CHEMISTRY. 851 



Af/rnn., ,?. .SO'., IDO.f, J, Xi>. I, jip. 1-29, jig. 1). — A method for the determination of 

 the water sohible an<l tlie insolul)le volatile fatty acid.s is described in detail, and 

 resnlts obtained by the method on 40 samples of pure bntter of different orit^in, 4 

 samples of cocoanut oil, 1 sample of oleomarfrarinc, and various mixtures of butter 

 and cocoanut oil are rej^orted. 



By this method the content of insoluble volatile fatty acids in the butter examined 

 averaged 0.65 per cent as butyric acid, in cocoanut oil about 3.5, and in margarine 

 0.16 percent. The proportion of the soluble to the insoluble acids in pure butter 

 WMi 1:0.10 to 0.15, and in cocoanut oil 1:2.50 to 2.80. A sample of pure butter 

 showed 5.34 per cent of soluble and 0.69 per cent insoluble acids, the ratio being 

 1 : 0.129; while the same butter adulterated with 10 per cent of cocoanut oil showed 

 4.90 per cent of soluble and 1.01 per cent of insoluble acids, the ratio being 1 : 0.206. 

 The application of the method to the examination of adulterateil jjutter is illustrated 

 by numerous examples. 



Some rare fixed oils, G. R. Pancoast and W. Graham {Amer. Jour. Pharm., 76 

 (1904), ^^0. 2, pp. 70, 71). — The author classifies a number of fixed oils of limited 

 importance commercially, and gives determinations of the specific gravity, acid 

 numljcr, and saponification number of several of these. 



' Examination of commercial peppers, J. W. Gladhill {ximer. Jour. Pharm., 

 70 {1904), ^0. 2, pp. 71-Sl). — Determinations of ash, ether extract, piperin, andoleo- 

 resin were made on samples of 9 kinds of 1)lack pepper and 4 kinds of white pepper, 

 the different i)eppers being described and the results discussed. The highest amount 

 of ash found was 5.5 per cent for l)lack pepper and 2.8 per cent for white pepjier. In 

 only one case did the ether extract exceed 9 per cent. The conclusion is drawn that 

 the ash should not be above 6.5 per cent for black pepper and 3 per cent for white 

 pepper; that the ether extract should be between 7.5 and 10 per cent for black 

 pepper, and 6 and 9 per cent for white pepper; and that in a good black pepper, 

 piperin should be present to the extent of from 5.5 to 9 per cent. 



Existence of salicylic acid in -wines, grapes, and other fruits, H. Mastbaum 

 {('Item. Zf(j., 27 {1903), p. S29; ahs. in AiialyM, 2S {1903), No. 331, pp. 293, 294).— A. 

 review of tlie work on the natural occurrence of salicylic acid in plants, and a report 

 of the author's recent investigations, which, in his opinion, indicate the presence of 

 salicylic acid in wines and strawberries. In the case of grapes it was found i)rinci- 

 pally in the stalks, and in the case of the strawberries in the fruit stalks and calices. 

 Before flowering gallic acid, but no salicylic acid, was found in the stems, leaves, and 

 roots. The fruit stalks of sweet and sour cherries, pears, apples, and bananas were 

 not found to contain salicylic acid. 



Thirty years' progress in water analysis, Ellen II. Richards {Science, n. ser., 

 19 {1904), No. 4S1, ]>p. 4'i->, 444)- — A brief historical summary showing how the 

 wholesomeness of water is now considered to be more a matter of dangerous organ- 

 ism^i than of organic matter. 



Proceedings of the second annual meeting of the Association of German 

 Food Chemists {'/Jsrlir. UndrsnHi. Nuln: v. (.V» ».«»*//. , /; {1903), No. 20, pp. 913- 

 97-'>). — The meeting was held at Bonn, Augu.st 3-4, 1903. Papers on the following 

 subjects were presented and discussed: The Use of Yeast as a Reagent in Food 

 Chemistry, by E. Prior; The Results of the Biological Investigations of Proteids 

 in Regard to their Application to Food Chemistry, by A. Partheil (see p. 850); 

 Sulphnri(; Acid in Wine, by ' L. (iriinhut; Notes on the Control of the Sale of 

 Edible Fungi, by K. Giesenhagen (for earlier work, see E. S. R., 14, p. 477); The 

 Examination of Vinegar, by G. Popp (see p. 886); Rpices, by A. Beythien (seep. 886); 

 Homogenized Milk, 1)y 1'. Buttenberg (E. 8. R., 15, p. 714) ; and 0])servations in the 

 Field of Water Examination, by II. fJrosse-Bohle. The general discussion following 

 each paper is summarize<l. 



Physical and microscopical examination of commercial products, K. Has- 



