1040 EXPERIMENT STATION RECORD. 



" Crude gluten is an expression, in addition to the true gluten content of a flour, 

 of the balance between the loss of nongluten proteids and gain from the retention of 

 nonproteid substances. The relation of the crude gluten content to the total protein 

 content can thus be explained by the varying composition of the different flours in 

 respect to nitrogenous compounds and nonproteids. 



"Crude gluten is a very rough expression of the gluten content of a flour or wheat 

 and the determination has but little worth in the valuation of flours. 



"The determination of total nitrogen and gliadin nitrogen with expression of the 

 ratio of gliadin to total protein (N X 5-7) seems to be the best simple method at 

 hand for estimating the gluten content and ascertaining the character of the gluten 

 in the valuation of wheats or flours." 



Determining- the sulphurous acid in meat, C. Mentzel (Ztschr. Untersuch. 

 Nahr.u.GenussmtL, 11 (1906), Xo. 6, pp. 320-324). — Inanumberofcasesthedistillation 

 method showed the presence of small amounts of sulphurous acid (5 to 7.8 mg. ) in 

 chopped meat when it could not beidentified by meansof potassium-iodid-starch paper. 



The estimation of undigested protein in feces by means of thiosinamin acid, 

 E. Rosenberg {Arch. Verdauungskrank., 11, p. 321). — Oefele's method of estimating 

 undigested protein is, according to the author's investigations, not reliable. 



Concerning the composition of lecithin, M. Wintgen and O. Keller {Arch. 

 Pharm., 244 {1906), Xo. 1, pp. 3-11). — Studies of the phosphorus and nitrogen con- 

 tent of lecithins of animal and vegetable origin^ire reported. The puiity of lecithin 

 can not be ascertained by determining the nitrogen and the phosphorus content 

 alone. Whether the determination of the iodin value and the free fatty acid value 

 will serve for the purpose must be determined by further investigation. 



General and physiological chemistry of fats, F. Ulzer and J. Klimont 

 {Allgemeine und physiologische Chemie der Felte. Berlin: ./. Springer, 1906; rev. in 

 Osterr. Chem. Ztg., 9 (1906), No. 9, p. 128). — A monograph on the chemistry of fats 

 from the standpoint of theoretical and physiological chemistry. A feature of the 

 work is the data on the qualitative chemical composition of the fats. Chapters on 

 the hydrolytic cleavage of fat from the standpoint of physical chemistry, by E. Abel, 

 and on the cleavage of fat by enzyms, by S. Fokin, are included. 



Concerning the estimation of fat in oil-bearing seeds, F. Ruppel (Ztschr. 

 Analyt. Chem., 4-5 (1906), Xo. 2, pp. 112-114). — The modified method proposed con- 

 sists in extracting the bulk of the fat by treating the finely ground seed for 6 hours 

 with ether, then drying the undissolved residue, grinding with quartz sand, and 

 extracting aliquot portions until all fat is removed. 



Contribution to the examination of butter, M. Siegfeld (Milchw. ZentbL, 2 

 (1906), Xo. 4, pp- 145-164, dgms. 5). — This is a continuation of investigations pre- 

 viously noted (E. S. R., 17, p. 9). 



The data obtained in the examination of the butter from 2 dairies for several years 

 are used as the basis for a discussion of the relative value of determinations of the 

 Reichert-Meissl number, Polenske number, saponification number, iodin number, 

 and the average molecular weight of the fatty acids in the examination of butter, in 

 general, an increase in the Reichert-Meissl number was accompanied by an increase 

 in the saponification number and a decrease in the iodin number, and in the average 

 molecular weight of the nonvolatile fatty acids. The sample having the lowest 

 Reichert-Meissl number, 23.7, had a saponification number of 218.7, an iodin num- 

 ber of 47.4, and an average molecular weight of 269.9. The sample having the 

 highest Reichert-Meissl number, 31.65, had a saponification number of 229.9, an 

 iodin number of 34.6, and an average molecular weight of 257.6. 



A simple method of determining fat in milk, Kpttxer and Ulricii (Ztschr. 

 Offentl. Chem., 12(1906) , Xo. 9, pp. 162-166).— Numerous tests were made of the Sichler 

 method in comparison with other methods, the results being considered as showing 

 that this method is a decided improvement over the rapid methods previously used. 



