HOG KXPKIUMKNT STATION HKCOHD. 



After cooling, tbo contents of the test tube are washed into a llask, dihited to 

 al»out 4tK) cc, treated with 20 cc. of 10 jier cent sodium hydroxid solution, and 

 distilled for about 40 uiinutes into an excess of standard acid. The residue is 

 determined and the urea nitrogen calculated after sul)tracting the previously 

 determined ammonia nitrogen. 



The author reports determinations which in his opinion show that the method 

 is accurate. 



The determination of total sulphur in urine, F. W. Gill and II. S. (iKiND- 

 LKY (Jour. Amcr. Clicm. Hoc, 31 (J'JO'J), A>>. J, pp. 52-o!J). — A critical study of 

 the sodium peroxid method for the determination of total sulphur in urine, 

 which according to the authors shows a loss of sulphur when such methods are 

 used "and probably in fact where any alkaline fusion methods are used. . . . 

 Experiments are now being made in this laboratory to determine the nature and 

 extent of the losses, if any, occurring in the determination of sulphur in foods 

 and feces. Results so far obtained show that the determination of the total 

 sulphur in footls and feces by the method of procedui-e usually employed in the 

 determination of total sulphur in urines gives fusions which more or less fi-e- 

 quently evolve liydrogcn-sulphid gas uiion being acidified." 



The identification of horse meat by the biolog'ical method, E. Baier and 

 E. Keuchlin (Ztschr. Untersuch. Nahr. u. GenussmiL, 15 (1908), No. 9, pp. 

 513-520). — On the basis of their investigations the authors conclude that this 

 method is satisfactory for the detection of horse meat in dried sausage. 



The identification of horse meat in sausag-e, A. Behre (Ztschr. Untersuch. 

 Nahr. u. (lciuiss)nil., 15 (1908), Xo. 9, pp. 521-526). — According to the author's 

 studies, the chief difficulty in ai)p]yiug the biological method is the preparation 

 of a suitable antiserum. 



The accumulation of tyrosin in preserved liver, A. Behre (Ztschr. Unter- 

 such. Nahr. u. G< luissintL, 15 {190>i), No. 9, pp. 525, 526). — The presence of free 

 tyrosin in preserved liver indicates decomposition and goods showing it should 

 not be offered for sale. 



The determination of malic acid in food products, H. W. Cowles, Jr, 

 {Jour. Amer. Chem. »S'oc., 30 (1908), No. 8, pp. 1285-1288; abs. in Chem. Abs., 

 3 (1909), No. 1, p. 83).— N critical study of methods. 



The estimation of tartaric acid in the presence of malic and succinic acids, 

 L. (iowi.NG-Scoi'KS (Analyst, .ij (190S). No. 3S9, pp. 315-319).— \ critical study 

 of methods. 



The determination of boric acid with iodin, 31. L. Barthe (Proc. Verb. Soc. 

 Sci. Phys. et Nat. Bordeaux, 1906-1, pp. J/l, ^2). — The author believes that under 

 the usual laboratory conditions it is not possible to determine boric acid satis- 

 factorily with iodin in the presence of glycerin and mannit. 



Resume of the "work of the International Commission for Uniform Meth- 

 ods of Sug'ar Analysis, E. (i. Wiechmaxn (Internat. Suf/ar Jour., 11 (1909), 

 No. 123, pp. 12'i-l33).—\ digest of data. 



History, manufacture, and analysis of maple products, A. P. Sy (Jour. 

 Franklin Inst., 166 (1908), pp. 2J,9-280 ; abs. in Chem. Abs., 2 (1908), No. 2.',, 

 p. 3376). — The history of maple sugar making, the botanical classification and 

 distribution of sugar maple, the physiology of sap flow, and other similar 

 matters are discussed and an account of the development of processes for the 

 manufacture of maple products is given. The analysis of maple products is 

 also considered, and experimental work carried on in an attempt to isolate 

 flavoring substances i)resent in maple sap is described. 



The lead value of maple products, A. P. Sy (Jour. Amer. Chem. Soc., 30 

 (1908), No. 10, pp. 1611-1616; abs. in Chem. Abs., 2 (1908), No. 2',. pp. 3376. 

 3377), — By lead value is meant the amount of lead iu grams found in the pre- 



