CHEMISTRY CIRCULARS 93 



78. ChangeB takiDg placH during the spoilage of tomHto('«, with metboda for detecting 

 spoIIuKL' In liiuiato products. Rayuiond F. Biicon and I'. B. Dunbar. lUll. 



70. Tin suits in ciiniiril fniuls of low iicld cont>'ni, with Kpeciol reference to canned 

 shrimp. \V. D. Bi^^elow and H. K. Bacon. 1911. 



SO. Two ui'W pieces of iheiulcal appuratUM : 1. Appuvatus for the continuous extraction of 

 liquids with iniuiisciljle solvents lighter than water. 11. Apparatus for tiuantitative 

 reactions wliicn di'pend on the measurement of an evolved k'"*. K. F. Bacon and 

 P. B. Dunbar. 1911. 



81. The action of dru^u under jjatbological condltlouu. Williuu Ualant. 1911. 



82. The unilicatlon ot reducing sugar methods. (A correction.) Percy II. Walker. 



1911. 



83. Deterioration of egga as sliowu by changes in the moisture content. A. D. Greenlee. 



1011. 

 8-i. The lluoresi-ent test fur niiiieral and rosin oils. Percy II. Walker and E. W. BuUKh- 

 ton. 1911. 



85. A modiJication of the llerviuld-Uohme method for the detection of mineral oil in otlier 



oils. F. P. Veltch and Marion (;. Doiik. 101-'. 



86. The refractive index of bet-swuA. L. I'eldstein. 1911. 



87. -V modlflcall'.m In the determination of malic achl. I»avid S. Pratt. 1911. 



88. Determination of citric acid. David S. Pratt. 1912. 



89. The quantitative separation of mixtures of certain acid coal tar dyes. W. K. 



Matheuson. 1912. 



90. Extractd from the proceeding of tlie Association of Ofllclal Agricultural Chemists, 



1911. 1912. 



91. The ars' iiic conti-nt of shellac and the contamination of foods from this source. 



Bernard H. .Smith. 1912. 



92. A chemical investigation of American spearmint oil. E. K. Nel.son. 1912. 



93. Markih;: porci-iain and .silica crucil)l<'s. etc. P. A. Yoder. 1912. 



94. Tiie volatile acidity of gum traiiacanth compared with that of Indian gum. W. O. 



Emeiy- H"12. 



95. A metlii'd for the detection of small quantities of coumarin, particularly in factitious 



vanilla extriut.s. 11. J. Wicliniann. 1912. 

 90. A measurement of the tr.inshicency of paij4'rs. O. Frank Sammet. 1912. 



97. The calcium carbide method for determining moisture II. C. McNeil. 1912. 



98. I'racti'al sut;;.'istions for the preiiaration of frozen and dried eggs. M. E. Pen- 



nington. 1912. 



99. The e.s'lmMtion of minute amounts of arsenic In fouds. Edmund Clark and A. (i. 



Woodman. 1912. 



100. Grading rosin at t!ie still. F. P. Veltch and C. F. Sammet. 1912. 



101. The ignition of precipitates without the use of the blast lamp. Percy li. Walker 



and J. 15. Wilson. 1!)12. 



102. The determination of arsenic. Claude R. Smith. 1912. 



T>V Stiidie.i; on chicken fat : III. Influence of temperature on the lipolysis of esters. 

 IV. The hydroly.-is of chicken fat by means of lipase. M. E. I'enninxton and 

 .1. S. Hepl)»irn. V. The occurrence of <atalase. oxidases, and reductases in the 

 fat of the eouimun fowl {Gullua domcstUus). .hiai-xyh S. Hepburn. 1912. 



104. .\ study of tile enzyins of tlie egg of the common fowl. M. E. Pennington and 



n. C. Hobertson, jr. 1912. 



105. The di-teriiiination of malic and tartaric acids in the same solution. P. B. Dun- 



bar. 1912. 



106. The determination of tartaric acid. P. B. Dunbar. 1912. 



107. The detection of faulty sizing in high-grade papers. (J. Frank Sammet. 1913. 



108. E^tru'ts from the prociedlngs of the Assocl.itlon of Official Agricultural Chemists. 



19 1'-'. T.I 12. 



109. .\ cheniicnl Investigation of the composition of the (dl of cheuopodlum. E. K. 



.Nelson. 1913. 



110. Ideulilleatieii of tanned skins. {'. Frank Hammet. 191.3. 



111. The effect of certain pigni»'nt» on linseed oil. with a note im the manganese content 



of riiw linseed oil. E. W. Boughton. 191 :i. 



112. Not IMlhlishell, 



ll.T. The (|uaiiiltntlve separation and determination of subsidiary dyes in the permitted 



food cidors. Walter K. Mathewson. 19i;5. 

 114. The ldeiiH;iratlnn of sninll amounts of dvestuffs by oxidation with bromin. Walter 



E. -Mathewson. 191'J. 

 ll.'i. .\n all-metal poultry-cooling rack. M. K. Pennington and 11. C. Pierce. 19i;i. 



FOOD INSPECTION DKU'IBIO.NB 



1. r^nws under whieli the food lnsi>e<'tlon is conducted. (No date.) 



2. Opinions of tlie .Vitorney General relating to the scope aiiil meaning of the art of 



.Inly 1. 19(12 (32 Stat. 032). n-gulatlng the branding of dairy and food products 

 for Interxtate enmnien'e. 190.3. 



3. Nothe to export Ts of wines. 1901. 



4. Siiggt'stlons to liiiporlers of food pr"duels. 1904. 



5. I'roiiosed regulations governing the Inlieling of Importitl food products, 1904. 

 fl. Style of label reiiulred for Imported foods. (No date.) 



7. Notlee to exporicr.H of ilesL rated fruits. IIMU. 



H. Notice to liiiporti-rH of Il(|iild egg r'niducts. 1904. 



9. Noilic to Inipiirters of dri'd egg products. lOOR. 



10. Trenniirj' deeislon on refunding duties paid nn condemned Importations of food 



proihiets. mo.';. 



11. Suspending regulations governing the )alii>1liig of Imported sardlncH and other food 



HUlistaiieeH packed In oil. 100.'. 



12. .Miollshlng the rule to admit iinportations of food products In the case «if first 



notification. Ili0.">. 



13. Provisional standards for the limit of sulphurous acid In Imported winea. 1905. 



