202 EXPERIMENT STATION RECORD. 



honey.' Such honey may further be described as a natural product containing 

 no added ghicose or other added sugars. It is a i)r<)duct gathered and stored 

 by the honeybee and as such is unadulterated. 



" The present official definition of honey is based on examinations of types 

 of well-known floral honeys and represents honey sold and usetl for table con- 

 sumption. For this trade, color and aroma are all-important. On the other 

 hand, more than 50 per cent of the honey produced in the United States is 

 used in the baking and confectionery trade. For this trade, color and aroma 

 are of less importance. The value of honey for baking inirposes depends on its 

 baking and boiling properties. Honey is used in bakestuffs and candies for the 

 reason that it imparts a texture and degree of moisture that other sugars will 

 not give. Buyers assert that Hawaiian honeydew honey has better baking and 

 boiling properties than the higher grade algeroba honey, and one local company 

 received from one-half cent to 1 cent more per pound for their honeydew honey 

 than they did for the algeroba product of the 1906 crop." 



(2) Chemical composition of Hawaiian honeys, by Alice R. Thompson (pp. 

 13-21).^ — Analyses are reported of 49 Hawaiian honeys of known origin which 

 were collected by the station entomologist, and were of two types, namely, floral 

 honeys and honeydew products, and natural mixtures of the two types. The 

 methods followed are described. 



Concerning' coffee, K. Gorter (BuJ. Dept. Agr. Indes Neerland., 1907, No. 

 1.',, P2). 62; Liehig's Ann. Chem., 358 (IDOS), No. 3, pp. 327-3.'i8; 359 (1908), 

 No. 1-2, pp. 2n-2Jf.'t). — Extended chemical studies of coffee leil the author to 

 conclude that its chief constituent is the caft'eiu potassium salt of chlorogenic 

 acid, a dibasic acid with a melting point of 20G° to 207°, By means of its salts 

 and cleavage products the character of this acid was studied and a structural 

 formula is proposed. A pectin body was found in coffee beans which gave 

 mucic acid on oxidation with nitric acid and galactose and pentose when hydro- 

 lyzed. A new acid was isolated from coffee in crystalline form, having the 

 formula C^HmOis and a melting point of 255°, for which the name " coffalic 

 acid " is proposed. On cleavage with acid and alkali it gave isovaleric acid. 



An oxidase was identified in Liberian coffee beans which produced color with 

 the potassium caffein salt of chlorogenic acid. The caft'etanic acid of earlier 

 investigators is not a distinct chemical compound, according to the author, but 

 a mixture of chlorogenic acid, coffalic acid, and other substances. 



On the preparation and sale of vinegar, in relation to the administration 

 of the sale of food and drugs acts, J. M. Hamill (Local Govt. Bd. [Gt. Brit.], 

 Med. Dept., Rpts. Insp. Foods, 1908, No. 5, pp. 28). — On the basis of personal 

 observation and data collec-ted from a variety of sources, the author discusses 

 the manufacture of malt and other brewed vinegars, distilled vinegar, wine, 

 spirit, and other vinegars, artificial vinegars, and concentrated and fortified 

 vinegars, the possible vinegar impurities, and related questions with special 

 reference to the food and drugs acts of Great Britain. 



An appendix by A. Harden contains a summaiy of the results of the examina- 

 tion of vinegar by public analysts and a compilation of legislation regarding 

 vinegar in the United States, Italy, and certain of the British dominions. 



Fruit juice statistics, 1907, A. Bomee (Ztschr. Untersuch. Nah?: n. Genuss- 

 mtl., 15 (1908), No. 3, pp. 129, 130).— A summary of data reported in the fol- 

 lowing studies. 



Concerning fruit juices for the year 1907, A. Behre, F. Grosse, and K. 

 Thimme (Ztschr. Untersuch. Nahr. u. Genussmtl., 15 (1908), No. 3, pp. 131- 

 139). — The authors expressed and examined a number of samples of different 

 sorts of fruit juices. 



