832 EXPERIMENT STATION RECORD. 



magnesium, Schreiner and Ferris; a manganese, Clennell ; iron, Thomson's, as 

 described by Sutton; titanium. Weller; nitrate, Gill (E. S. R., 6, p. 189); 

 nil rite Hosvay's modification of Griess's test; phosphate, Schreiner and Brown 

 (E. S. R., 16, p. 533), and Woodman and Cayvan and Veitch (E. S. R., 13, 

 p. 319; 14. pp. 125, 833); silica, Veitch and Schreiner (E. S. R., 14, p. 833; 

 15, ]». 444) : silica and phosphate combined. Schreiner (E. S. R., 15, p. 444); 

 sulphate and sulphid, Winkler; 6 turbidity methods — calcium, Ferris's modifica- 

 tion of Hinds (E. S. R., 8, p. 28(5) ; sulphate, Belz's modification of Hinds and 

 Jackson ; chlorid. Richards and Wells ; c titration methods — calcium and mag- 

 nesium, Winkler's modification of Clarke's soap method:'' carbonate and bicar- 

 bonate, Cameron (E. S. R., 13, p. 428) ; chlorid, the standard silver nitrate and 

 potassium chromate method. 



On the determination of nitric acid in soils, Buhlert and Fickendey 

 (Landw. Vers. Stat., 63 (1905), No. 3-4, pp. 239-246) .—The following method, 

 based upon the results of studies of various factors affecting the accuracy of 

 the determination of nitric acid in soils, is proposed: 



T wo kg. of the fresh sample of soil taken from a large number of places in a 

 field and thoroughly mixed is shaken up immediately with 2 to 3 liters of w T ater, 

 shaking for i minute at intervals of 5 minutes. At the end of not more than 

 30 minutes the solution is allowed to settle somewhat and is filtered through a 

 folded filter. Four hundred to 500 cc. of the filtrate is evaporated with the 

 addition of a few drops of sodium hydroxid solution and analyzed by the 

 Schloesing method. Very cloudy solutions are cleared by addition of 2 per cent 

 sodium chlorid solution. 



On the determination of aluminum, II. Weiiek (Ztschr. Aitalyt. Client., '/ j 

 (1905), No. 12. pp. 169-716). — This is a review of recent literature relating to 

 this subject. 



Examination of foods, condiments, and commercial products, M. Mansfeld 

 (Die Untersuchung der Nahrungs- and Genussmittel sowie einiger Gcbrauchsge- 

 genstande. Leipsic and Vienna: Franz Deuticke, 1905, pp. XV+243, figs. 35 ; rev. 

 in Ztschr. Untersuch. Nahr. u. Genussmtl., 10 (1905), No. 12. pp. 166, 161). — 

 In this, the second edition, chapters on meat products and compressed yeast 

 have been added and the whole book has been revised. 



The proportion of glutaminic acid yielded by various vegetable proteins 

 when decomposed by boiling with hydrochloric acid, T. B. Osborne and 

 R. D. Gilbert (Amer. Jour. Physiol., 15 (1906), No. '/. pp. .333-356). — The pro- 

 teids studied were obtained from cereals, legumes, oil-bearing seeds, and meat, 

 fish, milk, and eggs. 



In the case of the vegetable proteids the smallest amount of glutaminic 

 acid 5.72 per cent, was obtained from the leucosin of wheat and the largest 

 amount, 37.17 per cent, from the gliadin of wheat. " The proteins of the cereals 

 yield much more glutaminic acid than do any of the other groups, for, omitting 

 leucosin, which is present in the wheat kernel only in very small proportion 

 and confined chiefly to the embryo of the seed, the average yield of this acid 

 was 29.5 per cent, while the legumes yielded 19.0 per cent, the oil seeds 16.8 

 per cent, and the 3 animal proteins 8.9 per cent. ... It would appear that 

 such animal proteins as have been carefully investigated yield similar propor- 

 tions of glutaminic acid, namely, about 8 to 11 per cent. 



« Jour. Amer. Chem. Soc, 20 (1904), pp. 901-907. 

 & Ztschr. Anal. Chem.. 40 (1901). pp. 405. 772. 

 c Jour. Amer. Chem. Soc. 27 (1905), p. 459. 

 * Ztschr. Anal. Chem., 40 (1901), p. 82. 



