1010 EXPERIMENT STATION RECORD. 



The differentiation of the enzyms in milk by hydrogen dioxid and its 

 tests, C. II. Lawall (Amn: Jour. Pfninn., 81 {190!)), \o. 2, pp. .57-5.9),— Milk 

 which was suspecled (tf having been pioserved with hydrogen dioxid was tested 

 l>y l>uiiony's method and by the benzidin test of Wilkinson and I'eters. 



With both methods the preservative could be detected when present in vary- 

 ing amounts down to O.o of 1 per cent. The author considers these methods 

 superior to the use of potassium chromate and diluted sulphuric acid. Small 

 amounts could be detected only within a few hours after the hydrogen dioxid 

 was added. The author also found that hydrogen dioxid inhibits or destroys 

 the action of the enzym reacting with the Wilkinson-Peters test much more 

 rapidly than it affects the enzym reacting with the Dupoiiy test, and that 

 eventually it destroys tlu> action of both of these enzyms and causes the milk to 

 react the same as boiled or sterilized milk. 



On the biological differentiation of milk, J. Bauer {iliincJien. Med. 

 Wchtmhr., 55 (1908), No. 16, pp. 8J,7, 848; ahs. in Hyy. Rundschau, 19 (1909), 

 No. 1, p. 33). — The author used the "deviation of comi)lenient " process as a 

 test for adulterated milk but found that it is unreliable, since unadulterated 

 milk can retard hemolysis. The amount of water present can be approxi- 

 mately estimated, however, with a titrated serum. 



On recent rapid methods for estimating the fat content of cream, Ruschk 

 (Milchir. Zcntbl.. .', (1908), No. 9, pp. .385-7/09),— Methods of Gerber, Siegfeld, 

 Sichler. and other investigators are reviewed and criticised. 



The estimation of the fat content in cream. Grimmer {Milchiv. Zcntbl., 

 .'f (1908), No. 10, pp. .'i33-'iS9). — A discussion of the article noted above, relat- 

 ing chiefly to the correct formula when estimating fat with the Gerber bu- 

 tyrometer. 



Butter and its adulterations under the microscope, W. Morres (Osterr. 

 Molk. Zig., 15 (1908), No. 23, pp. 312-31.',, figs. 12).— The author believes that 

 a microscoi)ical examination of butter is an easy and reliable means for detect- 

 ing butter adulterants. 



On the estimation of sugar in bagasse, IT. Pellet (Intcrnat. Sugar Jour., 

 10 { 191)8), No. 119, pp. 55). 555). — A discussion of the determination of sugar 

 with the Zameron apparatus. Correct results are not obtained unless precau- 

 tions are taken to avoid the inversion of sugar. A single extraction always 

 gives low results. 



Explanation of the occasional abnormally high quotient of purity of some 

 sugar-cane juices, H. Pellet (Intcrnat. Sugar Jour., 10 (191)8), No. 119, 

 pp. 558, 559). — The author explains the abnormally high quotient of .«iome 

 sugar juices as follows: According to the quality of the cane and the manner 

 in which it has been treated the juices obtained are in a more or less viscous 

 condition, and consequently the air which has become entangled in the juice 

 during the process of extraction is held by the liquid in a state of an emulsion 

 and is incai)able of escaping even after having stood for a comparatively long 

 time. The Brix reading will, therefore, be more or less influenced by the 

 presence of this emulsified air. It will, however, pass to its normal value when 

 tha air is exi)elled by heating or by other suitable means. 



Determination of sugar in molasses cattle feeds and denatured sugar 

 products, L. VuAFLART (liul. Assoc. Chun. Sucr. ct Distill., 2(> (1908), No. 5, 

 pp. 339-3-'il; Intcrnat. Sugar Jour., 11 (1909), No. 121, pp. 38, 39; ahs. in Jour. 

 Soc. Chem. Indus., 21 (1908), No. 21,, p. 1215).— The author states that polar- 

 imetric methods are untrustworthy for determining sugar in these products, 

 as there are optically active substances other than sucrose which are not pre- 

 cipitated by basic lead acetate. He recommends a method for determining sugar 



