510 EXPERIMENT STATION KECORD. 



by beatins to redness, tbe residue dissolved in water, acidified witb acetic acid, 

 and evaporated witb excess of sodium cobalti-uitrite. Further procedure is tbe 

 same as ali-eady described. 



Detection of ammonia in water, Lambotte {Jour. I'luiim. [Antwerl)^, 190S, 

 Mar. 31; ahs. in Aim. Chim. Analyt., 13 (1008). No. 9. pp. 350, 35i).— The 

 method proposed is based upon the coloration of the precipitate obtained with 

 Nessler reagent in a centrifuge and not of tbe solution as in the ordinary 

 method. 



The estimation of phosphoric acid in food materials, Rietkr (Schweir. 

 Wrhnschr. Clicin. u. Pharnh, -',6 (1908), No. 35, pp. 5.',6, 5.'i7).—A critical dis- 

 cussion of methods. 



What is the value of determining the ash content of honey by Ley's 

 method, F. Schwarz (Ztschr. Uiitersuch. Nahr. u. Gcnussmtl., 15 (1908), No. 

 7, pp. Jf03-Jtl2). — On the basis of his investigations the author reaches the con- 

 clusion that honey should be considered adulterated when it has an ash con- 

 tent of less than 0.1 per cent and also would appear to be artificial honey 

 judged by the Ley test. See also a previous note (E. S. R., 20, p. 11). 



The determination of malic acid in food products, H. W. Cowles, Jr. 

 (Jour. Amcr. Chem. Soc, 30 (1908), No. 8, pp. 1285-1.288).— The method de- 

 scribed is designed for use with maple sugar products. It is also applicable to 

 fresh and boiled ciders and to cider vinegar. Calcium acetate with 95 per cent 

 alcohol is used as a reagent. The precipitate is ignited, warmed with an excess 

 of decinormal hydrochloric acid, cooled and titrated with decinormal sodium 

 hydroxid. 



The estimation of alcohol in fermented liquids, AV. Axtoxi (Jour. Amcr. 

 Clicm. .S'ot'., 30 (1908). No. 8, pp. 1276-1218. figs. 3). — A pycnometer, rinsing ar- 

 rangement, and a method of distillation used in determining alcohol in fer- 

 mented liquids are described. 



The determination of cotton-seed hulls in cotton-seed meal, G. S. Fraps 

 (Texas Sta. Bill. 109, pp. 3, 4). — In the method proposed the sample is extracted 

 first with ether and then with boiling water and sodium hydroxid. The residue 

 is dried, ignited, and brought to constant weight, the loss in weight represent- 

 ing the insoluble residue. 



Determinations of the insoluble residue found in 17 samples of meal after 

 the hulls had been sifted out ranged from 8.22 to 13.33 per cent, with an average 

 of 10.46. In 16 samples of meal of high jmrity but containing hulls, it ranged 

 from 9.75 to 14.09, and averaged 11.38 per cent. In 20 samples of hulls it aver- 

 aged 75.22 per cent. It is believed that a meal free from hulls should not con- 

 tain over 10 per cent of insoluble residue. 



The approximate amount of excess hulls present is estimated by subtracting 

 from the percentage of insoluble residue found to be present 10 per cent and then 

 adding one-third of the remainder. 



Mitchell-Walker moisture test, J. W. Mitchell and W. O. Walker (On- 

 tario Dept. Agr. Bui. 167, pp. 12, fig. 1). — The authors have devised a cheap but 

 durable apparatus for use by the average factory man in moisture determina- 

 tions in butter, cheese, and curd. This apparatus, which is so constructed that 

 it can be easily taken apart and packed for use for the traveling inspector, is 

 fully described and directions are given for making the test. The underlying 

 principles are the use of a reagent to prevent the foaming of butter, the expul- 

 sion of the moisture by heat, and the condensing of the vapor in a receptacle 

 where the amount can be easily read. 



Amyl acetate is the reagent used, amyl butyrate, eucalyptol, and various dis- 

 tillation products of crude petroleum having been tried and discarded. The loss 

 of moisture due to the reagent has been found to be approximately a constant 



