AGRICULTURAL CHEMISTRY. 613 



The preservation of milk samples for analytical purposes, K. WixtoiscH 

 iMihhtc. Zcntbl., .J (J'JOS), So. J, i)i>. iH-lOS; iihs. in Cciilbl. liukt. [cfc], 2. 

 \ht., 21 (IDOS), yo. 11-19, pp. 577, 578).— A list of reagents that have been used 

 • IS preservatives is disciissetl and the literature cited. The author made a series 

 cf tests with potassium l)ichromate and copper ammonium sulphate, and presents 

 tallies sliowiiig the results obtained with varying amounts of these substances. 

 Milk retained normal charaeteristics for 4 weelis with 0.15 to 0.25 per cent 

 solntion of potassium liichromate and 1.0 to 1.5 per cent copper ammonium 

 sulphate. A 2 per cent solution of tlie latter preserved the millc a weelv longer. 

 In snnnner months a strong»'r solution is needed than in the winter. 



Rapid estimation of potassium bichromate in milk, Goukrk {Ann. Chiin. 

 \nalijt., 13 (1908), .Vo. 7, pp. 262, 263). — This is accomplished i)y adding potas- 

 sium iodid and hydrochloric acid to tlie ash. and determining the iodin sot free 

 liy titration with sodium hyposulpliite. 



Contributions from the dairy institute of Greifswald. II, Studies on the 

 Adams method of estimating' fat, K. Eichloff {.Uilclnc. Zcntbl., J (1908). 

 Vo. 3. pp. 120-1 2-'f). — With sour milk exact results were obtained only l»y the 

 use of fat-free paper. 



An automatic device for measuring reagents used in determining milk 

 fat by the Gerber method (Apotli. Ztg., 23 (1908), No. 68, p. 607; Schweiz. 

 Wclnischr. Chcni. it. Phann., J,6 (1908), Xo. .',0, pp. 638, 639, figs. 6).— It is 

 claimed tliat by two movements of the hand the amount of millc or of the re- 

 agents used in the (Jorber method can be quickly and accurately measured. 



A new automatic milk-measuring device, O. Wendlf.r (Milch Ztg.. ,i7 

 (1908), \o. ,},?, i>p. y.i'i, y.i.'). figs. 3). — Notes on the device noted above. 



New apparatus for estimating the moisture content of butter (Milch Ztg., 

 ■ 17 (1908). .Vo. ///, pp. .'/8J, -}.s'6", figs. 5).— This is a special form of balance with 

 a graduated arm. The sample of butter is weighed before and after heating 

 lo »'.\i)el moisture. The percentage of moisture lost is easily computed from the 

 sciih'. 



Total solids in mill products by the refractometer, S. S. Peck (Ilnwaiiaii 

 Sugar I'lanttrs' fitu.. Dir. Agr. uml Clirni. Bill. 27. pp. .7-.?5). — At this station 

 2."» samples of waste or linal molasses were examined for the purpose of com- 

 paring results obtained by desiccation and by the refractometer. Thirteen 

 samples showed a larger amount of solids with the refractometer. The deter- 

 mination of total solids in 18 samples of various juices by the refractometer 

 usually gave lower results than the Brix spindle. With 2 samples of mas- 

 s<'cuite the refractometer gave satisfactory results. " Under the present method 

 of determining solids in the residual juice in the bagasse the refractometer 

 linds no place. . . I'oiling to a definite percentage of solids in the mas- 

 secuite is possible by the use of the brasmoscope. . . The refractometer 

 is an effectual substitute when boiling to string-proof and not as difficult of 

 application. . . The refractometer offers a rapid and convenient method for 

 iliecking the correctness of the graduations on Brix s|)indles." A table of dry 

 substance from refrnctive index at 2^'^ C, by II. C. rrinseti-rtoerligs. is ap- 

 pended. 



Refractometer in the control of sugar manufacturing processes, F. 

 SiKoii.MKK (Milt. Chcni. Tech. \'crs. t^tiit. Cent. )'ir. RiHniiz. Indus. Ostcrr.-Un- 

 'Kir., Vo. 20(!, pp. 13. figs. .'»). — Krom the experimental data reported the author 

 cnndudes that the refractometer may be made of great importance in control- 

 ling sugar house processes. 



A new soil sampler, W. II. Stkvkn.son (Science, n. scr., 28 (1908), No. 722, 

 pp. <»7 }-()70"K— This is a l>rlef des<'ription of a s<tll sampler fully described In 

 a bulletiu of the Iowa Station ( E. S. II., ll>, p. TOO). 



