360 EXPEKTMENT STATION RECORD. 



'I'lic f:it, it is sfalod, is a s^eon aromatic oil with an odor recalling that of lanrel 

 oil, which soliilities at 15° C. The sugar present was not completely identified. 

 It re<luc(Hl Fehling's solution, and hence is not the same as that which has been 

 identilied in the avocado seed. 



Dried bananas from Queensland (Epicure, 15 (1908), No. 171, p. 9//).— 

 Brief statistical and other data regardhig the manufacture and use of dried 

 bananas and banana flour. 



Hydrolytic and catalytic enzyms in relation to tlie ripening of fruit, G. 

 Tallarico (ArcJi. Farmacol. Sper. e Sci. Aff., 7 (1908), Nos. 1, pp. 27-J,S; 2, pp. 

 Ji9-68). — In the experiments reported the different sorts of ferment activity 

 were measured with bananas of varying degrees of ripeness ranging from un- 

 ripe to overripe. 



Vitis opaca and chemical investigation of its enlarged rootstock, R. T. 

 Baker and II. G. Smith (Jour. I'ruc. Roy. »S'oc. W. S. Wales, JfO {1906), p. 52; 

 al)S. in Chem. Ahs., 2 (1908), No. 5, p. 677,), — The data reported include the 

 chemical composition and a discussion of the use as food by the aborigines of 

 tubers produced on the roots of this native Australian grape. 



Examination of an oil-yielding fruit " Njore-Njole " from Kamerun, 

 Brieger and M. Krause (Tropenpflanzer, 12 (1908), No. 2, pp. 83, 8//, fig. 1).— 

 A study of Njore-Njole oil and report of determinations of its physical con- 

 stants in comparison with olive oil and peanut oil. The authors believe that 

 it has a decided agricultural value. The fruit and seed from which the oil 

 is obtained are described. 



Concerning the oil content of different olive samples, N. Passerini (Bol. 

 1st. Ayr. Scandicci, 2. ser., 7 (1908), No. 1, pp. 1-11).— The analytical data re- 

 ported are discussed on the basis of different methods of obtaining olive oil. 



Examination of fruit juices, E. Sunde (Tidskr. Eemi Farm, og Ten, 1907, 

 No. 13, lip. 202-20-'/; al)s. in Ztschr. Untersuch. Nahr. u. Genussmtl., 15 (1908), 

 No. 6, p. 363). — Of .35 samples of Noi'wegian commercial fruit juices only 12 

 were found to be unadulterated. 



Concerning barberry juice, F. Schulze (Ztschr. Untersuch. Nahr. u. Ge- 

 nussmtl. , 15 (1908), No. 5, pp. 289, 290). — Three samples of barberry juice were 

 analyzed. 



Concerning orange juice, W. StOber (Ztschr. Untersuch. Nahr. u. Ge- 

 7iussm11., 15 (1908), No. 5, pp. 273-276).— Samples of fermented and unfer- 

 mented orange juice prepared by the author were analyzed, together with 

 commerical goods. 



Studies of the organic phosphorus compounds in wine, A. Funaro and A. 

 Rastelli (Aun. R. Accad. Agr. Torino, //.9 (1906), pp. 33-57).— The proportion 

 of phosphoric acid in organic and in inorganic combination in a number of 

 samples of wine is reported and the general question of phosphorus compounds 

 in wine is discussed. 



Composition of wine from Urbino, A. Agrestini (Staz. Sper. Agr. Ital., 

 41 (1908), No. 1, pp. 35-50). — Data are reported and discussed regarding the 

 composition of 25 samples of wine. 



Bilberry wine, AV. Donselt (Pure Products, // (1908), No. 3, pp. 126-129).— 

 The manufacture of bilberry wine, a material which was formerly considerably 

 used for blending claret, is described. 



Kafir beer, A. C. Chapman and F, G. S. Baker (Jour. Inst. Bretv., 13 

 (1907), No. 7, pp. 638-645). — Anaylses of 2 sorts of Kafir beer are reported 

 and these beers and other similar beverages are discussed with reference to 

 lactic-acid content and other characteristics. 



The manufacture of cocoa with definite fat content, R. Bohme (Chem. 

 Ztg., 32 (1908), Nos. 9, pp. 97-99; 10, pp. 110-112).— The problem of manufac- 



