308 EXPERIMENT STATION EECOED. 



copper oxid for half au hour, diluted with 10 times its volume of water, and the 

 Insoluble matter filtered off through silk and washed with dilute hydrochloric 

 acid. The substance so obtained is boiled for an hour with 3 per cent potassium 

 hydroxid solution, and dissolved in concentrated hydrochloric acid. After 12 

 hours the liquid is rapidly filtered through asbestos, and poured into 50 times 

 its volume of ice-cold water. The precipitate is collected, washed, dried, and 

 weighed. The substance so obtained is chitin, which is present to the extent of 

 2.305 per cent in ergot." 



Characteristics and external examination of honey, L. van Gieksbergen 

 (Ztschr. Offentl. Chem., 16 (1910), No. 19, pp. 369-375; Pharm. WeekM., J,l 

 (1910), No. 21, pp. 730-739).— After discussing the various processes for ob- 

 taining honey, the author discusses the characteristics of honeys from various 

 sources and the judging of their quality on this basis. 



Chemical examination of honey, G. L. Voermann (Ztschr. Offentl. Chem., 

 16 (1910), No. 20, pp. J,01-'i08; Pharm. WeekbL, J,7 (1910), No. 27, pp. 739- 

 7-J8). — A general discussion of the subject. 



In regard to the examination and judging of marmalades, A. Beythien 

 and P. SiMMiCH (Ztschr. Untersuch. Nahr. u. Genussmtl., 20 (1910), No. 5, 

 pp. 2Jf 1-272). — The authors conclude that the figure giveh for the specific rota- 

 tion of German starch sirups according to Juckenack,*^ -M34.1, should stand, 

 particularly as this is rather high and there is no danger of doing an injustice 

 when judging these products. 



The ratio of glucose to fructose in fruits does not fluctuate to any great 

 extent, and therefore the specific rotation of the total sugars does not always 

 express that of the invert sugar. These deviations, however, have no great 

 influence on the specific rotation of the inverted marmalade extracts, with the 

 exception of that of the apple, the left-handed rotation of which is favorable 

 for the manufacturer. In calculating the specific rotation according to Jucke- 

 nack, the extract content of the inverted solution must always serve as a basis. 



The authors recommend that the nonsugars be determined by difference, sub- 

 tracting the total sugars as invert sugar from the extract in the inverted solu- 

 tion. It was further found that when various amounts of sugar were added 

 the results for insoluble matter were very variable and not relative, so that 

 care must be exercised in declaring that a marmalade contains added dregs. 

 The authors give a scheme of analysis based on the findings of many analysts 

 with fruits. 



Observations in regard to the proportion of sugar contained in grapes 

 during ripening, A. Bouffard (Ann. Falsif., 3 (1910), No. 23, pp. 39^, 395). — 

 This is a polemical article (B. S. R., 23, p. 414). 



[Observations in regard to the proportion of sugar contained in grapes 

 during ripening], L. Koos and E. Hugues (Ann. Falsi/., 3 (1910), No. 23, p. 

 395). — A reply to the above. 



Comparative tests in regard to the diminution of acidity in nonsugared 

 and sugared wines of the year 1908 in the Palatinate, Halenke and Krug 

 (Ar&. K. Gsndhtsamt., 35 (1910), pp. 1,0 Ji-Jt29) .—In all wines a decided diminu- 

 tion of acidity took place, this being greatest in the unchanged and dry sugared 

 wines. With a decrease in total acidity and extract there was a parallel 

 increase in lactic acid. 



Comparative tests in regard to the diminution of acidity in nonsugared and 

 sugared wines of the year 1908 in Franconia, Omeis (Art). K. Osndhtsamt., 

 35 (1910), pp. 393-.'f03). — Observations in regard to the loss of acidity in non- 

 sugared and sugared Franconian wines during storage showed that in no 



"Ztschr, Untersuch. Nahr. u. Genussmtl., 8 (1904), No. 9, p. 548. 



