Febeuakt 25, 1910] 



SCIENCE 



309 



per cent, hydrochloric acid yield some furfurol, 

 indicating the presence of some pentosan body. 



Ten soils containing widely diiferent amounts 

 of organic matter (organic carbon from 0.31 to 

 27.1 per cent.), were subjected to the official 

 method for the determination of pentosans and 

 figures were obtained which varied from 0.005 to 

 0.275 per cent. No relation between the total 

 carbon and pentosan carbon was apparent, the soil 

 containing 27.1 per cent, organic carbon yielded 

 0.109 per cent, pentosan, while a soil containing 

 (3.99 per cent, organic carbon yielded 0.275 per 

 cent, pentosan. From this latter soil there was 

 obtained by precipitating a sodium hydrate ex- 

 tract with alcohol a dark-colored, gummy precipi- 

 tate which yielded a pentose sugar on hydrolysis 

 with acid. An osozone obtained from a solution 

 of this sugar had a melting point of 161° C, and 

 the solution yielded a small amount of the char- 

 acteristic crystals of the compound of xylose with 

 cadmium. 



The following papers are reported by title: 

 Relationship heticeen Bacteriological and Chem- 

 ical Findings in the Examination of Milk, 

 Water and Food Products: S. C. Prescott. 

 Microscopical Examination of Spices and Food 



Products: A. L. Winton. 

 The Determination of Cane Sugar by the Use of 



Invertase: C. S. Hudson. 

 Sampling of Sugar: C. A. Bkowne. 

 The Composition of Canned Peas and Lima 



Beans: W. L. Dubois. 

 Composition of Cold Water Esetracts of Beef: P. 



F. Teowbeidge and C. K. Moulton, 

 Phosphorus in Flesh: P. F. Trowbridge. 

 The Cold Storage of Apple Cider: H. C. Gore. 

 The Value of Peaches as Vinegar Stock: H. C. 



Gore. 

 The Composition of Vinegars formed from the 

 Ciders of Different Varieties of Apples: H. C. 

 Gore and Alice L. Davison. 

 The Examination of Vinegar: R. W. Balcom. 

 The Estimation of Glycerine in Meat Prepara- 

 tions: F. C. Cook. 

 A Comparison of Meat and Yeast Extracts of 



Kncncn Origin: F. C. Cook. 

 The Working Efficiency of a Constant Tempera- 

 ture Laboratory for Polarizing Sugars: C. A. 

 Browne. 

 The Separation of Colloids from Solution by 

 Freezing and some Practical Results: W. D. 



ElCHAEDSON. 



The Use of the Refractometer in Detecting Added 

 Water in Milk: P. H. Smith and J. C. Reed. 



The Stability of Butter Fat : E. B. Holland. 



The Influence of the Method of Drying on the 

 Non-volatile Ether Extract of Spices: A. Lcw- 

 enstein and W. P. Dunne. 



Sampling of Ground Spices: Harry E. Sindall. 



Delicacy of the Ferric-chloride and Jorrissen Re- 

 action for Salicylic Acid: H. C. Sherman and 

 A. Gross. 



The Identification of Mixed Coloring Matters in 



Foods: S. P. MULLIKEN. 



Factors vMch Influence the Digestion of Food: 

 P. F. Trowbridge. 



Aeration a Factor in the Purification of Water: 

 W. W. Skinner and G. W. Stiles. 



The Influence of Environment on the Composition 

 of Wheat : J. A. LeClerc and Sherman Leavitt. 



Rate of Acceleration of Plant Growth with hv- 

 crease in Tem.perature : Fred W. Morse. 



The Stimulation of Premature Ripening by Chem- 

 ical Means: A. E. Vinson. 



The Development of Catalase in Loiver Fungi: 

 Arthur W. Dox. 



Wax of Candelilla or Mexican Wax Plant: G. S. 



FRAPS. 



Formation of Ammonia Soluble Organic Matter in 



Soils: G. S. FRAPS and N. C. Hammer. 

 Nitrates in Pineapple Soils: A. W. Blair. 

 Observations bearing upon the Practicability of 



Certain Chemical Methods of Testing Soils: H. 



J. Wheeler. 

 The Oxidizing Poioer of Soils: M. X. Sullivan 



and F. R. Reid. 

 Oxidation Effects of Manganese Salts in Soils: 



J. J. Skinner. 

 Variation in Methoxyl in Soil Organic Matter: 



Edmund C. Shoeet and Elbert C. Lathrop. 

 Relation of the Active Phosphoric Acid of the Soil 



to Deficiencies for Phosphoric Acid as shown 



in Pot Experiments: G. S. Fraps. 

 Puren Bases in Soils: Oswald Schreiner and 



Edmund C. Shoret. 

 The Effect of Certain Plants upon the Nitrate 



Content of Soils : T. L. Lyon and J. A. Bissell. 

 Chemical Changes produced in Soils by Steam 



Sterilization: T. L. Lyon and J. A. Bissell. 

 The Detection of Deterioration of Corn and Corn 



Meal with Special Reference to Pellagra: C. L. 



Alsbeeg and 0. F. Black. 

 Some New Formulas for the Determination of 



Dextrose, Dextrine and Maltose: H. E. Barnard 



and W. B. McAbee. 

 A Study of the Keeping Qualities of Crushed 



Fruits, Fruit Syrups and Sugar Syrups: H. E. 



Barnard and I. L. Miller. 



