CHEMISTRY. 823 



Estimation of fat in condensed milk, A. E. Leach {Jnur. Amer. Chem. Soc, 22 

 {I900)y No. 9, pp. oSr>-.'>91). — The author describes a modified form of the Babcock 

 test for use where sugar lias been added, which has proved not only much quicker 

 than the method of extraction and easier of manipulation, but also more accurate. 

 In this method the proteids are precipitated with copper sulphate solution and sep- 

 arated l)y whirling in a centrifuge, carrying down the fat also, and the supernatant 

 liquid pipetted off. After washing the precipitated proteids and fat twice by shaking 

 with water, the Babcock test is made as usual, the reading 1)eing multiplied by 1.8 

 to give the percentage of fat. 



A rapid method for the detection of ' ' aniline orange" in milk, H. C. Lythgoe 

 {.rour. Atner. Chan. Soc, 22 {1900) , Xo. 12,2>p. SIS, 814). — The name " aniline orange " 

 is used to designate all azo-colors used in coloring milk. The use of these coloring 

 matters in milk is found to be on the increase, and the following method is submitted 

 for detecting them: To about 15 cc. of milk in a casserol, add an equal amount of 

 hydrochloric acid (sp. gr. 1.20 ) and thoroughly mix, breaking up the curd into rather 

 «'oarse lumps. If aniline orange is present, the curd will be colored pink. 



A simple method for determining alum in vrine, F. Lopresti {Staz. Sper. Agr. 

 Hal, 33 {1900) , pp. 373-377; abi^. In Chem. Centbl, 1900, II, Xo. 24, p. 1216).— Alnm is 

 sometimes added to a poor wine to cover or to improve its character. To determine 

 the presence of alum, concentrate 50 cc. of the wine to ^ of its volume, decolorize 

 with animal charcoal, neutralize the filtrate with sodium or potassium hydrate, 

 make up to 50 cc, and test the solution with a drop of freshly prepared logwood. 

 If the wine is free from alum the solution will be orange yellow; if alum is present 

 the solution will be violet or blue. 



Detection of foreign coloring matter in spirits, C. A. Cramiton and F. D. 

 Simons {.Tour. Amer. CJifut. Soc, 2,' [1900), Xo. 12, p]). 810-813).— A method by 

 the same authors has been previously noted (E. S. R., 11, p. 312). The present 

 method is found to be a much more satisfactory and convenient test. The 2 foreign 

 .'substances used in coloring spirits are caramel and prune juice, and this method is 

 based upon the insolubility of these coloring matters in ether. Details and tests of 

 the method are given. 



Determination of the acidity of flours, H. Kreis and C. ARACiOX {Jour. Suisse 

 ('him. Pharni.. -18 (1900]. ]>. €4; "''•-■• '" BvJ. Assoc Beige Chim., 14 {1900), Xo. 5, 

 p. 232). 



Recent studies on the solubility of lime in sugar solutions, J. Weisberg 

 {Bal. Soc. Chun. ParU, 3. .src, 23 {1900), Xo. 18-19, p)p. 740-74-5; abs. in Chem. Xeivs, 

 82 {1900), Xo. 2142, pp. 284, 28.5). — Determinations of the solubility of lime in 

 different forms at ordinary and at high temperatures are reported. Even at temiier- 

 atures of 80 tf) 90° C. the solubility was considerable — much greater, in fact, than 

 that found by Lainy.' 



Sixth annual report of the Michigan dairy and food commissioner {Mlchi- 

 (inn State Dairy and Food Coin. llpt. 1899, pp. 237). — This volume contains the com- 

 missioner's report and the usual statistics of inspections, analyses, and prosecutions 

 under the State pure-food law, as well as a financial statement, report on cheese 

 factories and creameries, and a digest of laws and opinions. 



Report of the chemical division, B. C. Aston {New Zealand Dept. Agr. Rpt., 

 1900, pp. 127-137) . — Complete or partial analyses were made of a number of samples 

 of soils, waters, fertilizers, seed of Chenopodium albutn, sugar, crystallization pre- 

 ventive, vinegar, etc. Liquor o1)tained from a silo press was examined and found to 

 <^ontain 9.7 per cent of soluble alV-.uminoids. 



iSucr. Indig. et Coloniale, 11 (1876-77), p. 234-237. 



