402 
Lefeldt, Max., suggests that the Ph. Germ, require the determina- 
tion of the acid number of olive oil, which, he says, should not exceed 
3.7 per cent. Outlines a method for making the determination. — 
Ber. d. pharm. Gesellsch., Berl., 1906, v. 16, p. 340. 
Bell, J. Carter, believes that additional tests should be provided so 
as to insure the purity of olive oil. — Brit. & Col. Drug., Lond., 1906, 
v. 49, p. 549. 
Thomson and Dunlop record a number of experiments conducted to 
determine the several constants of olive oil and present a series of 
iodine values determined by the Wijs method. — Analyst, Lond., 1906, 
v. 31, pp. 281-284. 
Blarez, Ch., outlines a method for demonstrating small quantities 
of peanut oil in olive oil. — Bull. Soc. cl. pharm. de Bordeaux, 1906, 
v. 46, pp. 295, 296. 
Utz suggests that, in addition to cotton seed oil, olive oil be tested 
for contamination with sesame and peanut oils. — Apoth. Ztg., Berl., 
1906, v. 21, p. 930. 
Spaeth, Edward, asserts that in testing olive oil for contamination 
with sesame oil it should be remembered that a pure olive oil may 
give a moderate red coloration with furfurol and hydrochloric acid. — 
Siiclcl. Apoth. Ztg., 1906, v. 46, p. 136. 
An extract (from Industria quimica, 1905, p. 634) says that olive 
oil extracted with carbon disulphide always contains sulphur or one 
of its compounds, which, by saponification, is transformed partially 
into hyposulphite. The abstract gives the method of detecting these 
compounds. — Abstr. in Ann. de chim. analyt., Par., 1906, v. 11, p. 193. 
(Claimed by Halphen, Ibid., v. 11, p. 223.) 
Passerini, Nap., (Staz. sperim, agr. ital., v. 28, p. 1033; from 
Apoth. Ztg., 1906, p. 698) concludes that copper is found naturally 
m olive oil and that the proportion is not increased by the action of 
boiling with copper. — J. de pharm. et de chim., Par., 1906, v. 24, 
p. 321. 
Dieterich, Karl, reports on a total of 49 samples of olive oil, from 
various sources, and notes the variation in the iodine number, the 
acid number, and the results of the elaidin test. — Helfenberger, 
Annalen, 1905, 1906, v. 18, pp. 77-79. 
Evans Sons Lescher and Webb have examined 40 samples of olive 
oil from various districts which have afforded the usual constants. 
Several of the cheaper qualities of Bari oil gave the Baudouin reac- 
tion for sesame oil when used in the ordinary way, but negative re- 
sults were obtained, working on the fatty acids. One or two lots of 
green oil contained large amounts of free fatty acid which ranged 
from 12 to 18 per cent. — Analytical Notes, for 1906-7, E. L. & W., 
Lond., 1907, p. 25. 
