CHEMISTRY. 223 



tauiination of the preparation with some carbohydrate. "The evidence of a carbo- 

 hydrate group in the protein molecule which Molisch's reaction affords can not, 

 therefore, be accepted as conclusive, other evidence which shows that more than 

 insignificant quantities of carbohydrate are present being also necessary." 



The tryptophane reaction of various proteins, T. B. Osborne and I. F. Harris 

 {Jour. Ainer. Cliein. Sor., 25 {1903), No. S, jip. 853-855). — The Hopkins-Cole reagent 

 was applied to a number of proteins, 50 mg. of each l)eing mixed with 6 cc. of gly- 

 oxylic acid solution and 6 cc. of concentrated sulphuric acid added. The absence of 

 the color reaction was not established in any instance, although in the case of zein it 

 was very slight. 



The albuminoid substances in corn, Donarp and Labbe {Compt. Rend. Acad. 

 ScL Paris, 137 {1903), No. 4, PP- 264-266). — The albuminoid material extracted from 

 corn by treatment with potash alcohol was separated into 3 portions, one soluljle in 

 ainyl alcohol, one insoluble in amyl alcohol but soluble in ethyl alcohol, and one 

 insoluble in both alcohols. The 3 substances are thought to be sejjarated by only 

 slight differences of constitution, sucli as different degrees of hydration. 



The analysis of oils and allied substances, A. C. Wright {London: Croshy 

 Lockwood ct Son, 1903, 2^p. VI ^ 241, figs. 5). — It is stated to be the definite aim of 

 this work to present "the subject in a form suited to the needs of the student and 

 beginner, while at the same time including all recent developments likely to be 

 found of \'alue in practical work. . . . An attempt has been made to indicate the 

 extent to which reliance may be placed on methods for detecting adulteration. It is 

 hoped that the subject has been treated throughout in such a manner that the book 

 may serve as a laboratory guide for chemists who are not extensively engaged in oil 

 analysis, or who have to deal with only a limited number of oils." Different chap- 

 ters deal wfth the occurrence and composition of oils, fats, and waxes; the physical 

 proi)erties of oils, fats, and waxes, and their determination; tlie chemical i)r()perties 

 of oils, fats, and waxes from the analytical standpoint; detection and determination 

 of nonfatty constituents; methods for estimating the constituents of oils and fats; 

 description and properties of the more important oils, fats, and waxes, with the 

 methods for their investigation; and the examination of certain commercial products. 



Olive oils and olive-oil substitutes, L. M. Tolman and L. S. Munson {Jour. 

 Amer. ('hem. Sor., 25 {1903), No. 9, pp. 954-963). — Analyses were made of 38 samples 

 of pure California olive oils, the average comiiosition being as follows: Specific gravity 

 at 15.5° C. 0.9168, butyro-refractometer reading at 15.5° C. 69.2, index of refraction 

 at 15.5° C. 1.4711, Jlaumene nundier 46.8, specific temperature reaction 101.6, Hiibl 

 number 85.1, iodin number of liquid fatty acids 92.8, melting point of fatty acids 

 22.5° C, free fatty acids as oleic 0.85 per cent. The average composition of 18 samples 

 of pure Italian olive oils was as follows: Specific gravity 0.9163, butyro-refractometer 

 reading 67.8, index of refraction 1.4709, Maumene number 44.9, specific tempera- 

 ture reaction 99.1, Hiibl number 81.5, iodin number 94, melting point 25.4, free fatty 

 acids 1.11. Analyses of the following oils are also reported: Cocoanut, palm, lard, 

 l)eaiiut, mustard, rape, almond, sunfiower, corn, cotton seed, poppy, and linseed. 



Does cholesterol occur in olive oil? A. H. Gill and C. C Tufts {Jour. Amer. 

 CJtem. Soc, 25 {1903) , No. 5, pp. 498-503). — Determinations were made of the melting 

 point of the alcohol obtained from olive oil, from which it is concluded that the 

 substance is phytosterol and not cholesterol. 



A modification of the Babcock-Blasdale viscosity test for olive oil, II. 

 Abraham {Jour. A ma-. Chem. Soc, 25 {1903), No. 9, pp. 968-977, figs. 3). 



The viscosity of the soap solution as a factor in oil analysis, H. C. Sherman 

 and II. Abraham {Jour. Ami: Chem. Soc, 25 {1903), No. 9, pp. 977-982). 



A contribution to the chemistry of rice oil, 0. A. Browne, Jr. {Jour. Amer. 

 diem. Sue, 25 {1903), No. 9, pp. 948-954). — The con.stants of rice oil as determined in 

 a sample obtained from rice bran were ns follows: Specific gravity 0.8907, niehing 



