Applied Analysis. 



1047 



6500 



Robin, Lucien. Dosage de Tacidite 

 volatile dans les vins. J. pliarin. chiiu., 

 Paris, (ser. Lil, 19, 1904, (531-533). 



SchaflFer, P. Ueber den Boisaiirege- 

 halt des Weines. Schweiz. Wochenschr. 

 Chera. Zurich, 40, 1902, (478-480). 



Sulagyi, Gyula. Die Zusammenset- 

 zung der ungarischen Weine und die 

 Aschenbestandtlieile derselben. (Un- 

 gariscli) Gvogvsz. Kozl., Budapest, 20, 

 1904, 1 53-54, 92-91). 



Weirlch, J. und Ortlieb, G. Ober 

 den quantitativen Nachweis einer 

 orgauischen Phospborvei-bindung in 

 Traubenkernen und Naturweiuen. 

 CI.emZtg, Cothen, 28, 1904, (153-154). 



Windisch, Karl. Ergebuisse der 

 Untersuchuug reiner Xaturweiue des 

 Jabres 1901. Zs. Unters. Xahrgsmittel, 

 Berlin, 6, 1903, (297-305). 



Anleitung zur Unter- 



suchung \on Most und Weiu fiir Prak- 

 tiker. Mit Einscbluss der Siissweine, 

 Scbaumweine, Aepfel- und Birnweine 



u. Marnieladen. Wiesbaden 

 (G. Windisch), 1904, (XIV + 347). 

 22 cm. Geb. 7,50 M. 



Bericht iiber die Tatigkeit 



der onochemischen Versuchsstation 

 wahrcnd des Etatsjahres 1902. [In : 

 Wortmann, Bericht d. konigl. Lehran- 

 stalt . . . Geisenheim, 1902]. 

 Wiesbaden, 1903, (140-198). 



Bericht iiber die Tatigkeit 



der oenochemischen Versuchsstation. 

 [In : Wortmann, Bericht der kgl. 

 Lehranstalt . . . Geisenheim, 1903.] 

 Berlin, 1904, (134-175). 



Cider and vinefjar. 



Alwood, Wm. B., Davidson, P. J. and 

 Moncure, W. A. P. The chemical com- 

 I'lisition of apjiles and cider. ]. The 

 ciiMi|iosition of apples in relation to cider 

 and vinegar pnjduction. 2. The compo- 

 sition of cider as determined by dominant 

 fermentation with pure yeasls. Wash- 

 ington, D.C., Bull. U.S. Dept. Agrlc. Div. 

 ('hem. Xn. 88, 1904,(40). 23cm. 



Browne, G. A., }ini. The effects of 

 fermentation upon the comjiosition of 

 cider and vinegar. " [Contribution from 

 tiie laboratory of the Pennsylvania state 

 college agricultural experiment station 

 No. 9] ■" (II. J. Amer. Chem. Soc, Easton, 

 Pa., 25, 1903, (16-33). 



Leacb, Albert E. and Lythgoe, Her- 

 mann C. Cider vinegar aud suggested 

 standards of purity. J. Amer. Chem. 

 Soc, Easton, Pa., 26, 1904, ([375]-382). 



MISCELLANEOUS. 



Mnslirooiit kclrJitip. 



Liverseege, .J. F. Note on mushroom 

 ketchup. London, Anal., 29, 1904, 

 (208-209, 283). 



Pepper. 



Windisch, Rikard. Der Sandinhalt 

 des Mahlgutes des spanischen Pfeffers. 

 (L'ngarisch) Mag^•. Chem. F., Budapest, 

 10, 1904, (91-92). 



"Sake." 



Kinoshita, Kumakichi. A simjile 

 method of detecting formaldehyde in 

 " sahe" together with the action of 

 alkali on " saA-e ". (Japanese) Tokyo, 

 Xi. Yak. Kw. Z., 1904, (904-907). 



Eitao, Motohide. A method of testing 

 for the presence of formaldehyde and 

 urotropine (hexamethylene-tetramine) in 

 "sake". (Japanese) Tokvo, Xi. Yak. 

 Kw. Z., 1904, (259-203). 



Tiirmcric. 



Leach, Albert E. The composition of 

 turmeric. J. Amer. Chem. Soc, Easton, 

 Pa., 26, 1904, (1210-1211, with pi.). 



Saul, J. B. A test for turmeric. 

 Pharm. J., Loudon, (Ser. 4), 18, 1904, 



(29). 



Chocolate and Cocoa. 



David, Er. Zur Beurteilung zucker- 

 reicher Schokoladen. Zs. oJlf Chem., 

 Plaucn, 10, 1904, (7-8). 



Davies, S. H. aud McLellan, B. (J. 

 The amount of cocoa buttei' contained 

 in the cocoa bean. London, J. Soc. 

 Chem. Indust., 23, 1904, (480-182). 



Leys, A. Dosage de la matiere grasse 

 dans les chocolats, chocolats an lait, 

 fourres, patisseries, cailles et fromages. 

 Ann. chim. analyt., Paris, 8, 1903, (286- 

 290). 



CoflFee, Tea. 



. . . [Tea] from British Cenliul 

 Africa. London, Imp. Inst. Bull., 2, 

 1904, (79-81). 



