706 EXPERIMENT STATION RECORD. 



milk, so that by multiplying tlie difference between the number of cubic centi- 

 meters of permanganate used for the milk and the number utilized for the 

 serum by 0.49 the percentage of fat is obtained approximately. For estimating 

 the lactose the number of cubic centimeters of permanganate used for the 

 serum are multiplied by 0.1401. The author also finds that 1 cc. of tenth- 

 normal potassium permanganate oxidizes the same amount of glucose, sucrose, 

 or lactose. 



Investig'ation of caseins and cheese curds, A. Burr (MiJchw. Zentbl., 6 

 (1910), No. 9, pp. 385-394). — After reviewing the technical and dietetic uses of 

 casein, the geographical distribution of the various casein factories, and the 

 published analyses of commercial casein, the author reports his findings on the 

 examination of caseins and paracaseins prepared by himself. 



The moisture in the air-dried (at about 30° C.) acid casein fluctuated between 

 5.55 and 9.62 per cent, while that dried at 65° contained only 1.65 per cent. 

 The moisture was similar in the rennet casein. The ash content of the rennet 

 casein was from 5 to S.55 per cent (P2O5 60.64, Ca 37.44, and Mg 0.0S8 per cent), 

 while that of the acid casein was practically nil. The amount of nitrogen in 

 the acid casein, on the basis of fat- and ash-free dry substance, ranged from 15.58 

 to 15.63 per cent, which yields a casein factor of practically 6.41 per cent, 

 while that of the paracasein was from 6.35 to 6.39 per cent, an average of 6.363. 

 The results of the examination of the acid curds showed that the water con- 

 tent fluctuated between 73.08 and SO per cent, an average of 76.70 per cent. 



The differences in ash content of the acid and rennet curds, noted by Hoft 

 (E. S. R., 22, p. 702), were substantiated by the author. Some further tests 

 are reported, which have reference to ascertaining (1) how much the fat 

 content of the dry mass of the relatively fresh sugar-containing curd and 

 the sugar-free curd diminish, and (2) whether a marked difference exists in 

 fat content of 3 to 4-day-old curds, made from the same milk by the combined 

 action of acid and rennet but under a variety of conditions, e. g., some with a 

 greater concentration of acid and the others with a greater concentration of 

 rennet. On the basis of these tests, the author cautions against setting up 

 too definite limits for fat in the dry substance of fresh cheese curds containing 

 sugar, such as were prepared for ripe or nearly ripened cheese. 



On the importance of mineral salts in vinegar fermentation, H. Wuesten- 

 FELD (Pure Products, 6 (1910), No. 11, pp. 6I^6-6!^S). — This is a short review 

 of the literature on this subject. 



The conserving of crabs and examination of crab conserves, P. Butten- 

 BERG (Ztschr. Untcrsuch. Nahr. u. Gcnussmtl., 20 (1910), No. 6, pp. 311-323).— 

 A study in regard to the preservation of North and East Sea, Norwegian, and 

 American crabs with various antiseptics, including boric acid, benzoic acid, 

 salt, citric acid, etc. 



The tomato and its derivatives, E. Collin (Ann. Falsif., 3 (1910), No. 25, 

 pp. 459-/(69, figs. 10). — After discussing the botany, histology, and uses of the 

 tomato, the author describes the various methods of conserving tomatoes and 

 the methods for detecting impurities and adulterations in tomato products. 



Preserved mushrooms, K. Weiniiausen (Pure Products, 6 (1910), No. 11, 

 pp. 6'f5, 6Jf6). — A description of the methods for selecting and conserving mush- 

 rooms as practiced in Europe. 



The sterilization and other after-treatment of fruit juices, E. Walter 

 (Pure Products, 6 (1910), No. 11, pp. 680-634, figs. 2).— After discussing the use 

 of chemical preservatives for the preservation of fruit juices, the author gives 

 a detailed description of methods for sterilizing these products and the appa- 

 ratus required therefor. 



