214 EXPERIMENT STATION EECOKD. 



conclude tliat Ripper's method (E. S. R., 13, p. 524) is to be given tlie prefer- 

 ence over the usual titrimetric iodoform method. The oxidative splittiug off 

 of aldehyde from the lactic acid, it is shown, goes on in a uniform manner, and 

 while it does not do this in an absolutely quantitative way the basis of the 

 reaction can still be considered a good one for a quantitative method. 



Other modifications introduced by the authors included substituting an ordi- 

 nary distillation apparatus for a complicated apparatus, drawing air through 

 the apparatus during the process, and reducing the concentration of the sul- 

 phuric acid used in conjunction with the permanganate. 



The estimation of salicylic acid by the distillation of its dilute aqueous 

 solutions, N. C. Cassal {Chem. News, 101 {1910), No. 2639, pp. 289, 290).— 

 The author draws attention to the fact that the usual method of extracting 

 salicylic acid with chloroform or ether from wine, sirups, etc., has many dis- 

 advantages, and further that such substances as tartaric and citric acids, alco- 

 hol, glycerin, and sugar have an inhibitory effect on the volatilization of the 

 acid. If purely aqueous solutions are dealt with, and no substances which 

 interfere are present, the salicylic acid which distills over is in proportion to 

 that present in the sample. The application of this principle for wines is given, 

 with the results of some analyses obtained with the method. 



Estimation of the ash in cane sugar, fillers and sirups by the electrical 

 conductivity method, A. Trenkleb (Osterr. Ungar. ZtscJir. Zuckerindus. u. 

 Landiv., 39 {1910), No. 3, pp. 1,31-^1, figs. 2).— The author, after discussing 

 the Main method (E. S. R., 22, p. 10) and the Lange method (E. S. R., 23, p. 

 307), reports determinations of the soluble and insoluble ash by the ordinary 

 method and by the electrical conductivity method. The latter method gave good 

 Jesuits for the soluble ash. A cheap form of apparatus for determining the 

 electrical conductivity which the author has found satisfactory is described. 



Temperature correction in estimating' dry substance in sugarhouse prod- 

 ucts with the immersion refractometer, V. Stanek {Ztsclir. Zuckerindus. 

 Bohmen, 3-'f {1910), No. 9, pp. 501-508). — Correction tables giving the number 

 of scale divisioys to be added or subtracted to the refractometric reading 

 found on examining sugarhouse products are presented. 



Decomposition products of glucose in cane sugar molasses, H. C. Prinsen 

 (iEERLiGS {Internut. Sugar Jour., 12 {1910), Nos. 138, pp. 293-305; 139, pp. 

 332-338). — ^The results show that under normal factory conditions some of the 

 invert sugar is broken up into compounds which in part volatilize and in part 

 remain behind and appear in the analytical results as part of the unexplained 

 balance in the juices, sirup, and molasses. The retained bodies are only slightly 

 optically active, are capable of undergoing still further decomposition, and have 

 an indefinite and unstable reducing power, which is less than that of the 

 original invert sugar. 



As the retained compounds are not volatile but are combustible they are, on 

 analysis, neither found in the aslunor in the water determination, nor are they 

 detected with the real gummy matter, and are only partly precipitated by basic 

 lead acetate. Taking into consideration all the facts, it appears that these 

 bodies still behave like the sugars. 



Standards for mixed molasses feeds, Neubauek {Dent. Zuckerindus., 35 

 {1910), No. 28, pp. 557-559; abs. hi Chem. Ztg., 3.) {1910), No. 92, Repert., 

 p. 380). — A discussion of the present standards, in which it is suggested as 

 proper to define accurately what constitutes normal molasses and molasses con- 

 stituents, and further, in what proportion the various constituents are added 

 to the feed. It is not necessary to set down the highest allowable water con- 

 tent. Guarantied amounts of sugar, fat, and protein are not absolutely neces- 

 sary, but desirable. 



