AGRICULTURAL CHEMISTRY. 707 



The detection of benzoic acid in butter, (J. IIammii.n (.!»». Chim. Anali/t.. l.{ 

 (l!)OS), No. 10, pp. 3S2-38.',; abs. in Atwlyst, 33 (1908), No. 392, p. J,20).— The 

 author jjives tlie details of a method for detecting benzoic acid in butter even 

 when present in small quantities. It is based on the formation of anmionium 

 dianiiiioiuMi/.onte. wliieh irives a brownish red coloration in an alkaline suhiliou. 



The unsaponifiable constituents of cocoanut fat and its detection in admix- 

 ture with butter, II. Mattiii;s and E. Ackicrman {Her. Dent. Clicin. (UhcU.. J/l 

 ( lUDS), \i,. 10, piK 2001), 2001 ; ahs. in Aualj/st, 33 (1908), No. 390, p. 357).— The 

 authors have found that cocoanut fat contains in addition to ordinary phy- 

 tosterol a second phytosterol. This gives similar color reactions but yields an 

 acetate which combines with 2 molecules of bromin, forming a sparingly 

 soluble tetrabromid which is characteristic. Cholesterol in butter does not 

 form an acetate tetrabromid, hence this reaction is suggested as a direct 

 method for detecting the presence of veg(>lal)le fat as an adulterant. 



Microscopic examination of powdered cocoa and chocolate, E. Collin (Jour. 

 I'harm. it. Vliiiii., 6. set:, 28 (1D08), No. 7, pp. 295-303, flij. 1). — The microscopic 

 structure of the anatomical elements of cocoa and chocolate is discussed and 

 illustrated with a view to facilitating the judging of the character of such 

 goods by inicrose(>|iic methods. 



Detection of vegetable albumin in sausage, A. Keiirk (lUr. Vlicin. Untcr- 

 ■•^ikIi. Anit. Clirmnitz, 1907, p. I); alts, iti Ztscitt: UtitcrNUcIt. Naltr. u. (Utiuxxitttl., 

 16 (1908), No. 6, p. 360). — According to the analytical data reported vegetable 

 proteid materials have characteristic forms and the presence of such material 

 may be detect<>d with the microscoi»e. 



The detection of plant protein in sausage, A. Schmid (Jahrcsbci: Thtiri/du- 

 is(li( II Kittiton. Lab., 1907, p. 7: (ihs-. in Ztschr. Untcrsiich. NnJir. it. (Itiitissttitl., 

 16 (1908), No. 6, p. 360). — The examination of a number of sorts of sausage 

 did not indicate the presence of vegetable albumin. 



The estimation of saltpeter in sausage meat and ham, II. Krkks (Her. Clit'ti}. 

 Lab. lUt-scl, 1907, pp. 20, 21 ; abs. in Zt-sciii: Utitefsiirh. Nalii: u. 0( tius.'untL, 16 

 (1908), No. 6, p. 36Y>).— Analytical data are reported. 



Normal occurrence of citric acid in wines, E. Dupont (Ann. Chitn. Attah/t., 

 13 (I90S), No. 9, pp. ,liS-3'i3). — A summary and discussion of the author's 

 investigalions on the occurrence of citric acid in wines. 



The natural citric acid content of wines, E. Dupont (Rcr. Vit., 30 (1908), 

 NoM. 765, pp. 173-177; 766, pp. 203-207).— A report of the examination of a 

 number of wines which showed the presence of citric acid in certain samples. 



Citric acid in natural wines, M. II. Astruc (Ann. Chitn. Attalyt., 13 (1908), 

 No. 6, pp. 22'i-226). — A contribution to the question of the natural occurrence 

 of citric acid in wine. 



Citric acid in natural wines, M. (J. I>KNi(ir.s (Atiii. Chitn. Atiali/t., 13 (1908), 

 \>>. 6, pp. 226, 227). — Tlu> aulbor claims priority in the identitication of citric 

 acid as a constituent of certain wines. 



New method for determining fixed and volatile acid in wine, ^I. E. I'ozzi- 

 EscoT (Hill. Hoc. Chim. liclg., 22 (1908), Non. 8-9, pp. 338-3-'i0).— Noted from 

 another source (E. S. K.. 20. p. (512). 



The indirect determination of the acidity of wine. <!. Favrll (Aiitt. Chitn. 

 Anahif.. 13 (1908), No. 9, pp. 3>,3-.{',6) .—.\ study of methods. 



The determination of succinic acid in wine and fermented liquors in the 

 presence of fixed acids, M. E. I'ozzi-Escot (Itiii. Assttr. Chitn. Si«-t: ct Distill., 

 26 (I90S), No. 3, pp. 185, 186: Coinpt. I{rnd. .\iatl. Sri. \l'oiis], 1 >,7 (1908), No. 

 I',, pp. 600, 601; .Vnti. Chitn. Analyt., 13 (1908), No. II, pp. .',39, // J« ; abs. in 

 Chcm. Zriilbl., 1908, II, Nos. 10, p. 912; 18, p. lo'il ; Jour. Ho,-, ch, m. inJus., 

 77189—00 2 



