OCTOBEE 31, 1913] 



SCIENCE 



639 



The water averaged 5 per cent., the fat 1-4.5 

 per cent., the ash 50-74 per cent., which is prac- 

 tically all sodium chloride. The nitrogen bodies 

 and undetermined material amount to 20^0 per 

 cent. The P„0^ varied from .4 to 1.8 per cent., 

 the nitrogen from 2.1 to 3.6 per cent., and the 

 total ereatinin from .49 to 1.67 per cent. The 

 cubes consist of two thirds salt, the rest being 

 meat extract and plant extract. A cube prepared 

 largely from meat extract with little plant ex- 

 tract gives high P,0^, total nitrogen and total 

 ereatinin figures. 



Bouillon cubes are extensively advertised and 

 are sold on account of their flavoring and stimu- 

 lating properties, rather than for any slight food 

 value they may possess. The large per cent, of 

 sodium chloride which need not exceed 65 per cent, 

 is used to furnish body to the cube and to give a 

 salty taste to the cup of water in which the cube 

 is dissolved. 



Bouillon is a clear broth, the basis of which is 

 meat, consequently a true bouillon cube should 

 show high ereatinin and total nitrogen figures 

 and should be prepared entirely or largely from 

 meat stock in addition to the fat and salt pres- 

 ent. Several of the cubes on the market contain 

 much more plant than meat extract, and are not 

 entitled to the name "bouillon" unless modified. 



H. E. HowE: A Sefraotometer for Sugar De- 

 terminations. 



Edwabd Gudbman: Mydrolyses of Starch. 



W. E. Ruth: Chemical Studies on the Lime-Sul- 

 phur-Lead- Arsenate Spray Mixture. 

 The color changes resulting from mixing lime 

 sulphur and lead arsenate are closely analogous to 

 the color changes involved in the precipitation of 

 lead thioarsenate. 



Analyses of the resulting mixture showed that 

 free sulphur was precipitated. The results led 

 the writer to look for the presence of oxygeni 

 compounds of sulphur in the mixture and thio- 

 sulphate was found to be present. There was 

 some evidence for supposing that a thioarsenate 

 was also formed in a small quantity. 



The analyses of lime sulphur showed an in- 

 crease in the quantity of thiosulphate and sulfites 

 resulting from the mixing with lead arsenate, 

 which probably explains the claim that mixing 

 with lead arsenate increases the fungicidal value 

 of lime sulphur. 



O. G. Makckwoeth: The Commercial Utilieation 

 of Glucose and Glycerine in Modern Breads. 



Paul Poetschke: Sulphur Dioxide in Gelatine. 



An investigation of the quantitative determi- 

 nation of sulphur dioxide in gelatine, giving an 

 account of the sources of error to be avoided, to- 

 gether with a detailed description of a method 

 designed to eliminate the errors described and to 

 secure uniformity of analytical results. 



Sulphur dioxide is found in gelatine, even if 

 prepared from selected stock and without its di- 

 rect addition, as shown by analyses of such prep- 

 arations made in the laboratory. Absorption of 

 sulphur dioxide takes place from the air during 

 the drying of the gelatine. 



A summary of 1,060 analyses of commercial 

 gelatine and 36 analyses of stock used in gela- 

 tine manufacture is given. 



Lucius L. Van Slyke and Orrin B. Winter: 

 SoluMlity of Casein in Dilute Acids. 

 Casein, freshly prepared by precipitating skim- 

 milk with acetic acid and washing free from 

 acid, was treated with 100 c.c. of different acids 

 of known strength for given periods of time at 

 definite temperatures and the undissolved residue 

 determined. The acids used were hydrochloric, 

 sulphuric, lactic and acetic; strength of solutions, 

 N/10, N/100, N/500; time of contact, 1, 5 and 

 15 minutes; temperatures, 15°, 25° and 42°. In 

 general, the amount of dissolved casein increases 

 with increase of temperature, time of contact, 

 and concentration of acid. Hydrochloric acid 

 dissolves most, and then come in order lactic, sul- 

 phuric and acetic. 



J. A. LeCleec and L. H. Bailey: The Effect of 



Bain on the Value of Hay. 



Experiments were conducted with seven kinds of 

 hay. One thousand grams of each kind was di- 

 vided into two equal portions, A and B. Portion 

 A was dried, weighed, ground and analyzed. Por- 

 tion B was similarly dried, then leached with 

 wa,ter for 5 minutes, and then again dried, 

 weighed, ground and analyzed. The results, based 

 on one ton of freshly-cut hay, show a considerable 

 loss in dry matter, protein, sugars, ash, phosphoric 

 acid, potash and a somewhat lesser loss of fat 

 (ether extract), pentosans, lime and magnesia. 



P. B. Dunbar and W. D. Bigelow: The Acid Con- 

 tent of Fruits. 



The characteristic acids of a large number of 

 the common fruits have been identified and de- 

 termined. 



The acidity of plums, apples and cherries ap- 

 pears to be due entirely to malic acid which is 



