612 EXPERIMENT STATION RECORD. 



The estimation of sugar in beet stalks and dried pulp, J. Robabt (Bui. 

 Assoc. Chim. Suci: et Distill., 26 {1908), No. 1-2, p. 65). — A discussion of the 

 methods advocated by Zlobinsliy (E. S. R., 19, p. 810). 



A reaction for the detection of natural and artificial honey, J. Fiehe 

 (Ztschr. Untcrsuvh. Niihr. u. GcnussmtL. 16 {1908), A'o. 1-2, iU>- 7-j-7'?). — The 

 test described is based on the detection by means of resorcinol and hydro- 

 chloric acid of the decomposition products formed during the manufacture of 

 invert sugar from which artificial honey is prepared. With invert sugar an 

 orange red color is obtained, changing to cherry red and then to brown red. 

 Pure natural honeys do not give such a reaction though a transient pink colora- 

 tion may sometimes be noted. 



The rapid estimation of starch in sausage and other meat products. Telle 

 (Ann. Chim. Analijt., 13 (1908), ^o. .',. pii. l',Ii-lJ,6).—X modification of Bau- 

 dry's method of estimating starch is described, which the axithor considers 

 satisfactory. 



Detection of horse meat in sausage, etc.. Telle (Ann, Chim. Anahjt., Li 

 (1908), Xo. Jf, pp. 143, Uik). — A note on methods of detecting horse meat. 



Methods employed for the analyses of wines, alcohols, brandy, and liqueurs 

 (Bui. Mens. Off. Renseig. Agr. VParis^, 7 (1908), No. 5, pp. 522, 533).— The 

 French official methods in accord with the law of August 1, 1905. are briefly 

 outlined. 



A new method for the determination of fixed and volatile acids in wine 

 and other fermented beverages, M. E. Fozzi-Escox (Bui. Assoc. Chim. Sucr. ct 

 Distill., 26 (1908), No. 1-2, pp. 68, 69; at)s. in Chem. News, 98 (1908), No. 

 25 J/8). — The fixed acids are precipitated as salts of barium. The volatile acids 

 are determined by subtracting the fixed acids from the total acidity. 



Citric acid in wine, M. A. Hubert (Ann. Chim. Analyt., 13 (1908), No. .'/. 

 pp. 139-11/1) . — A discussion of the occurrence of citric acid in wine and its 

 detection. 



Note on the formation of formaldehyde in solutions of cane sugar and 

 its bearing on Hehner's test for formaldehyde in saccharin mixtures, A. A. 

 Ramsay (Jour, and I'roc. Roy. Soc. N. .s'. Wnlcs, J/l (1901). pp. 112-115). — The 

 author identified formaldehyde in aqueous solutions of cane sugar, boiled and 

 distilled, and discusses, the bearing of such results on the identification of added 

 formaldehyde in food products. 



Titration of formaldehyde in colored solutions, S. P. L. Sorensen and H. 

 Jessenhansen {Conipt. Rend. Lab. Carlsherg, 1 .(1908), No. 2, pp. 58-11).- — 

 From the results of experimental studies on the determination of formaldehyde 

 in gelatin, casein, egg albumen, and serum albumen, the authors conclude that 

 solutions may be decolorized with nitrate of silver in a slightly acid solution 

 without causing any considerable loss of nitrogen. 



The detection of formaldehyde, F. von Fillingee (Ztschr. Untersuch. Nahr. 

 u. Genussmtl., 16 (1908), No. J,, pp. 226-231).— A study of methods. 



The identification and estimation of boric, salicylic, and benzoic acid in 

 foods and condiments, W. von Genersich (Ztschr. Untersuch. Nahr. u. 

 Genusmth, 16 (1908), No. !/, pp. 209-225). — A critical study of methods. 



The detection of saponin, J. Ruhle (Ztschr. Untersuch. Nahr. u. Genussmtl., 

 16 (1908), No. 3, pp. 165-111).— \ critical study of Brunner's method which the 

 author considers satisfactory. 



The valuation of saffron for dairy purposes, K. Teicheet (Milchiv. Zentbh, 

 3 (1901), No. 8, pp. 369-314; 4 (1908), No. 3, pp. 108-111).— The author outlines 

 what he considers a more reliable method for the determination of the amount 

 of coloring matter than is now in use. The methods for obtaining the percentage 

 of moisture and ash are also giveu. 



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