CHEMISTRY. 



647 



cake, compiled and edited by t\\v executive committee*. Forms for analytical r('])orts 

 are appended. 



On the polyrotation of sugars, H Roux {A>ui. Chini. el PIii/x., 7. ser., oO [1908), 

 Nov., pp. 4-^-432). 



Notes on the hydrolysis of starch by acids, G. W. Rolfe and II. W. Geroma- 

 Nos [Jour. Amer. Chem. Soc, 25 {1903), No. 10, pp. 1003-1014, d<pn. 7).— The conclu- 

 sion was reached hy Rolfe and Defren in work publislied in 1896 (E. S. R., 9, p. 22), 

 that a constant relation exists between optical rotation and copper reduction; or, in 

 otlier w'ords, that products of hydrolysis of the same rotation have the same reduc- 

 ing power. The results of this work as recalculated, and additional data obtained in 

 an investigation of hydrolyzed products of several commercial starches, are reported. 

 The results are believed to show conclusively the presence of another reducing body 

 than dextrose in acid-hydrolyzed starch products. 



The presence of maltose in acid-hydrolyzed starch products, G. W. Rolfe 

 and I. T. Haddock {Jour. Amer. Chem. Soc, 25 {1903), No. 10, pp. 1015-1019, ph. 6).— 

 Maltosazone was separated from alcoholic fractions of commercial glucose solutions. 

 The method used is to be further investigated. Incidentally the relation of optical 

 rotation to cupric reduction as apj)lied to alcoholic fractions was tested, the relation 

 being found to agree in general with that for homogeneous acid-hydrolyzed products. 



A study in raffinose determinations, D. L. Davoll, Jr. (Jour. Amer. Chem. 

 Soc, 25X1903), No. 10, pp. 1019-1028). — Several methods of determining ratfinose in 

 the presence of saccharose were tested. A modification of Clerget's method pro- 

 posed by the author is believed to give satisfactory results with dark-colored prod- 

 ucts. The modification consists in the addition of 1 gm. of powdered zinc for 3 to 4 

 minutes at 69° C. after the completion of inversion by the method of Clerget. 



Butter and butter substitutes, P. Schweitzer {Columbia, Mo.: pp. 28) . — In this 

 investigation into the chemical properties of fats used as articles of food, 31 samples 

 were examined. Notes are given on the methods of analysis used, and the results 

 are discussed in detail. The data are summarized in the following table and the 

 author's conclusions are quoted below: 



Analyse.'i of fats and oils. 



