12 EXPERIMENT STATION RECORD. 



"In samples iu which the amount of fat as obtained in this manner was 

 not sufficient, extraction of the fat from the \vater-free finely minced product 

 by means of ether and evaporation of the solvent was necessary. The subse- 

 quent procedure was then carried out as described in the method given. 



" Finally it may be said that when the crystallized glycerids of any ques- 

 tionable sample of lard examined by the method described in this paper show 

 a melting point below 03.4° C, the presence of beef fat should be suspected, 

 while a melting point of 63° C, or below, can be regarded as positive evidence 

 that the sample under examination contains beef fat as an adulterant." 



The application to solid fats of Renard's test for peanut oil, W. B. Smith 

 (Jour. Amer. Chem. Sac, 29 (1907), No. l.i, pp. 1756, 1757).— The results ob- 

 tained show "that the addition of fats containing large percentages of solid 

 fatty acids to cotton-seed oil or other oils interferes luaterially with the detec- 

 tion of peanut oil by this method, and iu case the presence of peanut oil is 

 suspected in such mixtures, some modifications of the method will be necessary 

 to detect it : either to increase the proportion of !)0 per cent alcohol used, which 

 would be objectionable, or to recrystallize the ' arachidic acid ' until a melting 

 point higher than that of stearic acid is obtained, when the presence of arachidic 

 acid is established." 



The determination of sulphites in wine, C. Mensio (Gaz. Chim. Ital., 37 

 (1907), II, yo. .',. pp. 3-i.hS55). — A study of methods. 



Examining and judging pepper, F. Hartel and R. Will (Ztschr. Untersuch. 

 Nahr. u. Genussmtl., U (1907), No. 9, pp. J67-.57'9 ) .— The analytical and other 

 data reported and discussed have to do with the detection of adulteration iu 

 pepper. According to the authors' results, the largest amount of ash permis- 

 sible under the German pure food regulations, 7 per cent, is too high. They 

 consider that a reduction to at least 6.5 per cent is desirable. 



Ginger and extract of ginger, R. Reich (Ztschr. Untersuch. Nahr. u. 

 Genussmtl., 14 (1907), No. 9, pp. 549-567). — According to the author's obsei'va- 

 tions the quality of ginger may be learned by determining the volatile and non- 

 volatile ether extract, the alcohol extract by the Y\'inton method, the alcohol 

 extract after extraction with ether, the petroleum ether and methyl alcohol 

 extract, total ash and sand-free ash, and the sand-free mineral matters insoluble 

 in water. Characteristic differences in various sorts of ginger are pointed out 

 and discussed. 



The examination of marzipan and marzipan goods, F. Hartel and P. Hase 

 (PlKinn. ZciitralhaUe, 48 (1907), No. 50, pp. 1029-1035).— Fvom the considerable 

 amount of analytical data which is reported, the author concludes that the 

 determination of the water, fat, and sugar, and under some conditions the 

 mineral matter, is essential for judging of the quality of such goods. The use 

 of sweet apricot pits in place of almonds and other questions are also consid- 

 ered with special reference to pure-food laws. 



A simple mechanical method for the estimation of casein in cows' milk, 

 E. B. Hart (Wisconsin iSta. Rpt. 1907, pp. 117-133, figs. 3). — The substance of 

 this article has been noted from Bulletin 156 of the sfation (E. S. R., 19, p. 707). 



Application of the reductase test in judging the hygienic characteristics 

 of milk, C. Barthel (Ztschr. Lntcrsuch. Nahr. u. GenussmtL, 15 (1908), No. 7, 

 pp. 385-403). — According to the results of investigations reported, testing the 

 reductase action of milk upon the methylene-blue solution used in the Schar- 

 dinger reaction may be employed as a means of judging the quality of milk. 



To 10 cc. of milk 0.5 cc. of methylene-blue solution is added, the mixture is 

 covered with a few drops of liquid paraffin and placed in a water bath at 40 

 to 45° C. If the color disappears in a few minutes the milk contains 100,- 

 000,000 or more bacteria per cubic centimeter. Even when the color continues 



