NOTES. 199 



canned peas and catsup and well-known uietliods for the purpose of securing 

 data for correctly judging these products were reported by the associate referee 

 on vegetables, J. P. Street. P. F. Trowbridge, as associate referee on water and 

 foods, discussed the advantages of the partial vacuum method over the other 

 methods and the technique utilized in applying it to samples of ice cream, corn 

 meal, etc. He also pointed out that where the drying was done with this method 

 the results for fat agreed very well. 



For the referee on inorganic and organic phosphorus in foods (meats), H. S. 

 Grindley and E. L. Ross reported work at the Illinois Station with the Forbes 

 magnesia mixture method, the Emmett-Grindley method, and the Siegfried-Singe- 

 wald method, in which it was indicated that all methods, when proper precautions 

 are used, will give identical results. R. Harcourt, as associate referee on vege- 

 table proteins, reported on the separation of the salt-soluble and alcohol-soluble 

 proteins in flour, and on the results of baking tests. The methods employed for 

 the analyses were found to be very good, but the results obtained did not seem 

 to show why one flour was superior to the other. In the report of C. L. Moulton, 

 referee on the separation of nitrogenous bodies (meat proteins), a study of the 

 hydrolytic cleavage products of the nitrogenous bodies of beef extract was rec- 

 ommended in order to determine which of these bodies resisted the Kjeldahl 

 digestion when a large sample of extract was used and, further, to determine the 

 best conditions for complete digestions by the Kjeldahl method. G. E. Patrick, 

 as referee on the nitrogenous bodies in milk and cheese, presented an informal 

 report and made several recommendations for future work. The referee on 

 foods and feeding stuffs, G. M. MacNider, presented a report on cooperative work 

 on the determination of the acidity of feeds, the results showing a fair agree- 

 ment. No definite relation was found to exist between the amount of protein 

 present and the acidity. The report on sugar and molasses submitted by Referee 

 H. P. Agee and Associate Referee R. S. Hiltner was confined chiefly to moisture 

 methods and the efl'ect of different agents for clarification upon direct and 

 Clerget's polarizations. C. S. Hudson in this connection called attention to the 

 use of invertase for inverting instead of acid in the Clerget method when work- 

 ing with plants. The referee on tannin, J. S. Rogers, reported on cooperative 

 tests with leather and tanning materials for moisture, fat, and water-soluble 

 substances (soluble solids and nontannins). The report of L. F. Kebler, referee 

 on medicinal plants and drugs, laid particular stress on existing methods of drug 

 assay, methods for the analysis of soft drinks and patent medicines, and the 

 existing physical standards of the United States Pharmacopoeia. 



Other papers were read at the meeting as follows: The Occurrence and 

 Estimation of Tin in Food Products, by B. H. Smith and G. M. Bartlett; Con- 

 stants of the Ether Extract of the Cashew Nut, by B. H. Smith and E. Clark; 

 Comparison of Petroleum Ether and Ethyl Ether for Determining Fat in Cotton 

 Products, by G. M. MacNider ; A Jlodiflcation of a Method for Crude Fiber, by 

 M. P. Sweeny ; The Influence of Salts of the Alkalis uix»n the Optical Determina- 

 tion of Sucrose, by C. A. Browne and G. H. Hardin ; The Color of Flour and a 

 Method for the Determination of the Gasoline Color Value, by A. L. Wiuton ; 

 Platinum Laboratory Utensils, by P. H. Walker and F. W. Smith; Synthetic 

 Products and a Report on Headache Powders, by W. O. Emery ; The Determina- 

 tion of Lead in Lead Arsenate as Lead Chromate, by C. C. McDonnell and 

 R. C. Roark; American Worm Seed Oil, by E. K. Nelson; The Quantitative 

 Determination of Ketones in Essential Oils, by E. K. Nelson ; Physical Stand- 

 ards of the Pharmacopoeia, by H. H. Rusby; Determination of Morphine in 

 Opium and Opium Preparations, by E. O. Eaton ; Micro-chemical Tests for Alka- 

 loids, by B. H. Howard and C. H. Stephenson ; Methods for the Analysis of 

 Medicated Soft Drinks, by H. C. Fuller; Beef, Iron and Wine, by E. A. Rud- 



