212 EXPERIMENT STATION RECORD. 



Fehlino- solution, as diroctod in tho Kjcldalil uiothod. This orror is 

 due to the reducing power of deeoniposition products. Again, in the 

 analysis of condensed milk by the reduction methods, the percentages 

 of milk sugar will be entirely too high in consequence of the excessive 

 deposition of cuprous oxid. These errors render necessary an empiri- 

 cal table of corrections for each absolute and relative amount of both 

 sugars present. Moreover, it is incorrect, the authors claim, to cal- 

 culate the amount of cane sugar from the ditference of copper reduced 

 by milk sugar before inversion and that reduced by milk and invert 

 sugars after inversion, as the products of reduction of the two sugars 

 cause simultaneous reduction that can not be added directly. They 

 conclude, therefore, that it is impossible to determine accurately cane 

 sugar in condensed milk b}' the reduction methods. 



To obtain correct results b}" using the methods based on polarization 

 before and after inversion and applying the formula of Clerget in the 

 estimation of cane sugar, the authors had to adopt many safeguards. 



It is claimed that the complex rotatory influence of milk sugar is 

 rectified by treatment of condensed milk Avith boiling water and then 

 cooling. The authors did not find that the specific rotatory power of 

 cane-sugar solutions was materially changed l)y heating to 100° C, as 

 did Richuiond and Boseley. 



In correcting for Aolume of casein and fat precipitated, the double 

 dilution method was employed. 



The authors' results were calculated })y Clerget's formula as modi- 

 fied by Herzfeld. In correcting volume they object to using the 

 official factor 0.962, as it is asserted to be applicable only to sub- 

 stances of a particular chemical composition. — c. n. Williams. 



The adulteration of cane-sugar sirup with glucose, H. D. Rich- 

 mond {British Food Jour., 2 {1900), No. 19. p. 178). — Glucose is used 

 exteusivel}" in the sophistication of saccharine foods, especially golden 

 sirup, to prevent, as the manufacturers claim, granulation caused b}^ 

 the ciystallization of a portion of the cane sugar. The real reason, the 

 author states, is to make more salable unpa]atal>le sirup of good color 

 which is obtained as a by-product in the refining of sugar. The saline 

 taste of the crude refinery sirup is obscured l)v the addition of large 

 quantities of cheap and comparatively tasteless glucose. This sirup, 

 lacking sweetness, is consumed in much greater amounts than golden 

 sirup, and its high content of potassium salts is thought to be liable 

 to injure the consumer. If prevention of granulation were the sole 

 object for the addition of glucose to golden sirup, then 5 per cent 

 would be sufiicient; but as much as TO or 80 per cent has often been 

 found incorporated. — c. b. Williams. 



On the determination of the acidity of milk, M. Siegfeld {MoJl\ 

 Ztg., llf (1900). No. 1-j, pp. Wo-ii07).— The results of expei-iments 

 were rather unfavorable to the use of solutions of calcium hydrate pre- 



