208 EXPERIMENT STATION RECORD. 



which go over into the fat in varying amounts. Accordingly, a method is pro- 

 posed which does away with the use of amyl alcohol and at the same time is 

 easy to operate, is exact, uses a low concentration of sulphuric acid, and is not 

 influenced by high temperatures. 



In the method 6.5 cc. each of sulphuric acid of specific gravities 1.54 and 1.82 

 are used. After adding the weaker acid, the butyrometer is heated in a water 

 bath at the temperature of boiling water until the cheese has been dissolved; 

 then the stronger acid is added. After the solution shows a light brown to 

 violet coloration, it is centrifuged at 1,000 revolutions per minute for 5 minutes, 

 placed in the water bath at 70° C. for a short time, and the fat column read 

 off. It is necessary that the fat be clear, that no plug formation has taken 

 place, and that the color of the fat is a faint pink to a very light brown. 



The results of examining 20 different kinds of cheese in various stages of 

 ripeness are given, and compared with the results obtained by the gravimetric 

 method. 



New acid-butyrom.etric method for determining' fat in cheese and dairy 

 products, Hammeeschmidt (Milchw. ZentU., 41 {1912), No. 24, pp. 757-763, 

 fig. 1). — The author noted that when sulphuric acid was allowed to act upon 

 amyl alcohol a compound was formed which was finally calculated as fat in 

 the acid-butyrometric method. Amyl alcohol can also go over into the fat as 

 such and cause certain errors in the final calculation. 



In order to eliminate the use of amyl alcohol or acetic acid, which is em- 

 ployed in some methods, the author has previously reported on a modification 

 of the Burstert (E. S. R., 21, p. 523) method. Not finding this method suitable 

 on account of the cumbersome apparatus which it employs, he has now de- 

 vised a new method which can be used with an apparatus similar to the buty- 

 rometer. He found that when certain criteria are adhered to in regard to 

 decomposing casein, the casein may be dissolved in a special solution of borax 

 (strength not given). If sulphuric acid and amyl alcohol are then carefully 

 added, satisfactory results are obtained. 



A number of analyses were made of cheese, the results of which are reported. 



Estimation of fat in cheese by the " neu-sal " method, O. Wendleb (Milchw. 

 ZentU., 41 {1912), No. 24, pp. 763-765).— A description of a new butyrometer 

 for estimating fat in cheese. The solvent used is composed of a salicylate and 

 hyposulphite. For clarifying the fat butyl alcohol is employed. 



On the relationship between the weight of the sugar beet and the compo- 

 sition of its juice, J. A. Harris and R. A. Goetnee {Jour. Indus, and Engin. 

 Ghem.. 5 {1913), No. 8, pp. 192-195, figs. 5).— It is believed that the relation of 

 the size of beet to sugar yield has been too little studied. The studies have 

 been conducted, the authors believe, by inadequate methods, and consequently 

 it seemed of importance to measure the intensity of this relationship on the 

 — 1 to +1 scale of the coefficient of correlation; also to write the regression 

 equations showing the absolute change in solids, sugar, or purity, associated 

 with a unit change in weight of the beet. 



" Suitable published data seem all but wanting. In many series the weights 

 given are averages, without specification as to the number of beets included- 

 Analyses have been made by the thousands, and in some cases upon uniform 

 material drawn fi'om the same cultural conditions, but [the authors] have not 

 been able to obtain such records, either published or in manuscript." 



The data analyzed by statistical methods were obtained from Bulletin 39 of 

 the Division of Chemistry of this Department (E. S. R., 5, p. 1004), and Bul- 

 letin 32 of the Nevada Experiment Station (E. S. R., 9, p. 349). The beets con- 

 sidered were Klein Waxizlebener, Improved Klein Wanzlebener, Vesbesserten 

 Klein Wanzlebener, Yilmorin Amelioree, and Desparez. 



