AGEICULTUEAL CHEMISTRY AGROTECHNY. 123 



wire. The rice is then well washed with water, which is decanted off, and the 

 cleaned rice is incinerated over a low flame. The difference between the ash so 

 found and the total ash after recarbonatiou gives the extraneous mineral 

 matter." 



The method gives higher results than Krzizan's method,* because the latter 

 is based on the assumption that only facing material which is insoluble in dilute 

 acid is employed. 



The phosphorus of the flat turnip, B. L. Habtwell and W. B. Quantz (Jour. 

 Biol. Chem., 7 (1910), No. 6, p. xxxviii). — The percentage of phosphorus in the 

 dry matter of the flat turnip is influenced by the amount of available phos- 

 phorus which the soil contains. 



Ten per cent of this phosphorus was soluble in 95 per cent alcohol and 70 

 per cent of it was subsequently soluble in 0.2 per cent hydrochloric acid. From 

 50 to 70 per cent of the phosphorus in this extract was precipitated by a molyb- 

 denum mixture containing only a trace of free nitric acid. In the fresh turnip 

 80 per cent of the phosphorus was found in a somewhat colloidal aqueous solu- 

 tion and fourth-fifths of this could be directly precipitated with magnesium oxid 

 and the oflicial mixtures of magnesium and molybdenum. It appears from the 

 work that probably four-fifths of the phosphorus of fresh flat turnips is in the 

 soluble form and in combination as inorganic phosphorus. 



Estimating the shell content of cocoa, F. Filsinger and W. Botticheb 

 (Ztschr. Offentl. Chem., 16 (1910), No. 16, pp. 311, 3i2).— The authors examined 

 cocoas according to the Goske method (E. S. R., 23, p. 12), but from their work 

 conclude that it is not satisfactory for quantitative work. 



Contribution to the chemistry of vinegar (Deut. Essigindus., H (1910), 

 Nos. 1, pp. l-!f, fig. 1; 2, pp. 9-12; 3, pp. 11-20; If, pp. 25-27; 5, pp. 33, 34).— This 

 article has particular reference to the methods for the analysis of vinegar. 



Pepper and its adulterants, E. Collin (Ann. Falsif., 3 (1910), No. 21. pp. 

 272-233, figs. 6). — A consideration of the microscopical characteristics of pow- 

 dered white and black pepper and the common adulterants, such as spurge laurel 

 fruit, normal pepper by-products, juniper berries, almond refuse, olive stems, 

 and foreign starches. The technique for the separation and for intensifying 

 the microscopic appearance of the adulteration, as employed in the Laboratoire 

 Central de la Repression des Fraudes, is given. 



The fluorin content of wine, A. Kickton and W. Behncke (Ztschr. Untersuch. 

 Nahr. u. Genussmtl, 20 (1910), No. 4, pp. 193-208).— The authors have modi- 

 fied the Van Dam method " and find it far more accurate than Treadwell and 

 Koch's method.^ They were not able to verify Van Dam's findings in regard 

 to the relation of the intensity of the etching to the amount of fluorid present, 

 but believe that if the etching can be only detected by blowing the breath against 

 the glass less than 1 mg. of fluorin is present. Practically all the wines ex- 

 amined in these tests contained fluorid, and from this the authors assume that 

 it is present under normal conditions. 



Constituents of lemon oil, E. Gildemeister and W. MIiller (In Festschrift 

 Otto Wallach. Gottingen, 1909, pp. 439-451; Semiann. Rpt. Schimmel and Co., 

 1909, Oct., pp. 62-65; ais. in Chem. Zentbl, 1909, II, No. 26, pp. 2159, 2160; Jour. 

 Sac. Chem Indus., 29 (1910), No. 2, p. 109).— Low boiling fractions of lemon oil 

 freed from oxygenated constituents with alcohol contained small quantities of 



« Ztschr. Untersuch. Nahr, u. Genussmtl., 11 (1906), p. 645. 

 ^Ztschr. Untersuch. Nahr. u. Genussmtl., 16 (1908), p. 617. 

 ''Ztschr. Analyt. Chem., 43 (1904), p. 469. 



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