AGRICULTURAL CHEMISTRY AGROTECHNY. 509 



of the whey of the buttermilk, and as a result of 112 determinations it was 

 found that unadulterated buttermilk possesses a gravity varying from 1.025 to 

 1.0275. Accordingly, buttermilk having a gravity below 1.025 can be considered 

 adulterated. 



A rapid method of determining the solids in evaporated milk, O. F. 

 HuNziKEK {Indiana Sta. Rpt. 10 IS, p. 4^). — The formula given below was 

 devised for the purpose of rapidly determining the total solids present in 

 evaporated milk : 



[(nll=¥.) X 1,000-1,000] x^+i.'-'x/ 



B. represents the Baume hydrometer reading at 00° F. and / the percentage 

 of fat in the milk. The Baume reading is not always conveniently determined 

 at 60°, but tests showetl that it may be correctly calculated from the ob.served 

 reading at any temperature by adding to the observed reading 0.0313 points 

 for every degree Fahrenheit over G0°. 



Studies on flax retting", T. Tadokoro (Jour. Col. Agr. Tohoku Imp. Univ., 

 5 {1913), No. 2, pp. 31-55). — This investigation reports the results of a study of 

 the changes in different stages of flax retting and the chemical nature of the 

 constituents of the flax stem. The results of studies of the micro-organisms con- 

 cerned with the retting process are reserved for future publication. 



The flax used was typical in size, quality, and ripening, and was produced 

 in the vicinity of Sapporo. The retting was done in a large crate according to 

 the usual method in Hakkaido. 



The author summarizes the results of his investigation as follows: " Cutin is 

 the essential constituent of the cuticle, and tannin is found in the epidermal 

 cell. The fiber consists of cellulose with a small quantity of pectin compounds, 

 protein and fat-like substance as its integral part. On the other hand, the cell 

 wall of the cambium, epidermis, and parenchyma are made up principally of 

 pectin compounds with a small quantity of cellulose. The middle lamela of 

 fibers is composed mainly of pectin compounds. Lignin forms the chief con- 

 stituent of the cell wall of the xylem, while a pectin compound forms that of 

 the pith. 



"Water retting involves anatomical as well as chemical changes of the flax 

 stem. On the first stage of retting, we observe the destruction of the cambium 

 layer, and then of parenchyma, accompanied with the separation of fiber 

 bundles. As the retting proceeds, the isolation of the fiber itself and the de- 

 tachment of the cuticle take place. Nearly all of the constituents of the stems 

 are subjected to chemical changes which are induced by the combined action of 

 micro-organisms and of the extractive power of water. The loss of weight in 

 the stem may therefore be taken as a measurement of the retting grade. 



" The anatomical and chemical changes take place not on all parts of stem 

 but only on the bark portion, i. e., the outer layers of cambium. The xylem and 

 pith remain almost unchanged. 



"The essential matters which are lost during retting are pentosan, or gimimy 

 substance, in the bark portion and fiber (cutin, lignin, and cellulose). Of the 

 three ingredients composing pentosan-free fiber, the lignin remains almost un- 

 changed, cellulose loses a small quantity, this being accompanied by the de- 

 struction of surrounding tissues of fiber bundles in the bark portion, and cutin 

 is detached mechanically in the later stage of retting, with the destruction of 

 other tissues. 



"Among other ingredients, tannin is lost completely. The larger part of the 

 mineral matters and of glucose are also lost. The quantity of protein and fat 

 is very small and their loss may be neglected in consideration. 



