108 EXPEEIMENT STATION EECORD. 



Treacle, or golden sirup, E. W. T. Jones {Analyst, 25 {1900), Apr., pp. 87-S9). — 

 The method of analysis employed by the author is described. 



Analysis of a sample of treacle and of so-called golden sirup, C. W. 

 Matthews and A. H. Parker {Analyst, 25 {1900), Apr., pp. 89-94). — The methods 

 employed and the results are discussed. 



Accurate ash determination in molasses {Deut. Zuckerind., 25 {1900), No. 2, 

 p. 62). 



Detection of saccharin in articles of food, R. Truchon {Ann. Chim. Analyt. 

 et Appl., 5 {1900), pp. 48, 49; ahx. in Chem. Cenibl., 1900, I, p. 691; Jour. Chem. Soc. 

 {London'], 78 (1900), No. 451, II, p. 377). 



On the analysis of milk, L. Gallien {Jour. Pliarm. ef Chim., 6. set., 11 {1900), 

 No. 2, pp. 61-64). 



A new process for the determination of fatty materials in dairy products, 

 LixDET {Bid. Soc. Chim. Paris, 3. ser., 23 {1900), No. 10, pp. 409-413, fig. 1). 



The so-called ferment-reaction of milk, R. W. Raudnitz {Cenibl. Fliysiol., 12 

 {1898), pp. 790-793; ahs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 3 {1900), No. 5, 

 p. 329) . 



Determination of fat in butter by the Gerber acid butyrom.etric method, 

 J. Wekdek {Chem. Ztg., 23 {1899), No. 97, p. 1028). 



A means of recognizing margarin and cocoa butter in butter, Cotton {Abs. 

 in .Tour. Pharrn. et CJiini., 6. ser., 9 {1899), No 10, ]>j>. 505, 506). 



Studies on the color reactions of Becchi and Halphen for the identification 

 of cotton-seed oil, P. N. Raikow and N. Tscherweniwanow {Chem. Ztg., 23 {1899), 

 No. 97, pp. 1025-1028). 



Concerning butter produced on sesame feeding and the official recognition 

 of margarin, G. Baumert {Ztschr. Naiurw. \_Jena'\, 71 {1899), No. 6, pp. 425-434). — 

 The German law requires the addition of sesame oil to margarin to aid in its detec- 

 tion. The article discusses the reliability of this reaction for margarin when sesame 

 cake has been fed. 



The effect of formic aldehyde on proteid bodies. The change of peptones 

 and albumoses into primary proteids, C. Lepierre {.lour. Phunn. et Cliim., 6. 

 ser., 9 {1899), j)p. 449-451; abs. in Ztschr. Untersuch. Nahr. v. Genussmtl, 2 {1899), 

 No. 12, p. 924) . 



The solubility of proteoses and peptones in alcohol, J. Effront {Bui. Soc. 

 Cliim. Paris, 3. ser., 21 {1899), prp. 676-680; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 

 3 {1900), No. 1, pp. 38, 39). 



The solvent power of pepsins, J. Effront {Bui. Soc. Chim. Paris, 3. ser., 21 

 {1899), pp. 683-691; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl, 2 {1899), No. 12, 

 pp. 924, 925) . 



Chemical changes in wheat and rye w^hen moldy and sprouted, R. Scherpe 

 {Ztschr. Untcrsuclt. Naltr. u. Genussmtl, 2 {1899), pp. 550-559). 



The adulteration of nutmegs, J. Vanderplanken {Briti.^]i Food Jour., 2 {1900), 

 No. 15, ]). 65). — Brief directions for detecting nutmegs made from an inferior quality 

 of ground nutmeg and clay. 



A general method for the determination of various simple substances con- 

 tained in organic compounds, M. Berthelot {Co)npt. Bend. Acad. Sri. Pirris, 129 

 {1899), No. 24, pp. 1002-1005). 



Studies on the progressive development of the essence of bergamot, E. 

 Charabot {Compt. Bend. Acad. Sci. Paris, 129 {1899), No. 19, pp. 728-731). 



On the determination of pentosans, W. L. A. Warxier {Bui. Soc. Chim. Paris, 

 3. ser., 21 {1899), No. 10, p. 527). 



Automatic apparatus for the estimation of pentosans, V. Staxeck {B'ohm. 

 Ztschr. Zurl-erind., 24 {1899), j>j>. 227-230; abs.in Jour. Chem. Soc. [London], 78 {1900), 

 No. 451, II, p. 373). 



