850 EXPERIMENT STATION RECORD. 



to fall into line with tlir true ^'lolmlins, n^(|uircs also a ronsiderable anionnt of 

 alcohol to jiiccipitati' it all; most, howi'vcr, is thrown out of solution by a coinpara- 

 tively small amount of alcohol. 



"The two principal proteids of muscle arc jiaramyosinogeii and niyosinogen. Both 

 (and especially the lirst named) are readily salted out from their solutions, but 

 V. Fiirth pointed out that niyosinogen is soluble in water and therefore not a typical 

 glol)ulin. Paramyosinogen appears to be the euglobulin of muscle, it is readily pre- 

 ci])itable by alcoliol; niyosinogen, the pseudoglobulin, requires much more alcohol 

 to pr(!cipitate it entirely. . . . 



"Remembering the difference in salt precipitation and alcohol precipitation whi(;h 

 obtain between the ('oUoid carbohydrates, dextrius, and crystalline carbohydrates, 

 the view is supjwrted that the true globulins have larger molecules than the pseudo- 

 globulins and all)umins. 



"The i)rolonged action of alcohol renders jiroteids insoluble. The euglobulins are 

 most readily rendered insoluble, the pseud oglobulins and caseinogen come next, 

 while of the proteids investigated, albumins are the most difficult to convert into 

 insoluble modifications by alcohol. It was previously well known that proteids of 

 still smaller molecular size (i^roteoses and peptones) not only require a large amomit 

 of alcohol to precipitate them entirely, but also are not rendered insoluble by pro- 

 longed contact with that reagent." 



The results of biolog'ical studies of proteids and the use of such data in 

 legal chemistry and the chemistry of food, A. Partheil {Ztsdtr. Uniersucli. Xuhr. 

 ?<. Cienussiitd., G {190o), Xo. 20, pp. 923-927). — A pajier with discussion, summarizing 

 bacteriological studies of l)lood, presented at a meeting of the Association of German 

 Food Chemists. Some recent work was especially considered which has to do with 

 the identification of blood by the method depending upon the fact that the blood of 

 a rabbit inoculated with the blood serum of any given animal acquires the property 

 of forming a precipitate witli such serum. 



Some experiments on bioch.emical synthesis, S. B. Schryver {Jour. Physiol., 

 SO {1904), Xo. .5-6, Pror. Pln/siol. Sac, 1903, pp. A'XJT-A'^LTTJI).— Experiments 

 with bases isolated from ox pancreas and bases from the liver led to the conclusion 

 that bases from the organs play no part in condensation processes in the body. 



A new method for the determination of cocoanut oil in butter, E. Polenske 

 {Arh. K. Gesundheit.sdmte, ;.^0 {1904), Xo. 3, pp. 54o-o58, Jhj. 1; Zlttrhr. Unfer.nicJi. 

 Xahr. i(. Genussmtl., 7 {1904), Xo. 5, jyp. 273-280, fig. 1). — In the determination of 

 the Reichert-Meissl number insoluble fatty acids go over in part into the distillate 

 with the soluble volatile acids. In the method described the insoluble acids in the 

 distillate are separated by filtration, washed, dissolved in alcohol, and determined by 

 titration with decinormal barium hydroxid, the number of cubic centimeters 

 recjuired for neutralization being designated a ' ' new butter numbei-. ' ' The Reichert- 

 Meissl number is determined as usual in the filtrate. 



The "new butter number" was found to bear a definite relation to the Reichert- 

 Meissl numl)er. Thirty-one samples of butter gave Reichert-Meissl numljers varying 

 from 2'.V.'> to oO.l, and "new butter numbers" varying from 1.5 to 3. Four samples 

 of cocoanut oil gave Reichert-Meissl numbers of 6.8 to 7.7 and " new butter numbers " 

 of 16.8 to 17.8. The addition of 10 per cent of cocoanut oil to pure butter fat 

 increased the "new butter number" on an average about 1, the addition of 15 per 

 cent about 1.6, and the addition of 20 per cent about 2.1, showing an increase in 

 the "new Ijutter number" of about O-.l for each addition of 1 percent of cocoanut 

 oil within these limits. From the determinations of both the Reichert-Meissl 

 nnml)er and the "new butter number" the amount of cocoanut oil in a sample of 

 butter can be estimated ai>proximately. Tallies are given for this purpose. 



A new method for the determination of the adulteration of butter by cocoa- 

 nut oil and its diflferent commercial forms, A. ?»IrN-Tz and II. Coudon (^1/*/;. Set. 



