AGRICULTURAL CHEMISTRY . 4M ( .> 



0.55 and 0.57° C. The addition of water, however, makes a marked difference, 

 ami for the estimation of this cryoscopic examination is believed to be a valuable 

 sopplemenl to the usual determinations of specific gravity, fal content, and total 

 sol ills. 



Review of the literature of milk chemistry, R. W. \lw dnitz Separai 

 Monatsschr. KinderheUk. , 8 (1905), No. 12; ate. in Milchw. Zentbl., I 

 884). 



The commercial utilization of milk waste and more recent products of 

 milk in dry form, .1. A. Just (5. Internal. Kong. Angew. Chem., 1903, Ber. 8, pp. 

 870 891). — The food value of milk, buttermilk, casein products, milk powd< • 

 other commercial products is spoken of, as well as the use of milk by-products for 

 feeding farm animals and for different commercial purposes, the article as a whole 

 being a summary and discussion of the importance of milk by-products. 



The quantitative analysis of lard, D. Wessojj and \. I Lani 

 Chem. Indus., r, •< . No. IS, pp. 714-717).— On the basis of experience different 

 methods of determining the quality of commercial lard are discussed. 



The authors conclude thai "there is no method for the determination of tallow, 

 its constants being very similar to lard, and it can only be detected qualitatively by 

 the microscope. The phytosterol test is probably one of the best methods for detect- 

 ing vegetable oil in lard, but is uol mentioned in this paper, because it was uot in 

 use when the writers were doing the work described. . . . [The Wesson tesl for 

 free fatty acids, the titer tests, the determination of the saponification value or 

 the iodin value, the Hiibl or Wijs method for liquid acids and their iodin value, and 

 Wesson's cooling test] will give results which are within 2 to 3 per cent of the truth, 

 and sufficiently close for commercial purposes. While the lard having the extraor- 

 dinary iodin value of L15 on the liquid acids . . . may occasionally occur, it is too 

 infrequent to be taken into consideration." 



The chemical nature of the sugar product obtained by overheating, 

 F. Stoi.i.k ( •>. Internal. Kong. Angew. Chem., 1908, Ber. 8, pp. 859 870). — On the basis of 

 investigations, the author concludes that in the manufacture of sugar the greater 

 part of the colored matter which is commonly regarded as caramel is formed by the 

 action of lime on nonsugar products, and that -only a little caramel is formed. He 

 considers caramel a true carbohydrate, and believes that it is formed from a sugar 

 by the cleavage of two molecules of water at a temperature between 170 and L80 . 



Experiments with caramel as a cleavage product of caramelan, V. Stoj u 

 (■'>. Internal. Kong. Angew. Chem., 1903, Ber. 3, pp. 870-377, fig. 7).— The investiga- 

 tions summarized were undertaken with a view to studying the chemical composi- 

 tion of caramelan. 



The quantity of sugar permissible in imported preserved pineapples, 

 11. W. Wiley (5. Internal. Kong. Angew. elm,,., 1903, Ber. 8, pp. 105, 106).— On the 

 hasis of data regarding sugar content of pineapples, the author recommends that 

 pineapples imported into the United States contain not over 11 per cent sugai i -' 

 mated as reducing sugar . or more than an average of 13 per cent in a whole carg ». 

 If more than this amount be present the goods should be regarded a> pineapples to 

 which Bugar has been added and classified for duty accordingly. 



The occurrence and estimation of organic acids of wines, A. Parthi 

 Internat. Kong. Angew. Chem., 1903, Ber. ■'./'/>. 1019-4022). — According to the author's 

 investigations, the usual method of estimating the total lactic acid in wine neglects 



the fact that lactic acid is volatile with water vapor. A method which he considers 



more satisfactory is proposed. This depends upon the fact that the barium -alt- of 

 tartaric, citric, and succinic acids are difficultly soluble in Si) per cent alcohol and 

 that in the filtrate from these salts the lactic and acetic acid can be distilled with water 

 vapor and estimated without difficulty by means of the carbon-dioxid reaction. 



