CHEMISTRY. (>69 



this relation to pave the way for further investi Ration !s. The following 

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

 determined with approximate accuracy, and of ihe amounts required in 

 parts per 10,000 of the solution : 



Oxyhenzoic aeids, C6H4(COOH)(OH). 



• Parts in 10,000. 



Salic3'lic acid (1:2) , 4 



Oxybenzoic acid (1:3) . . 6 



Paraoxybenzoic acid (1:4) 8 



Phenols, C6H5(OH),. - 



Phenol, C6H5(OH) 20 



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



Resorcin C6H,(OH)2 (1 : 3) 25 



Hydroquinoue C6H4(OH)2 (1:4) 30 



Pyrogallol C6H3(OH)3 15 



Alcohols, R0H,(OH). 



Methyl alcohol CH3(0H) 300 



Ethyl alcohol C2n5(On) 500 



Propyl alcohol G3H7(OH) normal 200 



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

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

 the peculiar order of the alcohols given in the above table the authoi- 

 can suggest no explanation. (Am. Chem. Joiirn., vii, 62.) 



Occurrence of Citric Acid in Seeds of Leguminous Phmts (by H. Ritt- 

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

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

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

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

 bean {Phaseolns). The powdered seeds are digested with water acidi- 

 fied with hydrochloric acid, the solution filtered, neutralized with an 

 alkaline hydrate, and i)recipitated 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 

 tion(^d. {Jour. f. prakt. Chem., xxix, 357.) 



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

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

 mum and mininuim percentages of alcohol and acetic acid which genuine 

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

 was allowed to ferment sIowIa,^ for two months in a cellar at an average 

 temptixature of \4P C, The determinations of alcohol were then made 



