210 EXPERIMENT STATION RECORD. 



A comparison of methods of estimating sugar which depend upon the 

 reducing power of dextrose, T. Kinosiiita ( liincliciti. Zl-sclir.. U ( l!>08), Xo. 1-2, 

 Pl>. ,iUS-.^,iO, /if/. J). — A study of motliods. 



The keeping power of Fehling's solution, and the volumetric process of 

 determining reducing sugars with it, F. Watts and H. A. Temi'anv (Jour. 

 Soc. Clicm. Indus., 27 (1908), No. 5, pp. /.'^/-/.'«).— A study of methods with 

 special reference to the analysis of muscovado sugar. 



Identification of 5-fructose in the presence of other natural sugar, J. 

 PiEKAERTs {liul. Assoc. CMm. Sua: et Distill., 25 {1908), No. 9, pp. 830-8-'i8) .— 

 According to the author's investigations, by the use of alkaline cupric salt solu- 

 tions in the manner prescribed it is possible to determine whether or not 

 5-fi-uctose is present. 



The detection of artificial and natural honey, J. Fiehe {Einc Reaktion zur 

 Erkcnnuiig und Uiiterschciduiuj von Kunsthonigen und Naturhonigen. 1908, 

 Mar.; ahs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 15 (1908), No. 8, pp. 

 492, /i93). — The author's method for the detection of artificial honey depends 

 upon the fact that invert sugar gives a characteristic color reaction with 

 resorcin and concentrated hydrochloric acid. 



The analysis of waste molasses, H. Johnson {Hawaii. Planters' Mo., 21 

 (1908), No. 1, pp. 22-21). — The apparent purity of molasses was found to 

 range from 33.2 to 36.6 and the true purity from 43.1 to 4.5.2. " In other words, 

 one is able to obtain nearly any desired purity simply by choice of the clarify- 

 ing reagent and the amount used in analysis. Evidently, therefore, in order 

 that the results of the analysis of molasses have even a comparative value, it 

 is necessary that all determinations be conducted under exactly the same con- 

 ditions. The dilution of the molasses should be the same, the same clarifying 

 reagent should be used, and as far as possible the quantity of reagent used 

 should be the same. For control work, the true value of the molasses should 

 be determined by Clerget's method of double polarization, and the total solids 

 by drying." 



Analysis of flour (Rev. Gen. Agron., n. ser., 3 (1908), No. 2, pp. 82-84).— 

 A summary of data regarding French official methods of analysis. 



The decomposition of lecithin-phosphoric acid when alimentary pastes 

 are stored, II. Matthes and O. Hubnek (Chcni. Ztg., 32 (1908), No. 16, p. 186).— 

 The work of other investigators is summarized and some determinations are 

 reported. The authors conclude that since the breaking down of the lecithin- 

 phosphoric acid is apparently influenced by conditions which can not be con- 

 trolled, data dependent upon the determination of this constituent should be 

 used with caution in judging of the number of eggs which have been used in 

 the preparation of such foods. 



Changes in the extractives in the determination of wine extract, T. Roett- 

 gen (Ztschr. Untersuch. Nahr. u. Genussmtl., 15 (1908), No. 5, pp. 251-262).— 

 On the basis of analytical data the author discusses the determinations of wine 

 extractives with refei-ence to the German pure food law. 



The identification of blueberry juice in fully fermented red wine, W. 

 Plahl (Ztschr. Untersuch. Nahr. u. Genussmtl., 15 {1908), No. 5, pp. 262- 

 269). — The author recommends making the wine slightly alkaline and evaporat- 

 ing to half its volume before lead acetate is added to precipitate the coloring 

 matter. 



Determining extract in vinegar, K. Windisch and P. Schmidt (Ztschr. 

 Untersuch. Nahr. u. Genussmtl, 15 {1908), No. 5, pp. 269-212).— A study of 

 methods, 



