314 EXPERIMENT STATION EECOED. 



hardened oils, soaps, soap powder, glj'cerin, wool oils, turkey-red oil, linseed-oil 

 varnishes, oil colors, linoleum, etc. 



"New viewpoints for the analysis of oils and fats, A. Bomer {Festschrift 

 84. Versamml. Deut. Naturf. u. Arzte von der Med. 'Naturw. Gesell. Afunster, 

 1912, pp. 87-93). — This discusses the value of the different criterions which, 

 have been utilized for the judgment of fats and oils. The influence on the 

 composition of the body and milk fats of feeding certain substances, and the_ 

 determination of various specific fats in admixture with other fats, are also 

 considered. 



Yearly report in reg-ard to the progress made in the examination of foods 

 and condiments, H. Beckurts, H. Frerichs, and R. Bohlmann {Jahresher. 

 Untersuch. Nahr. u. Genussmtl., 22 (1912), pp. 176). — This report, which consti- 

 tutes a review of the literature appearing during the year 1912 on food and 

 condiment chemistry, is divided into a general and special part and an appendix 

 dealing with toxicological chemistry. For the previous report see another 

 note (E. S. R., 29, p. 506). 



The differentiation by biolog-ical means of Indian buffalo meat and beef, 

 F. ScHADAUEE (Ztschr. Fleisch u. Milchhyg., 23 {1913), Nos. 18, pp. 409-416; 

 19, pp. 437-442). — ^According to the author's investigations, it is possible to dis- 

 tinguish betw^een the two sorts of meat by means of the precipitin reaction. 



A rapid and easy formula for calculating the fat-free dry substance in 

 milk, H. M. Hoybeeg {Ztschr. Fleisch u. Milchhyg., 23 {1913), No. 23, pp. 539- 

 54I). — Fleischmann's formula is considered cumbersome and Ackermann's calcu- 

 lator is tiresome to the eye. The author proposes the following formula for this 



purpose: Fat-free solids=-j-> v representing the specific gravity minus 1, 



multiplied by 1,000, and / the i>ercentage of fat contained in the milk ; e. g., in a 



34-1-2 8- 

 milk having a specific gravity of 1.034 and containing 2,8 per cent of fat ^ — 



9.2 per cent. 



The formula was tried with 24 samples of suspicious milks and 20 samples of 

 normal milk and apparently gave good results. 



Estimation of lactose in milk, K. Sanfelici {Staz. Bper. Agr. Ital., 45 {1912), 

 No. 12, pp. 908-916). — In a comparative study between Fehling's and Pavy's 

 methods for determining lactose in milk serum, the figures obtained with the 

 Pavy method were from 0.2 to 0.25 per cent the higher. The Pavy method has 

 several advantages over the Fehling method and is deemed suflBciently exact for 

 estimating lactose in milk. 



Determination of fat in dried milk, Rusche {Molk. Ztg. [Hildesheim}, 27 

 {1913), No. 50, pp. 977, 978). — Milk powders made by the Hatmaker process 

 when fresh gave good results with the Teichert, Hesse, Siegfeld, Burr, and 

 other methods, but with old powders the figures obtained were inaccurate. 

 Therefore the necessity for a method for this class of goods became apparent 

 and the following was devised : 



In the usual Gerber butyrometer place in layers 10 cc. of sulphuric acid 

 (specific gravity 1.82), 5 cc. of water, and 1 cc. of alcohol; then weigh off 1.133 

 gm. of milk powder in a specially devised weighing funnel provided with rubber 

 stoppers, add powder to the mixture in the butyrometer, and finally add 5 cc. of 

 water. After shaking thoroughly place the butyrometer in a water bath having 

 a temperature of from 65 to 70° C, then shake here and there until the solu- 

 tion has become clear; centrifuge the butyrometer with its contents for 15 

 minutes, place it in the water bath again, and read off the height of the fat 

 column. The results multiplied by 10 give the percentage of fat in the milk 

 powder. 



