806  Scientific  and  Technical  Abstracts.     |  Am'NJov r'i92iarm' 
pendent  of  the  concentration,  at  least  for  sucrose  concentrations  be- 
tween 20  and  100  g.  per  1.  For  saccharin  and  dulcin,  SG  diminishes 
with  increasing  concentration,  the  values  corresponding  to  sucrose 
concentrations  of  20,  60,  and  100  g.  per  1.  being  667,  316,  and  187  in 
the  case  of  saccharin,  and  364,  90,  and  70  respectively  in  the  case  of 
dulcin.  The  degree  of  sweetness  of  a  mixture  of  saccharin  and 
dulcin  is  greater  than  that  calculated  from  the  values  for  the  in- 
gredients ;  e.  g.,  280  mg.  of  saccharin  and  129  mg.  of  dulcin,  in  a 
litre  of  water,  have  the  same  sweetness  as  535  mg.  of  saccharin 
alone  in  the  same  volume.  The  "sweetening  unit,''  SE  (Sussung- 
seinheit),  of  a  substance  is  defined  as  the  number  of  g.  required  to 
produce  the  same  effect  as  1  kg.  of  sucrose,  in  a  given  volume  of 
water. —  (J.  H.  L. ;  through  The  Analyst.) 
Glycerophosphates;  Determination  of  Small  Quantities 
of  Phosphates  in  .   J.  L.  Lizius.    Brit.  Pharm.  Conf.,  June, 
1 92 1.  Pharm.  J.,  1921,  106,  478-479. — One  gm.  of  the  glycero- 
phosphates is  dissolved  in  50  cc.  of  water  and  the  solution  is  added 
from  a  burette  to  a  mixture  of  10  cc.  of  25  per  cent,  nitric  acid  and 
10  cc.  of  10  per  cent,  ammonium  molybdate  solution  until  the  col- 
oration obtained  is  equal  to  that  produced  by  a  known  amount  (e. 
g.}  0.0002),  of  phosphoric  acid  in  the  same  amounts  of  reagents.  If 
10  cc.  of  the  glycerophosphate  solution  is  required,  the  sample  will 
contain  0.1  per  cent,  of  phosphoric  acid  in  inorganic  combination.  To 
apply  the  method  to  ferric  glycerophosphate,  the  sample  is  dissolved 
in  dilute  nitric  acid,  heated,  treated  with  sodium  hydroxide,  the  ferric 
hydroxide  separated  by  filtration,  the  filtrate  diluted  to  50  cc.  and 
used  for  the  determination. —  (W.  P.  S. ;  through  The  Analyst.) 
Vanilla  Extracts  ;  Determination  of  the  Lead  Number 
qf  ■  .    H.  J.  Wichmann.    /.  Ind.  Eng.  Chem.,  1912*  13,  414- 
418. — The  following  procedure  is  recommended  to  obtain  a  maxi- 
mum precipitation  and  to  combine  determinations  of  the  lead  value 
and  alcohol  content  of  vanilla  extracts.  A  mixture  of  water,  175, 
8  per  cent,  normal  lead  acetate  solution,  25  and  vanilla  extract,  50  cc. 
is  distilled;  200  cc.  of  distillate  is  collected  and  the  alcohol  content 
is  calculated  from  the  sp.  gr.  of  the  distillate.  The  residue  in  the 
distillation  flask  is  diluted  to  100  cc.  with  water  free  from  carbon 
