AGRICULTURAL CHEMISTRY. L039 



"The author has yel to see a pun- maple sirup that, even after souring or long 

 keeping under any reasonable conditions, will not furnish an abundant maple aroma 

 mi boiling alter dilution with water. The flavor or taste of maple goods may Berve 

 in a measure to indicate their purity. Inasmuch as man} pure maple sirups, par- 

 ticularly those produced in certain sections of the country, have what might be 

 termed a ' molasses taste,' it is besl not to form hastj opinions from this sense alone, 

 especially if the origin, age, and conditions of manufacture are not known. The 

 flavor taken into consideration with color is a good criterion as to quality of maple 

 products." ( For earlier work see E. 8. R., 17. p. 219). 



The examination of honey, II. Matthes and 1'. Mueller Ber. Nahrmll. Unter- 

 such. Amt. Jena, 1908 ',. pp. 81 ','•: abs. in ZUtchr. \hitersueh. Ndkr. u. Genussmtl., 

 9(1905), No. 12, />/>. 789-741)-- Detailed directions are given for determining the 

 different constituents and constants desirable in an analysis of honey, a feature of 

 the work being the recommendation that a uniform solution of honey be used in 

 every ease. The author prepares the solution by dissolving 5 gm. of warm well- 

 mixed honey in 50 gm. of warm water and then diluting to 150 gm. The results of 

 the analyses are all expressed on the dry-matter basis. 



Concerning" starch, gdycog-en, and cellulose, '/.. II. Skraup (Monatsh. Chem., 

 26 (1905), No. 11, p. 1415; abs. in Zentbl. Physiol., .'<> i 1906), No. /. pp. I, ?).— The 

 chlorazetyl products of starch, glycogen, and cellulose were made bytreatmenl with 

 acetic-acid anhydrid saturated with hydrochloric acid. 



From the chlorin content of the bodies formed it is possible to Becure data regard- 

 ing molecular weight. The calculate.) molecu'ar weight for soluble starch was 7, 1 10, 

 which implies that the starch formula is 46 to 50 times C,l I ,,,< ',. The calculated 

 molecular weight for glycogen was 23,630, which would imply a very complicated 

 molecular structure. The values obtained for cellulose from filter paper indicate 

 that the formula is not higher than for soluble starch, perhaps (C 6 H „,< l 



Chemistry of the albumens, S. B. Schryver I Philadelphia: I'. Blakiston 1 8 Son & 

 Co., 1906; rev. in Jour. Amer. Chun. Soc, 28(1906 . No. 5, pp. I 660).- The pres- 

 ent knowledge of the chemistry of proteids is summarized. 



"Facts relating to the solubility, physical properties, precipitation by salt.-, coagu- 

 lation, behavior toward acids and bases, etc., which have, in the past, formed so 

 Large a part of the accounts that have been written ol these bodies occupy in this 

 hook but a very insignificant place. This fact shows the great progress made during 

 the past live years in our knowledge of the chemical side of this subject, for it is 

 now possihle to give a condensed accounl of the purely chemical fact- that are known 



which is sufficiently extensive to warrant their publication in a separate volume." 



A considerable part of the volume is taken up with the chemistry of the nucleic 

 acids and their decomposition products, especially the purin and pyrimidin bodies, 

 which hear no chemical relation t<> the protein molecule proper "The only reason 

 for including the nucleic acids is the fact that they ate always found in nature 

 together with the proteins or the protamins. This practice, while convenient for 



those familiar with the proteins, leads to confusion among those who take only a 



general interest and read such hooks as the one under consideration in order to 

 obtain a general know ledge ol the chemistry oi the prot< in- 

 Crude gluten, F. A. Norton (Jour. Amer. Chem. Soc., Wo. 2, pp. 8-25). — 

 According to the author's investigations "crude gluten consists of about 7"> per cent 

 of true gluten— gliadin and glutenin — together with small percentages of nongluten 



proteid, mineral matter, lat. starch, fiber, and other nonproteid matter. 



"The relation of the crude gluten content to that ol total protein I N 5.7 I varies 

 with the character oi the flour, the crude gluten content being greater than total 

 protein for straight and low-grade flours, nearly the same tor patent (lours, and less 

 for whole-wheat meal. 



