66 ABSTRACTS OF CHEMICAL PAPERS. T e c h n i c a1 Chemistry. The Changes Undergone by Meat in the Process of Pick- ling. By VOIT ( Z e i t s , Biologie, 15,492-495).-Rubner (Zeits. BLoZogie, 1877, 13, 513) found that meat, when pickled, lost no albumino'ids arid only 11 per cent. of its phosphoric acid. The author treated 926 grams of meat with a brine containing 60 grams of common salt for 14 days. The meat originally contained 702.8 grams of water, and 223.2 grams of solid residue ; the residue yielded 211.1 grams of organic matter and 12.04 grams of ash, with 4.12 grams of phosphoric acid. After 14 days, the brine contained 23.48 grams of dry residue with the compo- sition :-TECHNICAL CHEMISTRY. 67 Meat lost Total. Per cent. per cent. Organic matters. ....... 4.4 7 19.88 2.1 Albumin.............. 2.18 9-68 1.1 Extractives .......... 2.29 10.19 13.5 Ash.. 80.12 I ................ 18.01 NaCl 71.50 - ................ 16.08 Phosphoric acid. ....... 0.35 1.56 8-5 The meat when taken out weighed 892.3 grams, indicating a loss of 33.7 grams ; the dry residue of the meat weighed 270.5 grams, i.e., the salt meat contained 30.31 per cent. solid and 69.69 per cent. of water. 1,000 parts of fresh meat would from these results be affected by salting as follows :- It would take up 43 grams salt. It would lose 19.7 grams water = 10.4 per cent. 9 , 4-8 ,, organic matter = 2.1 ,, 9’ 2.4 ,, albumin = 1.1 ,, 9 , 2.5 ,, extractives = 13.5 ,, ’ 9 0.4 ,, phosphoric acid= 8.5 ,, The author is of opinion that meat is by no means so seriously deteriorated as a food by salting as is generally supposed.W. N. Analyses of Gluten Bread. By I(. BIRNBAUM ( B e d . Centr., 1880, 370-311) .-The preparation of bread from the gluten of wheat for the use of persons suffering from diabetes is of considerable im- portance. Boussingault examined some samples and declared them unsuitable, but the author’s investigations show that he must have examined inferior qualities, and that his condemnation should not extend to all kinds. The German preparations show a large propor- tion of proteh substance and a small one of carbohydrates. J. F. Hair-dyes. By J. F. BRAGA (Chem. News, 42, 8).-A solution of silver nitrate (10 grams per litre) when used f o r some time as a hair- dye produces a dull reddish-brown tint. This is particularly noticeable when the light falls veryobliquely.This defect is avoided by adding zt small quantity of copper solution to the silver nitrate; 36 grams of silver nitrate and 2.5 grams of copper sulphate are dissolved in 250 C.C. of water, sufficient ammonia to redissolve the precipitate, and the whole made up to 1 litre with water. An “ instantaneous dye” is obtained by treating the hair first with a solution of pyrogallic acid, made strongly acid with acetic acid, and when it is almost dry, the silver and copper solution of the above strength is added. All shades from brown to black may be obtained by varying the strength of the pyrogallic acid from 1 to 50 grams per litre. L. T. 0’s. Composition of Ink. By W. THOMPSON (Ckem. News, 42, 32- 33).-Thc author finds that in the testing of inks, the following re-68 ABSTRACTS OF CHEMICAL PAPERS.agents are the best :-Dilute sulphnric acid, strong hydrochloric acid, dilute nitric acid., sulphurous acid, caustic soda, oxalic acid, bleaching powder, stannous and stannic chlorides. Ink, prepared by the same maker at different Limes, gives different results. Black inks, when treated with dilute sulphuric acid, behave very differently, some giving shades from a bright crimson to a deep red, whilst others give a blue-green, violet, or grey. The reactions given by the same ink with the same reagent vary according to the length of time which has elapsed since the ink was used. The length of time that an ink is exposed to sunlight also in- fluences the character of the reaction, as does the use of steel pens.L. T. 0’s. Combustibility of Tobacco. By E. QUAJAT ( B i d Ce7rtr., 1880, 345-347) .-The author examined 14 specimeiis of tobacco, con- sisting of common and fine sorts. The percentage of ash to dry sub- stance varied from 31.05 in a Ra,ssano sample down to 17.11 in Vir- ginian and 16-78 in a sample of Turkish. The author rules that the finer the quality the smaller is the amount of ash. (Nessler, however, says that there is no relation between the two.) The composition of the ash is of the most variable character, and in the most easily combustible, potassium salts seem to pre- dominate over ofher mineral salts. Some samples, which burned with difficulty, were improved by steeping in a solution o f potassium salts and organic acids, but others were not so improved.The author re- commends the study of this point to tobacco manufacturers. He agrees with Nessler that the amount of nicotine present has no effect on the combustibility. Compositiozt of the Ash of 5 Samples of Tobacco. Silicic acid ........ Lime ............ Magnesia.. ........ Phosphoric acid .... Sulphuric anhydride Carbonic ,, Ferric oxide ...... Chlorine .......... Potash.. .......... Soda.. ............ Virginia cigars. 2 *55 26 ‘64 47 *69 2 -97 4 -21 20.82 3 ‘27 6 *55 20 *01 5 *77 -- Sella cigars. 2 *99 6 *93 3 -61 3.80 -~ 28.70 i 9 . m 2 -79 3 *’is 21 -27 ’7 *03 Benerent,on leaves. 0 ‘00 27.99 1.74 5 .28 4 *83 20 -09 4.71 7 *14 24 -15 3 .89 Virginia leaves. Bot. Gar., Padua. 0 *95 37 *49 4 -96 6 9 1 3 *63 25 -26 1 ‘27 1 *Of3 11 -75 5 -33 J.F.66 ABSTRACTS OF CHEMICAL PAPERS.T e c h n i c a1 Chemistry.The Changes Undergone by Meat in the Process of Pick-ling. By VOIT ( Z e i t s , Biologie, 15,492-495).-Rubner (Zeits. BLoZogie,1877, 13, 513) found that meat, when pickled, lost no albumino'idsarid only 11 per cent. of its phosphoric acid.The author treated 926 grams of meat with a brine containing60 grams of common salt for 14 days.The meat originally contained 702.8 grams of water, and 223.2 gramsof solid residue ; the residue yielded 211.1 grams of organic matter and12.04 grams of ash, with 4.12 grams of phosphoric acid. After 14days, the brine contained 23.48 grams of dry residue with the compo-sition :TECHNICAL CHEMISTRY. 67Meat lostTotal.Per cent. per cent.Organic matters. ....... 4.4 7 19.88 2.1Albumin.. ............ 2.18 9-68 1.1Extractives .......... 2.29 10.19 13.5Ash.. 80.12 I ................ 18.01NaCl 71.50 - ................ 16.08Phosphoric acid. ....... 0.35 1.56 8-5The meat when taken out weighed 892.3 grams, indicating a lossof 33.7 grams ; the dry residue of the meat weighed 270.5 grams, i.e.,the salt meat contained 30.31 per cent. solid and 69.69 per cent. ofwater.1,000 parts of fresh meat would from these results be affected bysalting as follows :-It would take up 43 grams salt.It would lose 19.7 grams water = 10.4 per cent.9 , 4-8 ,, organic matter = 2.1 ,,9’ 2.4 ,, albumin = 1.1 ,,9 , 2.5 ,, extractives = 13.5 ,,’ 9 0.4 ,, phosphoric acid= 8.5 ,,The author is of opinion that meat is by no means so seriouslydeteriorated as a food by salting as is generally supposed.W. N.Analyses of Gluten Bread.By I(. BIRNBAUM ( B e d . Centr.,1880, 370-311) .-The preparation of bread from the gluten of wheatfor the use of persons suffering from diabetes is of considerable im-portance. Boussingault examined some samples and declared themunsuitable, but the author’s investigations show that he must haveexamined inferior qualities, and that his condemnation should notextend to all kinds. The German preparations show a large propor-tion of proteh substance and a small one of carbohydrates.J. F.Hair-dyes. By J. F. BRAGA (Chem. News, 42, 8).-A solution ofsilver nitrate (10 grams per litre) when used f o r some time as a hair-dye produces a dull reddish-brown tint.This is particularly noticeablewhen the light falls veryobliquely. This defect is avoided by adding ztsmall quantity of copper solution to the silver nitrate; 36 grams ofsilver nitrate and 2.5 grams of copper sulphate are dissolved in 250 C.C.of water, sufficient ammonia to redissolve the precipitate, and the wholemade up to 1 litre with water.An “ instantaneous dye” is obtained by treating the hair first witha solution of pyrogallic acid, made strongly acid with acetic acid, andwhen it is almost dry, the silver and copper solution of the abovestrength is added. All shades from brown to black may be obtainedby varying the strength of the pyrogallic acid from 1 to 50 grams perlitre.L. T. 0’s.Composition of Ink. By W. THOMPSON (Ckem. News, 42, 32-33).-Thc author finds that in the testing of inks, the following re68 ABSTRACTS OF CHEMICAL PAPERS.agents are the best :-Dilute sulphnric acid, strong hydrochloric acid,dilute nitric acid., sulphurous acid, caustic soda, oxalic acid, bleachingpowder, stannous and stannic chlorides.Ink, prepared by the same maker at different Limes, gives differentresults. Black inks, when treated with dilute sulphuric acid, behavevery differently, some giving shades from a bright crimson to a deepred, whilst others give a blue-green, violet, or grey.The reactions given by the same ink with the same reagent varyaccording to the length of time which has elapsed since the ink wasused.The length of time that an ink is exposed to sunlight also in-fluences the character of the reaction, as does the use of steel pens.L. T. 0’s.Combustibility of Tobacco. By E. QUAJAT ( B i d Ce7rtr., 1880,345-347) .-The author examined 14 specimeiis of tobacco, con-sisting of common and fine sorts. The percentage of ash to dry sub-stance varied from 31.05 in a Ra,ssano sample down to 17.11 in Vir-ginian and 16-78 in a sample of Turkish. The author rules that thefiner the quality the smaller is the amount of ash. (Nessler, however,says that there is no relation between the two.)The composition of the ash is of the most variable character,and in the most easily combustible, potassium salts seem to pre-dominate over ofher mineral salts. Some samples, which burned withdifficulty, were improved by steeping in a solution o f potassium saltsand organic acids, but others were not so improved. The author re-commends the study of this point to tobacco manufacturers. Heagrees with Nessler that the amount of nicotine present has no effecton the combustibility.Compositiozt of the Ash of 5 Samples of Tobacco.Silicic acid ........Lime ............Magnesia.. ........Phosphoric acid ....Sulphuric anhydrideCarbonic ,,Ferric oxide ......Chlorine ..........Potash.. ..........Soda.. ............Virginiacigars.2 *5526 ‘6447 *692 -974 -2120.823 ‘276 *5520 *015 *77--Sellacigars.2 *996 *933 -613.80-~28.70i 9 . m2 -793 *’is21 -27’7 *03Benerent,onleaves.0 ‘0027.991.745 .284 *8320 -094.717 *1424 -153 .89Virginialeaves.Bot. Gar.,Padua.0 *9537 *494 -966 9 13 *6325 -261 ‘271 *Of311 -755 -33J. F