488 EXPERIMENT STATION RECORD. 



goods, dairy products, etc., examined, 59 samples, or L7 percent, were adulterated or 

 sophisticated. 



No adulteration was detected in the ease of the flour, breakfast food, canned fruit, 

 cocoa, butter, cheese, and whiskies examined. The following special articles in 

 nearly every case give the details of analyses made during the year under the State 

 pure-food law and discuss the results: Chemical Preservatives; Canned Meats; 

 Examination of Canned Fish and Oysters; The Examination of Canned Fruits and 

 Vegetables; Prepared Mustards and Salad Dressings; Whisky; and Examination of 

 Flour, by W. M. Allen; Cocoa and Chocolate, Butter, and Cheese, by J. M. Pickel; 

 Breakfast Foods, by C. D. Harris. 



ANIMAL PRODUCTION. 



Investigations at the sugar experiment station laboratory for 1904, C. A. 

 Browne, Jr. (L<t. Planter, 34 (1905), No. 15, pp. 236-240, fig- 1)- — In connection with 

 the work carried on under the author's direction, analyses have been made of a 

 number of feeding stuffs containing molasses. 



In his opinion, one of the best materials which can be used to absorb molasses is 

 bagasse. The sample of bagasse molasses feed, i. e., molascuit, analyzed contained 

 20 per cent of bagasse and 80 per cent molasses. The rind of the cane, it is pointed 

 out, is not so well adapted as the pith for making such a mixture, as it has only 

 about one-sixth of the absorptive power of the pith and is also much harder to digest. 

 It is also pointed out that under local conditions, cotton-seed meal added to a mix- 

 ture of bagasse and molasses would compensate for the deficiency of protein in the 

 mixture. 



A number of different sorts of Louisiana molasses were analyzed and extensive 

 studies of the solids other than sugar in cane molasses, the fermentation of cane 

 products, and of the effect of temperature upon the polarization of raw cane sugars are 

 also reported, as well as the results of physiological experiments upon the maturing 

 of cane. 



In the author's opinion, the results obtained with different sorts of molasses show 

 that "the process of manufacture has much to do with the differences in composition. 

 The open-kettle molasses, being less exhausted than the other grades, has naturally 

 more sucrose and less impurities, such as gums, adds, ash, amids, etc. The diffusion 

 molasses, on the other hand, has a larger percentage of impurities, owing to the 

 greater extraction of these ingredients from the bagasse. The effect of liming upon 

 the different samples is very pronounced, those which have received the heaviest 

 treatment being the highest in gums and combined acids. A large part of those 

 compounds which we designate as gums and acids in molasses do not come from the 

 cane, but are the result of the action of lime upon the glucose of the juice." The 

 organic bodies, other than sugar in molasses, it is stated, are largely gums, nitrog- 

 enous compounds, acids, and caramel-like substances. 



The different gums found in cane molasses, according to the author, maybe divided 

 into three classes, namely, those derived from the cane, such as xylan, araban, and 

 galactan, those resulting from fermentation changes in the juice, sirup, or molasses, 

 such as dextran, mannan, and cellulan, and those produced by the action of the 

 clarifying agents during the process of manufacture. The third class would include 

 a number of dextrinoid bodies which seem to result largely from the action of liming 

 upon the glucose of the juice, but the exact nature of these substances has not been 

 definitely determined. 



Formic, lactic, and amido acids and butyric and a number of other fatty acids 

 higher than butyric were identified in molasses. Such bodies as glycerin, maimite, 

 lecithin, and cholesterin have also been found occasionally. A body for which the 

 name dimethylketol was proposed was found in a sample of sour molasses. A study 



