June 13, 1919] 



SCIENCE 



571 



Introductory remarks on The future of Ameri- 

 can chemical industry: William H. Nichols, 

 president, American Chemical Society. 



American chemical industries and the tariff 

 commission: WiLLiAii S. Culbebtson, U. S. Tariff 

 Commission. 



German methods and our present situation: 

 Joseph H. Choate, Jr., Chemical Foundation. 



A paper by Irving Langmuir on ' ' The arrange- 

 ment of electrons in atoms and molecules" proved 

 so interesting that, on request, it ivas given a sec- 

 ond time to a large audience of several hundred, 

 some of whom were unable to attend the first pre- 

 sentation. 



The following symposium on "Mustard Gas" 

 with Wilder D. Bancroft, as chairman, was also 

 especially well attended, and although abstracts of 

 the papers have not been furnished, the papers 

 themselves, will be published in the society's jour- 

 nals. 



The social affairs of the meeting and the excur- 

 sions were well planned and were a credit to the 

 energy and good fellowship of the Western New 

 York Section. The ladies were given a round of 

 entertainment at the local clubs, theater parties 

 and teas, and were also prominent at the banquet. 

 Over 800 members of the society sat down to the 

 smoker on Tuesday evening and enjoyed the lav- 

 ish refreshments and entertainment offered by the 

 Smoker Committee. The extensive excursion pro- 

 gram was also enjoyed on Thursday afternoon and 

 Friday to the chemical industries of Buffalo and 

 Niagara Falls. 



MDSTAKD GAS STMPOSrUM 



Wilder D. Bancroft, Chairman 



General properties: W. D. Baxcroft. 



Mustard gas at the front (lantern) : B. C. Goss. 



Chlorhydrine synthesis: M. Gomberg. 



Sulfur chloride synthesis: J. B. Coxaxt. 



Manufacture of mustard gas: William Mar- 

 shall. 



Tests: A. B. Lamb. 



Accelerated hydrolysis : R. E. Wilsox. 



Permeability of protoplasm: Clowes, Lillie 

 and Chambers. 



Permeahility of sTcin: Clowes, Marshall and 

 Smith. 



Protective ointments: R. E. Wilsox. 



Protective clothing: A. E. Hill. 



Protective clothing: Clowes, Gordox and 

 Greexsfeldeb. 



Persistency: A. B. Lamb. 



The action exerted by antagonistic electrolytes 

 on the electrical resistance and permeability of 

 emulsion membranes: G. H. A. Clowes. 



Some reactions of mustard gas: O. B. Helfbich 

 and E. Emmet Reid. 



Dinsiox OF agriculture axd food chemistry 



W. D. Richardson, Chairman 



T. J. Bryan, Secretary 



Sampling tanlage and the effect of moisture on 

 the ammonia content: Paul Smith. 



Light weight vs. heavy oats: P. F. Tbowbridoe. 



Soft corn — its composition and nitrogen distri- 

 bution: George Spitzer, R. H. Carr and W. F. 

 Epple. a study has been made of the composition 

 of the dry matter of corn which has been pre- 

 vented from maturing, because of injury by frosts. 

 The investigation also included the distribution of 

 the nitrogen found in both mature and soft corn. 

 It has been found that the soft com is high in 

 amide nitrogen in proportion to its softness, and 

 that the zein content is lower in about the same 

 proportion as the amide is higher. A circular dia- 

 gram is presented, showing the relative amounts 

 of amide, zein, globulin and glut«lins present in 

 both the mature and soft corn. Less of the total 

 proteins in mature corn was found to be zein than 

 has been reported. A separation of the nonamines 

 from the diamines was made by the Van Slyke 

 method, but no great difference in the nitrogen dis- 

 tribution was noted between soft and mature corn. 

 The true starch is usually thought to be higher in 

 mature corn, but this did not prove to be the case, 

 as the fat which seems to be made last is at the 

 expense of the starch, whereas in soft corn the 

 frost caught it before there was a chance for 

 starch to be changed over to the fat, hence the fat 

 content of soft corn was only about one half of 

 that of the matured. 



A modified valenta test for butter: Charles P. 

 Fox. 



Heat penetration in processing canned foods: W. 

 D. Bigelow, G. S. Bohart and Allan C. Bich- 

 abdsok. 



A further study of the DeSoode method for de- 

 termining potash: T. E. Keitt. 



The loss of moisture from sugar samples tinder 

 different methods of preservation: C. A. Browne 

 and G. H. Hardix. The loss of moisture from raw 

 sugar samples in tin cans and glass jars, unsealed 

 and with various methods of sealing, was deter- 

 mined. The daUy loss from sugar in ordinary tin 

 cans varied usually from 0.01 per cent, to 0.02 per 



