I 



AGBICULTURAL CHEMISTRY — AGBOTECHNT. 205 



plants in which hemolysins instead of phasins are present; and pseudoag- 

 glutination. 



The analysis of rare earths and earth acids, R. J. Metee and O. Hauser 

 (Die Analyse der seltenen Erden und der Erdsduren. Stuttgart, 1912, pp. 320, 

 figs. IJf). — This book is divided into a qualitative and a quantitative section, 

 and is devoted to the analysis of rare earths and their acids. It constitutes 

 the fourteenth and fifteenth volumes of B. M. Margosches' series of books on 

 ynalytical chemistry. 



Application of the ammonium carbonate method for the determination of 

 humus to Hawaiian soils, J. B. Rather {Jour. Indus, and Engin. Chem., 5 

 (1918), No. 3, pp. 222, 223). — After commenting upon what has been reported by 

 Kelley and McGeorge (E. S. R., 27, p. 7), it is stated that "the ammonium 

 carbonate method for the removal of clay from humus solutions has given 

 uniformly good results on a number of the soil types of the United States, 

 but on exceptional soils, like some of those of Hawaii, a slight modification 

 of the method is necessary to remove the clay. The modification consists 

 essentially in increasing the amount of ammonium carbonate to 2 gm. per 

 hundred cubic centimeters, and heating for 1 hour." 



The determination of colloids in cultivated soils, C. Hassler (Sitzber. 

 Naturhist. Ver. Preuss. Rheinlande u. Wesifalcns, 1911, Nos. 1, Sect. C, pp. 13, 

 14; 2, Sect. C, pp. 15-24, fiff- !)• — Previously noted from another source (E. S. R., 

 26, p. 519). 



Loss of fat as a result of drying meat, M. Tamuba (Biochem. Ztschr., 41 

 (1912), No. 1-2, pp. 78-101; abs. in Zentbl. Biochem. u. Biophys., 13 (1912), 

 No. 14-15, p. 567). — As a result of drying and powdering meat, a loss of fat 

 takes place. The larger the amount of meat, the greater the loss. If alcohol 

 is added during the drying, the loss of fat is considerably reduced. 



It is deemed advisable, when working according to Shimidzu's paste method 

 or the powder method, to use no more than 300 gm. of material at one time. 



Determination of fat in bread, G. Grujic (Orig. Comniun. 8. Internat. Cong. 

 AppL Chem. [Washington and New York], 26 (1912), Sects. Vla-XIb, pp. 1-3).— 

 The usual methods proposed for extracting the fat in foods can not be applie.l 

 to the estimation of fat in bread. Previous drying or finely grinding the 

 sample does not increase the yield of fat, but by extracting the crumb of 

 entirely fresh bread, other than rye bread, almost all of the fat present is 

 extracted. The procedure recommended for all kinds of bread, including old 

 bread, is the following, which is based on Polenske's method : 



Five gm. of bread crumbs, moist or previously ground dry, is placed in a 

 200 cc. flask supplied with a condensing tube, mixed with 50 cc. of water and 

 2 cc. of a 25 per cent solution of hydrochloric acid (specific gravity 1.125), and 

 heated for 1* hours in a boiling water bath. After cooling, 1 cc. of a 0.04 

 per cent solution of methyl orange is added, neutralized with concentrated 

 alkali, acidified with 1 drop of dilute hydrochloric acid, filtered through a 

 small folded filter, and the residue washed with hot water. The filter with its 

 contents is then spread on a watch glass, dried for 2 hours at 105** C and 

 extracted in a Soxhlet apparatus for 6 hours with ether. 



The results obtained with rye bread, white bread, and baked goods prepared 

 with skim and whole milk compare very well with the fat present in the flour 

 from which the products were made. 



The polarimetric determination of starch in potatoes, F. Herles (Orig. 

 Commun. 8. Internat. Cong. AppL Chem. [Washington and New York], 26 (1912), 

 Sects. Vla-XIb, pp. 5-10). — Estimating the amount of starch present in potatoes 

 by the specific gravity method leaves much to be desired, while the methods 



