1182 EXPERIMENT STATION KECORD, 



No. 3, I). 131). — lu this article the iiietliod.s of iisinj,' casein for sizinj; cotton 

 warps, for dressiii}^ for cotton and linen fabrics, and for waterjiroofing are dis- 

 cnssed. Casein may also replace albumin in calico printinj;. Mention is made 

 of the production of a noninflammable pliotojrrapbic film from casein and the 

 possibility of its employment to "auimalizc!" cotton so that it may dye like 

 wool. 



The characteristics of red currant seed oil, K. Kkzizan (Clicm. Rev. Fett u. 

 llnrz Indus., 16 (100!)), Ao. 1, pp. 1-3; abs. in Jour. ^oc. Chcm. Indus., 2S 

 {lOO'J), No. 2, p. 97; Analyst, 3-'t (1909), No. 390^ p. 101).—'' The air-dried seeds 

 of Italian and Bohemian red currants yielded on extraction with petroleum 

 spirit IG and 1S.5 per cent of oil, respectively. In each case the oil was of an 

 orange-yellow color and had an odor resembling tliat of linseed oil. In the film 

 test the oils dried in 3 to 4 days, yielding an elastic skin." Other values of 

 these oils are also given. 



Oil from " Carapa guyanensis " (Carapa procera, DC), J. Lewkowitsch 

 (Analyst, 3Jt (1909), No. 39'i. pp. 10, 11; ahs. in Jour. Soc. Chem. Indus., 2S 

 (1909). No. 3. p. 150). — Physical and chemical properties of this oil are given. 



The rate of fermentation of ciders and perries, B. T. P. Barker (Jour. Ayr, 

 >Sci., 3 (190S), No. 1, pp. 1-21). — A study was made of the influence of various 

 factors on the I'ate of fermentation. The main factor appears to be the amount 

 of nitrogenous matter present in the juice which is assimilable by the yeast. 

 Q^he variety of fruit, state of ripeness, aeration of the juice, and temperature 

 also have some influence, but the kind of yeast and the chemical constituents 

 in the juice other than nitrogenous compounds do not appear to be influential 

 factors. A certain measure of control over the rate of fermentation can be 

 exercised by the cider nialcer. 



Acetic aldehyde in wine, its origin, and its significance, A. Trillat (Ann. 

 Inst. Pasteur, 22 (190S), Nos. 9, pp. lOJf-719; 10. pp. 753-762; 11, pp. 876-fi95; 

 Bui. Assoc. Cliim. Sucr. ct Distill., 26 (1909), No. 8. pp. 65 ',-690). —The author 

 reviews the work of other investigators, and describes in detail his own experi- 

 ments concerning the various factors which influence the amount of acetic 

 aldehyde in wines and brandies. Acetic aldehyde is formed by the oxidation of 

 alcohol under the influence of the air and participates more or less in all the 

 principal modifications which take place in wine. 



Malic acid in wine making. Malo-lactic fermentations, "W. Mestrezat 

 {Jour, riiarm. et Chint., 6. scr., 2S (1908), No. 1, pp. 13-20). — After reviewing 

 the work on this subject the author maintains that a malo-lactic fermentation 

 does not necessarily take place because of the disappearance of malic acid. 



Beport of the Swiss experiment station for horticulture and wine making 

 at Wadenswil for 1905-6, H. Muller-Thurgau (Landw. Jalirb. Hehiieiz, 22 

 (1908), No. I'l, pp. 7.'i5-920, figs. 10). — This is the annual report of work done 

 at this station on the diseases of fruits, variety tests of grapes, wine fermenta- 

 tion, tests of different kinds of yeasts, and related topics. 



Agricultural and industrial distillation, E. Boullanger (Industries de Fer- 

 incittdtioii DixtiUcric Ayricolc ct Imlustriclh: Paris, 1909, pp. XI+55'i, figs. 

 107). — This work treats of the distillation of industrial alcohol. l)randies. and 

 rums both from the practical and theoretical standpoint. The principal topics 

 treated are the properties and uses of alcohol, methods of detei'uiining the 

 chemical composition of beets, molasses, fruits, and other n)aterials used in 

 distilling, the methods of preparing and fermenting different musts, the distilla- 

 tion and rectification of alcohol, and the composition and utilization of by- 

 products of distilleries. There is some statistical informatou on the alcohol 

 industry and also a chapter on alcoholometry. 



