AGRICULTURAL CHEMISTRY. 1109 



A rapid method for the detection and estimation of formaldehyde in milk, 

 H. S. SiiKKWsiuiiv :ijid A. W. Knaim' (.1/(«///.s7, ■{.'/ (/yc.V). .Vo. .WJ, /ip. I>-IJ,).— 

 This is :i pniuT presented at the meeting of the Society of I'ublic Aii;ilysts ;ui<l 

 other Analytical (.'heniists at London, December 2, lOOS. 



The reagent usetl by the authors is made up of 1 cc. of pure nitric acid added 

 to 100 cc. of hydrochloric acid. To ."» cc. of milk in a test tube 10 cc. of the 

 freshly nuide reai^ent is iidded, shaken vigorously, and kei)t for 10 minutes in 

 a water bath at aO" C. A violet color appears if formaldehyde is ])reseut and 

 its intensity indicates the amount. 



Disadvantages of potassium bichromate as a preservative, A. Monvoisin 

 {Coniijt. R'jiid. Acad. ISci. [I'ariti], i.J? (WOS), Xo. 25, iJii. l.'iOS, I'lO'i; abs. in 

 Jour. Soc. Chem. Indus., 2S {1909), A'o. 1, p. 36).— The French law of August 1. 

 1905. requires that potassium bichromate be added to samples of milk taken for 

 analysis. The autlior finds that after such addition the Storch test for heated 

 milk can not be used, rotassinm bichromate also interferes with the determi- 

 nation of the acidity, the cryoscopic point, the refractive index, and probably 

 alst) the dete<;ti<)n of formaldehyde. 



The determination of the moisture content of butter, F. Bengen {Ztschr. 

 Untcrsuch. Xahr. ii. (/c/n/s-.sm//.. 13 {HIOS). Xo. 10, pp. 581-59.',; abs. in II yg. 

 Rundschau, 19 {1909), Xo. 1, p. 36). — From a study of other investigators and 

 his own experience in determining the moisture content of butter by drying in 

 a Soxhlet api)aratus, the author concludes that the present methods of determi- 

 nation l)y drying are not reliable, since some of the fatty acids are volatile .-md 

 the result will be too high. The indirect method of subtracting the fat plus the 

 solids-not-fat from 100 is recommended. 



Studies on fatty acids in butter, R. K. Dons {Ztschr. Untersuch. Xahr. u. 

 (Jcnitssnith, 16 (1908), Xo. 12, pp. 705-725, dgms. 2). — Continuing the researches 

 previously noted (E. S. R., 19, p. 1111), the author has improved the methods 

 for determining the amount of caproic, lauric, myristic, and other fatty acids of 

 butter, which he describes in this article. 



The Miintz-Coudon number in butters from the vicinity of Pavia, N. 

 Monti (Stiiz. Spcr. Aijr. Ilal., '.',1 {1908), Xo. 5-6, pp. ,i7V>-.:,Si).— The autlior 

 used the ^liintz-C'oudon modification of the Polenske method in an examination 

 of 70 sami)les of butter as to adulteration with other fats. A butter having a 

 higher number than 13.3G is deemed free from coconut fat. 



Artificial means of increasing the Reichert-Meissl value and saponification 

 value of butter fat, H. Fincke {Ztschr. Untersuch. Xahr. u. flcnussintl., 16 

 {1908), Xo. 11, pp. 666-673; abs. in Analyst. 3', {1909), Xo. 395, pp. 50, 51).— 

 The author describes methods for the determination of acetin and triacetin 

 when it is suspected that oils containing the.se glycerids have been added to 

 fats for the jmrpose of imitating butter. 



The determination of sugar in molasses feeds by polarization, F. IIeri-ks 

 {Ztschr. ZiicL-cruiilit.s. liolnncn, 82 {1908), Xo. It, pp. 626^628). — ^The autlior 

 describes a method of determinhig the sugar content in molasses feeds which 

 he has successfully used for the i»ast 10 years. 



Rapid determination of oil in cotton-seed products, C. H. IIerty, F. R, 

 Stem, and .M. Oku {.lour. Indus, and l-Juf/in. i'hcni., 1 (1909). Xo. 2, pp. 76-81). — 

 In this article the objections to the usual methods are enumerated and a new 

 metlmd is described, in which the objections are said to be met. 



The higher melting point constituents of Japanese fish oil, II. ()kai>\ 

 {Vhcm. Zt(j., 32 {1908), Xo. 99. pp. 1199-1201, figs. 2; abs. in Analyst. 3', ( 1909). 

 No. 395, p. 62). — A fish oil derived fr(»m several species of herring was found to 

 Lave a melting i»oint of li4 to 35° C. The sapop.ilication value was 1!).">.!). the 



