410 EXPERIMENT STATION EECOED. 



Plaut Industry, and which can be carried out by untrained persons and without 

 much chemical apparatus. Part 2 considers the physical, chemical, and bio- 

 logical methods, which require more skill in manipulation, for examining whole 

 and ground deteriorated corn, and criticizes the results obtained with them. lu 

 this connection the authors discuss the relation of the moisture content to the 

 deterioration of this cereal, and point out the advantages to be attained by its 

 proper curing and drying. 



In determining the acidity by the method referred to it is shown that grind- 

 ing to a 16-mesh (sieve) fineness and an extraction period of 24 hours with 

 alcohol is satisfactory, variation of the concentration of the solvent, due to 

 various amuunts of water in tlie corn, being without signfflcance. Selected sam- 

 ples of various varieties of high-grade seed corn tested showed an acidity 

 equivalent to from 13 to 24 ce. of normal alkali per kilogram of corn, a moisture 

 content ranging from 7.56 to 10.09 per cent, and ash from 1.18 to 1.59 per cent. 

 Samples of commercial corn meal, purchased in -various cities of the United 

 States, gave an acidity content per kilogram varying from 13 to 78 cc. of normal 

 alkali. With a carload of decomposed corn, the samples of which were taken at 

 different depths of the car, acidity figures were obtained for from 64 to 95 cc. 

 of normal alkali per kilogram. 



A few preliminary experiments were made to determine the relation of the 

 protein to the acidity formation in spoiled corn, but yielded negative results. 

 The significance and value of the fat and ash determination are discussed, par- 

 ticularly as to the degree of degerniination of the corn. Ori's catalase test, 

 according to the authors, may give wath degermiuated spoiled corn a reaction 

 no more intense than a normal, unspoiled corn, since the catalase exists chiefly 

 in the germ. The toxicity test, Gosio's phenol reaction, and the test for micro- 

 organisms and for a tendency to become moldy are also discussed. 



Detection of urotropin in wine, C. Blarez {Bui. Trav. Soc. Phann. Bor- 

 deaux, WIO, p. Ji9; (lbs. in Chem. Ztg., 3-'i (WIO), No. 79, Repert., p. 319).— The 

 author not finding the official test conclusive, recommends the following pro- 

 cedure: Of 50 cc. of the wine containing 10 drops of sulphuric acid, 3 fractions 

 of 10 cc. each, and one of 5 cc. are distilled. To one-half of the first fraction (a) 

 is added, after acidifying, some bisulphite fuchsin solution, and to the other half 

 from 2 to 3 drops of hydrochloric acid-phenylhydrazin solution, 1 drop of 50 per 

 cent iron perchlorid solution, and from 5 to 6 drops of hydrochloric acid. The 

 solution becomes yellow and remains so in most cases, even when the wine 

 contains sulphurous acid and urotropin at the same time. When large amounts 

 of urotropin (0.05 per cent or more) and small amounts of sulphurous acid 

 are present the solution has a bilberry color. Fraction ft is treated with 

 hydrochloric acid-phenylhydrazin solution, ferric chlorid, and hydrochloric acid. 

 At times this solution quickly assumes a blue color and at other times only 

 after 5, 10, or 15 minutes. Fractions c and d (10 and 5 cc, respectively) are 

 treated in the same manner and observed for 15 minutes, and on the basis of 

 the slow or rai)id and depth of coloration of the liquid the author estimates the 

 amount of urotropin jiresent. 



Methods of analysis for the German brandy tax {Ztschr. Anali/t. Chem., 

 JfO (1910), No. 6, App., P'p. 11-21). — This includes the methods of sampling, 

 testing, and analyzing collodion, varnishes, polishes, soap, denaturizing sub- 

 stances such as wood alcohol, pyridin bases, lavender and rosemary oils, 

 shellac solution, camphor, benzol, animal oil, pure methyl alcohol, castor oil, 

 vinegar, brandies, etc. 



Caramel and its adulterations, P. Carles {Ann. Falsif., 3 {1910), No. 20, pp. 

 255. 256; ab.s. in Chem. ZUi.. 3'y (1910). No. 89, Repcrt.. p. 3^5).— Caramel 

 which is produced from sugar or molasses and by heat is more or less pure, 



