320  Gleanings  from  the  Foreign  Journals.  }Amjifyu,rl8P76arm- 
Hops  as  a  Ferment. — It  is  usually  assumed  that  the  addition  of  hops 
in  beer-brewing  has  the  effect  or  retarding  fermentation,  in  conse- 
quence of  the  precipitation  of  albuminous  substances  by  its  tannin  and 
volatile  oil.  Sacc,  however,  believes  that  hops  support  fermentation, 
and  that  they  contain  a  peculiar  ferment  of  greater  fermentative  power 
than  beer  yeast ;  this  ferment  he  assumes  to  be  soluble  in  water,  and 
to  be  not  destroyed  by  boiling.  As  a  proof  of  this,  he  cites  the  man- 
ner in  which  hops  are  employed  in  the  United  States  for  the  prepara- 
tion of  yeast  and  in  bread-baking. — Pbar.  Cent.  Halle,  1876,  No.  11. 
Composition  of  Malt. — W.  G.  Valentin  reports  the  following  compo- 
sition of  two  samples  of  pale  malt : 
Starch,      .  .  .  .  .  .44-15  45*13 
Other  carbohydrates  (60 — 70  per  cent,  consist  of  fermentable 
sugars),  inulin  (PKiihnemann's  sinistrin),  some  other  bodies 
soluble  in  cold  water,  . 
Cellular  matter,  .... 
Fat,  ..... 
Albuminoids:  at  sol.  in  alcohol,  sp.  gr.  -820,  and 
in  cold  water,  .  .  -63 
bt  sol.  in  cold  water,  and  at  68°  C.  3*23 
cf  insol.  in  cold,  but  sol.  in  water 
at  68°  C,  .  .  .  2-37 
dt  insol.  at  68 — 700  C,  but  sol.  in 
cold  water  (albumin  proper),    .  '48 
e,  insol.  in  cold  water,  and  at  700  C.  6*38 
Ash,  ..... 
Water,  .... 
21*23 
19-39 
•  "'57 
10*09 
1-65 
1*96 
•46 
3*12 
1-36 
'37 
849 
 13-09 
I3-8? 
2-60 
I*92 
5-83 
7 '47 
IOO-I2 
). 
99-76 
— Pharm.  Jour,  and  Trans.,  1876,  April  15,  p.  826. 
Volumetric  estimation  of  Carbolic  Acid. — Landolt  has  proposed  (Ber.  d*. 
deut.  Chem.  Ges.,  iv,  p.  770)  to  estimate  this  acid  by  precipitating  its 
aqueous  solution  with  bromine  water,  and  weighing  the  washed  and 
dried  tribromophenol  which  is  produced  according  to  the  equation: 
C6H5.OH-j-6Br.=C6H2Br3.OH-f-3HBr.  Owing  to  the  volatility  of 
the  tribromophenol,  W.  F.  Koppeschaar  suggests  to  make  a  volumetric 
determination  by  adding  a  known  volume  of  titrated  bromine  water,  which 
is  more  than  sufficient  to  change  all  the  phenol  present  into  tribromo- 
phenol, and  then  titrate  the  excess  of  bromine  in  the  usual  manner  by 
