118 
An editorial, commenting on the regulations for the enforcement 
of the Food and Drugs Law, asserts that the inclusion of acetphenet- 
idin, phenacetin, citrophen, and lactophenin in the list of “ principal 
derivatives of acetanilide ” strikes one as constituting a severe strain 
on the elasticity of the law. — Am. Druggist, N. Y., 1906, v. 49, p. 234. 
ACETUM AROMATICUM N. F. 
Caldwell, Paul, points out that in the formula for aromatic vinegar 
the acetic acid is the only ingredient specified to be of U. S. P. strength 
and questions the advisability of making such distinctions. He also 
criticises the manner in which aromatic vinegar is directed to be pre- 
pared and suggests that the oils be directed to be added to the alcohol 
and the requisite amount of water and the resulting solution filtered 
through magnesium carbonate until the filtrate will mix clear with 
water; then add the acid. — Drug. Cir. & Chem. Gaz., N. Y., 1906, 
v. 60, pp. 351, 393. 
ACIDUM ACETICUM. 
Lenze, W. J., outlines a process for the production of vinegar and 
acetic acid by the fermentation method. — Chem. Ztg., Cothen, 1906, 
v. 30, p. 1299. 
Buchner and Gaunt review the literature relating to the theory of 
acetic acid fermentation, discuss the bacteria causing the fermenta- 
tion, and report a series of experiments made to demonstrate the 
presence of an oxydase in the expressed juice of acetic acid bacteria. 
This latter has as yet not been accomplished. — Ann. d. Chem., Leipz., 
1906, v. 349, pp. 140-184. 
Eberlein, L. (Pure Products, 3, 1907, No. 4, pp. 173-177), describes 
the manner in which pure cultures of acetic acid are used in vinegar 
making. — Exp. Sta. Rec., 1906, v. 18, p. 1079. 
Alilaive, E. (C. R., 1906, v. 143, p. 126), discusses the composition 
of an acetic acid ferment and presents an analysis of the dried bac- 
teria used in the production of acetic acid in a commercial way. — 
Biochem. Centralbl., Leipz., 1906-7, v. 5, p. 745. 
The Ph. Brit. Committee of Reference in Pharmacy suggests that 
for acetic acid a test for butyric acid should be inserted. — Chem. & 
Drug., Lond., 1906, v. 69, p. 862. 
Arny, H. V., thinks that, for the assay process, it would have been 
far better to have retained the formerly prescribed quantity — 6 gm. 
He discusses the impracticability of measuring 59.6 c. c. of the solu- 
tion in view of the fact that the average burette delivers but 50 c. c. — 
Am. J. Pharm., Phila., 1906, v. 78, p. 17. 
Philipp Roder, Wien, outlines a method for the determination of 
absolute acid in acetic acid. Also criticises some of the Ph. Austr. 
requirements. — Pharm. Post, Wien, 1906, v. 39, p. 195. 
