CHEMI8TRV. 069 



this relation to pave the way for further investigations. The lollowing 

 table is a list of the substances whose restraining influence has been 

 determined with approximnte accuracy, and of ihe amounts required in 

 parts per 10,000 of the solution : 



Oxybenzoie acids, C6H4(COOH)(OH). 



Parts in 10,000. 



Salicylic acid (1:2) . . 4 



Oxybenzoie acid (1:3) 6 



Paraoxy benzoic acid (1:4) .... - 8 



Phenols, C6H5(OH)^. 



Phenol, C6H5(OH) 20 



Pyrocatechin C6H4(OH)2 (1:2) 20 



Kesorcin C6H4(OH)2 (1 : 3) 25 



Hydroqninone C6H4(OH)2 (1:4) . . 30 



Pyrogallol C6H3(OH)3 15 



Alcohols, ECH,(OH). 



Methyl alcohol CH3(OH) :J00 



Ethyl alcohol C2H5(On) 500 



Propyl alcohol C3H,(OH) normal , . liOO 



The germicide power of formic, acetic, and propionic acids was also 

 tested and found to be nearly in an inverse ratio to tiieir acidity. For 

 the pecaliar order of the alcohols given in the above table the author 

 can suggest no explanation. {Am. Chem. Journ., vii, 62.) 



Occurrence of Citric Aeid in Seeds of Legiiminous Plants (by H. Ritt- 

 hausen). — The existencaof citric acid, together with malic and oxalic 

 acids, in the seed of the yellow lupine (Lvp. luteus) has already been 

 shown. The author finds it also in the seed of Vicia sativa (vetch), 

 V.faba (hog's bean), various varieties of peas, and in the white garden 

 bean [Fhaseolus). The powdered seeds are digested with water acidi- 

 tied with hy(lio(;liloric acid, the solution filtered, neutralized with an 

 alkaline hydrate, and precipitated with lead acetate. This is suspended 

 in water, treated with sulphuretted hydrogen, and the citric acid gotten 

 in the usual way from the acid liquid. The white bean contains very 

 little citric acid, and peas contain less than the other legumes men- 

 tioned. {Jour. f. prakt. Chem., xxix, 357.) 



Percenfaffes of Alcohol in Ciders and of Acetic Acid in Vinegars (by W. 

 French Smith). — This investigation was made to determine the maxi- 

 mum and minimum percentages of alcohol and acetic acid which genuine 

 apple juice would produce.. The expressed juice of selected apples 

 was allowed to ferment slowly for two months in a cellar at an average 

 temperature of 14P C. The determinations of aUiohol were then made 



