906 EXPEKIMENT STATION RECORD. 



attain constant strength, and digested at the ordinary water liath or steam oven tem- 

 perature for 40 to 48 hours, the flask being loosely stoppered. In this solution the 

 phosphoric acid and potash are determined, and other mineral constituents as 

 desired. ... 



"(9) Determination of available phosphoric acid and potash. — Unless otherwise speci- 

 fied, the method described by Dr. B. Dyer (Jour. Chem. Soc, 1894, Trans., p. 115) 

 shall be followed, the quantities used being 200 gm. unground fine earth and 20 gm. 

 citric acid in 2,000 cc. water, no further addition of citric acid Ijeing made. 



"(10) Expression of results. — Unless otherwise stated, results shall be expressed as 

 percentages calculated on the fine earth in an air-dry state." 



As will be seen, the recommendations deal only with those determi- 

 nations with regard to which there is a g^eneral consensus of opinion 

 and do not enter into the questions of interpretation of results nor the 

 details of analytical processes and manipulation. 



The detection of lead in potable -water, Bellocq {Jour. Pharm. 

 et CJilni.^ 6. ser., lo (1901), A\k ^, pp. 56, 57). — For this purpose the 

 author makes use of a modilication of a reagent described in an earlier 

 article/ which contains pure zinc sulphate (it saturated solution) 30 cc, 

 soda solution 30 cc, sodium carbonate (saturated solution) 40 cc, the 

 modification consisting of the substitution of ammonia for the soda 

 solution. From 5 to 10 cc of this reagent is added to 1 to 2 liters of 

 the water and after standing a few hours the supernatant liquid is 

 decanted and the precipitate collected on a filter, dried, carefully 

 detached from the filter, dissolv^ed in warm acetic acid, filtered, and 

 the filtrate tested with potassium chromate for lead. 



Some physical and chemical properties of salad oils, G. E. Colby 

 {Calif aril ia Sta. Rpt. ISDS, pp. 105-160). — The author has compiled 

 data relative to the index of refraction, specific gravity, thermal degree, 

 viscosity of soap solutions formed from oils, iodin number, saponifica- 

 tion value, melting point of fatty acids from oils, and special tests of 

 American and European salad oils. The data relative to the thermal 

 degree and viscosity of soap solutions formed from pure olive oils 

 and a number of other oils are tabulated. The results are summarized 

 and the value of the different determinations for the detection of 

 adulterants is discussed. 



"Pure olive oil of California production, according to the data at hand, has an 

 index of refraction at 15.5° C. of 1.4689 to 1.4717, a specific gravity at 15.5° C. of from 

 0.9140 to 0.9185, a thermal degree of from 34 to 47° C, a high viscosity of soap solu- 

 tion formed from the oil, an iodin number varying from 77.7 to 93.5, a saponification 

 value of a])out 190, and a melting point of fatty acids from the oil from 21 to 26° C." 



Beport of the chemist, G. W. Shaw [Oregon Sta. Rpt. 189S, pp. 38-55).— An out- 

 line is given of the wf)rk of the department during tkie year and some of the results 

 of investigations reported in earlier publications of the station are sunmiarized. A 

 table shows the character and acidity of 34 samples of soil from different localities in 

 the State. Of the samples examined (U) jter cent were acid. Analyses are gfven of 

 17 samples of prunes, 4 of strawberries, 2 of rhubarb, 13 of limestone, 3 of gypsum, 8 



'Jour. Pharm. et Chim., 6, ser., 12 (1900), No. 3, p. 103. 



