AGRICULTURAL CHEMISTRY. 1009 



The alkalinity of meat ash and the ash of some casein preparations deter- 

 mined by Farnstein precipitation method, A. Kickton {Ztxchr. Untersiicli. 

 Xahr. u. OenussmtL, HI ( I'JOH), No. UK i)i>. 561-57 Jt). — A large number of deter- 

 minations are reiiortcul and discussed. 



The identification of horse meat by the biological method, R. Schuller 

 (Ztsrln: Fhiscli ». MUchhiK/., 19 (JDOS), No. 2, pp. J,I-J,S).—A study of methods. 



Examination of sausage, II. Kkeis (Clicm. Zt(j.. 32 (1908), Xo. 86. pp. 

 10'i2-IO-'i5). — A dif.'est of data and a study of methods. 



The identification of artificial and natural honeys and the detection of 

 cane sugar and its decomposition products, I. Fiehi: (Chon. Ztg.. .li (1908), 

 Xo. 86, pp. lO'fo, 10.'i6). — A contribution to the question of the resorcin-hydro- 

 chloric-acid method for judging honey. 



The detection of formic acid in honey, T. Meel {Ztschr. Untcrsneh. Xalir ii. 

 Gcniissmtl.. 16 (1908), Xo. 7, pp. S85-389). — A critical study of methods and 

 progress report. 



An important source of error in the estimation of cafEein by the Juckenack- 

 Hilger method, K. Lendrich and R. Murdfield (Ztschr. Unterstich. Xahr. u. 

 (Icini.ssiiill., 16 (1908), Xo. 11, pp. 6'i~-658). — A critical study of methods. 



The theobromin content of coco and a new method for estimating it 

 quantitively, A. Kreutz (Ztschr. Untcrsneh. Xahr. u. Gcnussmth, 16 (1908). 

 Xo. to, pp. 579-58'i). — A progress report of methods for determining quanti- 

 tatively the tlieoliroinin i)res(>nt in the free state and as a glucosid. 



Judging alcohol-free wine, J. M. Krasser (Ztschr. Untcrsneh. Xattr. n. 

 (IciinssiHtl., 16 (1908), Xo. 7, pp. 39 8--'f00).— The author considers that only 

 those goods should be called alcohol-free wine which have been prepared by 

 removing the alcohol of natiu'al wine. The term, he believes, should not be 

 applied to sterilized musts. 



The use of Fiehe's resorcin-hydrochloric-acid reaction for identifying arti- 

 ficial invert sugar in wine, A. Kickton (Ztsclrr. Untcrsneh. Xahr. u. GcnussmtL, 

 16 (1908), Xo. 10, pp. 57-J-.57.0). — A critical study of this method. 



With what exactness can the analytical data of wine examinations be 

 represented? (Bcr. K. Lchraust. ^Vvin. Obst. n. (lartcnbait Gciscnliclm, 1901, 

 pp. 219-230). — A summary and discussion of analytical data. 



Participation of reductase in the process of alcohol fermentation, V. I. Pal- 

 LADiN (Izv. Imp. Akad. Xauk [Bui. Acad. Imp. Sci. St. Petersh.], 6. ser., 1908, 

 Xo. 8, pp. 667-672). — This article giA-es the results of the author's experiments, 

 which indicate that reductases participate in the process of alcohol fermenta- 

 tion. The reductases used were conunon zymin (yeast killed by acetone) and 

 zymin poor in glycogen. When zymin was treated with an aqueous solution of 

 sodium selenite and a few drops of toluene, metallic selenium was precipitated. 

 A siinilai'ly treated portion when boiled showed no change. Other experi- 

 ments showed that reductase particii)ates in the process of decomposition of 

 glucose into alcohol and carbon dioxid. 



Color reactions as tests for heated milk, B. Herholz (Bcitrdgc zu hishcr 

 hrkanntcn Itcalciioncn zur UntcrschcuJuny von rohcr nnd erhitztcr Milch mit 

 Jtcsondercr Bcriicksichtignng der fluajakprohcn. Inang. Diss., Univ. Brau*is- 

 hcrg, 1908, pp. 102 ; Mihhtc. ZcntbL, // ( 1908), Xo. 10, pp. .'/'/.>-'/ 72 ,• abs. in Chcni. 

 Zcntbl., 1908, II, Xo. 18, p. 15'i0). — The author made tests of a large number of 

 methods used for detecting heated milk, and thinks (hat parapbenyhMidiamin. 

 m-sol, and guaiacol are trustworthy reagents for this purpose. The guaiac 

 ring test is preferred, as it is simple and inexpensive and the reagent can be 

 kei)t for some time without losing its characteristic properties. The intensity 

 and duration of the blue zone that is formed is a test of the temperature to 

 which the milk has been heated. 



