AGRICULTURAL CHEMISTRY. HOT 



cipitate foriuod by adding lu'iitnil load acelalo to lUO ^mu. inaplo sugar or lUO cc. 

 sirup. Investigation showed that concordant results can be obtained if the 

 method is followed closelj-, and pure and adulterated products are readily 

 differentiated. 



The method is as follows: To 50 gm. sugar, or 50 cc, sirup, add 200 cc. water, 

 heat to boiling, add 20 cc. of a 10 per cent solution lead acetate (neutral), cover, 

 heat again to boiling, let stand till cold, filter, and wash with 100 cc. water. 

 Transfer lilter and precii)itate to a 400 cc. beaker and digest with 15 cc. HNO3 

 and 10 cc. HCl until colorless; cool, add 10 cc. ILSOi, heat to fumes; cool, add 

 50 cc. water and 100 alcohol; determine PbS04, as usual. PbS04X1.366=lead 

 value, which should be not less than 0.250 and is usually over 0.300 for pure 

 maple products. 



The results of determinations made with SO samples are given. See also a 

 previous note ( E. S. R.. IS. p. 525). 



The colorimetric estimation of benzaldehyde in almond extracts, A. G. 

 WooD.M.\N and E. F. Lyford (Jour. Amci: Clicm. Soc, 30 {U)OS), Xo. 10, pp. 

 1607-1611). — An adaptation of the fuchsin sulphurous-acid method to the esti- 

 mation of small amounts of benzaldehyde is described. 



"A number of test analyses have demonstrated the accuracy of the method 

 "and its convenience in the assay of commercial almond extracts. It is probable 

 that it could be applied also to the valuation of almond oils." 



The determination of aldehydes in oil of lemon, A. H. Bennett (Analyst, 

 3.', (lUOfl). \o. S9.i, pp. i//-/7).— A study of methods. 



The detection of caramel in vanilla extract, A. G. Woodman and E. H. 

 Newhall (Tech. Quart., 21 (1908), No. 3, pp. 280-287; Chem. Abs., 3 (1909), 

 No. 1, p. 86). — Comparative tests of pure and specified vanillas showed that the 

 use of absorptive reagents such as fullei"'s earth, or the removing of the natural 

 color by selective solvents, is of little value. The best results are obtained 

 with phenylhydrazin and paraldehyde. 



A color reaction for mustard, T. Merl (Ztschr. TJntcrsuch. Xahr. u. Ge- 

 nussmtL, 15 (1908), Xo. 9, pp. o26. 527). — Note on the detection of curcuma and 

 coal-tar dyes in mustard. 



A doubtful color reaction, T. Merl (Ztschr. Untcrsucli. Xulir. u. Gcnussmtl., 

 15 (/90S), Xfi. !i. PI). .')2S. 529). — Note on nnistard analysis. 



Decree relating to methods for analysis of wines, alcohol, brandies, and 

 liqueurs (Hiil. Mens. Off. RviisvUj. A;/r. \l'iiris], 7 (190:>), Xo. 5, pp. 522. 523).— 

 Official methods are prescribed for determining the dry extract at 100° of 

 ordinary wines and for the determination of impurities of alcohols, brandies, 

 and li(]ueurs in accordance with the law of August 1, 1005. 



Analysis of milks, G. IIinard (Analyse dcs Luits. I'uri.s, [t909], pp. 190, 

 figs. 6). — This handbook was written for the dairy chemist. Methoils for the 

 physical examination and the chemical analysis of normal and adulterated milks 

 are descrihetl. 



On the testing for ferments, especially in milk, S. Kothenkusskr (Ztschr. 

 Untrrsiich. Xahr. 11. (Icniissnitl., Ill ilUIIS), Xo. 1-2, pp. (}3-7.'i). — The author re- 

 views the various methods which have i»een jjroixtsed for ascertaining whether 

 or not milk has been heated, and classifies them as folktws: (1) Those which 

 precipitate casein .md fat by various agencies, (2) tests for oxidases, (3) tests 

 for substances wliicli d('comi)ose hydrogen peioxid, and (4) tesis for reductases. 

 There are also i)hysical methods which arc :it picsciii <i\' lilllc praclical \alue. 

 The methods included undci- (2) and (3) are more rapid than the others. 

 Ziidc and Siegfeld's method of using guaiac is reconuuended. A modification 

 of the Storch method is oiil lined, wliicb can be used when \arious preservatives 

 have been added to the milk. 



