660 EXPEEIMENT STATION RECOED. 



" The inversion of cane sugar l^y tlie green date pulp is not accomplished by 

 the living protoplasm liberating a soluble ferment from a pre-existing insoluble 

 zymogen or by rendering active a pro-ferment. The rate of inversion by equiva- 

 lent amounts of green and ripe pulp of the same variety are practical identical. • 

 Protoplasmic poisons — picric acid, chromic acid, and formaldehyde — retard the 

 action of green and ripe pulp but to approximately the same degree. If the 

 living protoplasm were in any way connected with the inversion, the retarda- 

 tion would be greatly intensified in the case of green date. Green date tissue 

 is not rendered inactive by soaking in ether, chloroform, acetone, etc." 



Sulphurous acid content of California dried fruit, S. A. Prstibytek {Chem. 

 Ztg., 32 {190S), Xo. 61, Repert., p. .i.9}).— Of the 50 samples examined 40 con- 

 tained on an average 75.4 mg. sulphurous acid per 100 gm. Plums, apricots, and 

 dates were found to contain no sulphurous acid, and 1 sample of apples and 

 1 of raisins contained only very little. 



Composition of some fruit juices and alcohol fruit extracts used for 

 making bonbons, sirups, liqueurs, etc., Chaxjvin, Jotjlin, and Cantj {Monit. 

 Sci., 4. set:, 22 {1908), II, p. U9 ; ahs. in Chem. Ztg., 32 (1908), No. 61, Repert., 

 pp. Ji26, Jf21). — A number of analyses are reported and discussed. 



J. Halmi's study of Hungarian fruit juices, W. Plahl {Ztschr. Untersuch. 

 Nahr. u. Genitss)ittl., 15 (1908), No. 7, pp. 416, -i^7). — A polemical discussion of 

 work previously noted (E. S. R., 20, p. 263). 



Examination of currant juice, Elisabeth Van West (Chem. WeekbL, 5 

 {1908), No. 13, pp. 216-221, dgm. 1; Ztschr. Untersuch. Nahr. u. Genussmtl., 15 

 {1908), No. 10, pp. 595-598, dgm. 1). — The amount of dry matter in currant 

 juice and its relation to specific gravity, and other characteristics were studied 

 with a view to judging quality. In the author's opinion, determining the spe- 

 cific gravity fui'nishes a fairly accurate means of judging quality for commercial 

 purposes. 



Examination of lemon juice, G. Devin {Veroffentl. Mil. Samidtsic, 1908, 

 No. 38, lip. 1-7; ahs. in Chem. ZenthL, 1908, I, No. 20, pp. 18J,8, 1849).— The 

 keeping quality of lemon juice was studied with commercial samples and 

 material prepared by the author, his conclusion being that pasteurized lemon 

 juice will keep well and that the addition of alcohol is not essential. Chemical 

 preservatives should be excluded. 



The declaration of marmalades, fruit juices, and other fruit products, 

 A. Beythien {Ztschr. Untersuch. Nahr. u. GeimssmtL, 16 {1908), No. 1-2, 

 pp. 77-86). — The author reports and discusses the recommendations of the 

 Society of German Food Chemists. 



Marmalades, F. Hartel (Ztschr. Untersuch. Nahr. u. Genussmtl., 16 (1908), 

 No. 1-2, pp. 86-92). -tA discussion on the manufacture and declaration of 

 marmalades. 



The occurrence of arsenic in marmalades, G. Rupp (Ztschr. Untersuch. 

 Nahr. u. Genussmtl., 16 (1908), No. 1-2, pp. 40-43). — Minute suggestions of 

 arsenic were found in a number of samples of marmalade. The arsenic was 

 accidentally present and due to the use of sirup made by inverting starch. 



The effect of color on the composition of cider during fermentation, A. 

 Andouard (BuI. ^ta. Agron. Loire-Inf., 1906-7, pp. 62-64). — The effect of colored 

 light on cider fermentation was studied with reference to the question of col- 

 ored glass containers for cider. Green, yellow, red, arid violet light did not 

 materially modify the composition of the cider. With blue glass the alcohol, 

 peptin, sugar, tannin, and dry matter were notably diminished, while the volatile 

 acid and total acid were in a measure correspondingly increased. Cider kept 

 in uucolored glags was intermediate iu comi^osltioa. 



