704 EXPERIMENT STATION EECOED. 



Bioehem. u. Biophi/s., 10 {1910), No. 17-18, p. 781). — The finely minced mate- 

 rial, after adding from 3 to 5 cc. of a 40 per cent sodium liydrate solution, is 

 dried at a temperature not exceeding 100° C, and carefully heated over a flame, 

 and charred. A mixture of equal parts of sodium nitrate and sodium carbonate 

 is added in small amounts until oxidation is complete and the ash is white in 

 color. The cooled mass is taken up with water, the filter washed until it is 

 free from iodin, and the filtrate made up to a definite volume. Aliquot parts 

 are then shaken in a separatory funnel with from 10 to 15 cc. of concentrated 

 sulphuric acid, a crystal of sodium nitrate added, and the free iodin extracted 

 with several portions of chloroform (10 cc. each time) until the chloroform 

 does not take on a violet color. The chloroform solution is washed free from 

 acid with distilled water and titrated with a tenth-normal thiosulphate solution. 

 The method determines, on the average, 97.77 per cent of the iodin present. 



Phosphorus in beef animals, C. K. Francis and P. F. Trowbridge (Jour. 

 Biol. Chem., 7 {1910), No. 6, pp- 481S01).— This is a study of methods, as 

 well as of the distribution of the phosphorus in the animal carcass. 



The authors conclude that " a method which involves heating of the solution 

 before precipitation of the inorganic phosphorus does not yield results which 

 represent the true condition of the soluble forms of phosphorus compounds in 

 cold water extracts of beef. Soluble oi'ganic phosphorus compounds existing 

 in beef and in cold water extracts of the same, are converted into inorganic 

 forms by heat. The change is practically complete when the temiDerature is 

 maintained at 70° for 15 minutes. From 52 to 65 per cent of the total phos- 

 phorus in cold water extracts is in the organic form, but may be reduced to 

 from 9 to 20 per cent if heated to about 70°, accompanied by a corresponding 

 increase of the inorganic phosphorus. 



" The round cut of beef contains more phosphorus, in forms which are soluble 

 in cold water, than any of the other cuts. Phosphorus is found chiefiy in the 

 muscular or connective tissue ; the fats contain but little. The flesh of a thin 

 animal contains more soluble phosphorus than that of a fat animal. The quan- 

 tity decreases with increasing fatness even when it is expressed on a moisture 

 and fat-free basis." 



The determination of inorganic and organic phosphorus in meats, H. S. 

 Grindley and E. L. Ross {Jour. Biol. Chem., 8 {1910). No. 6, pp. Jf83-493).— 

 According to these authors the Hart-Andrews method as modified by Emmett 

 and Grindley (E. S. R., 17, p. 887), the magnesia mixture method of Forbes et 

 al. (E. S. R., 23, p. 303), and the barium chlorid method of Siegfried and Singe- 

 wald (E. S. R., 17, p. 635), when utilized with the necessary precautions yield 

 almost the same results for the inorganic phosphorus content in the watery 

 extract of beef. " Judging from the data here presented it is evident that 

 the coagulation of the protein of the aqueous extracts of flesh by heat does 

 not change organic phosphorus to the inorganic form to any appreciable extent." 



See also previous notes (E. S. R., 23, p. 512; and above.) 



Detection and determination of saccharin in food rich in fats, starch, and 

 proteids, P. Tortelli and E. Piazza {Ann. Falsi/., 3 {1910), No. 22, pp. 313- 

 320). — Previously noted from another source (E. S. R., 24, p. 124). 



A new method for the quantitative estimation of saccharose in the pres- 

 ence of other sugars, A. Jolles {Pharni. Zentralhalle, 51 {1910), No. 42, pp. 

 957, 958: Mon-atsh. Chem., 32 {1911), No. 1, pp. 1-7). — Saccharose can be de- 

 termined quantitatively according to 3 methods, which have for their basis the 

 following: (1) After boiling for | hour with a tenth-normal alkali solution, 

 utilizing the reflux condenser, there is no rotation of dextrose and similar 

 sugars in the mixture, whereas the saccharose remains undisturbed. (2) The 

 mixture of sugars is heated in a Lintner pressure bottle with tenth-normal 



