AGRICULTURAL CHEMISTRY AGROTECHNY. 125 



[Action of various metallic salts on the coagulation of milk], C. Gkrbeb 

 (Compt. Rend. Soc. Biol. [Paris], 68 {WIO), Nos. 8, pp. 382-386; 19, pp. 935- 

 9hO; 69 {1910), Nos. 25, pp. 102-108; 21, pp. 211-216).— The results of tests 

 obtaiued with gold, platniuni, palladium, iridium, osmium, ruthenium, rhodium, 

 iron, and copper salts on the rate of coagulation of raw and boiled milk with 

 vegetable and animal ferments from various sources are reported in these 

 papers, together with notes on the effect of different temperatures. 



Eefractometry of the calcium chlorid serum of milk, G. Fendleb, C. Bobkel, 

 and W. Reidemeistee (Ztschr. Vntersach. Nahr. u. Gemissmtl, 20 {1910), No. 

 3, pp. 156-169). — The results of a refractometric examination of the calcium 

 chlorid milk serum of Berlin market milk (See E. S. R., 18, p. 811; 19, p. 707; 

 20, p. 706 ; 21, p. 11 ; 22, pp. 511, 612; 23, p. 309) are here summarized. 



About the coagulation of woman's milk, B. Sperk {Ahs. in Miinchcn. Med. 

 Wchnschi:, 57 {1910), No. 9, p. 501).— Woman's milk can be made to coagulate 

 very easily if some calcium chlorid is added before the coagulating reagent. 

 This indicates that cow's milk coagulates much easier than woman's milk be- 

 cause it contains more calcium salts. 



A new apparatus for determining the acidity of milk, K. Schern {Molk. 

 Ztg. Berlin, 20 {1910), No. 38, p. .',-'i5, fif/. i).— The apparatus described is named 

 the "lacto-acidometer " and consists of a glass-stoppered cylinder which has 

 dilations at its upper and lower extremities. Between these 2 dilations the 

 cylinder is graduated from to 20. The lower extremity holds just 10 cc. of 

 milk. In making the test 2 drops of a 2 per cent alcoholic solution of phenol- 

 phthalein are added to the milk and enough one-fortieth normal sodium hydrate 

 solution from a dropping bottle to produce a permanent pink tint. 



Acidity of milk. A, Monvoisin {Hyg. Yiande et Lait, // {1910), No. 5, pp. 

 241-246). — A general discussion of the subject. 



Raw and boiled milk. A, Rochaix and L. Thevenon {Rev. Hyg. et Pol. Sanit., 

 32 {1910), No. 5, pp. 497-518). — A critical review of the various methods of 

 differentiating boiled from raw milk. See also previous work (E. S. R., 22, 

 p. 414). 



The dirt content of milk, II. Weller {Ztschr. Untcrsuch. Nahr. u. GenussmtL, 

 19 {1910), No. 11, pp. 654, 655).— A polemical article (E. S. R., 17, p. 587; 21, 

 p. 414; 22, pp. 11, 612), in which the author states that no fat nor casein could 

 ever be detected among the dirt residues obtained with the Weller method in 

 normal milk. 



The chemistry of milk and dairy products in the year 1909, M. Siegfeld 

 (Chem. Ztg., 34 {1910), Nos. 70. pp. 617-619; 71, pp. 628-630).— A retrospect 

 of the more important advances made in dairy chemistry during 1909. 



JReport of the food inspection laboratory at Erfurt for the year 1908, W. 

 LuDWiG (Ztschr. Offentl. Chcni., 16 {1910), Nos. 12, p. 248; 13, pp. 264-266).— 

 This report includes the results of an examination of meat, sausages, milk, 

 cream, butter, oleomargarine, and so-called nicotine-free cigars. 



Progress in tobacco chemistry, R. Kissling {Chem. Ztg., 34 {1910), No. 55, 

 pp. 486-488).— A report of the progress in tobacco chemistry from the view- 

 point of agriculture, preparation of tobacco, and smoking. 



A review of discoveries on the mutarotation of the sugars, C. S. Hudson 

 {Jour. Amer. Chem. Soc., 32 {1910), No. 7, pp. 889-894).— A critical and his- 

 torical review of the subject. 



Occurrence of formaldehyde in sugar cane juice and sugarhouse products, 

 P. A. YoDEK and W. G. Taggart {Internat. Sugar Jour., 12 {1910), No. 137, pp. 

 239-245; Separate, pp. 8; Jour. Indus, and Engin. Chem., 2 {1910), No. 6, pp. 

 260-264; Ztschr. Untersuch. Nahr. u. GenussmtL, 20 {1910), No. 4, PP- 208- 

 214).— The authors show that La Wall (E. S. R., 22, p. 212) was probably in 



