414 EXPERIMENT STATION RECORD. 



colored wines, a mixture is recommended of " a cold saturated solution of 

 phenolphtlialein in alcohol (7 gm. in 90 cc. of alcohol) and fluorescein (1.2 

 gm.) dissolved in 100 cc. of cold alcohol. To 5 cc. of clear (or filtered) wine, 

 5 drops of the phenolphthalein and 3 drops of the fluorescein solution are 

 added, the mixture is just heated to boiling, diluted with 5 cc. of water, and 

 subsequently titrated." 



The determination of phosphoric acid in wine, C. von der Heide and J. 

 ScHWENK {Ztschr. Analyt. Chem., 51 {1912), No. 10-11, pp. 615-6^7).— The 

 authors state that in wine phosphoric acid occurs as a primary phosphate and 

 as organic phosphoric acid. The latter is only a small part of the total acid. 

 With the Philippe and Duperthuis method both kinds can be separated, but 

 if the phosphoric acid is precipitated by the von Lorenz method only the 

 inorganic form is obtained. The Grete method yields the total amount of 

 phosphorus. The total amount of phosphoric acid can also be determined 

 in the ash of the wine, and the ashing may be done either by the wet or 

 dry method. For table and sweet wines, musts, or yeast, no addition of soda 

 or nitric acid for the purpose of preventing losses during ashing is necessary. 



The preferable method for determining phosphoric acid in wine is given as 

 follows : Fifty cc. of the wine is evaporated and carbonized in the usual manner. 

 Wines containing a large amount of sugar are allowed to ferment previous to 

 determining the phosphoric acid. The carbon is then extracted with water, 

 ashed, dissolved in nitric acid, the original water extract of the ash added, and 

 filtered. The ash can be burned in an electric oven to whiteness in one oper- 

 ation. The phosphoric acid is determined in the resulting solution. 



The German official method is deemed unsatisfactory. 



Estimation of casein and lactose in milk, R. Malenfant {Jour. Pharm. et 

 Chim., 7. ser., 6 {1912), No. 9, pp. 390-397; abs. in Jour. Chem. Soc. [London], 

 102 {1912), No. 602, II, p. 1218).— "Ten cc. of the milk is added to a mixture 

 consisting of 25 cc. of 65 per cent alcohol and 3 drops of glacial acetic acid, and 

 after shaking for about 30 seconds, the precipitated casein is collected on a 

 weighed filter and washed with 65 per cent alcohol. The filtrate and washings 

 are collected in a 100 cc. flask, diluted with water to the mark, and the lactose 

 is estimated in a portion of this solution by titration with Fehling's solution. 

 The casein is then washed with boiling 95 per cent alcohol, boiling acetone, and 

 ether, dried for 7 hours at 100° C, and weighed. The weight found is multi- 

 plied by 0.925 to obtain the quantity of casein present." 



The iodoform reaction of lactic acid, C. Neuberq {Biochem. Ztschr., IfS 

 {1912), No. 5-6, pp. 500-507; abs. in Jour. Chem. Soc. [London], 102 {1912), 

 No. 601, II, p. 1106). — The author finds that the a-lactic acid gives the iodo- 

 form reaction, and that the other substances giving it are pyruvic acid, aldol, 

 j8-hydroxybutyric acid, quercitol, and inositol. The statements in the text-books 

 are consequently deemed incorrect. 



About the value of the methods for detecting watered milk, R. Sanfelici 

 {Staz. Sper. Agr. Ital., 45 {1912), No. 5-6, pp. 321S75) .—This is a detailed and 

 critical review of the methods proposed for the detection of watered milk. 

 Numerous samples of milk were examined as regards specific gravity at 15° C, 

 the fat-free solids, and the specific goavity of the serum. The specific gravity 

 Oil the serum is considered of great value for added water detecting. 



Interference of hydrog-en peroxid with the milk tests for formaldehyde, 

 H. D. GiBBs {Philippine Jour. Sci., Sect. A, 7 {1912), No. 2, pp. 77, 78; abs. in 

 Jour. Chem. Soc. [London], 102 {1912), No. 602, II, p. 1218).— "The Hehner 

 and Leach tests for the presence of formaldehyde in milk' are unsatisfactory 

 in the presence of hydrogen peroxid, although the Rimini reaction may still be 



