^Feb^'^issr'"'}     Practical  Notes  from  Foreign  Journals.  61 
ring,  giving  a  very  slight  turbidity,  which  remains  suspended,  while 
syrups  containing  an  admixture  of  starch-sugar  give  a  very  turbid 
liquid,  which  separates  when  left  at  rest  into  two  layers,  the  lower 
being  a  thick  viscous  deposit  containing  the  glucose  syrup. 
Considerable  quantities  are  sold  of  a  thin  syrup  of  about  32 °B.,  in 
which  the  proportion  of  sugar  to  the  impurities  is  greater  than  in 
common  sugar-house  molasses.  When  a  syrup  of  this  kind  is  stirred 
with  three  times  its  volume  of  methylic  alcohol,  a  marked  turbidity 
and  deposition  will  take  place,  which  consists  of  pure  sugar.  The 
crystals  are  hard  and  gritty,  and  adhere  to  the  sides  of  the  glass,  and 
are  deposited  on  the  bottom.  There  is  no  resemblance  between  this 
precipitate  and  that  due  to  starch-sugar  syrup. 
Straight  sugar-house  syrup  of  about  40°B.  will  not  dissolve  in 
three  times  its  volume  of  93 J  per  cent,  ethylic  alcohol. — Chem.  NewSy 
Dec.  2,  1881,  p.  265. 
Reactions  of  Milk.  By  Dr.  C.  Arnold. — Fresh  milk  yields  with 
tincture  of  guaiacum,  in  a  few  seconds,  a  blue  color;  the  reaction 
appears  at  once  if  the  milk  is  carefully  heated  to  from  40  to  60°C.  ; 
but  it  is  not  produced  if  the  milk  Avas  heated  to  80 °C.,  or  to  boiling. 
Sour  milk  also  shows  the  reaction  ;  but  mineral  acids  and  caustic  alka- 
lies prevent  it.  The  reaction  is  due  to  the  presence  of  ozone  in  fresh 
milk.  Tincture  of  guaiacum  yields  also  a  blue  color  with  the  emul- 
sions of  oils  of  poppy,  olive,  ricinus  and  flaxseed. 
Fresh  as  well  as  boiled  milk  is  capable,  like  blood  corpuscles,  of 
transferring  ozone.  A  mixture  of  starch  paste,  potassium  iodide  and 
milk  in  contact  with  old  oil  of  turpentine,  at  once  turns  blue  at  the 
point  of  contact,  the  zone  becoming  rapidly  broader.  After  boiling 
the  milk  for  some  time  the  color  appears  only  after  several  minutes. 
Fresh  milk  freed  from  casein  by  acetic  acid,  if  mixed  with  potassa 
solution  and  a  trace  of  copper  sulphate,  does  not  yield  the  violet  reac- 
tion characteristic  of  peptones ;  but  after  the  milk  has  been  kept  for 
over  twelve  hours,  the  reaction  appears,  and  the  gradual  increase  of 
peptone  is  indicated  by  the  deeper  violet  color. — Archiv  d.  Phai\y 
July,  1881,  41,  42. 
Enemata  of  Peptones. — M.  Henninger  gives  the  following  formula 
for  enemata  of  peptones.  Five  hundred  grams  of  very  lean  meat,, 
minced  fine,  are  placed  in  a  glass  receiver,  on  which  are  poured  3  liters 
of  water  and  30  (nibic  centimeters  of  hydrochloric  acid  of  density 
1*15;  to  this  is  added  2 J  grams  of  the  pure  pepsin  of  commerce,  at 
