. Hakkis {Analyst, U 

 {1919), A'o. 5/5, pp. -^3-45). — The author sug.wsts possible methods to obviate 

 the long computations involved in the use of the formula proposed in an earlier 

 paper (E. S. R., 40, p. 412) for calculating added, water in milk. The first 

 method suggested consists of a shorter calculation of the solids-not-fat in the 

 fat-free milk and the determination of the extraneous water by reference to a 

 table which has been worked out by the author. Suggestions are also given for 

 the use of an alignment chart, or a slide? rule. 



Milk calculations: A criticism, H. D. Richmond {Analyst, 4^ {1919), No. 519, 

 pp. 200, 201). — The author criticizes the two papers of Harris noted above and 

 two earlier ones previously noted ( E. S. R., 39, p. 612 ; 40, p. 412), on the ground 

 that the assumptions on which they are based are not wholly true. 



Calculation of the composition of the original milk from the analysis of 

 cheese, H. D. Richmond {Analyst, ^Jf (1919), Ko. 519, p. 202).— To calculate the 

 fat and solids-not-fat in the original milk from the analysis of the cheese 

 made from it, the author proposes the formula given below (F=perceutage 

 of fat in cheese and R^percentage of proteins in cheese) : 



100F 

 Fat in original mi!k= .., ,„ , „ -+0.25. 

 oO.H L -f- r 



. , .„ 3:^3P 



Solids-not-fat in ongiiial milk= --^-rfr-p^ 



30.4P+F. 



The temperature of solution of butter fat in various reagents, J. H. John- 

 ston {.Jour. Dairy Sci , 2 {1919), No. 2, pp. lSO-132) .—The author refers to the 

 discussion by Fryer and Weston (E. S. R., 39, p. 110) regarding the Yaleuta 

 test, and suggests the use of absolute alcohol in place of the mixture of ethyl 

 and amyl alcohols recommended in the article noted. The result, or Crismer 

 number, is said to vary from 51 to 56° C. for butter fat, the number in most 

 cases being 53 to 54°. For margarin made chiefly from beef fat the number 

 is over 65°, and from vegetable fats below 45°. With old butters, the acidity 

 calculated as oleic acid after titration with N/10 alkali should be multiplied 

 bv the factor 1.5 and the result added to the observed temperature to give 

 the corrected Crismer number. 



Hydrogenation of peanut oil, F. Heim, A. Job, and H. STimzwAGE {Bui. Off. 

 Colon. [France], It {1918), No. 121-128, pp. 355-361, figs. 2; ahs. in Internatl. 

 Inst. Aff7\ [Rome}, Internatl. Rev. Sci. and Pract. Agr., 10 {1919), No. 1, pp. 108, 

 109).— The authors describe an apparatus for the hydrogenation of oils on a 

 small scale with tlie use as a catalyzer of hydrated nickel formate, (HC00)2 

 Ni, 1.5 H2O, and describe the hyilrogenation of arachis (peanut) oil with the 

 apparatus. The hydrogenated oil obtained was a hard wax-like solid with 

 the following analytical constants : lodin number 13.5, temperature of solidifi- 

 cation 47.8° C, and melting point 58°. The possibility is suggested of altering 

 these constants by varying the time and temperature of the reaction so as to 

 obtain a fat of the same hardness as different animal fats. 



Kaolin for tannin analyses, R. W. Frey {Jour. Amer. Leather Chem. Assoc, 

 IJi- {1919), No. 7, pp. 893-401). — The author, from the Bureau of Chemistry, 

 v. S. Department of Agriculture, has collected data from various contributions 

 on kaolin for tannin analysis, on the basis of which a tentative scheme of 

 kaolin specifications is proposed. 



