AGRICULTURAL CHEMISTRY. 309 



Siichting's improved method of determining acidity in soils, B. Tacke 

 and H. Suchting {Jour. Pmkt. Chcm., n. scr., 78 (1908), No. 15-16, pp. 

 139-1. 'i2). — This is a defense of the method against the above criticisms of A. J. 

 Van Schermbeck. 



Estimation of sugar by the Allihn or Meissl method, H. Schaumann 

 (Ztschr. Anal lit. Chcm., -J7 (1908), No. '/, pp. 235-237, fig. 1 ) .—Apparatus is 

 described which, according to the author, greatly facilitates the determination 

 of sugar by the Allihn or Meissl method. The improvement consists in drawing 

 into the filter tube, by means of suction, the solution containing the cuprous 

 oxid instead of pouring it in. 



The volumetric determination of reducing sugars, A. K. Ling et al. {An- 

 alyst, 33 {1908), No. 386, pp. 160-173). — A critical examination of methods. 

 The paper is followed by a discussion. For earlier work see a previous note 

 (E. S. R., 17, p. 3.S5). 



Critical studies of quantitative estimation of glycogen by means of in- 

 version with acids, W. Grebe {Arch. Physiol. [Pfliiycr], 121 ( 1908), No. 11-12, 

 pp. 00-'i-63o). — A critical study of methods. 



Methods for preparing lecithin and other phosphatids from seed, E. 

 ScHULZE {Ztschr. Physiol. Chcm., 55 (1908), No. 3-.'i, pp. 338-351).— In this 

 discussion of methods data are reported regarding the phosphatids of wheat 

 embryo and a number of other seeds. 



Observations on the stability of lecithin, J. H. Long (Jour. Amcr. Chcm. 

 Soc, 30 {1908), No. 5, pp. 881-895). — That emulsions of egg and brain lecithin 

 are comparatively stable with respect to temperature is the conclusion drawn 

 from the author's investigations. The characteristics of such lecithin emulsions 

 were studied. 



On the oxidation of olive oil, A. H. Giht, {Jour. Amcr. Chcm. Soc, 30 (1908), 

 No. 5, pp. 874-876). — In connection with a study of so-called wool oil employed 

 in the manufacture of " tops," i. e., wool roving or wool which has been partially 

 spun, the oxidation of olive oil under different conditions was studied. In 

 harmony with earlier work, the author concludes that " except when spread 

 out in a finely divided condition as upon cotton, olive oil changes but little on 

 exposure to the air or heat." 



Note on honey analysis, F. Schaffer {Ztschr. Uutcrsuch. Nahr. u. Gc- 

 nussmtl., 15 (1908), No. 10, pp. 60.'f-606). — Analyses of honey made from Conif- 

 erjB are reported and discussed with reference to honey standards. 



Honey, A. Reinsch {Bcr. Chcm. Untcrsuch. Amt. Altona, 1907, pp. 25-29; 

 ahs. in Ztschr. Untcrsuch. Nahr. u. Gcnmsmtl., 15 {1908), No. 8, p. 1/93). — Four 

 samples of pure honey showed an ash content of 0.06 to 0.17 per cent, the 

 sample with the lowest ash content being a mixture of clover and linden honey. 

 In the author's opinion, the minimum value for the ash content required under 

 the German pure-food law should be changed from 0.1 per cent to 0.0.5 per cent. 



Has the estimation of the ash content and the Ley reaction value in honey 

 analysis? L'tz {Ztschr. Untcrsuch. Nahr. u. Ccnussmth, 15 {1908), No. 10, pp. 

 607-609). — A controversial article. 



Judging marmalades, F. Hartel {Ztschr. Untcrsuch. Nahr. u. Genussmtl., 

 15 (1908), No. 8, pp. J{62-.'i72). — Recipes for a number of sorts of marmalade 

 are given and the questions of definitions, the use of starch sirup, artificial col- 

 oring matters, etc.. with reference to marmalade making, and the determining 

 of its character with respect to the requirements of pure-food laws are discussed. 



Sampling and judging ground white pepper, E. Spaeth (Ztschr. Untcrsuch. 

 Nahr. u. Genussmtl., 15 (1908), No. 8. pp. .'/7'i-//,S7/). — According to the results of 

 the author's investigations, 4 per cent mineral matter and 7.5 per cent crude 



