252 



SCIENCE 



N. S. Vol. XXX. No. 764 



months and the second maintenance animal after 

 one year. Nine separate samples of the skeleton 

 of each animal were analyzed. The results show 

 that the principal effect of poor nutrition upon 

 the skeleton is the removal of fat and its replace- 

 ment with water, and that this effect is shown 

 only after the fat is practically all removed from 

 all other parts of the body. The mineral matter 

 is practically unaffected by a long period of poor 

 nutrition, and the same is true of the organic 

 matter other than fat. 



The Glycogen Content of Beef Flesh (first paper) : 

 P. P. Teowbkidge and C. K. Francis. 

 The glycogen in the liver of beef animals is 

 found as high as 3.8 per cent.; in the lean fresh 

 muscle not to exceed two thirds of one per cent. 

 The older animals show more glycogen than do 

 the younger. Enzymatic hydrolysis of the gly- 

 cogen takes place rapidly and probably accounts 

 for much of the discrepancy of results. At 10° C. 

 or less the enzymatic hydrolysis does not take 

 place. 



The Determinution of Phosphorus in Flesh (first 



paper) : P. F. Tbowbbidge. 



A comparison of the amounts of phosphorus 

 found in flesh by ignition to an ash and by diges- 

 tion with sulphuric acid shows the same results 

 by both methods. Phosphorus is not lost by igni- 

 tion of flesh to an ash in open crucibles. 



The following paper was reported by title: 

 A Review of Methods for the Estimation of Fat 



in Tissues: Waldemae Koch. 



AGBICULTXJEAL AND FOOD CHEMISTKY 



W. T>. Bigelow, chairman 



W. D. B. Penniman, secretary 



Analysis of Citrous Oils: E. M. Chace and H. S. 



Bailey. 



The principal constituents of oil of orange and 

 oil of lemon, and their relative proportion in these 

 oils, are briefly discussed. A short review of the 

 present analytical methods applied to citrous oils 

 for the purpose of detecting the more common 

 adulterants is given. Owing to the increasing 

 tendency to adulterate these oils with their own 

 terpenes, the by-products from the manufacturer 

 of the terpeneless oils and terpeneless extracts, it 

 has become very important that we have some 

 method for the detection of additions of these 

 terpenes to normal oils. With this object in view, 

 the vacuum distillation method has been employed 

 and special apparatus constructed whereby it is 

 possible to distill by means of the electric current 



90 per cent, of the oil. The usual typical con- 

 stituents of the original oil, when compared with 

 those of the residual 10 per cent., have proved 

 themselves valuable guides in the detection of 

 these terpene bodies. A large number of authentic 

 samples have been analyzed and work on the com- 

 mercial oils of the country is now in progress. 

 The exact data and results of these later investi- 

 gations will be published at some future time. 

 The Distillation of Whisky: A. B. Adams. 



Samples from different parts of a day's run 

 were taken at two distilleries, one in Pennsyl- 

 vania, where a three-chambered charge still is 

 used for the distillation of the beer, and one in 

 Kentucky, where the twelve or more chambered 

 continuous beer still is operated. Samples of the 

 beer, exhausted beer, of the leeswater and others 

 representative of the different fractions of the 

 distillation of the first and second distillations 

 were analyzed. The results show that there is 

 practically no fractionation in the distillation of 

 whisky as practised in this country. It being 

 shown that the product is separated into only two 

 portions, first the distillate, second the exhausted 

 beer or leeswater in the second still. The results 

 prove that with the exception of a certain per 

 cent, of acids and esters practically nothing is 

 eliminated in the exhausted beer or leeswater. 

 It was also evident that certain chemical changes 

 occur in the acids, esters and aldehydes during 

 the distillation. 

 A Volumetric Method for the Determination of 



Casein: L. L. Van Sltke and Alfeed W. Bos- 



WOBTH. 



To 20 c.c. of milk in a 200 e.c. flask, one adds 

 about 80 c.c. of water and 1 c.c. of phenolphthalein 

 solution. Then n/10 caustic soda is run into the 

 diluted milk until a faint but distinct pinkish 

 color remains after vigorous shaking. One then 

 runs from a burette into the mixture to/10 

 HGjHsO,, 5 c.c. at a time, shaking vigorously 

 after each addition. The acid is run in until the 

 casein separates promptly in large-sized flakes, 

 leaving a clear supernatant liquid. It is best to 

 have the mixture at a temperature of 65° to 

 75° F. before running in acid. Under these con- 

 ditions, 30 c.c. of acid precipitates the casein in 

 most milks. In some cases, only 25 e.c. may be 

 required, while in some rare cases we have used 

 35 to 40 c.c. A few c.c. of acid in excess does not 

 affect results. After precipitation of casein is 

 complete, the mixture is diluted to the 200 c.c. 

 mark, shaken vigorously ten or fifteen seconds 

 and then filtered through a dry filter. The filtrate 



