122 Scientific Intelligence. 



tar dyes without exception should be taxed alike, namely 30 per 

 cent ad valorem and 7^ cents per pound specific. 



Mr. Bernard C. Hesse, chairman of the committee mentioned 

 above, has given independently an outline sketch of the industry 

 of the coal-tar dyes. This is exceedingly interesting, as it gives 

 many statistics of the magnitude and complexity of the German 

 industry, and much information in regard to its development and 

 success. The opinion is expressed that the development of this 

 industry in the United States is possible by the hardest kind of 

 work, if we wish to pay the price. — Jour. Indus, and Eng. Chem., 

 vi, 972, 1013. h. l. w. 



2. The Freezing -Point of Milk. — It was observed by Beckmann 

 twenty years ago that the freezing-point of pure cows' milk is 

 very constant, and many investigations since that time have con- 

 firmed this result, showing the point to be between — 0*55 

 and — 0-56° C. The widely varying fat in milk, not being in 

 solution, does not affect the freezing-point, while the casein, 

 another variable constituent, has little or no effect, on account of 

 its very high molecular weight and colloidal character. Hender- 

 son and Meston have given an account of the application of this 

 test to the control of purity. The legal standard for milk in 

 Queensland, Australia, provides that its freezing-point should not 

 be higher than 0*55° C. below zero, in addition to requirements 

 in regard to fat and other solids. This appears to be the first 

 application of freezing-point to the public control of milk, and it 

 has been found to give reliable results in detecting the addition 

 of water. — Chem. News, ex, 259. h. l. w. 



3. Chemical Technology and Analysis of Oils, Fats and 

 Waxes, by Dr. J. Lewkowitsch. Fifth edition in three volumes. 

 Edited by G. H. Warburton. Vol. I, 8vo, pp. 668. London, 

 1913 (Macmillan and Co., — Theappearance of an entirely rewrit- 

 ten and enlarged fifth edition of this standard work is to be par- 

 ticularly welcomed at the present time on account of the great 

 developments that have been made in the industry of oils and 

 fats during the last few years. The particularly important mat- 

 ter is the practical transformation of the oils into more valuable 

 fats by hydrogenation. The author remarks in his preface that 

 whereas a decade or two ago chemical analysis pointed out the 

 way to technical development, and purely scientific discoveries 

 appeared to have comparatively little influence on the progress of 

 these industries, the order is now reversed. Pure science has now 

 stepped ahead and it is now the turn of analytical chemistry to 

 follow in the wake of progress and to detect in the finished 

 article the achievements of technical work. 



Nearly one-half of the first volume under consideration is 

 devoted to an elaborate description of the oils, fats, and waxes — 

 their classification, saponification, and constituents — while the 

 remainder of the book gives a very full treatment of the physical 

 and chemical methods used in the analysis of these substances. 

 The book is indispensable to those who are interested in this 



