\<.i:i< i I.I i i:aj. CHEMISTRY . 1 L3 



which is claimed to be superior to the ordinary Nessler method, is based upon the 

 fact that when 3 'Imp- of ;i in per cent potassium iodid solution an. I 2 drops of a eat- 

 arated alkali hypochlorite solution air added to 20 to 30 cc. <>t' water containing 

 ammonia, a black coloration is produced which can be easil} compared with stand- 

 ard s«>]ut i' >ii> as in the Nessler test. 



Application of the nitrogen iodid reaction in determining- ammonia in pot- 

 able waters, A. Trillat and Ti ri mi /.'"/. Soc. 'him. Paris, 8. ser., 88 I 1906 . Vb. 

 '/, i>i>. 808-810 1. — A series of tests of the above described method on samples of watei 

 from different Bources are reported. 



On a new method of determining- ammonia in ammoniacal salts applicable 

 to the study of potable waters, A. •Trillat and Ti rchei {Ann. Inst. Pasteur, 19 

 [1905), No. t, pp. 959-265). — A summary of the article by the same authors noted 

 above. 



On the physico-chemical analysis of cultivated soils, II. Lagatu {Compt. 

 Rend. Acad. Sfci. [Paris], 140 {1905), No. /<>. pp. 669-672, fig. t).—A uniform graphic 

 method of representing the results of physico-chemical analysis is described and its 

 applications briefly explained, (See also E. S. R., in. p. 751 



Determination of sulphur and phosphoric acid in foods, feces, and urine, 

 \Y. L. Dubois {Jour. Am,r. Chem. Soc, /; I 1905), X". 6, pp. : A note on 



tin- calorimetric methods followed at the Bureau of Chemistry of this Department, 

 particularly that of Neumann ami Meinertz.a For earlier notes on the same subject 

 see E. s. K., in, p. 539. 



The analysis of wheat and flour for commercial purposes, II. Snyder 

 i Reprinted from h),;. :>. Tnternat Cong. Aji/>. ('hem., Berlin, 1903, Sect. 6, ml. .;. /,/,. //, 

 pis. 2). — The moisture content, acidity, total ami alcohol-soluble nitrogen, the power 

 to absorb water, microscopical characteristics, ami other factors of value in determining 

 the quality of Hour are discussed, and methods of carrying out some of the determi- 

 nations are described. 



According to the author, ••while no large amount of chemical work has yet been 

 done in the way of testing wheat ami flour for commercial purposes, the results which 

 have been secured are sufficient to show that the milling of wheat is as capable of 



chemical control as is the sugar or any other industry." 



The separation of proteids, II. ( '. Haslam (.J>>nr. Physiol., 82 I 1905), Nos. 8-4, 

 /'/>. 967-298). — On the basis of experimental evidence the author proposes method-, 

 regarded as exact, foi the separation of proteids by precipitation, on,, of which is 

 dependent upon repeated precipitation and constant volume until the organic nitrate 

 in the filtrate is constant in quantity, and another a method of fractional precipita- 

 tion different from that of Pick. 



••The application of these methods to pmteids of serum ami the digestive mixture 

 shows that the various procedures (crystallization excepted) of previous authors in 

 dealing with these complicated mixtures are quite inadequate to produce pure -ui>- 

 irtances. ASbumoses have been completely separated from peptones and other bodies 

 <>n this separation is based a method of estimating total mixed albumoses. Primary 

 albumoses are shown to consist of at least three substances: Hetero-albumose, 

 mproto-altmniose. ^-proto-albumose." 



The author states that "a particular proteid (orgroupof proteids) being precipi- 

 tated, carries down with it large quantities ol other proteids ami also other sub- 

 stances, while large quantities of the proteid desired to he precipitated remain in 

 the filtrate." It is snooted that "the best explanation oJ the tenacity with which 

 these bodies cling to each other is to he found in the supposition that there is Borne 

 >ort of loose chemical combination among them. This hypothesis would also explain 

 the fact that once a complete separation has been effected, if the products are art i- 



Ztschr, Physiol. Chem., 43 (1904), p. ;I7. 



