摘要:

THE ANALYST J. GRANT MSc. A.I.C. T. €3. POPE B.Sc. F.I.C. D. G. HEWER BSc. THE ORGAN OF THE P. H. PRICE B.Sc. R. F. INNES F.I.C. W. R. SCHOELLER Ph.D. Society of Public Analysts and other Analytical Chemists A MONTHLY JOURNAL DEVOTED ‘ro THE ADVANCEMENT OF ANALYTICAL CHEMISTRY pubtication Committee t E. HINKS M.B.E. B.Sc. F.I.C. (President). E. RICHARDS BOLTON F.I.C. L. K. BOSELEY F.I.C. A. CHASTON CHAPMAN F.I.C. F.R.S. H. E. COX Ph.D. M.Sc. F.I.C. CECIL H. CKIBB BSc. F.I.C. J. C. DRUMMOND D.Sc. F.I.C. J. T. DUNN D.Sc. F.I.C. BERNARD DYER D.Sc. F.I.C. J. T. HEWITT D.Sc. Ph.D. M.A., P. A. ELLIS RICHARDS F.I.C. W. H. SIMMONS B.Sc. F.I.C. E. W. VOELCKER A.R.S.M. F.I.C. J . AUGUSTUS VOELCKER C.T.E.,. M.A. Ph.D. F.I.C. F.R.S. IEbftor C. AINSWORTH MITCHELL M.A.F.I.C. VOL. L I I I . 1928 ~ ) U I < I . I S H E D FOR ‘THE S U C l E T l BY u’. HEFFER & SONS LTD. 1928 4 PETTY CURY CAMRRIDGE ENGLAN Errata in Vol. LIII. P. 159 line 4 from bottom f o r 49.0 wad 47.90. P. 187 line 5 from top f o r Liq. Bismuthi B.P.j read Liq. Bismuthi B.P. 5 j. P. 226 para. 5 delete the comma after “and” and insert the word “except” before “during P. 331 line 6 from top for ‘‘ alkaline to methyl orange and phenolphthalein.” read ‘‘ alkaline to P. 437 line 12 from top f o v “Pisiol” read “Pinot.” P. 4.55 line 8 from bottom .for “ action ” read ‘‘ cation.” P. 456 line 8 from top for “ Ca ” read “ Ga.” such times.” methyl orange but acid to phenolphthalein.” INDEX TO VOLUME LIII. INDEX TO NAMES. A Abbott W.E. Determination of stable and unstable organic matter in sewage-polluted liquids 396. - See also Gaunt P. and Abbott W. E. Adam W. B. Determination of the colour-pro-ducing constituents of the cacao bean 369. Adams G. and McCollum E. V. The biological assay of cod-liver oil 506. Adeney W. E. The Principles and Practice of the Dilution Method of Sewage Disposal (Review) 678. Agnew W. J. Colorimetric determination of small amounts of iron in zinc 30. Determination of minute amounts of cobalt in steel 31. Aldrich M. and Bledsoe M. S. Quantitative Pettenkofer test applicable to the determina-tion of bile acids in the blood 391. Algrain M. Allan J. and Hoore C. W. Phytosteryl acetate test and the physterol of sunflower seed oil 44. Allchorne E.See Bacharach A. L. and All-chorne E. Allport N. L. Assay of ointments of mercuric oxide and ammoniated mercury 446. Alpers E. Determination of shell in cocoa products 343. Alsberg C. L. See Stone J . B. and Alsberg c. L. Altounyan E. H. R. Blood group percentages for Arabs Armenians and Jews 350. Amberger K. and Hill E. W. Comparative investigation of different methods for the separation of solid and liquid fatty acids 236. AndrB E. and Canal H. Grape seed oils 544. AndrB E. and Jouatte D. Oncoba echinata oil as substitute for chaulmoogra oil 604. Antoniani C. Composition of strychnine phos-phomolybdate 605. Antonitmi C. and Jona R. B. Microchemical determmation of phosphoric acid as strychnine phosphomolybdate 405. Amp P. The composition of Irish butter.The distribution of the volatile acid groups among the glycerides of butter fat 641. See Vandoni R. and Algrain M. Composition of oil of oats 227. Atack F. W. The Chemist’s Year Book 1928 (Review) 618. Atkinson H. The fatty acids of Egyptian butter fats 520. Attix J. C. A Handbook of Elementary Chemis-try (Review) 307. AutiB G. Volumetric determination of cerium, 113. B Bacharach A. L. and Allchorne E. The vitamin B content of malt extract 393. Bagnall H. H. Annual Report of the City Analyst for the City of Salford for the year 1927 646. Baines H. Detection of traces of soluble bromides 178. Baker G. W. Report of the Public Health De-partment of Palestine for the year 1926 94. Balarew. D. The reaction between albumin and various metaphosphates 400.Ball C. D. Jr.- SeeHuston R. C. Lightbody, H. D. Ball C. D. Tr. Ballard C. W. The Elements of Vegetable Histology (Review) 66 187. Bamford F Keeping properties of specific anti-sera for the precipitin test 531. Barber H. H. and Kolthoff I 1. Specific reagent for the rapid gravimetnc determina-tion of sodium 456. Bartell E. E. y d Osterho€,,H. J. Determina-tion of the wettability of a solid by a liquid 61. Barwasser N. See Kahlenberg L. and Bar-wasser N. Baud -. and Courtois -. Detection of virgin olive oils in refined olive oils 164. Baughman W. F. See Jamieson G. S. Baugh-man W. F. and R. M. Hann 498. Baughman W. F. and Jamieson G. S. Chemi-cal composition of ergot oil 387. Beber M. Beck K. and Schmidt W.A. Antimony enamels 302. Benedict S. R. Determination of blood sugar, 11 230. See Morgulis S and Beber M iv INDEX TO VOLUME LIII. Bennett H. B. See Shohl A. T. and Bennett, H. B. Bennett J. N. See Wilson A. A. and Bennett, J. N. Bennett T. N. and Bickford C. F. Detennina-tion of alcoholic extractive in gum benzoin, 546. Bentley A. 0. Analytical Tables (Review) 300. Berg R. Determination of bismuth by means of oxyquinoline 58. Berg R. and Teitelbaum M. Iodimetric selen-ium determination 241. Berlatzky A. and Guevara T. Perception of acid taste 447. Bernheim F. The aldehyde oxidase of the potato 393. Berry A. J. See Dootson I;. W. and Berry, A. J. Berth T. Determination of water in dynamite glycerin 108. Bertholf L. M. Utilisation of carbohydrates by honey bee larvae 47.Besemann -. Use of methyl orange for the detection of free chlorine and chloramine 669. Bezssonoff N. See Truffaut G. and Bezssonoff, N. Bickford C. F. See Bennett T. N. and Bickford, C. F. Bills C. E. Honeywell E. M. and MacNair, W. A. Biochemical and spectroscopic studies on purified cholesterol 169. Birtwell C. Clibbens D. A. and Geake A. Action of sodium hydroxide on modified cotton cellulose a t the ordinary temperature, 672. Birtwell C. and Ridge,. B. P Determination of cellulose by oxidation with chromic acid, 671. Bishop .L. R. Determination of cyanogenetic glucosides 53. Bishop W. S. See Kemp A. R. Bishop W. S., and Lackner T. U. Black 8. W. and Warren B. J. W. Notes on the effect of other reducing substances on the determination of sulphur dioxide 130.Black 0. F. and Kelly J. W. Pseudo-ephe-drine from Ephedra alata 166. Blackburn K. B. and Thomas M. lCapid detection of fatty oils in green cells 300. Blair R. W. and Byron F. E. Damar Penak 57. Blanco J. G. See Raymond A. L. and Blanco, J. G. Bledsoe M. S. See Aldrich M. and Bledsoe, M. S. Blyth A. and Wynter M. Foods Their Composition and Analysis (Review) 46 1. Boeseken 3. The u-elaeostearic acid of China wood oil (tung oil) 54. Boettner R. See Fischler I?. and Boettner R. Bogert M. T. See Curtain L. P. and Bogert, M. T. Bohm E. and Dietrich ?I R. Reagents and Culture Media (Review) 186. Bolton E. R. Annual Address of the President, 190. - Oils Fats and Fatty Foods (Review) 363.Bomer A. and Ebach I(. Glycerides of fats and oils. XII. Glycerides of lauric and myristic acids 603. Bonner W. D. and Kaura B. D. Determination of copper oxide and inetallic copper in mix-tures of the two 57. Boock E. See Trevan J. W. Boock E. Burn, J. H. and Gaddum J. H. Booth H. S. See Schreiber N. E. Sollmann T., and Booth H. S. Borntraeger A. Organic acids of tomatoes 388. Bougault J. and Leroy (Mlle) B. Deter-mination of synthetic camphor in pharmaceu -tical preparations 646. Bourget P. See Perrot E. and Bourget P. Boyd J. I. See Roe J. H. Irish 0. J. and Boyd J. I. Bradley T. J. . A Laboratory Manual of Quali-tative Chemical Analysis (Review) 308. Brandl A. See Strache H. and Brandl A. Brekke V. See Outhouse J. Macy I.G. and Brekke V. Brewer F. M. See Papish J. Brewer F. M., and Holt D. A. Brindle H. Comparison of the absorptive power of medicinal charcoals 501. - Test for the activity of medicinal and other charcoals 500. Briskin 0. M. See Dychno M. A. and Briskin, 0. M. Brode W. R. See Scribner B. W. and Brode w. 12. Brown J. W. See Haynes D. and Brown J. W. Bryan J. M. The sulphide stain method for determining small quantities of " volatile sulphur " in sugar 589. Buchanan J. G. See Levine M. Petersen E. E., and Buchanan J. G. Buchner G. Behaviour of beeswax toward trichlorethylene a t ordinary temperature 397. Budnikoff P. P. Determination of ferrocyanide, 459. Burgess L. Burgwitz G. I(. The black yeasts 553. Burn J. H. See Treavan J. W. Boock E., Burr G.0. See Evans €3. M. and Burr G. 0. Buton J. and Lucas H. J. Analysis of brom-Byron F. E. See Blair R. W. and Byron F. E. Microbiology of wool 554. Burn J. W. and Gaddum J. H. inated cresols 17 3. C Callow A. B. Food and Health. An Intro-duction to the Study of Diet (Review) 682. Cambier R.,. and Marcy F. Composition of the air in Paris streets 349. Cameron A. T. A Text-book of Biochemistry for Students of Medicine and Science (Review), 358. Campbell S. G. See R a p e r A. and Campbell, S. G. Canal H. Carletti 0. Reaction between phenacetin and See Andre E. and Canal H. acetaldehyde 292 INDEX TO VOLUNIE LIII. v Carre P. Iodimetric determination of phos-phorous acid and the use of sodium hydrogen CarbOilate in iodimetry 305. Carter C.L. Chemical investigation of mutton-bird oil. Part TT . Con?parison of stomach oil and body fat it%. Cary C . . A. Colorimetric method for the determination of free tryptophaiic in blood, 501. Caven R. M. -\toms and Molecules (Review), 309. Caven R. M. and Cranston J. A. Symbols and Formulae in Chemistry (Review) 677. Channon H. J. Biological significance of the unsaponifiable matter of oils. 111. Fish-liver oils 293. Chiles H. M. 1 )irc>ct Nesslerisation after Kjeldahl digestions 171. Chouchak D. Presence of glycuronic acid in wines from mouldy or rotten vintages 225. Christiansen W. G. See Jurist A. E. and Christiansen W. G. Ciochina J. Separation o f tungsten from silica and tin 210. Clare J. L. L. and Soames K. M. The relative content of the fat-soluble vitamins ,-1 and D in a series of cod liver oils 168.Clark E. P. Preparation purification and some properties of gossypol the toxic principle of cottonseed 107. - Studies on gossypol. 11. Nature of Carruth’s Clarke H. T. See Taylor E. R. and Clarke H. T. Clarke S. G. A new method for the colorimetric determination of small quantities of antimony, and their separation from tin 373. - See also Evans B. S. and Clarke S. G. Clayton W. Emulsions and their Technical Treatment 66. - The Theory of Emulsions and their Technical Treatment (Review) 185. Clibbens D. A. See Rirtwell C. Clibbens D. A., and Geake A. Clibbens D. A, and Geake G. PvIeasurement of the fluidity of cotton in cupraminonium solu-tion 306. Clifford W.M. Liitect of iluorides and iodides on the clotting of milk by pepsin 663. Clutterbuck P. W. Determination of succinic acid in blood 549. Cocks L. V. and Nightingale E. The deter-mination of butter in margarine 322. Coe M. R. Determination of buttermilk or milk product in a mixed feed by determina-tion of the lactose present 441. Conant J. B. Scott N. D. and Dougkss W. F. Improved method for the determination of niethaemoglobin 167. Cooksey T. Report of the Government Analyst for New South Wales for the year 1927 536. Cooper H. C. See Holleman A. F. and Cooper, H. C. Coplans,-M. and Green A. G. Some new prin-ciples in chemotherapy 1 14. Copping A. M. Iodine values of some sterols by Dam’s method 664. L> gossypol 170. IV. Apogossypol 453. Cordebard H.and Michl V. Volumetric deter-mination of organic compounds completely oxidisable by snlphuric and chromic acids 17 1. Courtois -. Coward K. H. Assay of the antirachitic x-itaniin D 4g9. - Vitamin content of margarine 611. Coward K. H. and Eggleton P. The contents of vitamins A and C in watercress 106. Cox H. E. Obituary notice of W. P. L. Hope, 560. Cramer W. and Mottram J. C. Nutritire value of bread with special reference to its contcnt in vitamin R 49. Crane E. J. and Patterson A. IVI. A Guide to the Literaturc of Chemistry- (Review) 66 466. Cranston J. A. See Eaven 12. M. and Cranston, J. A. Crocker J. C. 2 ~ 1 1 ~ 1 Yatthews F. Theoretical and Experimental Physical Chemistry (Re-view) 242. Curtain L. P. and Bogert M. T. Wood pre-servation.Preservative properties of chlor-inated coal tar derivatives 60. Cuvier G. See Baud - and Courtois -. See Nodon A. and Cuvier G. D Dakin H. D. and West R. Dale H. E. Damon S. R. Food Infections and Food In-toxications (Review) 405. Danet R. A stable scale-standard for deter-mining nitrites in waters 234. Davies W. L. Acid values of fats and oils. A new method for determining the barium values of fats and oils 172. - Tests for the incipient rancidity of fats 49s. Day P. L. See Sherman H. C. Quinn E. J., Day 1). I,. and illiller E. H. Dejust L. M. Van Stolk and Dureuil E. Ergos-terol in human blood 552. De Kroes A, and Reclaire A. Detection of artificial colouriiig matters in fruit juices and similar products 602. De Laszlo 5.Spectroscopic deterinination of platinum i n silver alloys 177. Denigbs G. Rapid determination of the phos-phoric ion in soils and fertilisers by ceruleo-molybdimetry 351. General reaction of amino acids. I. 452. 11. 654. Analysis of jalap 45. Dick J. Dietrich K. R. See BohIn E. and Dietrich, I<. R. Dixon M. Action of carbon monoxide on certain oxidising enzymes 52. Dodd A. S. Modification of Ridsdale’s method for determining phosphoric acid 276. - Production of uniform stains in the Gutzeit test for arsenic 152. Donnelly J. T. Foott C. H. Nielsen H. and Reilly J. Dootson F. W. and Berry A. J. First Prin-ciples of Chemistry (Review) 244. Douglass W. F. See Conant J. B. Scott N. D., and Douglass W. 1;. See Spacu G. and Dick J.Mercury oscillating pump 62 Vi INDEX TO VOLUME LIII. Driver J. E. and Thompson S. P. Composition and solubility of strychnine hydrochloride, 544. Driver J. E. and Trease G. E. The Chemistry of Crude Drugs. An Elementary Text-book, for Students of Pharmacognosy (Review) 513. Drumm P. J. See Reilly J. and Drumm P. J. Dunlap H. L. See Weber P. and Dunlap, H. L. Dunn J. T. A curious case of antimony poison-ing 532. - Some experiences in the determination of very small quantities of iodides 2 11. Duparc L. and Rogovine E. New indicator for the volumetric determination of phosphoric acid 509. Dureuil E. See Dejust L. H. Van Stolk and Dureuil E. Dychno M. A. and. Brein 0. M. Hygienic evaluation of the biological properties of milk, 229. Dyson G.M. Some aspects of the vibration theory of odour 676. - The Chemistry of Chemotherapy (Review) 464. E Easton W. Eaton F. J. and Pexton 5. Ebach K. Eddy W. €3. Scc Kohmann E. F. Eddy W. H., and Halliday N. Eggleton P. See Coward L. H. and Eggleton, P. Eilers R. Titan yellow as a reagent for mag-nesium in the micro-chemistry of plants 239. Elion L. Formation of hydrogen sulphide by natural reduction of sulphates 169. Elsbach E. B. See Waterman H. I. and Elsbach E. B. Elsdon G. D. The composition of human milk, 78. Elsdon G. D. and Stubbs J. R. Refraction of milks with less than 8.5 per cent. of solids-not-fat 150. - The standard Polenske apparatus 212. EIvehjem C. A. See Peterson W. H. and Elvehjem C. A. Epperson A. W. Pyrophosphate method for the determination of magnesium and phos-phoric anhydride 239.Ermen W. F. A. New reagent for the detection of oxycellulose 670. Etherbridge A. T. The determination of vanadium in steel 423. Evans B. S. The deposition of metals on copper from cyanide solutions. I. A new method for the separation and determination of small amounts of lead 267. Evans B. S. and Clarke S. G. A new precipi-tation method for the determination of vanadium and its application to steel analysis, 475. See McMillan A. and Easton W. Determination of volatile matter in coke 399. See Bomer A. and Ebacli K. Evans H. M. and Burr G. 0. New differ-entiation between the antineuritic vitamin L’ and the purelv growth-promoting vitamin B , 349. Evans J. and Wallis T.E. Coitee parchment as an adulterant of bran and sharps 432. Evenson 0. L. and McGutchen D. T. Use of buffers in the determination of amaranth, Ponceau 3R and Orange I by means of titanium trichloride 602. The Higher Coal Tar Hydro-carbons (Review) 114. Everest A. E. Evers N. See Jones J. M. and Evers N. Eynon L. See Lane J. H. and Eynon L. Eyring H. Molecular weights of saturated F vapours by the effusion method 617. Faragher W. F. Morrell J. C. and Monroe, G. 8. Determination of sulphur and sulphui-derivatives of hydrocarbon in naphtha solu-tions and in petroleum distillates 54. Fawns H. T. The determination of added phenol and cresol in milk 489. Feigl F. Sensitive test for silver 615. Feliciano R. T. See Vedder E. B. and Feli-ciano R.T. Ferris S W. A precision pipette viscometer 676. Fiehe J. Separation of honey 290. Fiehe J. and.Kordatzki W. Degree of acidity (hydrogen ion concentration) of honey and artificial honey 290. - Honey diastase 388. Findlay A. The Phase Rule and its Application, (Review) 66 244. Fischer H. Detection and determination of beryllium 303. Fischer P. Assay of alkaloids in hyoscyaums leaves 445. Fischer P. and Horkheimer P. Fluid extract of senega root 499. Fischler F. and Boettner R. Quantitative determination of methyl glyoxal by means of an alkaline solution of iodine and its chemical mechanism 453. Fisher D. F. See Harley C. P. and Fisher, D. F. Folin 0. New blood sugar method 392. Foott C. Hamilton. See Donnelly J. T. Foott, C. H. Nielsen H.and Reilly J. Ford K. L. and Osborne A. G. Protective tubes for thermo-couples for determining heat penetration in processed foods 180. Foreman F. W. Rapid quantitative remove, and determination of the carbonic acid radiclal 299. Foreman F W. and Smith G. S. G. Changes produced in meat extracts by the bacterium Staphylococcus aureus 338. - The control of reaction in cultures and enzymic digests 339. Fresenius L. Schroder K. and Frommes HI Determination of fluorine in blende 304. Frey R. W. See Veitch F. P. Frey R. W. and Leinbach. L. R INDZX TO VOLUME LIll. vii F’riedberger E. and Seidenberg E. Friedemann T. E. Frommes M. Fnrman N. H. Feeding of rats exclusively with various kinds of bread, 40. Determination of lactic acid in sugar solutions decomposed by alkali 164.See Fresenius L. Schroder K., and Frommes M. Applications of ceric sulphate in volumetric analysis 302. G Gadd C. D. Determination of the P values of turbid soil and other solutions 361. Gaddum J. H. Scc Trevan J. W. Boock E., Burn J . H. and Gaddum J. H. Gallup W. D. Relation of d-gossypol to the toxicity of some cottonseed products 233. Gardner W. Fertilisers and Soil Improvers (Review) 309. Gaunt P. and Abbott W. E. Dissolved oxygen absorption-time relation of activated sludge effluents 17 1. Geake A. See Birtwell C. Clibbens D. A. and Geake A. - See also Clibbens D. A. and Geake A. Geddes W. F. and Hunter A. Observations Germstad A. See Volmar Y. and Germstad A. Germuth F. G. Colorimetric determination of upon the enzyme asparaginase 347.titanium 600. - Titrimetric determination of trivalent arsenic by oxidation 177. Gerritzen S. C. L. and Kauffman M. Detection of hardened fat in beef fat from the iodine value of the solid fatty acids separated by Twitchell’s method 44. Gibson D. T. Reaction of caryophyllene 352. Gibson K. S. Harris F. K. and Priest I. G. The Lovibond colour system. I. Spectropho-tometric analysis of the Lovibond glasses 460. Gill A. F. Use of liquid sulphur dioxide in laboratory cooling devices 306. Gillam A. E. and Morton R. A. Comparison of certain methods for determining the ultra-violet intensity of a light source 60. - Formation of nitrite from nitrate as a measure of ultra-violet intensity 60. Gilman H. and Robinson J.Quantitative determination of lead in organic compounds, 455. Gilmour G. Van B. Determination of salt in butter and margarine 34. Giltner W. General Microbiology (Review), 362. Glennie A. E. See Magee H. E. and Glennie, A. E. Glockler G. and Roberts L. D. Determination of oxygen in organic compounds 299. Goettsch 1. Determination of the anti-scorbutic value of foodstuffs by Hojer’s method 61 1. Golding J. and Zilva S. S. Influence of the cow’s diet on the fat-soluble vitamins of winter milk 295. Gordon P. F. and Merry J. Separation of the components of petroleum. VI. The action of acetic acid 65. Gore H. C. Preparation of soluble starch and an improved Lintner method 613. Grant J. The determination of small quantities of antimony in the form of stibine 626.Grasset E. Green A. G. See Coplans M. and Green A. G. Green H. N. and Mellanby E. Vitamin A as an anti-infective agent 664. Green S. J. Industrial Catalysis (Review) 621. Greenwald I. Chemistry of Jaffe’s reaction for creatinine. IV. Compound of creatinine, picric acid and sodium hydroxide 400 Griffith R. H. and Holliday G. C. Determina-tion of iron carbonyl 673. Grinling G. N. See Hunwicke R. F. and Grinling G. N. Grossfeld J. Determination of lecithin-phos-phoric acid in egg liqueurs 229. - Lauric acid content of coconut oil and palm kernel oil as a means of detecting these fats in nutrient fat mixtures 603. Groves R. C. Mechanical analysis of heavy ferruginous soils 350. GuBrin E. Detection of arsenic in the presence of selenium 505.Guerrant N. B. See Salmon W. D. Gurrant, N.B. and Hays I. M. Guevara T. See Berlatzky A. and Guevara T. Guigues -. Detection of cocaine by Guerbet’s reaction 500. Guyot R. Viscous fermentation of mineral waters 170. See Verge J. and Grasset E. H Haas B. and Hill T. G. An Introduction to the Chemistry of Plant Products 4th Ed. (Review) 681. Hadjieff M. D. Determination of sugars from the oxygen content of the cupric oxide 604. - New acidimetric method for the determina-tion of glucose by means of Fehling’s solution, 604. Haldane J. B. S. Affinity of different types of enzyme for their substrates 307. - Carbon monoxide as a tissue poison 51. Halliday N See Kohmann E. F. Eddy W. H., and Halhday N. Hammarsten G. Titration of ammonium mofyb-date 179.Handley F. W. See Hodgson H. H. and Handley F. W. Hanke M. T. Determination of the tyrosine content of proteins 672. Ham R. M. See Jamieson G. S. Baughman, W. F. and Hann R. M. Harley C. P. and Fisher D. F. Presence of acetaldehyde in Bartlett pears and its relation to pear scald and breakdown 227. Harnes A. R. Colorimetric determination of lipoid phosphorus in blood 391. Harris F. K. See Gibson K. S. Hanis F. K and Priest I. G Harrison R. R. Peacock R. R. and Wright S. Action of X-radiation upon vitamin in activated ergosterol 667. Hart A. C. Determination of the concentration of dilute glue liquors by means of the immer-sion refractometer 616. Hart E. B. See Titus K. W. Sommer 51. H., and Hart E. R. Hartmann B.G. and Hillig F. Determination of citric acid in fruits and fruit products 443. Hartridge H. Carbon monoxide poisoning 395. Harvey E. H. Essential oils as anti-ferments, 612. Hashi K. Constituents of the fattj- acids of soya-bean oil 343. - lsolation of dipalmito-olein from soya-bean oil 343. Hasting? J. J. H.,.and Walker T. If;. Rlodifica-tion ( 1 1 the gravimetric method for the evalua-tion 0 1 hops 104. Haynes D. and Brown J. W. Mineral content of apples 668. Hays I. 1. See Salmon W. D. Guerrant, N. B. and Hays I. M. Hazard R. Action oi picric acid on tropine silicotungstate 446. Heesterman J. E. See van WaegeniIigh, J . E. H. and Heesterman J. E. Heilbron I. I . See Morton R. -4. and Ileilbron, I. &I. Heilbron I. M. Kamon E.D. and Mortou, R. A. Absorption spectra of oils and oil con-stituents with special reference to pro-vitamin D 168. Heller V. G. Vitamin synthesis in placts as affected by light source 231. Hellwig A. See Quam G. N. and Hellwig A. - See also Quam G. N. Solomon E. I. and Hellwig A. Henderson J. B. Report of the Government Analyst for Queensland for the year ended June 30th 1927 39 ; for the year ending June 30th 1928 662. Henville D. - Report of the Borough Analyst fc,r Stepney for the year 1926 92 ; for the pear 1927 491. - The detection of isopropyl alc ohol 416. Heyes T. E. Micro-method for the determina-tion of the copper number 0 cellulose 301. Hilditch T. P. The Industrial Chemistry of the Fats and Waxes (Review) 63. Hillditch T. P.and Houlbrooke A. Composition of the fatty acids present as glycerides in elasmobranch oils 246. Hilatch T. P. and Jones E. E. 111-defined acids of the oleic series. Part IV. “ Cheir-anthic acid ” of wall-flower seed oil 109. Hilatch T. P. and Lovern J. A. Mixed fatty acids in head and blubber oils of the sperm whale 352. Hilditch T. P. Riley T. and Vidyarthi N L. Fatty acids of seed oils of Brasszca species. Composition of rape ravison and mustard seed oils 108. - Ill-defined acids of the oleic series. Part 111. “ Kapic acid ” and other acids of rape and mustard seed oils 109. A continuous extractor 380. Hilditch T. P. and Vidyarthi N. L. Fatty acids Hill E. W. See Aniberger K. and Hill E. W. Hill T. G. Hillig F. See Hartmann B. G. and Hillig I;.Hoag L. E. See Papish J and Hoag L. E. Hodgson H. H. and Handley F. W. Method for direct methylthiolation and its application in the preparation of some substituted thioanisoles 53. Hoffman A. See Jacobs W. A. and Hoffniann, A. Hogan A. G. and Hunter J. E. The plural nature of xitamin B 506. Holborow A. G. Report of the City Analyst and Bacteriologist for Gibraltar for the year 1926, 36. Holleman A. F. and Cooper H. C. A Text-book of lnorganic Cheiiiistry (Review), 184. Holliday G. C. See Griffith R. H. and Holliday, G. C. Holmes,. H. N. Laboratory Manual of Colloid Chemistry (lieview) 405. Holmes W. C. Iodimetric evaluation oi methylene blue 11 1. Holt D. A. See Papish J . Brewer I;. M. and Holt D. A. Honeywell. E. M. See Bills C.E. Honeywell, E. M. and MacNair W. A. Hopkins B. H. Selective fermentation of glucose and fructose by brewer’s yeast, 668. Horkheimer P. See Fischer P. and Horkheimer I?. Horowitz-Wlassowa L. M. Tests for the soundness of meat 496. Houlbrooke A. See Hilditch T. P. and Houl-broolre A. Hoyle E. and Zilva,. S. S. The antiscorbutic fraction of lemon juice. VI. 47. Hughes E. B. See Lampitt L. H. and Hughes, E. B. Hunt C. H. The complex nature of vitamin B as found in wheat and maize 449. - Further evidence of the complex nature of vitamin B. I. Evidence that a third factor exists 666. Hunt C. H. and Krauss W. E. Relative anti-neuritic and antipellagric potency of cow’s iiiilk 668. Hunter A. See Geddes W. F. and Hunter A. Bunter G. New test for ergothioneine 292.Bunter J. E. See Hogan A. G. and Hunter, J. E-Hunwicke R. F. and Grinling G. N. Intestinal bacteria isolated from packed dates 395. Huston R. C. Lightbody H. D. and Ball C. D., Jr. Biochemical relation of phenols. 11. Effect of hydroquinone on the vitamin A content of stored oils 665. Hyman M. Burette-reading device 306. - Rapid method of drying laboratory yre-Hymas F. C. See Middleton G. and Hymas, of cohune nut fat 228. See Haas P. and Hill T. G. parations 306. F. C I Ibbotson F. lletcrminatio~i o f kanadiuni in steel 531. Innes R. F. Uctermination of sulphuric acitl in vegetable leather. 657. Inoue T. Irish 0. J. Src lioe J . H. Irish 0. J . and Irving L. ant1 Wells P. H. Occnrrcnce of labile phosphorus in Lrarious kinds o t ninscles, 346.See Shibata Y. arid Inouc. 1'. Boyd J . I . J Jacobs W. A.? and Hoffmann A. Strophanthin. XV. Hispidus Strophanthin 660. Jamieson A. R. and Keyworth C. M. Identi-fication of the prohibited coal tar colours in foodstuffs 418. Jamieson G. S. See Baughman W. F. and Jamieson G. S. Jamieson G. S. Baughman W. F. and Hann, R. M. The composition and constants of avocado,oil 498. Jarvinen K. K. Separation and determination of chromium iron and aluminium 616. Jensen H. R. Barium sulphate losses in gravimetric determination 136. - Cacao tannin and its determination 365. - Rapid determination of sulphites by alkaline liberation or extraction and titration 133. Jettmar H. M. Joachim A. W. R. Report of the Agricultural Chemist for Ceylon for the year 1927.Johnston C. G. Comparison of P determina-tions as obtained by means of hydrogen electrode and colorimetric methods 609. Jona R. B. Jones A. E. The use of Mitchell's ferrous tartrate reagent in studying the precipitation of alkaloids by tannin 429. Jones D,. B. Murphy J. C. and Nelson E. M. Vitamins in oysters 295. Jones E. E. See Hilditch T. P. and Jones, E. E. Jones H. 0. Determination of sulphur dioxide in foods by distillation in a vacuum 138. - Determination of sulphur dioxide in saus-ages 138. Jones J. M. and Evers N. Malt extracts and oil emulsions. 11. Vitamin A content of com-mercial malt extract and cod-liver oil emulsion. 111. Testing of malt extract and cod-liver oil emulsions for vitamin A 506.Malt extracts and oil emulsions. I. Composition of com-mercial malt extract and cod-liver oil emulsion 506. Identification and separation of urotropine and formaldehyde in mixtures 507. Salts of alpha-linohc tetrabromide from candlenut (lumbang) oil 111. Bank notes and cholera 51. See Antoniani C. and Jona R. B. Jones J. M. and McLachlan T. Jonescu M. V. Jouatte D. Jovellanos C. M. and West A. P. See Andre E. and Jouatte D. Judd D. B. ant1 Walker G. K. Jungkunz R. Jurist A. E. atid Christiansen W. G. Colour glass stat:tla rclisation 180. Srr 1'1-i tzlwr J . and Jungkunz, I<. Studies on the anal!Tsis and chemistr! of neoarsphen-;Lllllnc' I Ni. K Kahlenberg L. ant1 Barwasser N. 'lime of ;I bsoi-ption and escretion o f boric acid in man, 662.Kamm E. ID. Sote on the unsaponifiable mattei-from the stomach oil of Scymnorhinus Lichia. 894. K ~ ~ Q I I E. D. Scc lieilbron I.M. JCainon E. I!., and Morton R. A. Kandilarow G. G. Elimination of phosphoric acid by lead acetate in qualitative analysis, 178. Kaufmann H. P. The thiocyanogen value of fats 613. Kaufman M. See Gerritzen S. C. L. and Kaufman M. Kaura B. D. See Bonner W. D. and Kaura, B. D. Kawamura J. Chemical constituents of the fruit of Ginkgo biloba 659. Kay H. D. and Marshall P. G. Phosphorus compounds in milk. IV. Presence of ade-nine nucleotide in milk 391. Keesom W. H. The states of aggregation of condensed helium 676. Kelly J. W. See Black 0. F. and Kelly J. VI'. Kemp A. R. Bishop W. S. and Lackner T.U. Direct determination of rubber in soft vul-canised rubber 399. Kennedy H. T. Determination of sulphur in volatile fuels 300. Kent-Jones D. W. Modern Cereal Chemistry (Review) 310. Keyworth C. M. See Jamieson A. R. and Keyworth C. M. Kijatschkina B. See Stuber E. and Kijatsch-kina H. Kik M. C. and McCollum E. V. Nutritive value of haddock and herring (Clupea harengus) 606. Kimura W. Constituents of the unsaturated fatty acids of chrysalis oil 352. King E. J. and Lucas C. C. Use of picric acid as an artificial standard in the colorimetric determination of silica 617. King H. An unrecorded constituent of com-mercial ethyl ether 105. King J. G. See Manning A. B. King J. G., and Sinnatt F. S. Kingsbury F. B. Effect of glucose on the con-densation of formaldehyde.I. Determina-tion of urinary sugar by this principle 45. Kingzett C. T. Chemical Encyclopaedia (Re-view) 464. Kinnersley H. W. See Peters R. A. Kinnersley, H. W. Orr-Ewing J. and Reader V. Kirschman H. D. and Ramsey J. B. Potentio-metric determination of gallium 455 X INDEX pro VOLUME LIII. Knapp A. W. and Phillips .R. J. The deter-mination of sulphur dioxide in fatty sub-stances 149. Knetemann A. The Duclaux method for the determination of volatile fatty acids and its application to the determination of butter fat in margarine 657. Knight H. F. The " Knight test " for feathers, 278. Kohmann E. F. Eddy W. H. and Halliday N. Vitamins in tinned strawberries 295. Kolthoff I. M. Detection and colorimetric determination of aluminium 238.- Detection and determination of metals by means of ortho-hydroxyquinoline (oxin) 175. - Detection of traces of beryllium and colori-metric determination of this element 238. - Pinachrome as a one colour indicator, 465. - See also Barber H. H. and Kolthoff I. M. Kolthoff I. M. and Sandell E. B. Separation of beryllium from aluminium by hydroxyquino-line 508. Kolthoff I. M. and Van Der Meene G. H. P. Gravimetric determination of copper as thiocyanate 177. Komarowsky A. S. Solution of sulphide pre-cipitates in acidified hydrogen peroxide 176. Kordatzki W. See Fiehe J. and Kordatzki W. Koshitaka T. See Yamada S. and Koshitaka, T. Kogama R. Kramer M. M. Latzke E. and Shaw M. M. Comparison of raw pasteurised evaporated and dried milks as sources of calcium and phosphorus for the human subject 607.Krauss W. E. See Hunt C. H. and Krauss, W. E. Kraut H. Detection of yeast by the yeast gum reaction in the presence of the products of hydrolysis of animal proteins and of animal organs 228. Kremers H. C. See Neckers J. W. and Kremers H. C. Krishna S. and Singh H. Determination of -SOOH (sulphinic group) and of ferric iron, 303. Kmyl H. R. Kubina H. and Plichta J. Volumetric deter-mination of bismuth 58. Fats of Japanese birds 543. Colloids (Review) 114. L Lackner T. U. See Kemp A. R. Bishop W. S., and Lackner T. U. Lampitt L. H. and Hughes E. B. The com-position of fruit 32. Lane J. H. and Eynon L. Volumetric deter-mination of lactose in presence of sucrose 43.Lathe E. See Kramer M. M. Latzke E. and Shaw M. M. Lawler B. M. See Mudge C. S. and Lawler, B. M. Laxa 0. Composition of the fat of mare's milk, 100. Leiboff S. L. Colorimetric method for the deter-mination of inorganic phosphate in blood serum 663. Leinbach L. R. See Veitch F. P. Frey R. W., and Leinbach L. R. Leroy (Mlle) B. See Bourgault J. and Leroy (Mllel B. Lehigo; A. F. - Use of strips of mercuric chloride paper in the Gutzeit test 90. - Water in cream 488. Lessing R. See Moser L. and Lessing R. Leu C. Removal and determination of nitrogen in argon 673. Levene P. A. Concentration of vitamin B. 11. Concentration and separation of the two com-ponents of vitamin B 666. Levine J. Levine M. Petersen E. E. and Buchansn J. G. Germicidal efficiency of sodium hydroxide, sodium carbonate and trisodium phosphate a t the same hydrogen ion concentration 170.Lewin L. Banisterine a new narcotic and medicament 389. Lewy F. See Rupp E. and Lewy F. Lightbody H. D. See Huston R. C. Lightbody, H. D. and Ball C. D. Jr. Linderstrom-Lang K. The indicator question, 558. - Volumetric determination of amino nitrogen, 174. Lindow C. W. and Peterson W. H. Manganese content of plant and animal materials 43. Ling S. M. Determination of cholesterol in small amounts of blood 231. Lipscomb A. G. A new attachment for bottles used for the storage of standard solutions 645. Litterscheid F. M. Enamel containing anti-mony 501. Liverseege J. F. Adulteration statistics 86. - Birmingham City Analyst's Report for the Third Quarter of 1927 91 ; Fourth Quarter of 1927 152 ; Annual Report for 1927 219 ; First Quarter of 1928 382 ; Second Quarter of 1928 490.Glycerin in cream 335. Ozone in the atmosphere 57. - Infusion of senega 491,499. Lohhac P. Lovern J. A. J. A. Low A. H. (Review) 361. Lowe H. Reichert-Meissl valu? 89. Lowson W. " Greasy burettes 113. Lucas C. C. See King E. J. and Lucas C. C. Lucas H. J. See Buxton J. and Lucas H. J. Luck J. M. Determination of amino acid nitro-gen in animal tissues 345. - Oxidation of dixanthydryl urea and a micro method for the determination of urea 607. - The metabolism of amino acids 345. Lutochin S. N. Sugar content of water-melons and other types of melon 101. Lynch G. R. - The technique of the precipitin test and its forensic value 5.See Paget M. and LohBac P. See Hilditch T. P. and Lovern, Technical Methods of Ore Analysis Cheshire butters and cheeses of low The precipitin test for blood 435 INDEX TO VOLUME LIII. xi P Macchia 0. Detection and determination of barium calcium and strontium 353. MacNair W. A. See Bills C. E. Honeywell E. M. and MacNair W. A. Macoun J. M. Determination of alcohol in the presence of acetone 235. Macy I. G. See Outhouse J. Macy I. G. and Brekke V. Magee H. E. and Glennie A. E. Studies on the effect of heat on milk. IV. The iodine content 290. Malaprade L. Oxidation of certain poly-alcohols by periodic acid. Applications 299. Mangini A. See Stratta R. and Mangini A. Maping A. B. King J. G.an! Sinnatt F. S. Unsaturated hydrocarbons in the gases from the carbonisation of coal 224. Marcelet H. Examination of cod liver oil in Wood's light 165. - New fatty acid from a fish oil 499. Marcille R. Accidental green coloration in olive oil. (Test for copper in water) 103. Marcy F. Marshall P. G. See Kay H. D. and Marshall, P. G. Martindale W. H. and- Westcott W. W. The Extra Pharmacopoeia. Nineteenth Edition Vol. I (Review) 613. Martley F. C. The use of the blood-grouping reactions in forensic investigations 14. Mason H. M. and. Walsh G. Note on the oxidation of sulphites by air 142. - Note on the titration of dilute sulphite solu-tions with standard iodine solutions 144. Matthews F. See Crocker J. C. and Matthews F. Mattick E. C. V. Chemical composition of the milk of cows receiving cod-liver oil 295.McCarrison B. Newcomb C. Viswanath B. and Norris R. V. Determination of iodine in sod, salt and water-concentrates 59. McCay L. W. Separation of arsenic from anti-mony 237. McClellan W. S. Quantitative determination of dihydroxyacetone in blood and urine 230. McCollum E. V. See Adams G. and McCollum, E. V. - See also Kik M. C. and McCollum E. V. - See also Tange U. and McCollum E. V. McGutchen D. T. See Evenson 0. L. and McGutchen D. T. McKee R. H. and Parker H. H. Determina-tion of nitrogen bases in petroleum oils 172. McLachlan J. See Jones J. M. and McLachlan, McLachlan T. The analysis of starch sugar degradation products by selective fermenta-tion 583. McMiUan A. and Easton W.Electrometric titrations. Chloramine-T as titrating reagent, 111. Icsweeney C. J. and Morgan W. P. Milk-born diphtheria 676. Mellanby E. See Green H. N. and Mellanby, E. See Cambier R. and Marcy F. J. Mellon .M. G. and Swim F. R. Potentiometric titration of boric acid in the presence of certain inorganic salts 178. Mellor J. W. A Comprehensive Treatise on Inorganic and Theoretical Chemistry (Re-view) 511. Merrill H. B. Niedercorn J. G. and Quarck R. Determination of sulphate-groups in chrome leather 454. Merry J. Middletop G. and Hymas F. C. Tests for impurities in ether. Part I. Test for per-oxides 201. Miksch R. Miller E. H. See Sherman H. C. Quinn E. J., Mischl V. Money C. P. See Toms F. W. and Money C. P. Monier-Williams G.W. Polarimetric deter-mination of sucrose in mixtures of milk and sucrose 569. Monroe G. S. See Faragher W. F. Morrell, J. C. and Monroe G. S. Moore C. W. Morgan W. P. See McSweeney C. J. and Morgan W. P. Morgulis S. and Beber M. Effect of tempera-ture on the catalase reaction 347. Morrell J. C. See Faragher W. F. Morrell, J. 9 and Monroe G. S. Morrison D. B. See Myers V. C. Mull J. W., and Morrison D. B. Morrow C. A. Biochemical Laboratory Methods for Students of the Biological Sciences (Review) 66 357. Morse F. W. Iodine content of Cape Cod cranberries 659. Morton R. A. Radiation in Chemistry (Re-view) 560. - See also Gillam A. E. and Morton R.A. - See also Heilbron I. M. Kamon E. D. and Morton R. A. Morton R. A, and Heilbron I.M. The absorp-tion spectrum of vitamin A 503 664. Moser L. and Lessing R. Separation of zir-conium and hafnium from titanium cerium and thorium 458. Moser L. and Miksch B. Determination of tellurium 457. Moser L. and Niessner M. Analytical chemis-try of beryllium 401. Moser L. and Ritschel E. Separation of caes-ium rubidium and potassium 459. Moser L. and Singer J. Analytical chemistry of beryllium 401. Mottram J. C. See Cramer W and Mottram, J. C. Mudge C. S. and Lawler B. M. Effect of alkali solutions on bacteria found in unwashed milk bottles 394. Mull J. W. See Myers V. C. Mull J. W. and Morrison D. B. Muntwyler E. See Myers V. C. and Muntwyler , E. Muraour H. Colorimetric determination of nitrotoluene in nitrobenzene 174. See Gordon P.F. and Merry J. See Moser L. and Miksch R. See Cordebard H. and Michl V. Day P. L. and Miller E. H. See Allan J. and Moore C. W xii INDEX TO VOLUME LIII. Murphy J. C. See Jones D. B. Murphy J. C., and Nelson E. M. Murray,,‘ B. L., Standards and Tests for Reagent : and C.P. Chemicals (Review) 563. Muschel A. Fractionation of serum proteins by. means of ammonium sulphate 548. Muttelet C. F. Detection of apple juice in pure: fruit preserves (cherries and strawberries) 101. Myers V. C. Colorimetric determination of the hydrogen ion concentration of urine 448. Myers V. C. and Mull J. W. Influence of administration of aluminium upon aluminium content of the tissues and upon growth and reproduction of rats 547. Myers V. C. Mull J. W. and Morrison D.B. Determination of aluminium in animal tissues, 547. Myers V. C.,. and Muntwyler E. Colorimetric determination of the hydrogen ion concentra-tion of blood 447. N Nanji D. R. and Norman A. G. Determination of the individual pectic substances in nature, 397. Neblette C. B. Photography Its Principles and Practice (Review) 64. Neckers J. W. and Kremers H. C. Fractional precipitation of the rare earths by electrolysis, 355. - Separation of ceria from other rare earths, 355. Nelson E. M. See Jones D. B. Murphy J. C., and Nelson E. M. Newcomb C. The determination of manganese in the presence of silica 644. - See also McCarrison R. Newcomb C., Viswanath B. and Norris R. V. Nicholls J. R. Determination of small quanti-ties of benzoic and cinnamic acids with some notes on the colorimetric determination of salicylic acid 19.Niedercorn J. G. See Merrill. H. B. Niedercorn, J . G. and Quarck R. Nielsen H. See Donnelly J. T. Foott C. H., Nielsen H. and Reilly J. Niessner M. See Moser L. and Niessner M. Nightingale E. See Cocks L. V. and Nightin-gale E. Nodon A. and Cuvier G. Radio-activity of wines 675. Norman A. G. See Nanji D. R. and Norman, A. G. Norris R. V. See McCarrison R. Newcomb C . , Viswanath B. and Norris R. V. 0 Ogura M. Yamagobo oil 236. Okoloff F. S. Determination of corn cockle in Orr-Ewing J. See Peters R. A, Kinnersley, flour by haemolysis 390. H. W. Orr-Ewing J. and Reader V. Orr-Ewing J. and Reader V. Streptothrix Corallinus in the determination of vitamin B , 394.Osborn A. S. Sequence of strokes in blotted writing 35. Osborne A. G. See Ford K. L. and Osborne, A. G. Oshima K. Preservation of the amylase solu-tion of Aspergillus oryzae 612. Oslem C. Determination of nitrogen in soils in the presence of nitrates and nitrites 234. Osterhof H. J. See Bartell E. E. and Osterhol, H. J. Ota M. See Ueno S. Yamashita M. and Ota, M. Outhouse J. Mac? I. G. and Brese V. Quan-titative comparison of the antirachitic factor in human milk and cow’s milk 450. P Page R. P. Report of the Public Analyst for the City of Portsmouth for the year 1927 646. Paget M. and LohBac P. Determination of adrenalin in the suprarenal glands 545. Palmer L. S. See Sweetman M. D. and Palmer, L. s. Paneth F. Radio-elements as .indicators 180.Pafiganiban E. H. and Soliven F. A. Modified confirmatory test for aluminium 616. Papish J. Brewer F. M and Holt D. A Arc-spectrographic detection and determination of germanium 113. Papish J. and Hoag L. E. Separation of gallium from iron 558. Parker H. H. See McKee R. H. and Parker, H. H. Parry E. J. Obituary notice of M. S. Salamon, Partriqge W. Dictionary of Bacteriological - Obituary notice of Benedict Kitto 314. Patterson A. M. See Crane E. J. and Patterson, A. M. Peacock R. R. See Harrison R. R. Peacock, K. R. and Wright S. Pelly R. G. Hydrogenation of fatty acids and of mixtures of fatty acids with neutral oils 110. Peper J. P. See Straub J. and Peper J. P. Perrot E. and Bourget P. Determination of crystallised digitalin 343.Peskett G. L. Synthesis of antineuritic vitamin by yeast 47. Peters B. G. Bionomics of the vinegar eelworm, 661. Peters R. A, Kinnersley? H. W.? Orr-Ewing J., and Reader V. Relation of vitamin B t o the growth-promoting factor for a Strefitothrix, 394. Petersen E. E. See Levine M. Petersen E. E., and Buchanan J. G. Peterson W. H. See Lindow C. W. and Peterson W. H. - See also Skinner J. T. and Peterson W. H. Peterson W. H. and Elvehjem C. A. The iron 568. Equivalents 66. content of plant and animal foods 444 INDEX 'LO VOLUME 1,111. siii Pexton S. Phillips E. R. Utilisation of carbohydrates by honey bees 46. Phillips R. J. Note on the stability of solutions of potassium metnbisnIphite 160. - See also Knapp Ai. U-. and Phillips K.J . Philibert A. ancl Risler J. Bactericidal action of dyes 450. Pierce H. F. NitrocelIulose membi anes of graded permeability 114. Pilaar W. P. M. Determination of carbon monoxide in blood 612. Plahl W. Rapid test for an excessive amount of liine in ground pepper 103. Plichta J. See Kubina H. and Ylichta J. Poole H. G. Separation of phthaljc and homo-phthalic acids 399. Powell A. R. See Schoeller W. I<. and Powell, A. R. Powick W. G. The Kreis test for rancidit!., 387. Price E. E. Atomic Form with special refer-ence to the Configuration o f the Carbon Atom (Review) 183. Priest I. G. See Gibson K. S. Harris 1;. I<., and Priest I. 6. Priester R. See TVaterman H. I. and Priester, K. Pritzker J. Kew acrolein reaction 396. Pritzker J.and Jungkunz R. Almond apricot-kernel and peach-kernel oils 102. - Analysis of vanillin and vanillin sugar 496. Pyne G. See Reilly J. and Pyne G. See Eaton F. J. and Pexton S. Q Quam G. N. and Hellwig A. The copper con-tent of milk 542. Quam G. N. Solomon E. I. and Hellwig A. Influence of temperature on the rate of corrosion of copper by milk 657. Qnarck R. See Merrill H. B. Niedercorn J. G. and Quarck R. .&nillard Cu. Differentiation of aluminium alloys by the use of indicators of the P, value 112. See Sherman €3. C. Quinn E. J., Day I? I, and Miller E. H. Qninn E. J. R Rsbinowitsch E. Abegg's Handbuch der A n -organischen Chemie. Vol. IV. Die Edelgase (Review) 678. Rae J. Determination of hexamine 167. - The detection of isopropyl alcohol 646.- Volumetric determination of Liquor Stry-Rae N. Seasonal variations in the composition Raffetto L. A. See Turnbow G. D. and Ramann E. The Evolution and Classification Ramsey J. B. See Kirschman H. D. and chnine Hydrochloridi 606. of the latex of Hevea brasiliensis 330 487. Raffetto L. A. of Soils (Review) 681. Ramsey J. B. Raymond A. L. and Blanco J . G. Blood sugar determination and separation of sugars with live yeast 669. Raymond-Hamet -. Identity of yohimbine and quebrachine 500. Rayner A. and Campbell S. G. Composition of the fatty acids of palm oil 386. Reader V. - See also Peters R. A. Kinnersley H. W., Reclaire A. See De Ilroes A. and Reclaire A. Reed R. D. and Withrow J. R. Zirconium sulphate as a reagent for the detection of potassium 4.76.Reerink E. H. See Van Wijk A . ancl Reerink, E. H. Reif G. Detection of isopropy! alcohol in brandy by means of piperonal 497. Reilly J. See Donnelly J . T. Foott C. H., Nielsen H. and Reilly J . Reilly J. and Drumm P. J. Determination of carvone in dill oil 209. Reilly J. and Pyne G. The pigment produced by Chramobactertum violaceum 51. Reynolds W. C. Atomic Structure as modified by Oxidation and Reduction (Review) 676. Riad A. The determination of carbon dioxide in carbonates in soil 486. Rice FO. The Mechanism of Homogeneous Organic Reactions from the I'hysical-Chemical Standpoint (Review) 406. Richardson F. W. Tests for reconstituted cream 334. Richmond R. D. Apparatus for the Gutzeit test 90. Rideal E.K. See Rideal S. Rideal E. K. and Sciver A. Rideal S. Rideal E. K. and Sciver A. Ger-micidal powers and capillary activities of certain essential oils 553. Ridge B. P. See Birtwell C. and Ridge B. P. Riley T. See Hilditch T. P. Riley T. and Vidyarthi hT. L. Rinkenbach +W. H. hnalysis of mixtures of aliphatic nitrates by means of the refracto-meter 61. Risler J. Ritschel E. Roberts L. D. See Glocltler G. and Roberts, Robinson J. See Gilman H. and Robinson J. Roe J. H. Irish 0. J. and Boyd J. I. Pre-servation of blood for chemical analysis by the use of sodium fluoride 105. Roesch K. and Werz W. Iodimetric vanadium determination in steel and ferrovanadinm, 351. Rogovine E. See Duparc L. and Rogovine E. Roll J. Detection of vanadium in systematic qualitative analysis 559.- Precipitation of the ammonium sulphide group 178. Rosenheim O. and Schuster E. New colori-meter based on the Lovibond colour system, and its application to the testing of cod liver oil and other purposes 179. See Orr-Ewing J. and Reader I-. Orr-Ewing J. arid Reader V. See Philibert A. and Risler J. See &loser L. and Ritschel E. I,. D Rosenheim O. and Webster T. A. Specificity of ergosterol as parent substance of vitamin D 551. Rupe H. and Wassilieff N. Apparatus for determining molecular weights by the boiling point method 510. Rupp E. and Lewy F. Determination of free alkali in hypochlorite solutions 509. S St. John J. L. Growth on a synthetic ration which contains small amounts of sodium 348.Salmon W. D. Guerrant N. B. and Hays I. 1. Existence of two active factors in the vitamin B complex. II. 233. Sandell E. B. See Kolthoff I . M. and Sandell, E. B. Sapadinsky M. B. Colorimetric method for determining ethylene chlorhydrin 556. Schimmel 4% Co. Detection of small quantities of alcohol in oil of cassia 566. Schmidt W. A. See Beck K. and Schmidt, W. A. Schmiz E. Tests for small quantities of free ammonia or alkali (hydroxi-ions) 1 1 1. Schneider A. Biological method of testing santonin and allied anthelmintics 661. Schoeller W. R. and Powell A. R. Investi-gations into the analytical chemistry of tantalum niobium and their mineral associ-ates. X. The separation of silica from the earth acids. XI. The precipitation of titan-ium bq7 tannin 238.SchoelIer W. R. and Waterhouse E. F. In-vestigations into the analytical chemistry of tantalum niobium and their mineral associates. XII. Observations on the pyro-sulphate-hydrolysis method 467. SIII. New method for separation of zirconium and haf-nium from tantalum and niobium 515. Schreiber Nr E. Sollman T. and Booth H. S. Quantitative determination of mercury in urine and faeces and the influence of medica-tion 447. Schroder K. See l;resenius L. Schriider K., and Frommes M. Schugowitsch A. Determination of extract-able materials in coffee 103. Schuster E. See Rosenheim O. and Schuster, E. Schwarzenbach G. See Treadwell W. D. and Schwarzenbach G. Sciver A. See Rideal S. Rideal E. K. and Sciver A. Scott N. D. See Conant J .B. Scott Is. D. and Douglass Vsr. F. Scribner B. W. and Brode W. R. Modified method for determination of the copper number of paper 55. Seidenberg A. Determination of chlorine in bleached flour 342. Seidenberg E. See Friedberger E. and Seiden-berg E. Sexton W. A. Colour reaction of substances containing vitamin D 667. Shaw M. M. See Kramer M. M. Latzke E., and Shaw M. M. Shead A. C. Alkali earth metals in saccharate solutions and their use in alkalimetry 237. Sherman H. C. Quinn E. J. Day P. L. and Miller E. H. Relative stability of vitamin A from plant sources 504. Shibata Y. and Inoue T. Spectroscopic method of studying the formation of complex salts in dilute solution Part 11 675. Shohl A. T. Shohl A. T. and Bennett H. B. Micro method for the determination of potassium as iodo-platinate 559.Shrewsbury H. S. The precipitin test for blood, 380. Shutt F. T. Report of the Dominion Chemist for the Dominion of Canada for the year end-ing March 31st 1927 596. Sieber W. Differentiation of raw and bleached cotton in mixtures 557. Silva S. S. See Hoyle E. and Silva S. S. Singer J. Singh H. Sinnatt F. S. See Manning A. B. King J . G., Sisley J. P. See Wahl A. and Sisley J. P. Skinner J. T. and Peterson W. H. Iron and manganese content of feeding stuffs 670. Smith E. L. The determination of unsaponi-fiable matter in oils and fats 632. Smith G. Identification of fungi causing mildew in cotton goods. The genus Aspergillus, 296. Smith G. S. G. See Foreman F. W. and Smith, G. S. G.Smith S. Cellulose lacquers 307. Smithells C. J. Impurities in Metals. Their Influence on Structure and Properties. (Re-view) 620. Soames K. M. SPe Clare J. L. L. and Soames, K. &I. Soep L. Substitution of Janus Green for methylene blue in the reductase test for milk, 106. Soliven F. A. See Pafigmiban E. H. and Soliven 1;. A. Sollmann T. See Schreiber pr'. E. Sollmann, T. and Booth H. S. Solomon E. I. See Quam G. N. Solomon E. I., and Hellwig A. Sommer H. H. See Titus R. W. Sommer. H. H. and Hart E. B. Spacu G. and Dick J. Determination of cadmium and zinc 508. - Determination of manganese 509. Spencer J. F. Elementary Practical Physical Chemistry (Review) 63. Steger A. and Van Loon J. Composition of ivy seed oil 301. Stern H. J.Arsenic in coated papers and boards, 83. Steuart D. W. Determination of salt in margar-ine 212. - Methylene blue for the milk reductase test 532. Pipette for micro-analysis 241. See Moser L. and Singer J. See Krishna S. and Singh H. and Sinnatt F. S INDEX TO VOLUME LIII. KV Stokoe W. N. The rancidity of coconut oil produced by mould action 296. Stone J. B. and Alsberg C. L. The rennin coagulation of milk. Effect of hirudin of heparin of cephalin and of fat removal 503. Stover N. M. Diphenylcarbazide as a test for chromium 615. Strache H. and Brandl A. Carbonyl number of wines 290. Strstta R. and Mangini A. Fluorescence of Italian olive oils in ultra-violet light 387. Straub J. and Peper J. P. Valuation of Army biscuits from chemical anal-ysis 602.Strebinger R. and Zins W. Determination of bismuth as oxyiodide 237. Stuber E. and Kijatschkina B. Determination of strychnine as silicotungstate 605. Stubbs J. R. See Elsdon G. D. and Stubbs, J. R. Sweetman M. D. and Palmer L. S. Insects as test animals in vitamin research. I. Vitamin requirements of the flour beetle Tribolium confusum Duval 348. Swim F. R. See Mellon M. G. and Swim F. R. Symons C. T. Report of the Government Analyst for Ceylon for the year 1927 384. T Tange U. and McCollum E. V. Allophanates of certain sterols 232. Tankard A. R. Report of the Public Analyst and Bacteriologist for the City and County of Kingston-upon-Hull for the year 1927, 591. - Use of Janus Green in the reductase test for milk 213. Tanret G.Salts of pelletierine 544. Taylor E. R. and Clarke H. T. The lower fatty acids of coconut oil 44. Taylor J. N. Determination of high-boiling phenols in a coal tar creosote and castor oil soap disinfectant 452. Tchakirian A. Volumetric determination of germanic acid. Study of certain hydrated forms of the acid and its salts 559. Teitelbaum M. See Berg R. and Teitelbaum, M. Thomas M. See Blackburn K. B. and Thomas, M. Thompson I. See Wright A. M. and Thompson, I. Thompson S. P. See Driver J. E. and Thomp-son S. P. Thomson R. T. Behaviour of indicators in the titration of ammonia sodium and calcium phosphates the methylamines,. pyridine bases and boric acid 315. Thorpe E. A Dictionary of Applied Chemistry (Keview) 18 1. Timon-David J.Insect fats. Fat from aphid-ian parasites of the terebinth 236. Titus R. W. Sommer .H. H. and Hart E. B. Nature of the protein surrounding the fat dobules in milk. 163. Tocher J. F. Annual Report of the County Analyst for Aberdeen for 1927 280. Tomicek 0. Determination of selenium and tellurium by the sesquichloride of titanium, 59. Toms F. W. and Money C. P. The separation of lead tetra-ethyl from solution in petroleum spirit 328. Toms H. Oil bromide films and their use in determining the halogen absorption of oils 69. Treadwell W. D. and Schwarzenbach G. Elec-trometric titration of phenols in alcoholic solution 398. Trease G. E. See Driver J. E. and Trease, G. E. Trevan J. W. Boock E. Burn J. H. and Gaddum J. H. Pharmacological assay of digitalis by different methods 445.Truffaut G. and Bezssonoff N. Efficacy of mixtures of natural and solubilised phos-phates measured by a bacteriological method and the effect of higher plants 236. Tsujimoto M. Halibut and flat fish liver oiis, 291 344. Turnbow G. D. and Raffetto L. A. Ice Cream (Review) 408. U Uemura T. Japanese minerals containing rarer elements. Analysis of beryl from Iwaki Province 674. Ueno S. Yamashita M. and Ota M. Nutritive value of hydrogenated oils 443. V Vadas R. Preparation of saponin products from horse chestnuts 103. Van Der Meene G. H. P. See Koltho€f I. M and Van der Meene G. H. P. Van Der Vlugt L. S. Colorimetric determina-tion of iron with potassium thiocyanate 615. Vandoni R. and Algrain M. Rapid determina-tion of carbon nitrogen and hydrogen in organic substances 298.Van Eck P. N. Quantitative determination of aromatic aldehydes by titration with a solution of benzidine 174. Van Loon J. Van Raalte A. Luminescence of oils and fats, 617. Van Stolk -. See Dejust L. H. Van Stolk and Dureuil E. Van Voorst F. T. Adipic acid as an original standard in alkalimetry 353. Van Waegeningh J. E. H. and Heesterman i. E. Estimation of the age of eggs by means of ultra-violet fluorescence 113. Van Wijk A. and Reerink E. H. Vitamin D and iso-ergosterol 667. Vaubel W. Vedder E. B. and Feliciano R. T. Standard for benben-m-eventint? rices. 642. See Steger A. and Van Loon J. Detection of nitrous acid 674 s v i INDEX To VOLUME LIII. Veibel S. Identification and determination of aldehydes and ketones 53.Veitch F. P. Frey R. W. and Leinbach? L.*R. Note on the deterioration of book-binding leather 24 1. Verge J. and Grasset E. Microbic flora of frozen eggs 297. Vidyarthi N. L. See Hilditch T. P. Riley T., and Vidyarthi N. L. - See also Hilditch T. P. and Vidyarthi N. L. Vigano L. Viswanath B. See McCarrison R. Newcomb, Voelcker J. A. Obituary notice of Alfred Volmar Y. and Germstad A. Absolute esential Practical Serology (Review) 562. C. Viswanath B. and Norris R. V. Smetham 566. oil of Clarry 398. W Wagenam ?X. Detection and determination of Wahl A. and Sisley J. P. Improvements in the Wales PI. Yeast method for silver proteins 547. Walker E. Chemical constitution and toxicity, 208. Walker G.I(. See Judd D. B. and Walker, G. K. Walker T. K. See Hastings J. J. H. and Walker T. K. Wallis T. E. See Evans J. and Wallis T. E. Wdmley J. F. Apiol 500. Walsh @. See Mason H. M. and Walsh C. Walfton R. P. A Comprehensive Study of -Starch Chemistry. Vol. -1 weview) 561. Warren B. J. W. See Black J. W. and Warren, B. J. W. Warren I;. E. Assay of sulphonal tablets 105. - Assay of trional tablets 545. Wassili;ff N. See Rupe H. and Wassiliefi N. Waterhouse E. F. See Schoeller W. R. and Waterhouse E. F. Waterman E. W. See Weatherby I S. and Waterman E. W. Waterman H. I. and Elsbach E. B. Citron-ellal and the citronella oils 556. Waterman H. I. and Priester R. Aromatic ally1 and propenyl compounds. I. Safrol and isosafrol 555. Waterman R.E. See Williams R. R. and Waterman R. E. Watson D. C. Unrecognised toxic substances in human faeces 114. Weatherby L. S. and Waterman E. W. Vita-min B content of avocados 667. Weber C. J. Determination of the guanidine bases in urine 602. Weber P. and Danlap €I. L. Solubility of paraLfin wax in pure hydrocarbons 397. Webster T. A. Ses Rosenheim O. and Webster, rice flour in other flours and in spices 100. method of elementary organic analysis 45 1. T. A. Webs F. Detection and determination of p-hydroxybenzoic acid methyl ester in foods, 291. Wells P. H. See Irving L. and Wells P. H. Wells R. C. Analysis of samarskite 355. Werz W. West A. P. See Jovellanos C. M. and West A. West R. Westcott W. W. See Martindale W. H. and Westcott W.W. Wheeler E. The Manufacture of Artificial Silk (Review) 623. Whipple G. C. The Microscopy of Drinking Water (Review) 359. Whitmore F. C. Organic Syntheses. Vol. VII (Review) 514. Wdkie A. L. Purification of palmitic and stearic acids 109. Willard H. H. and Young P. Ceric sulphate as a volumetric oxidising agent. I. Pre-paration and standardisation of solutions. Determination of calcium. 11. Determina-tion of iron 404. - Determination of vanadium in the presence of chromium tungsten and iron by titration with ceric sulphate solution 674. Willcox W. Recent advances in toxicology 114 - The biological test for blood 2. Williams A. L. Locust-kernel gum and oil 41 1. Williams K. A. Melting point of hydrogenated cotton-seed oil 110. Williams R.R. and Waterman R. E. The tripartite nature of vitamin B 505. Willimott S. G. Pigment of the fat of certain rabbits 663. - The vitamins of orange juice 204. - See also Wokes F. and Willimott S. G. Willimott S. G. and Wokes F. Wilmet M. See Roesch K. and Werz W. P. See Dakin H. D. and West R. Dried yeast and yeast extracts 609. Determination of the constituents of gaseous mixtures containing hydrogen sulphide carbon dioxide hydrogen arsenide or phosphide and acetylene 112 Wilson A. A. and Bennett J. N. Colour re-actions of logwood sappan and sanders wood, 454. Wilson T. A. The Chemistry of Leather Manu-facture (Review) 463, Wilson W. H. Reaction of fatty extracts of certain organs with the antimony trichloride test for vitamin A 48.Wilson W. J. Isolation of Bacillus Ty$hosus from sewage and shellfish 451. Winkler P. E. Volumetric determination of antimony and arsenic 112. Withrow J. R. See Reed R. D. and Withrow, J. R. Wokes F. Colour tests for sterols and for vitamin A 11. Spectroscopic study of the vibrations attributed to vitamin A 664. - Studies on colour tests for sterols and vitamin A . I. Sterol tests 550. - See also Willimott S. G. and Wokes F. Wokes F. and Willimott S. G. Wood D. R. Some proper-ties of ergosterol 610. Report of the County Analyst and Bacteriologist for the County of Somerset for the year 1926 36 IKDEX TO VOLUME LIII. xvii Wright A. f. and Thompson I. Wright S. Titre of New Yamashita M. See Ueno S . Yamashita M., Zealand mutton tallows 166.and Ota M. and Wright S. See Harrison R. R. Peacock R. R. Young P. See Willard H. H. and Young P. Y Z Yamada S. and Koshitaka T. Determination Zilva S. S. The antiscorbutic fraction of lemon - Determination of the oil content of crude of the iodine value of camphor oil 605. camphor 605. Zins W. See Strebinger R. and Zins W. juice. VII 552. - See also Golding J. and Zilva S. S xviii INDEX TO VOLUME LIII. INDEX TO A Abegg’s Handbuch der Anorganischen Chemie. Vol. IV. Die Edelgase. (Review) E. Rabinowitsch 678. Aberdeen County of -. Annual Report of the County Analyst for 1927. J. F. Tocher, 280. Abortion agents ; Examination of -. 591. Absorption spectra of oils and oil constituents, with special reference to ’ pro-vitamin D. I. M. Heilbron D.Kamon and R. A. Morton 168. R. A. Morton and I. M. Heilbron 503 664. Abstracts of Papers published in other Journals : 43 100 163 227 290 342 386 441 496, 542 602,657. Acetaldehyde in Bartlett pears and its relation to pear scald and breakdown. C. P. Harley and D. F. Fisher 227. 0. Carletti 292. Acetic Acid Action of ___ on the separation of the components of petroleum. P. F. Gordon and J. Merry 55. Acetone alcohol in presence of - ; Deter-mination of. Acetylene gaseous mixtures containing hydro-gen sulphide carbon dioxide hydrogen arsenide or phosphide and -; Deter-mination of constituents of. M. Wilmet 112. Acetylisable constituents in essential oils ; Determination of -. 214. Acetylsalicylic Acid in tropical countries. 40. Acid taste ; Perception of -.A. Berlatzky and T. Guevara 447. Acid Salts Definition of -. 41. Acid Values of fats and oils. New method for determining the barium values of fats and oils. W. L. Davies 172. Acidimetric method for determining glucose by means of Fehling’s solution. M. D. Hadjieff 604. Acidity of honey and artificial honey ; Degree of -. J. Fiehe and W. Kordatzki 290. Acids Amino -. See Amino Acids. spectrum of vitamin A . Reaction between phenacetin and -. J. M. Macoun 235. Bile-. See Bile Acids. Fatty -. See Fatty Acids, of the oleic series; 111-defined -. 111. ‘‘ Rapic acid ” and other acids of rape and mustard seed oils. T. P. Hilditch T. Riley and N. L. Vidyarthi 109. JV. ‘‘ Cheir-anthic acid ” of wall flower seed oil. T.P. Hilditch and E. E. Jones 109. A. Borntraeger, 388. Organic - of tomatoes. SUBJECTS. Acorns Composition of -. 162. Acrolein reaction New -. J. Pritzker 396. Adenine Nucleotide in milk. H. D. Kay and P. G. Marshall 391. Adipic Acid as an original standard in alkali-metry. Adrenalin in the suprarenal glands ; Determina-tion of -. M. Paget and P. LohBac, 545. Adulteration Food and Drugs - Bill. 386. statistics. J. F. Liverseege 86. Agricultural abstracts 234 350 670. Experiment station Connecticut ; Report on Food Products and Drug Products for 1926. 160. Air in Paris streets ; Composition of -. R. Caiiibier and F. Marcy 349. Albumin Reaction between - and various metaphosphates. D. Balarew 400. Alcohol in cassia oil ; Detection of small quanti-ties of -.Schimmel and Co. 556. in presence of acetone ; Determination of -, J. M. Macoun 235. Isopropyl -. See Isopropyl Alcohol. Alcholic extractive in gum benzoin ; Determina-tion of -. T. N. Bennett and C. F. Bickford 546. solution Electrometric titration of phenols in -. W. D. Treadwell and G. Schwar-zenbach 398. Aldehyde oxidase of the potato. F. Bernheim, 393. Aldehydes aromatic- ; Quantitative determina-tion of - by titration with a solution of benzidine. P. N. Van Eck 174. Identification and determination of ketones and -. S. Veibel 53. Aliphatic nitrates ; Analysis of mixtures of -by means of the refractometer. W. H. Rinkenbach 61. Alkali earth metals in saccharate solutions and their use in alkalimetry. A. C.Shead, 237. in hypochlorite solutions ; Determination of free -. solutions Effect of - on bacteria found in unwashed milk bottles. C. S. Mudge and B. M. Lawler 394. sugar solutions decomposed by - ; Deter-mination of lactic acid in. T. E. Friede-mann 164. Tests for small quantities of free ammonia or - (hydroxi-ions) . E. Schmiz. 11 1. Alkalimetry Adipic acid as an original stand-ard in -. Alkali earth metals in saccharate solutions and their use in -. A. C. Shead 237. F. T. Van Voorst 353. E. Rupp and F. Lewy 509. F. T. Van Voorst 353 INDEX TO VOLUME LIII. XiX Alkaline liberation or extraction ; Rapid deter-mination of sulphites by __ and titra-tion. H. R. Jensen 133. Alkaloids in hyoscyamus leaves ; Assay of -. Ph. Fischer 445. precipitation of - by tannin; Use of Mitchell’s ferrous tartrate reagent for.A. E. Jones 429. Allen’s Commercial Organic Analysis. Vol. VI. (Review) 356. Almond Oil Reactions of -. J. Pritzker and €3. Jungkunz 102. Sale of peach or apricot kernel oil as -. (Legal Notes) 337. Allophanates of certain sterols. U. Tange and E. V. McCollum 232. Alloys Aluminium - differentiated by the use of indicators of the P value. Cu. Quillard 112. Light -. 223. silver- ; Spectroscopic determination of plat-inum in -. H. de Laszlo 177. Ally1 and propenyl compounds ; Aromatic -. I. Safrol and isosafrol. H. I. Waterman and R. Priester 555. Aluminium alloys; Differentiation of ~ by the use of indicators of the P value. Cu. Quillard 112. Atomic weight of -. 160.content of animal tissues; Influence of administration of aluminium on - and on growth and reproduction of rats. V. C. Myers and J. W. Mull 647. Detection and colorimetric determination of in animal tissues; Determination of -. V. C. Myers J. W. Mull and D. B. Morrison, 547. Modified confirmatory test for -. E. H. Pafiganiban and F. A. Soliver 616. Separation and determination of chromium, iron and -. Separation of beryllium from - by hydroxy-quinoline. I. M. Kolthoff and E. H. Sandell, 508. Separation of thallium ii-ori -. Amaranth Use of buffers in determining -by means of titanium trichloride. 0. L. Evenson and D. T. McGutcheon 602. Amino nitrogen ; Volumetric determination of -. K. Linderstrom-Lang 174. Amino Acid nitrogen in animal tissues ; Deter-mination of -.Amino Acids General reaction of -. H. D. Dakin and R. West 452 ; 11. H. D. Dakin and R. West 564. Metabolism of -. Ammonia Behaviour of indicators in the titration of -. Tests for small quantities of free - or alkali (hydroxi-ions) . E. Schmiz 11 1. Ammonium Molybdate Titration of -. G. Hammarsten 179. Ammonium Sulphate Fractionation of serum proteins by means of -. A. Muschel, 548 * -. I. M. Kolthoff 238. K. K. Jarvinen 616. 459. J. BI. Luck 345. J. M. Luck 345. R. T. Thomson 315. Ammonium Sulphide group ; Precipitation of the -. J. Roll 178. Amylase solution of Aspergillus oryzae ; Pre-servation of the -. K. Oshima 612. Analysis Organic -. See Organic Analysis. Qualitative -. See Qualitative Analysis.Volumetric -. See Volumetric Analysis. Analytical Methods ; Standing Committee on Uniformity of -. Essential Oil Sub-Committee 214. (Review) A. 0. Bentley 309. Animal foods ; Iron content of plant and -. W. H. Peterson and C. A. Elvehjem 444. materials; Manganese content of plant and -. C. W. Lindow and W. H. Peterson, 43. organs ; Detection of yeast by the yeast gum reaction in presence of the products of hydrolysis of animal proteins and of -. H. Kraut 228. proteins; Detection of yeast by the yeast gum reaction in presence of the products of hydrolysis of -. tissues ; Determination of aluminium in-. V. C. Myers J . W. Mull and D. B. Morrison, 547. tissues ; Determination of amino acid nitrogen in -. Anise Oil as anti-ferment. 612. Anthelmintics Biological method of testing san-tonin and allied -.A. Schneider 661. Anti-Ferments Essential oils as -. E. H. Harvey 612. Anti-Infective agent; Vitamin A as an -. H. N. Green and E. Mellanby 664. Antimony Atomic weight of -. 160. Colorimetric determination of small-quantities of - and their separation from tin. S. G. Clarke 373. Determination of small quantities of - in the form of stibine. Enamel containing -. F. M. Litterscheid, 501. enamels. I<. Beck and W. A. Schmidt 302. poisoning ; A curious case of -. J. T. Tables. H. Kraut 228. J . M. Luck 345. J. Grant 626. Duan 532. McCay 237. Separation of thallium from -. 459. Volumetric determination of arsenic and -. P. E. Winkler 112. Antimony Chloride method of determining vitamin A in cod liver oil.157. Antimony Trichloride test for vitamins ; Priority for the -. 50. test for vitamin A ; Reaction of fatty extracts of certain organs with the -. W. 13. Wilson 48. Antineuritic potency of cow’s milk ; Relative antipellagric and -. C. H. Hunt and W. E. Krauss 668. vitamin Syntheses of - by yeast. G. L. Peskett 47. vitamin B ; New differentiation between the - and the purely growth-promoting vitamin €3. H. M. Evans and G. 0. Burr 349. Separation of arsenic from ~ . L. w XX INDEX TO VOLUME LIII. Antipellagric potency of cow’s milk ; Relative antineuritic and -. C. H. Hunt and W. E. Krauss 668. Anthachitic factor in human milk and cow’s milk ; Quantitative comparison of the -. J. Outhouse I. G. Macy and V.Brekke 450. vitamin D ; Assay of the -. K. H. Coward 449. Antiscorbutic fraction of lemon juice. VI. E. Hoyle and S. S. Zilva 47; VIII. S. S. Zilva 562. value of foodstuffs ; Determination of - by Kojer’s method. M. Goettsch 611. Anti-Scorbutics Concentrated Orange juice. Merchant Shipping (-) order 1927 226. Anti-Sera for the precipitin test; Keeping pro-perties of specific -. I;. Bamford 531. Aphidian Parasites of the terebinth ; Fat from -. J. Timon-David 236. Apiol J. F. Walmsley 500. Apogossypol Studies on gossypol. IV. -. E. P. Clark 453. Apparatus Abstracts 60 113 179 241 306, 460 510 617 675. for the Gutzeit test. H. D. Richmond, 90. AppIe juice in pure fruit preserves (cherries and strawberries) ; Detection of -. G. F. Muttelet 101.Apples Analyses of -. L. H. Lanipitt and E. B. Hughes 32. Arsenic in -. 598. Arsenic in New Zealand -. Mineral content of -. D. Haynes and J. W. Brown 658. Apphed Chemistry Annual Reports of the Progress of -. (Review) 410. Dictionary of -. (Review) E. Thorpe 181 Eighth Conference of the International Union for Pure and -. 41 ; Ninth Conference, 655. Pritzker and R. Jungkunz 102. (Legal Notes), 337. Apricots Anaiyses of -. L. H. Lampitt and E. B. Hughes 33. Arabs Blood group percentages for Armenians, Jews and - . E. H. R. Altounyan, 350. Arc-Spectrographic detection and determination of germanium. J. Papish F. M. Brewer and D. A. Holt 113. Argon Atomic weight of -. nitrogen in - ; Removal and determination of. C. Leu 673.Armenians Blood group percentages for Arabs, Jews and -. E. H. R. Altounyau 350. Army biscuits Valuation of - from chemical analysis. J. Straub and J . P. Peper 602. Aromatic aldehydes ; Quantitative determina-tion of - by titration with a solution of benzidine. P. N. Van Eck 174. ally1 and propenyl compounds. I. Safrol and isosafrol. H. I. Waterman and R. Priester 555. 287. Apricot Kernel Oil Reactions of - * J* Sale of - as almond oil. 159 160. Arsenic Atomic weight of -. 160. Gutzeit test for - ; Production of uniform stains in the. in apples. 287 598. in baking powder. in borax and boric acid. in cabbages. 653. in coated papers and boards. H. J. Stem 83. in colouring matters used in food. in presence of selenium ; Detection of -.E. Gukrin 508. Separation of - from antimony. L. W. McCay 237. Separation of thallium from -. Soluble - in calcium arsenate and lime sulphur sprays. 597. trivalent- Titrimetric determination of -by oxidation. Volumetric determination of antimony and -. P. E. Winkler 112. Arsenic Cloride method of determining vitamin A in cod liver oil. Artichokes Cellulose production from -. 223. Asparaginase Observations upon the enzyme -. Aspergillus species. Identification of fungi causing mildew on cotton goods. G. Smith, 296. Aspergillus Oryzae amylase solution of -; Preservation of the. Aspirin in tropical countries. 40. Atmosphere Ozone in the -. J. Levine 57. Atmospheric pollution ; Investigation of. Report of Advisory Committee for year ending March 31st 1927.494. Atomic Form with special reference t o the Con-figuration of the Carbon Atom. (Review), E. E. Price 183. Structure as modified by Oxidation and Reduction. (Review) W. C. Reynolds 676. weights 1928. (German Commission). 169. weights ; Committee on - Thirty-fourth Annual Report of. 289. Atoms and Molecules. (Review) R. M. Caven, 309. Aurantia in foodstuffs ; Identification of -. 421 422. Aurine in foodstuffs ; Identification of -. 421 422. Avocado Oil Composition and constants of -. G. S. Jamieson W. F. Baughman and R. AT. Hann 498. Avocados Vitamin B content of -. L. S. Weatherby and E. W. Waterman 667. B Bacillus Typhosus Isolation of - from sewage and shell-fish. W. J. Wilson 461. Bacon Nitrite in -.Bacteria found in unwashed milk bottles; Effct of alkali solutions on -. C. S. Mudge and B. M. Lawler 394. Intestinal - isolated from packed dates. R. F. Hunwicke and G. N. Grinling 395. A. S. Dodd 152. (Legal Notes) 492. 653. 217. 459. F. G. Germuth. 177. 156. W. F. Geddes and A. Hunter 347. K. Oshima 61%. 598 INDEX TO VOLUME LIII. xxi Bactericidal action of dyes. A. Philibert and Bacteriological abstracts 50 106 169 296, equivalents ; Dictionary of -. (Review), (Legal Notes), J. Risler 450. 39-1 450 553 612 668. W. Partridge 66. 492. Baking Powder Arsenic in -. carbon dioxide in -; Available. (Legal Notes) 155. L. Lewin 389. Banisterine A new narcotic and medicament. Bank Notes and cholera. H. M. Jettmar 51. Barium Atomic weight of -.Detection and determination of calcium, strontium and -. 0. Macchia 353. Barium Sulphate for X-ray work. losses in gravimetric determination. H. R. Jensen 136. Barium Values of fats and oils ; New method of determining -. W. L. Davies 172. Bay Oil Glycerides of -. Beef fat ; Detection of hardened fat in - from the iodine value of the solid fatty acids separated by Twitchell’s method. S. C. L. Gerritzen and M. Kauffman 44. tallow Barium value of -. 173. Bees Utilisation of carbohydrates by honey -. E. F. Phillips 46 ; by larvae of honey -. Beeswax Behsviour of - towards trich-lorethylene a t ordinary temperature. G. Buchner 397. Benzidine Quantitative determination of aro-matic aldehydes by titration with a solu-tion of -.Benzoic Acid Determination of small quanti-ties of cinnamic and - with notes on the colorimetric determination of salicylic acid. J. R. Nicholls 19. Extraction of - from food products. 27. Oxidation of - with hydrogen peroxide. 22. Production of salicylic acid from -. 160. 92. 603. L. M. Bertholf 47. P. N. Van Eck 174. 19. Bergamot Oil as anti-ferment. 612. Beriberi-preventing rice ; Standard for -, E. B. Vedder and R. T. Feliciano 542. Beryl Analysis of Japanese -. T. Uemura, 674. Beryllium Analytical chemistry of -. (a) L. Moser and M. Niessner. (b) L. Moser and J. Singer 401. Atomic weight of -. 160. Detection and determination of -. H. Fischer 303. Detection of traces of - and colorimetric determination of this element.I. M. Kolthoff 238. Separation of - from aluminium by hydroxyquinoline. I. M. Kolthoff and E. B. Sandell 508. Bile Acids in the blood ; Quantitative Petten-kofer test applicable to the determination of -. M. Aldrich and M. S. Bledso, 391. Bilibol 660. Biochemical abstracts 45 105 167 229 292, Laboratory Methods. Laboratory Methods for Students of the Biological Sciences. (Review). C. A. Morrow 357. relations of phenols. 11. Effect of hydro-quinone on the vitamin A content of stored oils. R. C. Huston H. D. Lightbody and C. D. Ball Jun. 665. C. E. Bills, E. M. Honeywell and W. A. MacNair 169. Biochemistry Textbook of - for Students of Medicine and Science. (Review) A. T. Cameron 358. Biological assay of cod-liver oil. G. Adams and E.V. McCollum 506. Chemical Nomenclature ; Commission for the Reform of -. 656. method of determining vitamin A ; Com-parison between the colorimetric (Rosen-heim Drummond) and the -. method of testing santonin and allied anthel-mintics. A. Schneider 661. Nomenclature ; Commission for the Reform properties of milk; Hygienic evaluation of the -. M. A. Dychno and 0. M. Briskin 229. Sciences ; Biochemical Laboratory Methods for Students of the -. (Review) C. A. Morrow 357. test for blood. Bionomics of the vinegar eelworm. B. G. Peters 661. Birch Oil as anti-ferment. 612. Birds Fats of Japanese -. R. Koyama 543 Birmingham City of -. Report of the City Analyst J. F. Liverseege for the Third Quarter of 1927 91 ; Fourth Quarter of 1927 152 ; Annual Report for 1927,219 ; for the First Quarter of 1928 382 ; for the Second Quarter of 1928 490.Biscuits Valuation of Army - by chemical analysis. Bismuth Atomic weight of -. Determination of - as oxyiodide. R. Strebinger and W. Zins 237. Determination of - by means of oxy-quinoline. R. Berg 58. Separation of thallium from -. Volumetric determination of -. H. Kubna and J. Plichta 58. Bitten Fat of the Japanese -. Lampitt and E. B. Hughes 33. Black Yeasts G. K. Burgwitz 553. Blackberries Analyses of -. L. H. Lampitt and E. B. Hughes 33. Bland’s Pills 647. Blende flouorine in - ; Determination of. L. Fresenius K. Schroder and M. Frommes, 304. Quantitative Pettenkofer test applicable t o the deter-mination of. M. Aldrich and M. s. Bledsoe, 391.345 390 447 501 547 606 660. C. A. Morrow 66. studies on purified cholesterol. 156. of -. 41. Sir W. Willcox 2. J. Straub and J. P. Peper 602. 160. 459. 543. Black Currants Analyses of - . L. 13. Blood bile acids in the - xxii INDEX TO VOLURIE r x I Blood-cop2 1 iizzied . Biological test for -. Sir W. Willcox 2. carbon monoxide in - ; Determination of. W. M. M. Pilaar 612. cholesterol in small amounts of - ; Deter-mination of. Complement fixation test for -. 4. dihydroxyacetone in urine and - ; Quan-titative determination of. W. S. McClellan, 230. Ergosterol in human -. L. H. Dejust, Van Stolk and E. Dureuil 552. group percentages for Arabs Armenians and Jews. E. H. R. Altounyan 350. -grouping reactions ; Use of - in forensic investigations.I;. C. Martley 14. -grouping tests. 6 . hydrogen ion concentration of - ; Colori-metric determination of. V. C. Myers and E. Muntwyler 447. lipoid phosphorus in - ; Colorimetric determination of. A. R. Harnes 392. Shrewsbury 380; G. R. Lynch 435. Preservation of - for chemical analysis by the use of sodium fluoride. J. H. Rose, 0. J. Irish and J . I. Boyd 105. serum ; Colorimetric method for determining inorganic phosphate in --. S. L. Leibofi, 663. succinic acid in __; Determination of. P. W. Clutterbuck 549. sugar; lkterniiiintion of --. 11. S. R. Bencdlct %30. sugar determination and separation of sugars with live yeast. A. L. Raymond and J . G. Blanco 669. sugar method ; Sew -. 0. Folin 392. tests in paternity cases 17.(Legal Notes) 38. tryptophane in - ; Colorimetric method for determining the free. C. A. Cary 501. Boards Arsenic in coated papers and -. H. J. Stern 83. Boiling Point method ; Apparatus for determining molecular weights by the -. H. Hupe and N. Wassilieff 510. Book-Bindiiig ieatiler ; Note 011 die cieteriora-tion of -. I?. Y. Veitch 13. W. Frey and L. K. Leinbach 241. Borax honey. 491. Lead and arsenic in -. Boric Acid Behaviour of indicators in the titra-tion of -. R. T. Thomson 315. in man; Time of absorption and excretion of -. L. Kahlenberg and N. Barwasser, 662. s. M. Ling 231. Precipitin test for - . 3 5. H. s. 653. in orange skins 596. in presence of certain inorganic salts Poten-tionietric titration of -. M.G. PI'Iellon and F. R. Swin 178. Boron Atomic weight of -. Bottles Milk -. See Milk Bottles. Lead and arsenic in 663. 160. used for the storage of standard solutions ; New attachment for -. A. G. Lips-comb 645. Brandy Isopropyl alcohol in - detected by means of piperonal. G. Reif 497. Brandy Mint Flai-oured water as - (Legal Notes) 156. Brans Coffee parchment as an adulterant of sharps and -. J. Evans and T. E. Wallis 432. Brassica species of seed oils ; Fatty acids of -. Composition of rape ravison and mustard seed oils. T. P. Hilditch T. Riley and N. L. Vidyarthi 108. Feeding of rats exclusively with various kinds of -. E. Friedberger and E. Seidenberg 49. Nutritive value of - with special reference to its content in vitamin E. W. Cramer and J.C. Mottram 49. Bread Acidity of -. 537. '' Properly baked " - . Brewer's Yeast See Yeast. British Museum Laboratory Report of -. 223. Bromatology Commission on -. 656. Bromide Oil - films and their use in deter-mining the halogen absorption of oils. H. Toms 69. Bromides Detection of traces of soluble -H. Baines 178. Brominated cresols ; Analysis of -Buxton and H. J. Lucas 173. Bromine Atomic weight of -. Buffers Use of - in determining amaranth, Ponceau 3R and Orange I by means of titanium trichloride. 0. I,. Evenson and D. T. McGutchen 602. Building materials ; Examination of -. 600. Research Station 222. Burette-reading device. M. Hyman 306. Burettes " Greasj- " - . Butter fat ; Barium value of -. 173. 537. * J-160.W. Lowson 113. fat ; Distribution of the volatile acid groups among the glycerides oi-. P. Arup 641. fat in margarine ; Duclaux method for deter-mining volatile fatty acids and its application to the determination of - . A. Knete-mann 657. fats ; Fatty acids of Egyptian - . H. Atkinson 520. in margarinc ; Determination of -. L. V. Cocks and E. Nightingale 322. Irish - ; Composition of. Distribution of the volatile acid groups among the glycerides of - fat. Rum and -toffee. salt in margarine and - ; Determination substitutes in Palestine 599. P. Arup 641. (Legal Notes) 93. of. G. van B. Gilniour 34. Buttermilk in a mixed feed determined by dcter-mination of lactose present. M. K. Coe 44 1. Butters Cheshire - and cheeses of low Reichert-Meissl value.H. Lowe 89. C Cabbages Lead and arsenic in -. Cacao bean ; Determination of the colour-pro-ducing constituents of the -. W. B. Adam 369. 653 INDEX TO VOLUME LIII. xxiii Cac8o-co,zti~z ued. catechin ; Extraction of -. 370. tannin. 372. tannin and its determination. 365. Cacao-brown 369. Cacao-ol 369. Cacao.-red 369. Cacarine 369. Cadmium Atomic weight of -. 160 289. G. Spacu 459. H. R. Jensen, Determination of zinc and -. Separation of thallium from -. Caesium Atomic weight of -. Separation of rubidium potassium and -. L. Moser and E. Ritschel 459. Cdcium Atomic weight of -. Detection and determination of barium, strontium and -. 0. Macchia 353. Determination of -. Ceric sulphate as a volumetric oxidising agent.H. H. Willard and P. Young 404. for the human subject ; Comparison of raw, pasteurised evaporated and dried milks as sources of phosphorus and -. M. M. Kramer E. Latzke and M. M. Shaw 607. Calcium Arsenate Soluble arsenic in - and lime sulphur sprays. 597. and J . Dick 508. 160. 160. Calcium Lactate tablets. 91. Calcium Phosphate Behaviour of indicators in the titration of -. R. T. Thomson 315. Calorimeter Thomas recording gas -. Fuel Research Paper No. 20. 385. Camphor oil content of crude -; Determina-tion of. S. Yamada and T. Koshitaka. 605. poisoning. 289. synthetic - in pharmaceutical prepara-tions ; Determination of. J. Bougault and (Mlle) B. Leroy 546. Camphor Oil as anti-ferment. 612. iodine value of - ; Determination of the.S. Yamada and T. Koshitaka. 605. Canada Dominion of -. Report of the Dominion Chemist F. T. Shutt for the year ending March 31 1927. Candlenut Oil Salts of a-linolic tetrabromide from - (lumbang oil). C . M. Jovellanos and A. P. West 111. Cannabis Indica poisoning in Madras. Cape Cod cranberries ; Iodine content of -. F. W. Morse 659. Capillary activities and germicidal powers of certain essential oils. S. Rideal E. K. Rideal and A. Sciver 553. Caraway Oil as anti-ferment. 612. Carbohydrates Utilisation of - by honey bees. E. F. Phillips 46; by honey bee larvae L. M. Bertholf 47. Carbolic Acid Sale of - in an unlabelled bottle. (Legal Notes) 592. Carbon Atom; Atomic Form with special reference to the Configuration of the -. (Review) E.E. Price 183. Atomic weight of -. 160. in organic substances ; Rapid determination of -. 596. 536. R. Vandoni and M. Algrain 298. Carbon Dioxide gaseous mixtures containing hydrogen sulphide - hydrogen arsenide or phosphide and acetylene ; Determination of constituents of. in baking powder; Available -. (Legal Notes) 155. in carbonates in soil ; Determination of -. A. Riad 486. Carbon Monoxide Action of - on certain oxidising enzymes. M. Dixon 52. M. Wilmet 112. as a tissue poison. in blood ; Determination of -. W. M. M. poisoning. H. Hartridge 395. J . B. S. Haldane 51. Pilaar 612. Carbonates in soil ; Determination of carbon dioxide in -. Carbonic Acid radicle ; Rapid quantitative removal and determination of the -. F.W. Foreman 299." Carbonisatioq of coal ; Unsaturated hydro-carbons in the gases from the -. A. B. Manning J. G. King and F. S. Sinnatt, 224. Carbonyl number of wines. H. Strache and A. Brandl 290. Carruth's D Gossypol. E. P. Clark 170. Carvone in dill oil ; Determination of -. J. Reilly and P. J. Drum 209. Caryophyllene Reaction of -. D. T. Gibson, 352. Cassia Oil alcohol in - ; Detection of small quantities of. Schimmel & Co. 556. Cassiopeium Atomic weight of -. 160. Castor Oil soap disinfectant ; Determination of high-boiling phenols in a coal tar creosote and -. Catalase reaction ; Effect of temperature on the -. Catalysis Industrial - . (Review) S. J. Green 621. Catechin cacao - ; Extraction of. 370. Cedar Oil as anti-ferment.612. Celanese Yellow dyes used for -. Celery Seed Oil as anti-ferment. Cellulose Action of sodium hydroxide solution on modified cotton - at the ordinary temperature. C. Birtwell D. A. Clibbens and A. Geake 672. copper number of -; Micro-method for determining. T. F. Heyes 301. Determination of - by oxidation with chromic acid. C. Birtwell and B. P. Ridge, 671. lacquers. S. Smith 307. produced from artichokes. 22'1. A. Riad 486. J. N. Taylor 452. S. Morgulis and M. Beber 347. 423. 612. Cells fatty oils in green - ; Rapid detection K. B. Blackburn and M. Thomas 300. Cephalin Rennin coagulation of milk. Effect J. B. Stone and C. L. Alsberg, Ceramic products; Commission on -. 42. Cereal Chemistry; Modern - . (Review), Ceria Separation of - from other rare J.W. Neckers and H. C. Kremers, of. of -. 503. D. W. Kent-Jones 310. earths. 355 U i V INDEX TO VOLUME LIII. Ceric Sulphate as volumetric oxidising agent. I. Preparation and standardisation of solu-tions. Determination of calcium. 11. Determination of iron. H. H. Willard and P. Young 404. in volumetric analysis ; Applications of -. N. H. Furman 302. solution ; Determination of vanadium in presence of chromium tungsten and iron by titration with -. H. H. Willard and P. Young 674. Cerium Atomic weight of -. 160 289. Separation of zirconium and hafnium from -. volumetric determination of -. G. AutiB, 113. Ceruleo-Molybdimetry Rapid determination of the phosphoric ion in soils and fertilisers by - G. Denighs 351.Ceylon iceport of the Agricultural Chemist, A. W. R. Joachim for the year 1927. 653. Report of the Government Analyst C. T. Symons for - for the year 1927. 384. Charcoal absorptive power of medicinal - ; Comparison of the -. activity of medicinal and other - ; Test for. H. Brindle 500. Chanlmoogra Oil Oncoba echinata oil as sub-stitute for -. E. Andr6 and D. Jouatte, 604. Cheese cream - ; Varieties sold as. L. Moser and R. Lessing 458. H. Brindle 501. 92. Standards for -. 591. Weed~es Cheshire butters and - of low Reichert-Meissl value. H. Lowe 89. 6 ‘ CBeiranthic Acid ” of wallflower seed oil. T. P. Hilditch and E. E. Jones 109. Chemical constitution ; Relationship between toxicity and -. E. Walker 298. Encyclopaedia. (Review) C.T. Kingzett, 464. Chemical Nomenclature ; Commission for the Reform of Inorganic - ; 655. For the Reform of Organic -; 656. For the Reform of +logical -; 656. Reagent and C.P.” - ; Standards and Tests for. Chembt’s Year Book 1928. (I-kview). F. W. Atack 618. Chemistry Applied -. See Applied Chemistry. Cereal- ; Modem. (Review) D. W. Kent-Jones 310. Colloid -. See Colloid Chemistry. Elementary - ; Handbook of. (Review), J. C. Attix 307. First Principles of -. (Review) F. W. Dootson and A. J. Berry 244. Industrial - of the Fats and Waxes. (Review) T. P. Hilditch 63. Inorganic -. See Inorganic. Literature of -. E. J. Crane and A. M. Patterson 66. Literature of -; A Guide to the. (Review), E. J. Crane and A. M. Patterson 466. of Plant Products; Introduction to the 4th (Review) B.L. Murray 563. Edition. (Review). P. Haas and T. G. Hill 681. h u m and -. K. K. Jarvinen 616. Chemistry-conti?zued. Physical -. See Physical Chemistry. Pure and Applied - ; Eighth Conference of the International Union for. 41 ; Ninth Conference 655. Radiation in -. (Review) R. A. Morton, 560. Starch - ; Comprehensive Study of. Vol. I. Symbols and Formulae in -. An Histori-cal Study. (Review) R. M. Caven and J. A. .Cranston 677. Theoretical -. A Comprehensive Treatise on Inorganic and. Vol. VIII. (Review), J. W. Mellor 511. (Review), G. M. Dyson 464. 3%. Coplans and A. G. Green 114. Cherries Analysis of -. L. H. Lampitt and E. B. Hughes 33. apple juice in pure fruit preserves (straw-berries and -) ; Detection of.C. F. Muttelet 101. Cheshire butters and cheeses of low Reichert-Meissl value. H. Lowe 89. Chinese wood (tung) oil ; The a-elaeostearic acid of -. J . Boeseken 54. Chloramine Methyl orange as means of detect-ing free chlorine and -. Besemann, 669. Chloramine-T. as titrating reagent in electro-metric titrations. A. McMillan and W. Easton 111. Chlorinated coal tar derivatives ; Preservative properties of - for wood preservation. L. P. Curtain and M. T. Bogert 50. Chlorine Atomic weight of -. in bleached flour. Determination of -A. Seidenberg 342. Methyl orange as means of detecting free -and chloramine. Besemann 669. Chocolate liqueurs ; Sale of - without a licence. (Legal Notes) 280. Cholera Bank notes and -.H. M. Jettmar, 51. Cholesterol Biochemical and spectroscopic . studies on -. C. E. Bills E. M. Honey-well and W. MacNair 169. in small amounts of blood ; Determination of - . S. M. Ling 231. Chrome Leather sulphato-groups in - * Determination of. H. B. Merrill J. G: Niedercorn and R. Quarck 454. Chromic Acid Determination of cellulose by oxidation with -. C. Birtwell and B. P. Ridge 671. organic compounds completely oxidisable by sulphuric acid and - ; Volumetric deter-mination of. H. Cordebard and V. Mischl, 171. (Review) R. P. Walton 561. Chemotherapy Chemistry of -. Some new principles in -. 160. Chromium Atomic weight of -. 160. Diphenylcarbazide as a test for -. N. M. SeDaration and determination of iron. alum-Stover 615 INDEX TO VOLUME LIII.xx\-Chromium-cont i n ued. Separation of beryllium from -. Separation of thallium from -. Vanadium ‘in presence of tungsten iron and - determined by titration with ceric sulphate solution. H. H. Willard and P. Young 674. Chromium Steels vanadium in - ; Deter-mination of. 427. Chromobactetium Violaceum Pigment pro-duced by -. J. Reilly and G. Pyne 51. Chrysalis Oils unsaturated fatty acids of - : Constituents of the. W. Kimura 352. Cinchonine Precipitation of - by tannin. 431. Cinnamic Acid Determination of -. Determination of small quantities of benzoic and - with notes on the colorimetric determination of salicylic acid. J. R. Nicholls 19. Cinnamon Oil as anti-ferment. 612. Citric Acid in fruits and fruit products ; Deter-mination of -.B. G. Hartmann and F. Hillig 443. Citronella Oil Citronella1 and - . H. I. Waterman and E. B. Elsbach 556. Citronellal and the citronella oils. H. I. Waterman and E. B. Elsbach 55G. Volmar and A. Germstead. 398. Clotting of milk by pepsin ; Effect of fluorides and iodides on -. Clove Oil as anti-ferment. 612. Coagulation Rennin - of milk. Effect of hirudin of heparin of cephalin and of fat removal. J. B. Stone and C. L. AFberg 503. Coal “ Unsaturated hydrocarbons in the gases from the carbonisation of -. A. B. Manning J. G. King and F. S. Sinnatt 224. Cod Tar colours in foodstuffs ; Identification of the prohibited -. A. R. Jamieson and C. M. Keyworth 418. creosote and castor oil soap disinfectant ; Determination of high-boiling phenols in a -.J. N. Taylor 452. derivatives ; Preservative properties of chlor-inated - for wood preservation. L. P. Curtain and M. T. Bogert 50. Hydrocarbons ; The Higher -. (Review), A. E. Everest 114. in steel; Determination of minute amounts Separation of thallium from -. 403. 459. 28. m Absolute essential oil of - . Y. W. M. Clifford 663. Cobalt Atomic weight of -. W. J. Agnew 31. Cocaine Detection of - by Guerbet’s Cocoa products ; Determination of shell in -. Coconut Oil Barium value of -. 160 289. of -. 459. reaction. Guigues 500. E. Alpers 343. 173. Glycerides of -. 603. Lauric acid content of palm kernel oil and - as means of detecting these fats in nutrient fat mixtures. Lower fatty acids of -. E. R. Taylor and H.T. Clarke 44. Rancidity of - produced by mould action. J . Grossfeld 603. Cod Liver Oil Barium value of -. 173. Biological assay of -. G. Adams and E. V. McCollum 506. Chemical composition of the milk of cows receiving -. emulsions. I. Composition of commercial malt extracts and -. J. M. Jones and J. McLachlan 506. 11. Vitamin A con-tent of commercial malt extract and -. 111. Testing of malt extract and - for vitamin A . J. M. Jones and N. Evers 50€. Examination of - in Wood’s light. H. Marcelet 165 fat-soluble vitamins A and D in a series of -; Relative content of. J. L. L. Clare and K. M. Soames 168. New colorimeter based on the Lovibond colour system and its application to the testing of -. 0. Rosenheim and E. Schuster 179.tablets 648. tablets deficient in vitamins. (Legal Notes) 336. vitamin A in - ; Report on a comparison between the colorimetric (Rosenheim Drum-mond) and the biological method of deter-mining. (League of Nations Health Organisation). 156. Coffee extractable materials in - - Deter-mination of. A. Schugowitsch 163. parchment as an adulterant of bran and sharps. J. Evans and T. E. Wallis 432. Cohune Nut f a t ; Fatty acids of -. T. P. Hilditch and N. L. Vidyarthi 228. Coke volatile matter in -. Determination of F. J. Eaton and S. Pexton 399. Colloid Chemistry Laboratory Manual of -. (Review) H. N. Holmes 407. Colloids (Review) H. R. Kruyi 116. Colorimeter New - based on the Lovibond colour system and its application to the testing of cod liver oil and o;ther purposes.0. Rosenheim and E. Schuster 179. Colour-producing constituents of the cacao bean; Determination of the-. W. B. Adam 369. tests for sterols and vitamin A ; Studies on -. I. Sterol tests. F. Wokes 550. Colour Glass standardisation. D. B. Judd and G. K. Walker 180. Colouring Matters in fruit juices and similar products ; Detection of artificial -. A. De Kroes and A. Reclaire 602. used in food ; Impurities in -. Sub-Committee’s Report. 217. Colours in foodstuffs ; Identification of the prohibited coal tar -. A. R. Jamieson and C. M. Keyworth 418. E. C. V. Mattick 295. Columbium Atomic weight of -. Combustible liquids and solids ; Commission on Condensed Milk Public Health (-) Amend-ment Regulations 1927. No. 1093. 98.Confectioners’ Alliance Report of the Pre-servatives Determination Committee of the Chemists of the Manufacturing - and of the Food Manufacturers’ Federation. Deter-389. - 42 656 657. W. N.-Stokoe 296. mination of sulphur dioxide. 118 xxvi INDEX TO VOLUME LIII. Connecticut Agricultural Experiment Station Report on Food Products and Drug Products for 1926. 160. Cooking Fats Classification of -. Cooling devices ; Use of liquid sulphur dioxide in Copper Atomic weight of -. content of milk. G. N. Quam and A. Hellwig, 542. corrosion of - by milk; Influence of temperature on the rate of. G. N. Quam, E. I. Solomon and A. Hellwig 657. Deposition of metals on - from cyanide solution. I. New method for separating and determining small amounts of lead.B. S. Evans 267. Gravimetric determination of - as thio-cyanate. I. M. Kolthoff and G. H. P. van der Meene 177. in water ; Test for -. (Accidental green coloration in olive oil.) metallic ; Determination of copper oxide and - in mixtures of the two. W. D. Bonner and B. D. Kaura 57. number of cellulose ; Micro-method for de-termining -. T. F. Heyes 301. number of paper J Modified method for deter-mining the -. B. W. Scribner and W. R. Brode 55. Separation of thallium from -. 162. laboratory -. A. F. Gill 306. 160. R. Marcille 103. 459. Copper Oxide Determination of metallic copper and - in mixtures of the two. W. D. Bonner and B. D. Kaura 57. Corn Cockle in flour ; Determination of - by haemolysis. F. S. Okoloff 390. Cornflour Sulphite in -.134. Cotton cellulose ; Action of sodium hydroxide solution on modified - a t the ordinary temperature. C. Birtwell D. A. Clibbens and A. Geake 672. Differentiation of raw and bleached - in mixtures. W. Sieber 557. fluidity of - in cuprammonium solutions ; Measurement of the. D. A. Clibbens and A. Geake 306. goods ; Identification of fungi causing mildew in -. The genus Aspergillus. G. Smith, 296. Cottonseed Preparation purification and some properties of gossypol the toxic principle of -. E. P. Clark 107. products; Relation of d-gossypol to the toxicity of some -. W. D. Gallup 233. Cottonseed Oil Barium value of -. 173. Melting point of hydrogenated -. K. A. Williams 110. Cow Influence of the diet of the - on the fat-soluble vitamins of winter milk.J. Golding and S. S. Zilva 295. See Milk. receiving cod-liver oil ; Chemical composition of the milk of -. E. C. V. Mattick 295. Cranberries Iodine content of Cape Cod -. F. W. Morse 659. Cyam cheese. Cheese. Cows Milk from -. Evaporated - . 594. Cream-continucd. Glycerin in -. reconstituted - ; Tests for. F. W. Richardson 334. Reconstituted and synthetic -. (Parlia-mentary Notes) 436. " Sterilised -.,' 646. Water in -. A. F. Lemgo 335. A. F. Lerrigo 488. Cream Buns (Legal Notes). 383. Cream Cheese Labelling of -. Creatinine Jaffe's reaction for - ; Chemistry of. IV. Compound of creatinine picric acid and sodium hydroxide. I. Green-wald 400. Creosote coal tar - and castor oil soap dis-infectant ; Determination of high-boiling phenols in a.Cresol added to milk ; Determination of -. H. T. Fawns 489. ; Analysis of. J. Cresols brominated -Buxton and H. J. Lucas 173. Crystals X-ray analysis of -. 224. Culture Media ; Reagents and - (Review), E. Bohm and K. R. Dietrich 1'86. Cultures Control of reaction in - and enzymic diqests. Food Investigation Report No. 32. F. W. Foreman and G. S. G. Smith 339 Cuprammonium solution ; Measurement of the fluidity of cotton in -. D. A. Clibbens and A. Geake 306. Cupric Oxide Determination of sugars from the oxygen content of the -. M. D. Hadjieff, 604. Cyanide solution; Deposition of metals on copper from -. I. New method for separating and determining small amounts of lead. B. S. Evans 267. Cyanogenetic glucosides ; Determination of -.L. R. Bishop 53. Cyclo-Telluropentane 223. 491. J. N. Taylor 452. D Dam's Method Iodine values of some sterols by Damar Penak. R. W. Blair and F. E. Byron 57. Dates Intestinal bacteria isolated from packed -. R. F. Hunwicke and G. N. Grinling, 395. Denmark Conditions of the production of milk in the Netherlands and -. (Ministry of Health Report) 283. Derride as constituent of derris root. 597. Derris Root as an insecticide. Dextrins Optical rotation of -. 585. Dextrose in malt extract. 586. Diabetic foods. 160. Diastase Honey - . J. Fiehe and W. Kordatzki 388. Dictionary of Applied Chemistry. (Review) E. Thorpe 181. of Bacteriological Equivalents. (Review) W. Partridge 66. Food and Health.(Review) A. B. Callow, 682. -. A. M. Copping 664. 597. Diet Introduction to the Study of -INDEX TO VOLUME LIII. xxvii Digitalin Detcrmination of crystallised -. E. Perrot and P. Bourget 344. different methods. J. W. Trevan E. Boock, J. H. Bum and J . H. Gaddum 445. Diguanidylnonane as possible substitute for insulin. 287. Dihydroxyacetone in blood and urine ; Quanti-tative determination of - . w . s. McClellan 230. Dilinoleno-Linolin Bromide Debromination of Dill Oil carvone in - ; Determination of. J. Reilly and P. J. Drumm 209. Dipalmito-Olein from soya-bean oil ; Isolation of -. I<. Hashi 343. Diphenylcarbazide as a test for chromium. N. M. Stover 615. Diphtheria Milk-borne -. C. J. McSweeney and W. P. Morgan 676. Disinfectant high-boiling phenols in a coal tar creosote and castor oil soap -; Deter-mination of.Dixanthydryl Urea Oxidation of - and a micro method for determining urea. J. M. Luck 607. Digitalis Pharmacological assay of - by -. 70. J. N. Taylor 452. Documents Commission on -. 655. Dorosomic Acid from a fish oil. Dripping Signification of the term " -." Drug Products ; Connecticut Agricultural Ex-Drugs Chemistry of Crude -. (Review), Drunkenness Chemical evidence of -. (Legal Dry Rot in wood. 654. Drying laboratory preparations ; Rapid method of -. M. Hyman 306. Duclaux Method for determining volatile fatty acids and its application to the determina-tion of butter fat in margarine. A. Knete-mann 657. 499. (Legal Notes) 37. periment Station Report on -.J. .E Driver and G. E. Trease 513. Notes) 94. 160. Prohibited - in Ceylon. 384. Dust counter ; Jet -. 494. Dutch regulations for the production of milk. Dyes Bactericidal action of -. A. Philibert (Ministry of Health Report) 283. and J. Risler 450. -. T. Berth 108. hair - ; Composition of. 40. Dynamite glycerin ; Determination of water in Dysprosium Atomic weight of -. 160 289. E Earth acids; Separation of silica from -. W. R. Schoeller and A. R. Powell 258. metals ; Alkali - in saccharate solutions and their use in alkalimetry. A. C. Shead 237 Eauents Dissolved oxygen absorption-time Gaunt and W. E. Abbott 171. Egg liqueurs ; Determination of lecithin-phos-phoric acid in -. substitute powder 219. relation of activated sludge - .P. J. Grossfeld 229. Eggs Age of - estimated by means of ultra-J. E. H. van Waegen-J. Verge and Egyptian butter fats ; Fatty acids of -. H. Atkinson 520. a-Elaeostearic Acid of China wood oil (tung oil). J. Boeseken 54. a-Elaeostearic Triglyceride in tung oil. Elasmobranch Oils Composition of the fatty acids present as glycerides in -. T. P. Hilditch and A. Houlbrooke 246. Electrode hydrogen- ; Comparison of P deter-minations as obtained by means of - and colorimetric methods. C. G. Johnston 609. Electrolysis Fractional separation of the rare earths by -. J. W. Neckers and H. C. Kremers 355. Electrometric titration of phenols in alcoholic solution. W. D. Treadwell and G. Schwar-zenbach 398. titrations. Chloramine-T as titrating reagent.A. McMillan and W. Easton 111. Emanation Atomic weight of -. 160. Emulsions and their Technical Treatment. W. Clayton 66. I. Composition of commercial malt extract and cod-liver oil -. J. M. Jones and J. McLachlan 506 ; 11. Vitamin A content of commercial malt extract and cod-liver oil -. 111. Testing of malt extract and cod-liver oil - for vitamin A . J. M. Jones and N. Evers 506. Theory of - and their Technical Treatment. (Review) W. Clayton 185. Enamel containing antimony. F. M. Litters-cheid 501. Enamels Antimony -. K. Beck and W. A. Schmidt 302. Encyclopaedia Chemical -. (Review) C. T. Kingzett 464. Engineering Co-ordinating Research Board : 223. Enzyme Affinity of different types of - for their substrates. J. B.S. Haldane 307. asparaginase ; Observations upon the -. W. F. Geddes and A. Hunter 347. Enzymes Action of carbon monoxide on certain oxidising -. M. Dixon 52. Enzymic digests ; Control of reaction in cultures and -. Food Investigation Report No. 32. F. W. Foreman and G. S. G. Smith, 339. Ephedra Alata Pseudo-ephedrine from -. 0. F. Black and J. W. Kelly 166. Erbium Atomic weight of -. 160. Ergosterol Action of X-radiation upon vitamin D in ergosterol. R. R. Harrison R. R. Peacock and S. Wright 667. L. H. Dejust Van Stolk and E. Dureuil 552. F. Wokes and S. G. Willimott 610. violet fluorescence. ingh and J. E. Heesterman 113. Dipped -. 161. frozen- ; Microbic flora of-. E. Grasset 297. Sale of new-laid -. 647. 75. Malt extracts and oil -.in human blood. Some properties of -xxviii INDEX TO VOLUME LIII. Ergosterol-continued. Specificity of - as parent substance of vitamin D. 0. Rosenheim and T. A. Webster 551. W F. Baughman and G. S. Jamieson 387. G. Hunter, 292. Volmar and A. Germstad 398. Sub-committee of the Standing Committee on Uniformity of Analytical Methods. Report on the determination of acetylisable con-stituents in essential oils 214 ; Deter-mination of phenols in essential oils 215. Essential Oils acetylisable constituents in - ; Determination of. 214. as anti-ferments. Germicidal powers and capillary activities of certain -. S. Rideal E. K. Rideal and A. Sciver 553. phenols in -; Determination of. 215. Ether ethyl- ; An unrecorded constituent of commercial -.H. King 105. Tests for impurities in -. I. Test for peroxides. G. Middleton and F. C. Hymas, 201. Ethyl Ether Unrecorded constituent of com-mercial -. H. King 105. Ethylene Chlorhydrin Colorimetric method for determining -. M. B. Sapadinsky 556. Eucalyptus Oil as anti-ferment. 612. Europium Atomic weight of -. Extractor A continuous - . D. Henville, Ergot Oil Chemical composition of -. Ergothioneine New test for -. Essential Oil of Clary ; Absolute - . Y . E. H. Harvey 612. 160. 380. F Faeces mercury in urine and - * Quantita-tive determination of. N. E. kchreiber T. Sollmann and H. S. Booth 447. Unrecognised toxic substances in human -. D. C. Watson 114. Fat globules in milk; Nature of the protein surrounding the -.R. W. Titus H. H. Sommer and E. B. Hart 163. Hardened - in beef - detected from the iodine value of the solid fatty acids separated by Twitchell’s method. S. C. L. Gerritzen and M. Kauffman 44. mixtures ; Lauric acid content of coconut oil and palm kernel oil as ,a means of detecting these fats in nutrient -. J. Grossfeld, 603. of certain rabbits ; Pigment of the -. S. G. Willimot 663. of mare’s milk; Composition of -. 0. Lax, 100. removal. Rennin coagulation of milk. Effect of -. J . B. Stone and C. L. Alsberg, 503. Fat-Soluble vitamins. See Vitamins. Fats Acid values of oils and - . New method of determining the barium values of oils and -. W. L. Davies 172. Fats-co+itinzted. Glycerides of oils and -. XII. Glycerides of lauric and myristic acids.A. Bomer and K. Ebach 603. Industrial Chemistry of - and Waxes. (Review) T. P. Hilditch 63. Insect -. Fat from Aphidian parasites of the terebinth. J. Timon-David 236. Luminescence of oils and -. A. Van Raalte 617. of Japanese birds. R. Koyama 643. Oils - and Fatty Foods. (Review) E. R. Bolton 363. rancidity of - ; Tests for incipient. W. I,. Davies 498. Thiocyanogen value of -. H. P. Kauf-mann 613. unsaponifiable matter in oils and -; Determination of. E. L. Smith 632. Fatty Acid from a fish oil ; New -. H. Marcelet 499. Fatty Acids Duclaux method for determining volatile - and its application to the deter-mination of butter fat in margarine. A . Knetemann 657. Hydrogenation of - and of mixtures of -with neutral oils.Mixed ~ in head and blubber oils of the sperm whale. T. P. Hilditch and J. A. Lovern 352. of chrysalis oil ; Constituents of the unsatura-ted -. W. Kimura 352. of coconut oil ; The lower -. E. R. Taylor and H. T. Clarke 44. of cohune nut fat. T. 1’. Hilditch and N. L. Vidyarthi 228. of Egyptian butter fats. of locust-kernal oil ; Insoluble -. 415. of palm oil; Composition of the -. A. Rayner and S. G. Campbell 386. of seed oils of Brassica species. Composition of rape ravison and mustard seed oils. T. P. Hilditch T. Riley and N. L. Vidyarthi, 108. of soya-bean oil ; Constituents of the -. K. Hashi 343. present as glycerides in elasmo-branch oils ; Composition of -. T. P. Hilditch and A. Houlbrooke 246. separated by Twitchell’s method ; Detection of hardened fat in beef fat from the iodine value of the solid -.S. C. L. Gerritzen and M. Kauffman 44. solid and liquid - ; Comparative in-vestigation of different methods for separat-ing. K. Amberger and E. W. Hill 236. Fat$ Extracts of certain organs; Reaction of - with the antimony trichloride test for vitamin A , Fatty Foods. See Foods. Fatty Oils in green cells ; Rapid detection of -. K. B. Blackburn and M. Thomas 300. Fatty Substances sulphur dioxide in - ; Determination of. A. W. Knapp and R. J. Phillips 149. Feathers Knight test for -. H. F. Knight 278 R. G. Pelly 110. H. Atkinson 520. W. H. Wilson. 48 INDEX TO VOLUME LIII. XXiX Feeding Stuffs Iron and manganese content of -. J. T. Skinner and W. H. Peterson, 670. Fehling’s Solution Acidimetric method’ for determining glucose by means of -.M. D. Hadjieff 604. Fennel Oil as anti-ferment. 612. Fermentation of glucose and fructose by brewer’s yeast ; Selective -. R. H. Hopkins 668. of mineral waters ; Viscous -. R. Guyot, 170. Selective - for analysis of starch sugar degradation products. T. McLachlan 583. Ferments Definition of soluble -. Ferric Iron Determination of -SOOH (sul-phinic) group and of -. S. Krishna and H. Singh 303. Ferric Salicylate test for salicylic acid. Ferrocyanide Determination of - P. P. Budnikoff 459. Ferrous Tartrate reagent ; Use of Mitchell’s -in studying the precipitation of alkaloids by tannin. A. E. Jones 429. Ferrovanadium vanadium in - ; Iodimetric determination of. K.Roesch and W. Werz, 354. Ferruginous soils ; Mechanical analysis of -. R. C. Groves 350. Fertilisers and Soil Improvers. (Review) W. Gardiner 309. Phosphoric ion in - rapidly determined by cerulea-molybdimetry. G. Denigbs 351. Fish Flat - liver oils. M. Tsujimoto 291. pastes ; Examination of -. 598. Fish Liver Oils Biological significance of the unsaponifiable matter of oils. H. J. Channon 293. M. Tsujimoto 291. Fish Oil New fatty acid from a -. H. Marcelet 499. Flour chlorine in bleached - ; Determina-tion of A. Seidenberg 342. Corn cockle in - determined by haemolysis. F. S. OkolofE 390. Evaporation in -. evaporation of moisture from rice and - ; Alleged. (Legal Notes) 534. rice - in other flours and in spices; Detection and determination of.M. Wage-naar 100. Flour Beetle Vitamin requirements of the -(Triboliunz confusum Duval). M. D. Sweet-man and L. s. Palmer 348. Flours rice flour in other - ; Detection and determination of. M. Wagenaar 100. Fluidity of cotton in cuprammonium solution ; Measurement of the -. D. A. Clibbens and A. Geake 306. Fluorescence of I talian olive oils in ultra-violet light. Fluorides Effect of iodides and - on the clotting of milk by pepsin. W. M. Clifford, 663. Fluorine Atomic weight of -. 41. 20. of flat fish. (Legal Notes) 650. R. Stratta and A. Mangini 387. 160. in blende; Determination of - . L. Fresenius. K. Schroder and M. Frommes. 304. Fly preparations ; Analysis o€ -. Food and Health, 598. (Review) A. B. Callow 682. Introduction t o the Study of Diet.colouring matters used in - ; Impurities in. Sub-committee’s Report. 21 7. Glass particles in -. Infections and - Intoxications. (Review), S. R. Damon 405. preservative Excess of sulphur dioxide in -. (Legal Notes) 38. Preservatives in - ; Public Health Regula-tions. Circular 852. 42. Products ; Connecticut Agricultural Experi-ment Station Report on -. products ; Extraction of benzoic acid from Food and Drugs (Adulteration) Bill. Analysis ; Abstracts 43 100 163 227 290, 342 386 441 496 542 602 657. Sale of - Acts. See Sale of Food and Drugs Acts. Food Investigation Board 221 222. Food Investigation Reports No. 31. Changes produced in meat extracts by the bacterium Staphylococcus aureus. F. W. Foreman and G.S. Graham Smith 338. No. 32. .Control of reaction in cultures and enzymic digests. F. W. Foreman and G. S. G. Smith 339. Food BIanufacturers’ Federation Report of the Preservatives Determination Committee of the Chemists of the Manufacturing Con-fectioners’ Alliance and of the -. Deter-mination of sulphur dioxide 118. Foods heat penetration in processed - . Protective tubes for thermo-couples fo; determining. K. L. Ford and A. G . Osborne 180. p-hydroxybenzoic acid methyl ester in - ; Detection and determination of. F. Weiss. 291. Iron content of plant and animal -. W. H. Peterson and C. A. Elvehjem 444. Oils Fats and Fatty -. (Review) E. R . Bolton 363. Sulphur dioxide in - determined by dis-tillation in a vacuum. Their Composition and Analysis.(Review), A. W. Blyth and M. W. Blyth 461. Foodstuffs Antiscorbutic value of - deter-mined by Hojer’s method. M. Goettsch 61 1 . prohibited coal tar colours in - ; Identifi-cation of -. A. R. Jamieson and C. M, Keyworth 4 18. Forensic abstracts 51 107 170 233 298 349, 395 612. investigations ; Use of blood-grouping re-actions in -. F. C. Martley 14. value of the precipitin test. G. R. Lynch 5. Forest Products Research Station 222. Formaldehyde and urotropine in mixtures ; Identification and separation of -. M. V. Tonescu 507. 69 1. 160. - 27. 386. H. 0. Jones 138. Egect of glucose on the condensation of -. Determination of urinary sugar by this I. principle. F. B. Kingsbury 45 xxx INDEX TO VOLUME LIII. Formulae in Chemistry.An Historical Study. (Review) R. M. Caven and J. A. Cranston, 677. Fructose Selective fermentation of glucose and - by brewer’s yeast. R. H. Hopkins, 668. Fruit Composition of -. L. H. Lampitt and E. B. Hughes 32. juices and similar products ; Detection of artificial colouring matters in -. A. De Kroes and A. Reclaire 602. preserves (cherries and strawberries) ; Detec-tion of apple juice in - C. F. Muttelet, 101. products ; Determination of citric acid in -B. G. Hartmann and F. Hillig 443. Fruits citric acid in -; Determination of. B. G. Hartmann and F. Hillig 443. dried-; Amount of sulphur dioxide lost in cooking -. 539. dried- ; Determination of sulphur dioxide in Fuel Research Board 221. Fuel Research Report No. 20. The Thomas recording gas calorimeter.385. Fuels sulphur in volatile -; Determina-tion of. H. T. Kennedy 300. Fumigation of ships with hydrogen cyanide. Ministry of Health Report. 341. Fungi causing mildew in cotton goods ; Identi-fication of -. The genus Aspergillus. G. Smith 296. Fungicides Examination of - in Canada. 596. Funnel Porcelain hot water -. -. 124. 180. G Gadolinium Atomic weight of -. 160 289. Gallium Atomic weight of -. 160. Potentiometric determination of -. H. D. Kirschman and J. B. Ramsey 455. Separation of - from iron. J. Papish and L. E. Hoag 558. Gas poisoning case. 592. Thomas recording - calorimeter. Fuel Research Paper No. 20. 385. Gaseous mixtures containing hydrogen sulphide, carbon dioxide hydrogen arsenide or phos-phide and acetylene ; Determination of constituents of.M. Wilmet 112. Un-saturated hydrocarbons in - . A. B. Manning J. G. King and F. S. Sinnatt 224. Vol. IV. of Abegg’s Handbook of Inorganic Chemistry. (Review) E. Rabinowitsch 678. Gelatin sulphur dioxide in -; Determination of. 124. German Atomic Weights Commission. 159. Germanic Acid Volumetric determination of -. Study of certain hydrated forms of the acid and its salt. A. Tchakirian, 559. Gases from the carbonisatio o f coal ; Noble-. Germanium Arc-spectrographic detection and J. Papish F. M. determination of -. Brewer and D. A. Holt 113. Atomic weight of -. 160. Volumetric determination of -. 559. Germany Preservative regulations in -. 541. Germicidal efficiency of sodium hydroxide sodium carbonate and trisodium phosphate at the same hydrogen ion concentration.M. Levine E. E. Petersen and J. G. Buchanan, 170. powers and capillary activities of certain essential oils. S. Rideal E. K. Rideal and A. Sciver 553. Gibraltar Report of the City Analyst and Bacteriologist for the year 1926. A. G. Holborow 36. Ginger Sulphur dioxide in ground -. 162. Ginkgo Biloba Chemical constituents of the Ginkgolic Acid 659. Ginnol 660. Glands adrenalin in the suprarenal - . M. Paget and P. LohCac: Glass particles in food. 591. Glucose Acidimetric method for determining - by means of Fehling’s solution. M. D. Hadjieff 604. Effect of - on the condensation af formalde-hyde. I. Determination of urina.ry sugar by this principle.Selective fermentation of fructose and by brewer’s yeast. syrup ; Sulphites in -. 133. Glucosides cyanogenetic - ; Determination of. L. R. Bishop 53. Definition of -. 41. Glue liquors ; Determination of the concentra-tion of dilute - by means of the immer-sion refractometer. A. C. Hart 615. Glycerides fatty acids present as - in elasmo-branch oils ; Composition of. T. P. Hilditch and A. Houlbrooke 246. of butter f a t ; Distribution of the volatile acid groups among the -. Composition of Irish butter. P. Arup 641. of fats and oils. XII. - of lauric and myristic acids. A. Bomer and K. Ebach, 603. fruit of -. J. Kawamura 659. Determination of. 545. F. B. Kingsbury 45. R. H. Hopkins 668. Glycerin in cream. water in dynamite - ; Determination of.T. Berth 108. Glycuronic Acid in wines from mouldy or rotten vintages. D. Chouchak 227. Goats’ milk ; Boiled and unboiled -. 36. Gold Atomic weight of -. Golden Syrup sold as “ pale syrup.” Gooseberries Analyses of -. L. H. Lampitt and E. B. Hughes 33. Gorli Oil as substitute for chaulmoogra oil. 604. Gorlic Acid 605. Gossypol Preparation purification and some properties of - the toxic principle of cottonseed. E. P. Clark 107. A. F. Lerrigo 335. 160. 382 INDEX TO VOLUME LIII. xxxi Gossypol-continzred. Studies on -. 11. Nature of Carruth’s D -. Studies on -. IV. Apogossypol. E. P. Clark 453. d-Gossypol Relation of - to the toxicity of some cottonseed products. W. D. Gallup, 233. Government Chemist Fee of -.(Parlia-menta-v Notes) 541. Government Chemists’ Reports See Canada, Ceylon Madras New South Wales New Zealand Palestine Queensland. See also Government Laboratory. Government Laboratory Report of the Govern-ment Chemist on the work of the - for the year ending March 31st 1928. Grape Seed Oil E. Andr6 and H. Canal 544. Grapes Composition of must and -. Greengages Analyses of -. L. H. Lampitt and E. B. Hughes 33. Grey Powder 648. arowth on a synthetic ration containing small amounts of sodium. J. L. St. John 348. -promoting factor ; Relation of vitamin B to the __ for a Stqbtothrix. R. A. Peters, H. W. Kinnersley J. Orr-Ewing and V. Reader 394. -promoting vitamin B ; New differentiation between the antineuritic vitamin 11 and the purely -.H. M. Evans and G. 0. Burr, 349. Gutmidine bases in urine ; Determination of the -. C. J. IYeber 602. Guerbet’s Reaction Detection of cocaine by -. Guigues 500. Gum Kauri -. 289. Gum Benzoin alcoholic extractive in -; Determination of. T. N. Bennett and C. F. Bicltford 546. H. D. Richmond 90. for arsenic ; l’roduction of uniform strains in the -. A. S. Dodd. 152. Use of strips of mercuric chloride paper in the -. .I. I=. Lerrjgo 90. E. P. Clark 170. 593. 437. Gutzeit Test Apparatus for the H Haddock Nutritive yalue of herring and -. Haemolysis Corn cockle in flour determined by Hafnium Atomic weight of 160. M. C. Kik and E. V. McCollum 606. -. F. S. Okoloff 390. separation of zirconium and - from tantalum and niobium ; New method for.W. R. Schoeller and E. F. Waterhouse 515. Separation of zirconium and - from titan-ium cerium and thorium. L. Moser and R. Lessing 468. Hair dyes ; Composition of -. 40. Halibut liver oil. Halogen absorption of oils ; Oil bromide films and their use in determining -. H. Toms, 69. M. Tsujimoto 291 344. Haze Examination of -. 495. Health Food and -. Introduction to the Study of Diet. (Review) A. B. Callow, 681. See Public Health. Heat Effect of - on milk. IV. The iodine content. H. E. Magee and A. E. Glennie, 290. penetration in processed foods ; Protective tubes for thermo-couples for determining -. K. L. Ford and A. G. Osborne 180. Ministry of -. Public - Regulations. See Ministry of Health. Helium Atomic weight of -.160 289. extraction. 223. State of aggregation of condensed -. W. H. Keesom 676. Heparin Rennin coagulation of milk. Effect of -. J. B. Stone and C. L. Alsberg 503. Heron Fat of the Japanese grey night -. 543. Herring h-utritive value of haddock and -. M. C. Kik and E. V. McCollum 606. Hevea B rasiliensis Seasonal variations in the composition of the latex of -. N. Rae 330 487. Hexamine Determination of -. J. Rae, 167. Hirudin Rennin coagulation of milk. Effect of --. J. B. Stone and C. L. Alsberg, 503. Hispidus Strophanthin W. A. Jacobs and A. Iloffmann 660. Histology Elements of Vegetable -. (Re-view) C. UJ. Rallard 66 187. Hojer’s Method of determining the antiscorbutic value of foodstuffs. Holmium Atomic weight of -. Hornophthalic Acid Separation of phthalic acid and -.€1. G. Poole 399. Honey acidity (hydrogen ion concentration) of ~- and artificial - ; Degree of. J. Fiche and W. Kordntzki 200. 1 J m S ; Utilisation of carbohydrates by -. E. 1;. Phillips 46. Borax -. 491. diastase. J . Fiehe and IY. Kordatzlri 388. Separztion of --. Hops Rlodification of the gravinietric method for the evaluation of -. J. J. H. Hastings and T. K. Walker 104. Horse Chestnuts Preparation of saponin pro-ducts from -. Hull See Kingston-upon-Hull. Human blood; Ergosterol in . L. H. Dejust Van Stolk and E. Dureuil 552. faeces ; Unrecognised toxic substances in -D. C. Watson 114. milk ; Composition of -. G. D. Elsdon, 78. milk ; Quantitative comparison of the antirachitic factor in cow’s milk and -.J. Onthouse I. G. Macy and V. Brekke, 45Q Hungarian paprika. 445. Hydrocarbons Coal Tar -; The Higher. M. Goettsch 611. 160. J. Fiehe 290. R. Vadas 103. (Review) A. E. Everest 114 XXXii INDEX TO VOLUME LIII. Hydrocarbons-co~z tinued. Solubility of paraffin wax in pure -. P. Weber and H. L. Dunlap 397. Sulphur and sulphur derivatives of - in naphtha solutions and petroleum dis-tillates ; Determination of. W. F. Faragher, J. C. Morrell and G. S. Monroe 54. Unsaturated - in the gases from the car-bopisation of coal. A. B. Manning J. G. King and F. S. Sinnatt 224. Hydrogen Atomic weight of -. electrode ; Comparison of P determinations as obtained by means of - and colori-metric methods. in organic substances ; Rapid determination of -.Hydrogen Arsenide gaseous mixtures contain-ing hydrogen sulphide carbon dioxide -, hydrogen phosphide and acetylene. M. Wilmet 112. Hydrogen Cyanide Fumigation of ships with -. Ministry of Health Report. 341. Hydrogen Ion Concentration Germicidal effici-ency of sodium hydroxide sodium carbonate and trisodium phosphate at the same-. M. Levine E. E. Petersen and J. G. Buch-anan 170. of blood ; Colorimetric determination of -. V. C. Myers and E. Muntwyler 447. of honey and artificial honey. J. Fiehe and W. Kordatzki 290. of urine ; Colorimetric determination of -. V. C. Myers and E. Muntwyler 448. Hydrogen Peroxide as preservative. 161. Oxidation of benzoic acid with -. Solution of sulphide precipitates in acidified -.A. S. Komarowsky 176. Hydrogen Phosphide gaseous mixtures contain -ing hydrogen sulphide carbon dioxide, hydrogen arsenide or - and acetylene ; Determination of constituents of. M . Wilmet 112. natural reduction of sulphates. L. Elion 169 . gaseous mixtures containing - carbor L dioxide hydrogen arsenide or phosphidc 5 and acetylene ; Determination of thc : constituents of. M. Wilmet 112. Hydrogenated cottonseed oil ; Melting point ol I -. K. A. Williams 110. oils ; Nutritive value of -. S. Ueno M. Yamashita and M. Ota 443. Hydrogenation of fatty acids and of mixtures of fatty acids with neutral oils. R. G. Pelly, 110. Hydroquinone Effect of - on the vitamin A content of stored oils. R. C. Huston H. D. Lightbody and C. D. Ball jun, Hydroxi-ions Tests for small quantities of free ammonia or alkali (-).E. Schmiz 111. #-Hydroxybenzoic Acid Methyl Ester in foods ; Detection and determination of -. F. Weiss 291. Hydroxyquinoline as means of separating beryl-lium from aluminium. I. M. Kolthoff and E. B. Sandell. 508. 160. C. H. Johnston 609. R. Vandoni and M. Algrain 298. 22. Hydrogen Sulphide Formation of - b3 665. o-Hydroxyquinoline Detection and determinx-tion of metals by means of - (Oxin). I. M. Kolthoff 175. Hyoscyamus leaves ; Assay of alkaloids in -, Ph. Fischer 445. Hypochlorite solutions ; Determination of free alkali in -. E. Rupp and F. Lewy 609. I Ice Cream Connecticut standard for -. 162. (Review) G. D. Turnbow and L. A. Raffeto, 408. Immersion refractometer ; Determination of the concentration of dilute glue liquors by means of the -.A. C. Hart 615. Indicator for the volumetric determination of phosphoric acid. L. Duparc and E. Rogovine 509. Pinachrome as a one colour -. I. M. Kolthoff 455. question. The -. K. Linderstrom-Lang, 558. Indicators Behaviour of - in the titration of ammonia sodium and calcium phosphates, the methylamines pyridine bases and boric acid. R. T. Thomson 315. of the P value as means of differentiating aluminium alloys. Cu. Quillard 11%. of the sulphonphthalein series; New -. 558. Radio-elements as -. F. Paneth 189. Indium Atomic weight of -. Industrial Catalysis. (Review) S. J. Green 621. Chemistry of the Fats and Waxes. (Review), T. P. Hilditch 63. Infections Food - and Food Intoxications.(Review) S. R. Damon 405. Inorganic analysis; Abstracts 57 111 175 237, 302 353 401 455 508 558 615 673. Chemical Nomenclature ; Commission on - . 655. Chemistry ; Abegg’s Handbook -. Vol. IV. The Noble Gases. (Review) E. Rabinowitsch 678. Chemistry ; A Comprehensive Treatise on Vol. VIII. (Re- Theoretical and -view). J. W. Mellor 511. Chemistry ; A Text-book of -. (Review), A. F. Holleman and H. C. Cooper 184. Nomenclature; Cornit6 de Travail for the Reform of - 41. salts ; Potentiometric titration of boric acid in presence of certain -. M. G. Mellon qnd F. R. Swim 178. Insect fats. Fat from Aphidian parasites of the terebinth. J. Timon-David 236. Insecticide Derris root as an -. Insecticides Examination of - in Canada.596. Insects as test animals in vitamin research. I. Vitamin requirements of the flour beetle, Tribolium confusum Duval. M. D. Sweet-man and L. S. Palmer 348. Institute of Chemistry Jubilee of the -. 68. 160. 597 INDEX TO VOLUME LIII. xxxiii Insulin substitutes ; Search for -. 287. International Union of Pure and Applied Chemis-try ; Eighth Conference of the -. 41 ; Ninth Conference 655. Intestinal bacteria isolated from packed dates. R. F. Hunwicke and G. N. Grinling 395. Intoxications Food Infections and Food -, (Review) S. R. Damon 405. Iodides Effect of fluorides and - on the clotting of milk by pepsin. W. M. Clifford, 663. Experiences in the determination of very small quantities of -. J. T. Dunn 211. Iodimetric determination of phosphorous acid and the use of sodium hydrogen carbonate in iodimetry.P. Carre 305. evaluation of methylene blue. W. C. Holmes, 111. selenium determination. R. Berg and M. Teitelbaum 241. vanadium determination in steel and fer-rovanadium. K. Roesch and W. Werz 354. Iodimetry Iodimetric determination of phos-phorous acid and use of sodium hydrogen carbonate in -. Iodine Alkaline solution of - as means of quantitative determination of methyl glyoxal and its chemical mechanism. F. Fischler and R. Boettner 453. Atomic weight of -. content of Cape Cod cranberries. I?. W. Morse 659. content of milk; Effect of heat on -. H. E. Magee and A. E. Glennie 290. in soil salt and water-concentrates. R. McCarrison C . Newcomb B. Viswanath and R.V. Norris 59. solutions; Note on the titration of dilute sulphite solutions with standard -. H. M. Mason and G. Walsh 144. S. Yamada and T. Koshitaka 605. of some sterols by Dam’s method. A. M. Copping 664. of the solid fatty acids separated by Twitchell’s method ; Detection of hardened fat in beef fat from -. S. C. L. Gerritzen and M. Kauffman 44. Iodoplatinate determination of potassium as - ; Micro method for. A. T. Shohl and H. B. Bennett- 659. Iridium Atomic weight of -. 160. Irish butter; Composition of -. Distribu-tion of the volatile acid groups among the glycerides of butter fat. P. Arup 641. Iron Atomic weight of -. Colorimetric determination of - with potassium thiocyanate. L. S. v. d. Vlugt, 615. content of feeding stuffs.J. T. Skinner and W. H. Peterson 670. content of plant and animal foods. W. H. Peterson and C. A. Elvehjem 444. Determination of -. Ceric sulphate as a volumetric oxidising agent. H. H. Willard and P. Young 404. P. Carre 305. 160 289. Iodine Value of camphor oil. 160. Iron-contin,ued. m zinc ; Colorimetric determination of small pills 647. Separation and determination of chromium, K. K. Jarvinen 616. Separation of beryllium from -. Separation of gallium from -. L. Papish and L. E. Hoag 558. Separation of thallium from -. Vanadium in presence of chromium tungsten and - determined by titration with ceric sulphate solution. H. H. Willard and P. Young 674. Iron Carbonyl Determination of -. R. H. Griffith and G. C. Holliday 673.Iso-Ergosterol Vitamin D and -. A. van Wijk and E. H. Reerink 667. Isopropyl Alcohol Detection of - . D. Henville 416 ; J. Rae 646. in brandy; Detection of - by means of piperonal. G. Reif 497. Italian olive oils ; Fluorescence of - in ultra-violet light. R. Stratta and A. Mangini 387. Ivy Seed Oil Composition of -. A. Steger and J. Van Loon 301. amounts of -. W. J. Agnew 30. aluminium and -. 403. 459. J Jaffe’s Reaction for creatinine ; Chemistry of -. IV. Compound of creatinine p i c k acid and sodium hydroxide. I. Greenwald, 400. Jalap Analysis of -. Jam Misdescription of -. Janus Green as substitute for methylene blue in the reductase test for milk. L. Soep 106. A. L. Tankard 213. Japanese birds ; Fats of -. R. Koyama 643. minerals containing rarer elements.Analysis of beryl from Iwaki Province. U. Uemura, 674. Jews Blood group percentages for Arabs, Armenians and -. E. H. R. Altounyan, 350. Jorissen’s Test for salicylic acid. Juniper Oil as anti-ferment. 612. H. E. Dale 45. 646. 21. K Katoupo Oil as substitute for chaulmoogra oil. Kauri Gum 289. Ketones Identification and determination of aldehydes and -. Kingston-upon-Hull City and County of -. Report of the Public Analyst and Bac-teriologist A. R. Tankard for the year 1927. 591. Kjeldahl digestions Direct Nesslerisation after - H. M. Chiles 1714 Knight Test for feathers. Kreis test for rancidity. Krypton Atomic weight of -. 604. S. Veibel 53. H. F. Knight 278. W. G. Powick 387. 160 xxxiv INDEX TO VOLUME LIII.L3 Labels Misleading -. Method of dealing Laboratory Manual of Colloid Chemistry. (Re-Methods ; Biochemical -. C. A. Morrow 66. Lacquers Cellulose -. S. Smith 307. Lactic Acid in sugar solutions decomposed by alkali; Determination of -. T. E. Friedemann 164. Lactose Determination of buttermilk or milk product in a mixed feed by determination of - present. M. R. Coe 441. in presence of sucrose; Volumetric determina-tion of -. J. H. Lane and L. Eynon 43. Laevulose in malt extract. 586. Lanthanum Atomic weight of -. Larvae of honey bees; Utilisation of carbo-hydrates by -. Latex of Hevea brasilieizsis ; Seasonal variations in the composition of -. N. Rae 330 487. Lauric Acid content of coconut oil and palm kernel oil as means of detecting these fats in nutrient fat mixtures.J . Grossfeld 603. Glycerides of -. A. Bomer and I<. Ebach, 603. with. 646. view) H. N. Holmes 407. 160. L. M. Bertholf 47. Lavender Oil as anti-ferment. 612. Lead Atomic weight of -. in borax and boric acid. 653. in cabbages. 653. in organic compounds ; Quantitative deter-mination of. H. Gilman and J . Robinson, 456. in soda water. 30 97 663. in tartaric acid. New method for separating and determining B. S. Evans 267. Separation of thallium from -. Lead Acetate Elimination oi phosphoric acid by - in qualitative analysis. G. G. Kandilarow 178. Lead Tetra-Ethyl Separation of - from solution in petroleum spirit. I;. IN. Toms and C. P. Money 328. Lsafher Chrome -. SPP Chrome Leather.160 289. (Legal Notes) 435. small amounts of -. 459. deterioration of book-binding - ; Note on the. I:. P. Veitch 12. W. Frey and L. R. Leinbach 241. Manufacture ; Chemistry of -. (Review), T. A. Wilson 463. sulphuric acid in vegetable - ; Determina-tion of. Lecithin-Phosphoric Acid in egg liqueurs ; Determination of -. J. Grossfeld 229. Legal Notes 37 93 155 220 280 336 383, 435 492 634 592 649. Lemon juice ; Antiscorbutic fraction of -. VI. E. Hoyle and S. S. Zilva 47. VII. S. S. Zilva 552. Lemon Oil as anti-ferment. 612. Lemongrass Oil as anti-ferment. 612. Light source; Vitamin synthesis in plants as Lime in ground pepper; Rapid test for an R. F. Innes 557. affected by -. V. G. Heller 231. excessive amount of -. W. Plahl 103.Lime Sulphur sprays ; Soluble arsenic in calcium Liniment of turpentine. (Legal Notes) 220 282. a-Linolic Tetrabromide Salts of - from C. M. Jovellanos Linseed Oil Barium value of -. Lintner Method Preparation of soluble starch and an improved polarimetric -. H. C. Gore 613. Lipoid Phosphorus in blood Colorimetric deter-mination of -. A. R. Harnes 392. Lipoids Definition of -. 41. Revised nomenclature of - 656. Liqueurs chocolate- ; Sale of - without a licence. (Legal Notes) 280. egg- Determination of lecithinphosphoric acid in -. J. Grossfeld 229. Liquid " wettability " of a solid by a - ; Determination of the. E. E. Bartell and H. J. Osterhof 61. Liquids Combustible - Commission on, 42 667. Liquor Strychninae Hydrochloridi Volumetric deterrnination of -.Lithium Atomic weight of -. Liver Reaction of fatty extracts of the -with the antimony trichloride test for vitamin A . W. H. Wilson 48. Locust-Kernel gum and oil. A. L. Williams 411. Loganberries Analyses of -. L. H. Lampitt and E. R. Hughes 24. Logwood Colour reactions of - . A. A. Wilson and J. N. Bennett 464. Lovibond colour system. I. A spectrophoto-metric analysis of the Lovibond glasses. K. S. Gibson F. I<. Harris and I. G. Priest, 460. colour system ; New colorimeter based on the - and its application to the testing of cod liver oil and other purposes. 0. Rosen-heim and E. Schuster 179. Lumbang Oil Salts of a-linolic tetrnbromide from candlenut oil (-). C. M. Jovell-anos and A. P. West 111. Lumfnescsme nf nlls and fats.A. ITan Raalte, 617. Lutecium Atomic weight of arsenate and -. 597. candlenut (lumbang) oil. and A. P. West 111. 173. J Rae 606. 160. 289. M Mace Oil as anti-ferment. 61 2. Madras Government of -. Glycerides of -. 603. Report of the Acting Chemical Examiner for the year 1927. 536. (Legal Notes) 281. 160. Pyrophosphate method of determining phos-A. W. Epper-Titan yellow as reagent for - in micro-Maguay plant ; Mexican -. 162. Maize vitamin B in wheat and - ; Complex Magnesia in a prescription. Magnesium Atomic weight of -. phoric anhydride and -. son 239. chemistry of plants. nature of. H. Eilers 239. C. H. Hunt 449 INDEX TO VOLUME LIII. XXXV Malt extract ; Analysis of -. 586. extracts and oil emulsions.I. Composition of commercial ___ extract and cod-liver oil emulsions. J. 31. Jones and J. McLach-lan 506. 11. Vitamin A content of commercial - extract and cod-liver oil emulsion. J M. Jones and N. Evers, 506. 111. Testing of malt extract and cod-liver oil emulsions for vitamin A . J. M. Jones and N. Evers 506. Extract ; Vitamin B content of -. -4. L. Bacharach and E. Allchorne 393. Manganese Atomic weight of -. 160. content of feeding stuffs. J. T. Skinner and W. H. Peterson 670. content of plant and animal materials. C. W. Lindow and W. H. Peterson 43. Determination of -. G. Spacu and J. Dick, 509. in presence of silica ; Determination of -. C. Newcomb 644. Separation of thallium from -. Manganese Steels vanadium in - ; Deter-mination of.428. Margarine butter fat in - ; Duclaux method for determining volatile fatty acids and its application to the determination of. A. Knetemann 657. butter in - ; Determination of. L. V. Cocks and E. Nightingale 322. fat ; Barium value of -. 173. salt in - ; Determination of. D. W. Steuart 212. salt in butter and - ; Determination of. G. van B. Gilmour 34. Vitamin content of -. K. H. Coward 611. Mare’s milk ; Composition of the fat of -. Martius Yellow in foodstuffs ; Identification of Matamel Analysis of -. 162. Meat extracts; Changes produced in - by the bacterium Staphylococcus aureus. F. W. Foreman and G. S. Graham Smith 338. pastes; Examination of -. 598. soundness of - ; Tests for. L. M. Horo-w-itz-Wlassowa. 496. Meats sulphur dioxide in - ; Determination of.124. Medical Research Council Report of the -for the year 1026-27. 285. Medicament Banisterine a new - . L. Lewin 389. Medicinal charcoal ; Test for the activity of -. H. Brindle 500. charcoals Comparison of the absorptive power of -. Medicine Studies in clinical and experimental - . 285. Text-book of Biochemistry for Students of Science and -. (Review) A. T. Cameron, 358. Melon Sugar content of water-melons and other tvpes of -. S. N. Lutochin 101. 459. 0. Laxa 100. . 420. -H. Brindle 501. Mercuric Chloride paper ; Lse of strips of - in the Gutzeit test. Mercuric Oxide ointment ; Assay of -. N. L. Allport 446. Mercury Atomic weight of -. in urine and faeces ; Quantitative deterinina-tion of - and influence of medication.N. E. Schreiber T. Sollmann and H. S. Booth 447. A. I;. Lerrigo YO. 160. lamps ; Detection of ageing in -. 60. ointment ; Assay of ammoniated -. Allport 446. oscillating pump. Foott H. Nielsen and J. Reilly 62. Separation of thallium from -. Deposition of - on copper from cyanide solution. I. New method for separating and determining small amounts of lead. B. S. Evans 267. Detection and determination of - by means of ortho-hydroxyquinoline (Oxin). I. M. Kolthoff 175. Impurities in - . Their Influence on Structure and Properties. (Review) C. J. Smithells 620. Metaphosphates Reaction between albumin and various -. D. Balarew 400. Methaemoglobin Improved method for deter-mining -. J. B. Conant N.D. Scott and W. F. Douglass 167. Methyl Glyoxal Quantitative determination of - by means of an alkaline solution of iodine and its chemical mechanism. I;. Fischler and R. Boettner. 453. Methyl Orange as means of detecting free chlorine and chloramine. Besemann 669. Methylamines Behaviour of indicators in the titration of the - . R. T. Thomson, 315. Methylene Blue for the milk reductase test. D. W. Steuart 532. Iodimetric evaluation of -. W. C. Holmes, 111. Janus Green as substitute for - in the reductase test for milk. L. Soep 106: A. R. Tankard 213. Methylthiolation Method for direct - and its application in the preparation of some substituted thioanisoles. H. H. Hodgson and F. W. Handley 53. Mexican Maguey plant. 162. Micro-Analysis Pipette for -.A. T. Shohl, 241. Micro-Chemistry of plants ; Titan yellow as reagent for magnesium in -. H. Eilers, 239. Micro-Method for determining potassium as iodo-platinate. A. T. Shohl and H. B. N. L. J. T. Donelly C. Hamilton 459. Metabolism of amino acids. Metals Corrosion of -. 223. J. M. Luck 345. Bennktt 559. for determining the copper number of cellulose. T. F. Heyes 301. for determining urea. BIicrobic flora of frozen eggs. J. Verge and J. M. Luck 607. Membranes ANitrocellulose - of graded per- _ _ - meability. H. F. Pierce 114. E. Grasset 297 xxxvi INDEX TO VOLUME LIII. Microbiology General -. (Review) W. Microchemical determination of phosphoric acid as strychnine phosphomolybdate. C. Antoniani and R. €3. Jona 406. Microscopy of Drinking M7ater.(Review) G. C. Whipple 359. Mildew in cotton goods ; Identification of fungi causing -. The genus Aspergillus. G. Smith 296. Milk added phenol and cresol in - ; Deter-mination of. H. T. Fawns 489. Adenine nucleotide present in -. H. D. Kay and P. G. Marshall 391. antirachitic factor in human - and cow’s -; Quantitative comparison of. J. Outhouse I. G. Macy and V. Brekke 450. biological properties of - . Hygienic evaluation of the. M. A. Dychno and 0. M. Briskin 229. -borne diphtheiia. C. J. McSweeney and W. P. Morgan 676. bottles ; Effect of alkali solutions on bacteria found in unwashed -. C. S. Mudge and B. &I. Lawler 394. clotting of - by pepsin ; Effect of fluorides and iodides on the. W. M. Clifford 663.Condensed -. See Condensed Milk. Conditions of the production of - in the Netherlands and Denmark. (Ministry of Health Report). 283. Copper content of -. G. N. Quam and A. Hellwig 542. corrosion of copper by - ; Influence of temperature on the rate of. G. N. Quam, E. I. Solomon and A. Hellwig 657. Dirt in -. 652. dried- ; Public Health (-) Amendment Regulations 1927. No. 1092. 98. Eflect of heat on -. IV. The iodine con-tent. H. E. Magee and A. E. Glennie 290. from starved cows. 490. human -; Composition of. G. D. Elsdon 78. mare’s - . Composition of the fat of. 0. Laxa 160. of cows receiving cod-liver oil; Chemical composition of the -. E. C. V. Mattick, 295. Phosphorus compounds of -. IV. Presence of adenine nucleotide in -. H. D. Kay and P.G. Marshall 391. product in a mixed feed determined by deter-mination of lactose present. M. R. Coe 441. protein surrounding the fat globules in - ; Nature of. R. W. Titus H. H. Sommer and E. B. Hart 163. reductase test ; Methylene blue for the -. D. W. Steuart 532. reductase test for - ; Substitution of Janus Green for methylene blue in the. L. Soep 106; A. R. Tankard 213. Relative antineuritic and antipellagric potency of cow’s -. C. H. Hunt and W. E. Krauss, 668. Giltner 362. of wool. L. Burgess 554. Textile -. (Review) L. G. Lawrie 407. Milk-continued. Rennin coagulation of -. Effect of hirudin, of heparin of cephalin and of fat removal. J. B. Stone and C. L. Alsberg 503. sucrose in mixtures of sucrose and -. Polarimetric determination of.G. W: Monier-Williams 569. winter- Influence of the cow’s diet on the fat-soluble vitamins of -. J. Golding and S. S. Zilva 295. Milk Cart Water carried in a -. (Legal Notes) 593. Milks Comparison of raw pasteurised evapor-ated and dried - as sources of calcium and phosphorus for the human subject. M. M. Kramer E. Latzke and M. M. Shaw. 607. with less than 8.5 per cent. of solids-not-fat ; Refraction of -. G. D. Elsdon and J. R. Stubbs 150. Mineral content of apples. D. Haynes and J. W. Brown 658. Mineral Waters Viscous fermentation of. -. R. Guyot 170. Minerals containing rarer elements ; Japanese -. Analysis of beryl from Iwaki Province. T. Uemura 674. Ministry of Health Reports Orders etc. Con-ditions of the Production of Milk (used in preparing Condensed Milk) in the Nether-lands and Denmark.283. Fumigation of ships with hydrogen cyanide. 341. Preservative Regulations. Government Laboratory Report on -. 595. Public Health (Condensed Milk) Amendment Regulations 1927. No. 1092. 98. Public Health (Dried Milk) Amendment Regulations No. 1093 1927. 98. Public Health (Preservatives etc. in Food) Regulations. Circular 852. 42. Sale of Food and Drugs Act. Annual Report for 1927-28 and abstract of reports of Public Analysts for year ending 1927. 651. Mitchell’s ferrous tartrate reagent ; Use of -in studying the precipitation of alkaloids by tannin. A. E. Jones 429. Moisture evaporation of - from flour and rice ; Alleged. Molecular weights ; Apparatus for determining - by the boiling point method.H. Rupe and N. Wassilietf 510. weights of saturated vapours by the effusion methods. H. Eyring 617. (Review) R. M. Caven 309. (Legal Notes) 534. Molecules Atoms and -. Molybdenum Atomic weight of -. 160. Separation of beryllium from -. Molybdenum Steels vanadium in - ; Deter-Moth preparations ; Analysis of -. Mould Rancidity of coconut oil produced by the action of -. Muscles labile phosphorus in various kinds of - - Occurrence of. L. Irving and P. H. Wells 346. 404. mination of. 428. 598. W. N. Stokoe 296 Must Compositio of grapes and -. Mustard Seed Oil : of -. Vidyarthi 109. A. iM. Wright and I. Thompson 166. - . 222. and I<. Ebach 603. 437. Rapic acid ” and other acids T. P.Hilditch T. Riley and hT. L. Xutton tallows; Titre of Kew Zealand -. Nutton Bird Oil Chemical investigation of Hycology Work on - a t Imperial Institute, Myristic Acid Glycerides of -. A. Bomer C . L. Carter 165. N Naphtha soh tions ; Determination of sulphur and sulphur derivatives of hydrocarbons in petroleum distillates and - W. F. i:aragher J. C. Morrel and G. S. Monroe 54. Nmcotic Hanisterine a new -. L. Lewin, 389 National Physical Laboratory Report for the year 1927 340. Neoksphenamine analysis and chemistry of - Studies on the. A. E. Jurist and W. G’. Christiansen 166. Neodymium Atomic weight of -. Neon Atomic weight of -. Nesslerisation Direct - after Kjeldahl digest-tions. H. &I. Chiles 171. Netherlands Conditions of the production of milk in Denmark and the -.(Ministry of Health Report) 283. New South Wales Annual Report of the Govern-ment Analyst for - for 1927. T. Cooksey, 536. New Zealand Annual Report of the Dominion Analyst for 1926. mutton tallows ; Titre of -. A. M. Wright and I. Thompson 166. Nickel Atomic weight of -. Niobium analytical chemistry of tantalum -and their mineral associates ; Investi-gations into the. X. Separation of silica from earth acids. XI. Precipitation of titanium by tannin. W. R. Schoeller and A. R. Powell 258. XII. Observations on the pyrosulphate-hydrolysis method. W. R. Schoeller and E. F. Waterhouse 467. XI11 New method for separation of zirconium and hafnium from tantalum and -. W. R. Schoeller and E. F. Waterhouse 515.Niobium Fluorides Disputed volatilisation of Nipagin in foods. 291. Nitrate Formation of nitrite from - as a measure of ultra-violet intensity. A. E. Gillam and R. A. Morton 60. Nitrates Analysis of mixtures of aliphatic -by means of the refractometer. W. H. Rinkenbach 61. Determination of nitrogen in soils in presence of nitrites and -. 160. 160 289. J. S. Maclaurin 287. 160 289. 459. Separation of thallium from -. Atomic weight of -. 160. -. 258. C. Olsem. 234. Nitrite from nitrate; Formation of - as a measure of ultra-violet intensity. A. E. Gillam and R. A. Morton 60. in bacon and pickling solutions. 598. Nitrites Determination of nitrogen in soils in presence of nitrates and -. C. Olsem, 234. in water ; A stable scale-standard for deter-mining -.R. Danet 234. Nitrobenzene nitrotoluene in - ; Colori-metric determination of. H. Muraour 174. Nitrocellulose membranes of graded permeability. H. I?. Pierce 114. Nitrogen amino - ; Volumetric determina-tion of. K. Linderstrom-Lang 174. Atomic weight of -. 160. bases in petroleum oils ; Determination of-R. H. McKee and H. H. Parker 172. in argon ; Removal and determination of -. C. Leu 673. in organic substances ; Rapid determination of -. R. Vandoni and M. Algrain 298. in soils ; Determination of - in presence of nitrates and nitrites. Nitrotoluene in nitrobenzene ; Colorimetric deter-mination of -. Nitrous Acid Detection of -. W. Vaubel, 674. Nomenclature Comit6 de Travail for the reform of inorganic -. 41 ; Commission for the reform of biological chemical -.Notes 32 89 150 212 278 334 380 435 488, 531 589. Nutritive value of bread with special reference-to its content in vitamin B. W. Cramer and J. C. Mottram 49. value of hydrogenated oils. S. Ueno 1M. Yamashita and M. Ota 443. C. Olsem 234. H. Muraour 174. 41. 0 Oats oil of - ; Composition of. ger and E. W. Hill 227. Obituary Notices : K. Amber-Hope William Plenderleith Lewellen 515 569. Kitto Benedict 314. Salamon Maurice S. 515 568. Smetham Alfred 515 566. Waterfall Charles James 68. Odour Some aspects of the vibration theory of -. G. M. Dyson 676. Oenological research ; Report on -. Chemis-try of wine making. Oil constituents ; Absorption spectra of oils and - with special reference to pro-vitamin D.I . M. Heilbronn E. D. Kamon and R. A. Morton 168. Composition of commercial malt extract and cod-liver oil emulsions J. M Jones and J. McLachlan 506. 11. Vitamin A content of commercial malt extract and cod liver oil emulsion. 111. Testing of malt extract and cod-liver oil emulsions for vitamin A . J. M. Tones and N. Evers. 506. J. T. Hewitt 437. emulsions ; Malt extracts and - . I. INDEX TO VOLUJII< LTII. xxxvii . xxxviii INDEX TO VOLUME LIII. Oil Bromide films and their use in determining the halogen absorption of oils. H. Toms 69. Oils Absorption spectra of - and oil constitu-ents with special reference to pro-vitamin D. I. M. Heilbronn E. D. Kamon and R. A. Morton 168. Acid values of fats and -. New method for determining the barium values of fats and -.W. L. Davies 172. Biological significance of the unsaponifiable matter of -. 111. Fish-liver oils. H. J. Channon 293. Fats and Fatty Foods. (Review) E. R. Bolton 363. halogen absorption of - ; Oil bromide films and their use in determining the. H. Toms 69. head and blubber - oils of the sperm whale ; Mixed fatty acids of. T. P. Hilditch and J. A. Lovern 352. hydrogenated - ; Nutritive value of. S. Ueno M. Yamshita and M. Ota 443. Luminescence of fats and -. A. Van Raalte 617. neutral- ; Hydrogenation of fatty acids and of mixtures of fatty acids with -. R. G. Pelly 110. Petroleum -. See Petroleum Oils. unsaponifiable matter in fats and -; Determination of. E. L. Smith 632. vitamin A content of stored - ; Effect of hydroquinone on the.R. C. Huston H. D. Lightbody and C. D. Ball jn. 665. Ointments mercuric oxide and ammoniated mercury -; Assay of. N. L. Allport, 446. Oleic seriy ; 111-defined acids of the -. 111. Rapic acid” and other - of rape and mustard seed oils. T. P. Hilditch, T. Riley and N. L. Vidyarthi 109. IV. “ Cheiranthic acid ” of wall flower seed oil. Olive Oil Accidental green coloration of -. (Test for copper in water.) R. Marcille 103. Fluorescence of Italian - in ultraviolet light. Silver benzoate test for -. 497. virgin - in refined -; Detection of. Baud and Courtois 164. Oncoba Echinata Oil as a substitute for chaulmoogra oil. E. Andre and D. Jouatte, 604. (Statutory Rules and Orders 1927 No. 360,) 226.juice; Vitamins of -. S. G. Willimott, 294. skins ; Boric acid in -. 596. Orange I Use of butfers in determining -by means of titanium trichloride. 0. L. Evenson and D. T. McGutchen 602. Orange Oil as anti-ferment. 612. Ore Analysis; Technical Methods of -. (Review) A. H. Low 361. Organic acids of tomatoes. A. Borntraeger 388. analysis; Abstracts 53 108 171 235 298, 352 396 451 507 554 612 670. T. P. Hilditch and E. E. Jones 109. R. Strattz. 2nd A. Mangini 387. Orange juice ; Concentrated -. Organic-con ti n u ed . Analysis ; Allen’s Commercial -. Vol. VI. (Review) 356. analysis; Improvements in the method of elementary -. A. Wahl and J. P. Sisley 451. compounds completely oxidisable by sul-phuric and chromic acid ; Volumetric determination of -.H. Cordebard and V. Michl 171. compounds Determination of oxygen in -. G. Glockler and L. D. Roberts 299. compounds ; Quantitative determination of lead in -. H. Gilman and J. Robinson, 455. matter in sewage-polluted liquids ; Determina-tion of stable and unstable -. W. E. Abbott 396. Nomenclature ; Commission for the Reform Reactions ; Mechanism of Homogeneous -from a Physical Chemical Standpoint. (Review) F. 0. Rice 406. substances ; Rapid determination of carbon, nitrogen and hydrogen in -. R. Vandoni and M. Algrain 298. Syntheses. Vol. VII. (Review) F. C. Whitmore 514. of -. 656. Osmium Atomic weight of -. 160 289. Oxidase Aldehyde - of the potato. F. Bernheim 393. Oxidation Atomic Structure as modified by - and Reduction.(Review) W. C. Reynolds 676. of certain poly-alcohols by periodic acid. Applications. L. Malaprade 299. of sulphites by air ; Note on the -. H. M. Mason and G. Walsh 142. Titrimetric determination of trivalent arsenic by -. F. G. Germuth 177. Oxidising agent ; Ceric sulphate as a volumetric -. enzymes ; Action of carbon monoxide on certain -. M. Dixon 52. Oxin Detecticn and determination of metals. H. H. Willard and P. Young 404. by means of o-hydroxyquinoline (-1. I. M. Kolthoff 175. -. W. F. A. Ermen 670. Oxycellulose New reagent for the detection of Oxygen Atomic weight of -. 160. content of the cupric oxide as means of deter-Dissolved - absorption time relation of P. Gaunt and in organic compounds ; Determination of -. Oxyiodide Determination of bismuth as -.Oxyquinoline as means of determining bismuth. Oysters Vitamins in -. D. B. Jones J. C. Ozone in the atmosphere. mining sugars. activated sludge effluents. W. E. Abbott 171. G. Glockler and L. D. Roberts 299. R. Strebinger and W. Zins 237. R. Berg 58. Murphy and E. M. Nelson 295. M. D. Hadjieff 604. J. Levine 57 xxxix INDEX TO VOLUME m r . P Palestine Report of the Public Health Depart-ment for the ycar 1926. G. W. Baker 94. Report of the Laboratory Section for the year 1927. G. W. Baker 598. Palladium Atomic weight of -. Palm Kernel Oil Glycerides of -. 603. Lauric acid content of coconut oil and -as a means of detecting these fats in nutrient fat mixtures. J. Grossfeld 603. Palm Oil fatty acids of - ; Composition of the.Palmitic Acid Purification of -. A. L. Wilkie, 109. Palmnut Oil Barium value of -. 173. Paper copper number of - ; Modified method Papers Arsenic in coated -. H. J. Stern 83. Paprika Connecticut standard for -. 162. Paraffin wax ; Solubility of - in pure hydro-carbons. P. Weber and H. L. Dunlap 397. Paris streets; Composition of the air in -. R. Cambier and F. Marcy 349. Parliamentary Notes Food and Drugs (Adultera-tion). 386 600. Reconstituted and Syn-thetic Cream. 436. Government Chemist’s Fee. 541. 160. A. Rayner and S. G. Campbell 386. for determining the. W. R. Brode 55. B. W. Scribner and Hungarian -. 445. Paternits cases ; Blood tests in -. Peach Kernel Oil Reactions of -. J. Pritzker and R.Jungkunz 102. Sale of - as almond oil. (Legal Notes) 337. Pear Scald and breakdown; Presence of acet-aldehyde in Bartlett pears and its relation t o -. C. P. Harley and D. F. Fisher 227. Pears Acetaldehyde in Bartlett - and its relation to pear scald and breakdown. C. P. Harley and D. F. Fischer 227. Pectic substances in nature ; Determination of the individual -. p. R. Nanji and A. G. Norman 397. 17 38. Pelletierine Salts of -. G. Tanret 544. Pennyroyal Oil as anti-ferment. 612. Pepper Black -. 153. lime in ground -; Rapid test for an ex-White -. 153. cessive amount of. W. Plahl 103. Peppermint Oil as anti-ferment. 612. Pepsin clotting of milk by--; Effect of fluorides and iodides on the. W. M. Clifford 663. Periodic Acid Oxidation of certain poly-alcohols by -.Applications. L. Malaprade 299. Peroxides in ether ; Test for -. G. Middleton and F. C. Hymas 201. Petroleum distillates ; Determination of sulphur and sulphur derivatives of hydrocarbons in naphtha solutions and -. Faragher J. C. Morrell and G. S. Monroe 54. oils; Determination of nitrogen bases in -. R. H. McKee and H. H. Parker 172. Separation of the components of -. VI. Action of acetic acid. P. F. Gordon and J. Merry 65. W. F. Petroleum-continued. spirit ; Separation of lead tetra-ethyl from solution in -. F. W. Toms and C. P. Money 328. Pettenkofer Test Quantitative - applicable to the determination of bile acids in the blood. M. Aldrich and M. S. Bledsoe. 391. obtained by means of hydrogen electrode and colorimetric methods.C. G. Johnston, 609. value ; Differentiation of aluminium alloys by the use of indicators of the -. Cu. Quillard 112. value of honey and artificial honey. J. Fiehe and W. Kordatzki 290. values of turbid soil and other solutions ; Determination of. C. H. Gadd 351. Pharmaceutical preparations ; Determination of synthetic camphor in -. J . Bougault and (Mlle) B. Leroy 546. Pharmacognosy Elementary Textbook for Students of Pharmacognosy. (Chemistry of Crude Drugs) (Review) J. E. Driver and G. E. Trease 513. Pharmacological assay of digitalis by different methods. J. W. Trevan E. Boock J. H. Burn and J. H. Gaddum 445. Pharmacopoeia The Extra -. Nineteenth Edition Vol. I. (Review) W. H. Martindale and W. W. Wcstcott 513. Phase Rule and its Application.(Review), A. Findlay 66 244. Phenacetin Reaction between acetaldehyde and -. 0. Carletti 292. Phenol added to milk ; Determination of -. H. T. Fawns 489. Phenols Biochemical relations of -. 11. Effect of hydroquinone on the vitamin A content of stored oils. R. C. Huston, H. D. Lightbody and C. D. Ball junr. 665. Electrometric titration of - in alcoholic solution. W. D. Treadwell and G. Schwar-zenbach 398. high-boiling - in a coal tar creosote and castor oil soap disinfectant ; Determination of. J. N. Taylor 452. in essential oils ; Determination of -. 215. Phosphate. inorganic - in blood serum ; Colorimetric method for determining. S. L. Leiboff 663. Phosphates Efficacy of mixtures of natural and solubilised - measured by a bac-teriological method and the effect of higher plants.G. Truffaut and K. Bezssonoff 235. Phosphoric Acid Elimination of - by lead acetate in qualitative analysis. G. G. Kandilarow 178. Microchemical determination of - as strychnine phosphomolybdate. C. Antoni-ani and R. B. Jona 405. Modification of Ridsdale’s method for deter -mining -. A. S. Dodd 276. New indicator for the volumetric deter-mination of - . L. Duparc and E. Rogovine 509. P determinations; Comparison of - a xl INDEX ’10 VOLUME LIII. Phosphoric Anhydride Pyrophosphate method of determining magnesium and -. A. W. Epperson 239. Phosphoric ion in soils and fertilisers Rapid determination of the ~ by ceruleo-molybdimetry. G. Denirks 351. Phosphorous Acid Iodirnetric determination of - and use of sodium hydrogen carbonate in iodimetry.P. Carre 305. Phosphorus Atomic weight of -. 160 289. compounds of milk. IV. I’resence of adenine nucleotide in milk. H. 1). Kay and P. G. Marshall 391. for the human subject; Comparison of raw, pasteuriseci evaporated and dried milks as sources of calcium and -. M. M. Kramer, E. Latzke and M. M. Shaw 607. labile - in various kinds of muscles; Occurrence of. L. lrving and P. H. Wells, 346. Photography Its Principles and Practise. (Review) C. H. Neblette 64. Phthalic Acid Separation of homophthalic acid and -. H. G. Poole 399. Physical Chemistry Elementary Practical -. (Review) J. F. Spencer 63. Theoretical and Experimental -. (Review), J. C. Crocker and F. Matthews 242.Physical Laboratory Report of the Xational - for the year 1927. Physical Methods Abstracts 60 113 179 306, 460 510 617 675. Phytosterol of sunflower seed oil ; Phytosteryl acetate test and the -. J. Allan and C. W. Moore 44. Phytosteryl Acetate test and the phytosterol of sunflower seed oil. J. Allan and C. W. Moore 44. Pickling Solutions Eitrite in -. 598. Picric Acid hction of - on tropine silico-tungstate. R. Hazard 446. as an artificial standard in the colorimetric determination of silica. E. J. King and C. C. Lucas 617. Compound of creatinine - and sodium hydroxide. I. Greenwald 400. in foodstuffs ; Identification of -. 420 421. Picrotoxin as animal poison 536. Pigment in the fat of certain rabbits. S. G. Willimott 663. produced by Chromobacterium violaceurn.J. Reilly and C. Pyne 51. Pills Iron -. 647. Pinachrome as a one-colour indicator. I. M. Kolthoff 455. Piperonal as means of detecting isopropyl alcohol in brandy. G. Reif 497. Pipette for micro-analysis. A. T. Shohl 2-11. Precision - viscometer. S. W. Ferris 675. Plant foods Iron content of animal and -. W. H. Peterson and C. A. Elvehjem 444. materials ; Manganese content of animal and -. C. W. Lindow and W. H. Peterson 43. Products ; Introduction to the Chemistry of -. 4th Ed. (Review). P. Haas and 340. Plant -continued. vitamin A from - sources ; Relative stability of. H. C . Sherman E. J . Quinn, P. L. Day and E. €3. Miller 504. Plants Efficacy of mixtures of natural and solubilised phosphates measured by a bacteriological method and the ctlect on higher -.G. Truffaut and N. Bezssonoff, 236. micro-chemistry of 6- . Titan yellow as reagent for magnesium in. H. Eilers 2;{!). Vitamin synthesis in - as affected hl. light sources. V. G. Heller 231. Platinum Atomic weight of -. 160. 289. in silver alloys ; Spectroscopic determination of -. H. de Laszlo 177. Plums Analyses of -. I,. H. Lampitt and E. 13. Hughes 33. Poison Carbon monoxide as a tissue -. J. B. S. Haldane 51. Poisoning antimony - ; A curious case of. J . ‘1‘. !)unn 532. Camphor -. 289. carbon monoxide -. cases in Ceylon. 384. cases in Madras. 336. Gas - case. 592. H. Hartridge 395. Polarimeter Method of maintaining constant temperature in a -. G. W. Monier-Williams 580.Polarimetric determination of sucrose in mix-tures of milk and sucrose. G. W. Monier-Williams 569. Lintner method ; Preparation of soluble starch and an improved -. H. C. Gore, 613. Polenske apparatus ; The standard -. G. D. Elsdon and J. R. Stubbs 212. Police lectures in Ceylon. 384. Polluted liquids ; Determination of stable and unstable organic matter in sewage- -. W. E. Abbott 396. Pollution Atmospheric -. See Atmospheric Pollution. Poly-Alcohols Oxidation of certain - b>-periodic acid. Applications. L. Malaprade, 299. Ponceau 3R Use of buffers in determining -by means of titanium trichloride. 0. L. Evenson and D. T. McGutchen 608. Portsmouth City of -. Report of the Public Analyst R. P. Page for 1927. 646. Potassium Atomic weight of -.160 280. determination of - as iodoplatinate ; Micro-method for. A. T. Shohl and H. B. Bennett 559. Separation of caesium rubidium and --. L. Moser and E. Ritschel 459. Zirconium sulphate as a reagent for the detection of -. R. D. Reed and J. K. Withrow 456. Potassium Metabisulphite stability of solutions of - Note on the. R. J. Phillips 150. Potassium Thiocyanate Colorimetric deter-mination of iron with -. L. s. v. (1. T. G. Hill 681. Vlugt 615 IKDEX TO VOLUME L11I. xli Potentiometric determination of gallium 13. D. Kirschman and J. B. Ramsey 455. titration of boric acid in presence of certain inorganic salts. M. C;. Mellon and F. R. Swim 178. Praseodymium Atomic weight of -. Precipitin test for blood. G. R. Lynch 5 435 ; test ; Keeping properties of specific anti-F.Bamford 531. Preservative Hydrogen peroxide as -. 161. Regulations. Government T,aboratory Re-Regulations in Germany. 541. 160. H. S. Shrewsbury 380; W. Willcox 3. sera for the -. port on -. 595. Preservatives Determination Committee of the Chemists of the Manufacturing Confec-tioners’ Alliance and of the Food Manu-facturers’ Federation ; Report of the -. Determination of sulphur dioxide 118. in food ; Public Health Regulations. Circular 852. 42. sulphur dioxide in food - ~ ; Excess of. (Legal Notes) 38. President Annual -4ddress of the -. (E. R. Bolton) 190. Propenyl and ally1 compounds ; Aromatic -. I. Safrol and isosafrol. H. I. Waterman and R. Priester 555. Protein surrounding the fat globules in milk ; Nature of the -.R. W. Titus H. H. Sommer and E. 13. Hart 163. Proteins animal- ; Detection of yeast by the yeast gum reaction in presence of the products of hydrolysis of -. H. Kraut, 228. Definition of -. 41. serum- ; Fractionation of - by means of ammonium sulphate. A. Muschel 548. tyrosine content of - ; Determination of. M. T. Hanke 672. Yeast method for silver -. H. Wales, 547. Pseudo-Ephedrine from Ephedra data. 0. F. Black and J. W. Kelly 166. Public Analysts Notes from the Reports of -. See Aberdeen Birmingham Gibraltar, Kingston-upon-Hull Portsmouth Salford, Somerset Stepney. Society of - . See Society of Public Analysts . Public Health (Condensed Milk) Amendment Regulations 1927. (Ministry of Health Statutory Rules and Orders No.1092). 98. (Dried Milk,) Amendment Regulations 1927. (Ministry of Health Statutory Rules and Orders No. 1093). 98. (Preservatives in Food) Regulations. Cir-cular 852. 42. Publications Received 66 312 564. Pudding Spice 153 220. Pump Mercury oscillating -. J. T. Donnelly, Pyridine Bases Behaviour of indicators in the C. €3. Foott H. Nielsen and J. Reilly 62. titration of -. R. T. Thomson. 316. Pyrophosphate method for determining mag-A. W. nesium and phosphoric anhydride. Epperson 239. method of determinjng beryllium. 402. Pgrosulphate-Hydrolysis met hod ; 0 bservations on the --. Investigations into the analytical chemistry of tantalum niobium and their mineral associates. W. I<. Schoeller and E. 1;. \lraterhouse 467.Q Qualitative analysis ; Detection of vanadium in systematic -. analysis ; Elimination ol phosphoric acid by lead acetate in -. G. G. Kandilarow, 178. Chemical Analysis ; A T,aboratoq- Manual of -. Quebrachine Identity of vohimbine and -. liaymond-Hamet 500. Queensland Government of -. Report of the Government Analyst 3. B. Henderson, for the year ending June 30th 1927 3 9 ; for the year ending June 30th 1928. 652. Quinine Precipitation of - by tannin. 429. J . Roll 559. (Review) 1‘. J . Bardley 308. R Rabbits Pigment of the fat of certain -. Radiation in Chemistry. (Review) R. A. Radio-Activity of wines. ,4. Nodon and G. Radio-Elements as indicators. F. Paneth, Radium Atomic weight of -. Radon Atomic weight of -. Rancidity Kreis test for -.S. G. Willimot 663. Morton 660. Cuvier 675. 180. 160 289. W. G. Powick, 387. of coconut oiI produced by mould action. W. N. Stokoe 296. of fats ; Tests for incipient -. W. L. Davies 498. Rape Oil “ Rapic acid ” and other acids of -. T. P. Hilditch. T. Riley and N. L. Vidyarthi, 109. * Rapeseed Oil Barium value of -. T. P. Hilditch T. Riley and N. L. Vidyarthi 108. “ Rapic Acid ” of rape and mustard-seed oils. T. P. Hilditch T. Riley and N. L. Vidyarthi, 109. Rare Earths Fractional precipitation of - by electrolysis. J. W. Neckers and H. C. Kremers 355. Separation of ceria from other -. J. W. Neckers and H. C. Kremers 355. Rarer Elements J apanese minerals containing -. Analysis of beryl from Iwaki Pro-vince.T. Uemura 674. 289. 173. Composition of -. Raspberries Analyses of -. and E. B. Hughes 33. L. H. Lanipitt . .~~ I - - xlii INDEX TO VOLUME LIII. Rats Feeding of - exclusively with various kinds of bread. E. Friedberger and E. Seidenberg 49. Influence of administration of aluminium upon aluminium content of the tissues and upon growth and reproduction of -. V. C. Myers and J. W. Mull 547. €&vison Seed Oil Composition of -. T. P. Hilditch T. Riley and N. L. Vidyarthi, 108. Reagent Chemicals ; Standards and Tests for “ C.P.” and -. (Review) B. L. Murray, 563. for magnesium in the micro-chemistry of plants ; Titan yellow as a -. H. Eilers, 239. for rapid gravimetric determination of sodium ; Specific -. H. H. Barber and I. M.Kolthoff 456. for the detection of oxycellulose ; New -. W. F. A. Ermen 670. for the detection of potassium ; Zirconium sulphate as a -. R. D. Reed and J. R. Witlirow 456. Reagents and Culture Media. (Review) E. Bohm and K. R. Dietrich 186. Red Currants Analyses of -. L. H. Lampitt and E. B. Hughes 33. ljteducing substances; Effect of other - on the determination of sulphur dioxide. J. W. Black and B. J. W. Warren 130. Beductase test; Methylene blue for the milk -. D. W. Steuart 532. test for milk; Substitution of Jams Green for methylene blue in the -. L. Soep, 106 ; A. R. Tankard 213. Reduction Atomic Structure as modified by Oxidation and -. (Review) W. C. Reynolds 676. Refractometer Analysis of mixtures of aliphatic nitrates by means of the -.W. H. Rinkenbach 6 1. Immersion - as means of determining the concentration of dilute glue liquors. A. C. Hart 615. Reichert-Meissl value ; Cheshire butters and cheeses.of low -. Rennin coagulation of milk. Effect of hirudin, of heparin of cephalin and of fat removal. J. B. Stone and C. L. Alsberg 503. Research p‘ure substances for - ; Commission on. 41. Resins Synthetic -. 223. Review of Books The titles of books are treated in the same way as the titles of papers and abstracts and will be found in the General Subject Index and Authors’ Index. 63,114, 181 242 307 356 405 461 511 560 618, 676. Rhodium Atomic weight of -. 160 289. &ice evaporation of moisture from flour and Detection and M. Wagenaar 100. E. B. H. Lowe 89.- ; Alleged. (Legal Notes) 534. flour in other flours and spices; determination of -. Standard for beriberi-preventing -. Vedder and R. T. Feliciano 542. Ridsdale Method for determining phosphoric acid Rosemary Oil as anti-ferment. 612. Rosenheim and Drummond Method of deter-mining vitamin A in cod liver oil; Com-parison between the biological method and the colorimetric (-). 156. Rotenon as constituent of derris root. Rubber in soft vulcanised -; Direct deter-mination of -. A. R. Kemp W. s. Bishop and T. U. Lackner 399. Rubber vulcanised- ; Direct determination of ruber in soft -. A. R. Kemp W. S. Bishop and T. U. Lackner 399. Rubidium Atomic weight of -. Separation of caesium potassium and -. L. Moser and E. Ritschel 459. Rum and butter toffee.‘‘ Rum and Coffee ” Sample of -. Ruthenium Atomic weight of - . 160. Moditication of -. A. S. Dodd 276. 597. 160. (Legal Notes) 93. 647. S Saccharate solutions ; Alkali earth metals in -and their use in alkalimetry. A. C. Shead, 237. Safrol Aromatic ally1 and propenyl compounds. I. - and isasafrol. H. I. Waterman and R. Priester 555. Sale of Food and Drugs Acts Act to amend the Sale of Food and Drugs Acts 1875-1907. 100. Disagreement of examinations under -. 596. Extract from Annual Report of the Ministry of Health for 1927-28 and abstract of reports of Public Analysts for year ending 1927. 651. Salford City of -. Annual Report of the City Analyst H. H. Bagnall for 1927. 646. SaIicylic Acid Colorimetric determination of - and determination of small quantities of benzoic and cinnamic acids.J. R. Nicholls 19. Ferric salicylate tests for -. Jorissen’s test for -. 21. Production of - from benzoic acid. 19. Salol tablets. 92. Salt in butter and margarine ; Determination of -. in margarine ; Determination of -. D. W. Steuart 212. iodine in - ; Determination of. R. McCarrison C. Newcomb B. Viswanath and R. V. Norris 59. Prepared - sold as -. (Legal Notes), 383. Salts complex - in dilute solution ; Spectro-scopic method of studying the formation of. Part 11. Y . Shibata and T. Inoue 675. inorganic- ; Potentiometric titration of boric acid in presence of certain -. M. G. Mellon and F. R. Swim 178. of pelletierine. G. Tanret 544. Samarium Atomic weight of -.160 289 20. G. van B. Gilmour 34 INDEX TO VOLUME LIII. xliii Samarskite Analysis of -. R. C. Wells 355. Sanders Wood Colour reactions of -. A. A. Wilson and J. N. Bennett 454. Santonin Biological method of testing - and allied anthelmintics. A. Schneider 661. Saponin products from horse chestnuts ; Prepara-tion of -. R. Vadas 103. Sappan Colour reactions of -. A. A. Wilson and J. N. Bennett 454. Sarcoma Filterable virus of -Sassafras Oil as anti-ferment. 612. Sausages sulphur dioxide in - ; Determina-tion of. question of prejudice. (Legal Notesj 649. Scale-Standard for determining nitrites in waters ; A stable -. R. Danet 234. Scandium Atomic weight of -. 160. Scientific articles not abstracted 114 241 307, 676. Scientific and Industrial Research Dept.Dry rot i n wood. 654. Food Investigation Report No. 31. Changes produced in meat extracts by the bacterium Staph~ylococcus aweus F. W. Foreman and G. S. Graham Smith 338. Fuel Research Paper No. 20. The Thomas recording gas calorimeter. 385. Investigation of atmospheric pollution. Report for year ending March 31st 1927. Report of the Privy Council Committee 221. Scymnorhinus Lichia unsaponifiable matter from the stomach oil of -. Note on the. E. D. Kamm 294. Seed Oils of Brassica species; Fatty acids of -. Composition of rape ravison and mustard -. T. P. Hilditch T. Riley and N. L. Vidyarthi 108. Selenium arsenic in presence of - ; Detection of. E. Gukrin 508. Atomic weight of -. 160. Determination of - and tellurium by the sesquichloride of titanium.0. Tomicek, 59. Iodimetric - determination. R. Berg and M. Teitelbaum 241. Separation of thallium from -. 459. Senega Infusion of -. J. F. Liverseege, 491 499. root; Fluid extract of -. P. Fischer and P. Horkheimer 499. Serology Practical -. (Review) L. Vigano, 562. Serum blood- ; Colorimetric method for deter-mining inorganic phosphate in -. S. L. Leiboff 663. proteins ; Fractionation of - by means of ammonium sulphate. A. Muschel 548. Sewage Bacillus Typhosus isolated from -. W. J. Wilson 451. Disposal; Principles and Practice of the Dilution Method of -. (Review) W. E. Adeney 678. -polluted liquids ; Determination of stable and unstable organic matter in -. W. E. Abbott 396. 286. H.0. Jones 138. Sulphur dioxide in unlabelled - A 494. Sharps Coffee parchment as an adulterant of bran and -. J. Evans and T. E. Wallis, 432. Shell in cocoa products ; Determination of -. E. Alpers 343. Shellfish Bacillus typhosus isolated from -, W. J. Wilson 451. with hydrogen Ships Fumigation of -cyanide. Ministry of Health Report. 341. Silica manganese in presence of - ; Deter-mination of. C. Newcomb 644. Picric acid as an artificial standard in the colorimetric determination of -. E. J. King and C. C. Lucas 617. Separation of - from earth acids. W. R. Schoeller and A. R. Powell 258. Separation of tungsten from tin and -. J. Ciochina 240. Silicon Atomic weight of -. Silicon Steels vanadium in - ; Determination of. 426. Silicotungstate Determination of strychnine as -.E. Stuber and B. Kijatschkina 605. Silk Artificial - ; Manufacture of. (Review), E. Wheeler 623. Silver alloys ; Spectroscopic determination of platinum in -. H. de Laszlo 177. Atomic weight of -. 160. proteins ; Yeast method for - H. Wales, Sensitive test for -. F. Feigl 615. Separation of thallium from -. 459. Silver Benzoate test for olive oil. 497. Sludge effluents ; Dissolved oxygen absorption-time relation of activated -. P. Gaunt and W. E. Abbott 171. Smoke Obstruction of ultra-violet radiation by -. 495. Snails Identification and examination of -. 599. Soap castor oil - disinfectant ; Determina-tion of high-boiling phenols in a coal tar creosote and. Society ot Public Analysts North of England Section 1 17.Presidential Address (E. R. Bolton) 190. Proceedings of the -. 1 67 117 189, 245 313 365 411 467 515 565 625. 160. 547. J. N. Taylor 452. Soda Water Lead in -. 39 97 652. Sodium Atomic weight of -. 160. Growth on a synthetic ration containing small amounts of -. J. L. St. John 348. Specific reagent for the rapid gravimetric determination of -. H. H. Barber and I. M. Kolthoff 456. Sodium Carbonate Germicidal efficiency of sodium hydroxide - and trisodium phosphate at the same hydrogen ion con-centration. M. Levine R. E. Petersen and J. G. Buchanan 170. Sodium Fluoride as preservative of blood for chemical analysis. J. H. Roe 0. J. Irish and J. I. Boyd 105. Sodium Hydrogen Carbonate Iodimetric determination of phosphorous acid and use of - in iodimetry.P. Carre 305 xliv INDEX TO VOLUME LIII. Sodium Hydroxide Compound of creatinine, picric acid and -. Germicidal efficiency of - sodium car-bonate and trisodium phosphate a t the same hydrogen ion concentration. M. Levine E. E. Petersen and J . G. Buchanan, 170. solution. Action of - on modified cotton cellulose a t the ordinary temperature. C. Birtwel A. Clibbens and A. B. Geake, 672. Sodium Phosphate Behaviour of indicators ir 1 the titration of -. R. T. Thomson 315. Soil carbon dioxide in carbonates in - ; Determination of. A. Riad 486. Improvers ; Fertilisers and -. (Review) , W. Gardner 309. iodine in - ; Determination of. R . McCarrison C. Sewcomb B. Viswanatf L and K. V. Norris 39. P values of turbid - and other solutions ; Determination of.C. D. Gadd 351. Evolution and Classification of - , (Review) E. Ramann 681. ferruginous ; Mechanical analysis of heavy -. R. C. Groves 350. nitrogen in - in presence of nitrates andl nitrites ; Determination of C. Olsem 234., Phosphoric ion in - rapidly determined by ceruleo-molybdimetry. G. Denigks 351. Solbro146in foods. 291. Solid wettability” of a - by a liquid ; Determination of the. E. E. Bartell and H. J. Osterhof 61. Sofids Combustible - ; Commission on. 656. Bolids-not-Fat Refraction of milks with less than 8.5 per cent of -. G. D. Elsdon and J. R. Stubbs 150. Solutions storage of standard -; New attachment for bottles used for. A. G. Lipscomb 645. Somerset County of - . Report of the County Analyst and Bacteriologist for the year 1926.-SOOH (Sulphinic) Group Determination of - and of ferric iron. S. Krishna and H. Singh 303. Soya Bean Oil Constituents of the fatty acids of -. K. Hashi 343. Isolation of dipalmito-olein from -. K. Hashi 343. Spectrophotometric analysis of the Lovibond colour glasses. K. S. Gibson F. K. Harris and I. G. Priest 460. Spectroscopic determination of platinum in silver alloys. H. de Laszlo 177. method of studying the formation of complex salts in dilute solution. Part 11. Y . Shibata and T. Inoue 675. study of the vibrations attributed to vitamin A . F. Wokes 664. studies on purified cholesterol. C. E. Bills, E. M. Honeywell and W. A. MacNair 169. Snectrum Absorution - o f vitamin A .I. Greenwald 400. D. R. Wood 36. Sperm Whale Mixed fatty acids in liead and blubber oils of the -. T. P. Hilditch and J . A. Lovern 352. Spice Pudding -. 153 220. Spices rice flour in - ; Detection and determination of. M. Wagenaar 100. Stains Blood groups in -. in the Gutzeit test for arsenic ; Production of uniform -. Standard for beriberi-preventing rice. E. €3. Vedder and R. T. Feliciano 542. in alkalimetry; Adipic acid as an original -. Picric acid as an artificial - in the c01or1-metric determination of silica. E. J . King and C. C. Lucas 617. solutions ; New attachment for bottles used for storage of -. A. G. Lipscomb 645. . D. B. Standardisation Colour glass -Judd and G. K. Walker 180. Standards for chees? 591. for Reagent and C.P.” Chemicals.(Review) B. L. Murray 563. Staphylococcus Aureus Changes produced in meat extracts by the bacterium -. F. W. Foreman and G. S. Graham Smith, 338. Starch Chemistry ; Comprehensive Study of -. Vol. I. (Review) R. P. Walton, 561. Preparation of soluble __ and an improved polarimetric Lintner method. H. C. Gore, 613. sugar degradation products ; Analysis of -selective fermentation. T. McLachlan 583. Sulphite in --. 134. sulphur dioxide in - ; Determination of. 543. 16. A. S. Dodd 152. F. T. Van Voorst 353. 124. Starling Fat of the Japanese -. Stearic Acid Purification of - . A. L. Wilkie 109. Steel analysis ; New precipitation method for determining vanadium and its application to -. B. S. Evans and S. G. Clarke, 475.cobalt in - Determination of minute amounts of. vanadium in - ; Determination of. A. T. Etheridge 423 ; F. Ibbotson 531. vanadium in - ; Iodimetric determination of. K. Roesch and W. Werz 354. Stepney Metropolitan Borough of -. Report of the Borough Analyst D. Henville, for the year 1926 92 ; for the year 1927, 491. Tange and E. V. McCollum 232. Colour tests for - and vitamin A . 1. Sterol test F. Wokes 550; 11. Spectro-scopic study of the vibrations attributed to vitamin A . F. Wokes 664. W. J. Agnew 31. Sterols Allophanates of certain - . u. Iodine values of some - by Dam’s method. Stibine Determination of small quantities of J. Grant, A. M. Copping 664. antimony in the form of -. - R. A. Mortoiand I. M. Heilbron 503- 626 INDEX TO VOLU3lI 1,111.A\-Stomach Oil of Scymzorhiizus Lichia ; Sote on the unsaponifiable matter from the -. E. D. Kamm 294. Strawberries Analyses of -. L. H. lmiipitt and E. B. Hughes 34. apple juice in pure fruit preserves (cherries and -) ; Uetection of. C. 1;. Muttelet, 101. Vitamins 111 tinned -. E. I;. liohmann, W. H. Eddy and Pi. Halliday. Sfreptothrix Relation of vitamin f i to the growth-promoting factor for a -. K. A. Peters H. W. Ihnersley J. Orr-Ewing and V. Reader 394. Strepfothrix Corallinus i n the determination of vitamin ITl. J . Orr-Ewing and V. Strokes in blotted writting ; Sequence of -. A. S . Osborn 35. Strontium Atomic weight oi -. 160. Detection and determination of barium, calcium and -. 0. Macchia 353. Strophanthin SV.Hispidus Strophanthin. M‘. A. Jacobs and A. Hoffinann 660. Strychnine Determination of - as silicotung-state. E. Stuber and B. Kijatschkina 605. Strychnine Hydrochloride Composition and solubility of -. J. E. Driver and S. I?. Thompson 544. Strychnine Phosphomolybdate Coiilpositlon of _- C. Antoniani 603. Nicrochemical determination of phosphoric acid as -. C . A4ntoniani and K. B. Jona, 405. Students of Medicine and Science ; Textbook of Biochemistry for -. (Review) A. T. Cameron 358. of Pharmacognosy ; Elementary Text book for -. (Review) J. E. Driver and G. E. Trease 613. of the ~3iological Sciences ; Biochemical Laboratory Methods for -. (Review), C. A. Morrow 357. Succinic Acid in blood ; Determination of -. I?. M’. Clutterbuck 549.Sucrose in mixtures of mi& and - ; Polari-metric determination of. G. W. Monier-MGlliams 569. lactose in presence of - ; Volumetric determination of. J. H. Lane and L. Eynon 43. Sulphites in -. 134. Suet Shredded -. S. R. Benedict 230. 295. Reader 394. (Legal Notes) 156. Sugar blood- ; Determination of - . 11. blood - method; New. 0. Folin 392. content of water-melons and other types of melon. S. N. Lutochin 101. solutions decomposed by alkali ; Determina-tion of lactic acid in -. T. E. Friede-mann 164. Starch - degradation products analysed by selective fermentation. T. McLachlan 583. Sulphites in -. 134. urinarv - Determination of. F. B. Sugar- ro 72 ti 12 i t r d . vanillin - ; Analysis of vanillin and. J. Pritzker and R.Jungkunz 496. “ volatile sulphur ” in - ; Sulphide stain method for determining small quantities of. J . M. Bryan 580. Sugars Blood sugar determination and separa-tion of - with live yeast. A. L. Ray-mond and J . G. Blanco 660. from the oxygen Determination of -content of the cupric oxide. IT. 13. Hadjieff, 604. Sulphates Formation of hydrogen sulphide bS-natural reduction of -. Sulphato-Groups in chrome leather ; Deter-mination of -. H. B. Mcrrill J. G. Niedercorn and R. Quarck 464. Sulphide precipitates ; Solution of - in acidified hydrogen peroxide. A. S ICorn -arowsky 176. Sulphide Stain I$hod for determining sinall quantities of volatile sulphur ” in sugar. J. 31. Hryan 389. Sulphinic (-SOOH) . Group Determination 01 __ and of ferric iron.S. Eirishna and H Singh 303. Sulphite in cornflour. 134. solutions ; Note on the titration of dilute -with standard iodine solutions. H. M. Mason and G. Walsh 144. L. Elion 169. S$phites in glucose syrup. 133. in sugar. 134. oxidation of - by air ; Xote on the. H. 34, Mason and G. Walsh 142. Rapid determination of - by alkalint, liberation or extraction and titration. H. R. Jensen 133. Warren 105. -. 558. Sulphonal tablets; Assay of - . L. E. Sulphonphthalein series ; New indicators of the Sulphur Atomic weight of -. derivatives of hydrocarbons in naphtha sollitions and in petroleum distillates; Determination of -. W. F. Faragher, J. C. Morrell and C. S. Monroe 54. of hydrocarbons in naphtha solutions and in petroleum distillates ; Determination of -.W. F. Faragher J. C. Morrell an G. S. Monroe 54. in volatile fuels; Determination of -. H. T. Kennedy 300. Sulphide stain method for determining small quantities of “ volatile - ” in sugar. J. M. Bryan 589. (Report of the Preservatives Determina-tion Committee of the Chemists of the Manufacturing Confectioners’ Alliance and of the Food Manufacturers’ Federation). 118. Effect of other reducing substances on the determination of -. J. W. Black and B. J. W. Warren 130. in fattv substances Determination of -. 160 289. Sulphur Dioxide Determination of -. Kinisbury 45. A. W. Knapp and’R. J. Phillips 149 xlvi INDEX TO VOLUNIE LIII. Sulphur Dioxcide-contiwed. in food preservative ; Excess of - (Legal in foods; Determination of - by dis-H.0. Jones 138. in ground ginger 219. in sausages ; Determination of -. H. 0. Jones 138. in unlabelled sausages A question of pre-judice. (Legal Notes) 649. lost in cooking dried fruit ; Amount of -. 539. Use of liquid - in laboratory cooling device. A. F. Gill 306. Snlphuric Acid in vegetable leather ; Determina-tion of -. organic compounds completely oxidisable by chromic acid and - ; Volumetric deter-mination. H. Cordebard and V. Michl 171. Sunflower seed oil ; Phytosteryl acetate test and the phytosterol of -. J. Allan and C. W. Moore 44. Suprarenal glands ; Determination of adrenalin in -. Symbols in Chemistry. An Historical Study. (Review) R. M. Caven and J. A. Cranston, 677. Synthalin as possible substitute for insulin.287. Syntheses Organic -. Vol. VII. (Review) 46; F. C. Whitmore 514. Synthetic ration containing small amounts of sodium ; Growth on -. J. L. St. John, 348. Syrup Golden - sold as “ Pale - ” 382. Syrup of Tolu 153. Notes) 38. tillation in a vacuum. R. F. Innes 557. M. Paget and P. LohCac 545. T Tallow Barium value of beef -. 173. Titre of New Zealand mutton -. -4. M. Wright and I. Thompson 166. Cacao - and its determination. H. R. Jensen 365. precipitation of alkaloids by -; Use of Mitchell’s ferrous tartrate reagent for. A. E. Jones 429. Precipitation of titanium by -. W. R. Schoeller and A. R. Powell 258. Reaction of locust-kernel-gum with -. 413. Tantalum analytical chemistry of - niobium and their mineral associates ; Investiga-tions into the.X. Separation of silica from earth acids. XI. Precipitation of titanium by tannin. W. R. Schoeller and A. R. Powell 258. XIT. Observations on the pyrosulphate-hydrolysis method. W. R. Schoeller and E. F. Waterhouse 467. XIII. New method of separation of zirconium and hafnium from niobium and -. W. R. Schoeller and E. F. Waterhouse 515. Atomic weight of -. 160. ‘Tantalum Fluorides Disputed volatilisation of Tapioca Vinegar from -. 288. Tannin Cacao -. 372. - 258. Tars Low temperature -. 322. Tartaric Acid Lead in -. 435. Taste Perception of acid -. and T. Guevara 447. Tellurium Atomic weight of -. (Legal Notes), A. Berlatzky Determination of -. L. Muser and R. Miksch. 457. Determination of __ and selenium by the sesquichloride of titanium.0. Tomicek 59. Temperature Effect of - on the catalase reaction. Influence of - on the rate of corrosion of copper by milk. G. N. Quam €2. I. Solomon and A. Hellwig 657. Terbium Atomic weight of -. Terebinth Fat from Aphidian parasites of the - J. Timon-David 236. Textile Microscopy. (Review) L. G. Lawrie, 407. Thallium Atomic weight of -. Determination of - as chromate. L. Moser and A. Brukl 459. Thermo-Couples Protective tubes for - for determining heat penetration in pro-cessed foods. K. L. Ford and A. G. Osborne. 180. 160. S. Morgulis and M. Beber 347. 160. 160. Thermochemical Commission. 655. data ; Commission on -. 42. Thioanisoles Method for direct methylthiola-tion and its application in the preparation of some substituted -.H. H. Hodgson and F. W. Handley 53. Thiocyanate Gravimetric determination of copper as -. I. M. Kolthoff and G. H. P. van der Meene 177. Thiocyanogen value of fats. H. P. Kaufmann, 613. Thomas recording gas calorimeter. Fuel Re-search Paper No. 20. 385. Thorium Atomic weight of -. 160 289. 403. Separation of beryllium from -. Separation of zirconium and hafnium from -. L. Moser and R. Lessing 458. Thulium Atomic weight of -. Thyme Oil as anti-ferment. 612. Tin Atomic weight of -. 160 289. 160. S. G. Clarke 373. Separation of small quantities of antimony Separation of thallium from -. Separation of tungsten from silica and -. J. Ciochina 240. Tinned strawberries ; Vitamins in -. E.F. Kohmann W. H. Eddy and N. Halliday. 295. Tissue poison ; Carbon monoxide as a -. J. B. S. Haldane 51. Tissues aluminium content of - ; Influence of the administration of aluminium on and on growth and reproduction of rats. V. C. Myers and J . W. Mull 547. animal- ; Determination of aluminium in -. V. C. Myers J. W. Mull and D. 3. Morrison 547. animal- ; Determination of amino acid nitrogen in -. from -. 459. J. M. Luck 345 lNDEX TO VOLUME LIII. xlvii Titan Yellow as reageuc for magnesium in micro-Titdm Colorimetric determination of -. Precipitation of - by tannin. IV. R. Separation of beryllium from -. Separation of zirconium and hafnium from -. L. Moser and R. Lessing 458. Titanium sesquichloride as means of determining selenium and tellurium.0. Tomicek 69. Tlbninm Tfichloride Use of buffers in the determination of amaranth Ponceau 3B, and Orange I by means of -. 0. L. Evenson and D. T. McGutchen 602. Titrations Electrometric - . Chloramine-T as titrating reagent. A. McMillan and W. Easton 111. Toffee Labelling of -. 647. Rum and butter -. (Legal Xotes) 93. Toln Syrup of -. 153. Tomato products ; Examination of -. 598. Tomato Sauce non-sugar organic tomato solids in - ; Determination of. 538. Tomatos Organic acids of - . A. Born-traeger 388. Toxic substances in human faeces ; Unrecognised -. D. C. Watson 114. Toxicity of some cottonseed products ; Relation of d-gossypol to the -. W. D. Gallup 233. Relationship between chemical constitution and -. E. Walker 298. Toxicological abstracts 51 107 170 233 298, 349 395 612.Willcox 114. Tribolium Confusum Duval Vitamin re-quirements of the flour beetle (-). M. D. Sweetman and L. S. Palmer 338. Riohlorethylene Behaviour of beeswax to-wards - at ordinary temperature. G. Buchner 307. Triond tablets ; Assay of -. L. E. Warren, 545. Trisodinm Phosphate Germicidal efficiency of sodium hydroxide sodium carbonate and - at the same hydrogen ion concentra-tion. M. Levine E. E. Petersen and J. G. Buchanan 170. %opine Silicotnngstate Action of picric acid on -. R. Hazard 446. mgtophane in blood ; Colorimetric method for determining the free -. C. A. Cary 501. Tubsin as constituent of derris root. fibatoxin as constituent of derris root. Tnng Oil a-Elaeostearic acid of -.J. Tungsten Atomic weight of -. chemistry of plants. F. G . Germuth 809. Schoeller and A. R. Powell 258. H. Eilers 239. 403. Toxicology Recent advances in __ . w. 597. 597. Boeseken 54. C ? a-Elaeostearic triglyceride in -. Separation of __ from silica and tin. J. Separation of beryllium from -. 403. Vanadium in presence of chromium iron and - determined by titration with ceric sulphate solution. H. H. Willard and P. Young 674. I o. 160. Ciochina 240. Tungsten Steels vanadium in - ; Determina-Tungstic Oxide Recovery of vanadium from Turpentine Liniment of -. (Legal Notes), Turpentine Oil as anti-ferment. 612. Twitchell Method Detection of hardened fat in beef fat from the iodine value of the solid L. Gerritzen and M.Kauffman 44. of -. tionof. 426. -. 427. 220 282. fatty acids separated by - . s. c. Tyrosine content of proteins ; Determination M. T. Hanke 672. U Ultra-Violet fluorescence ; Estimation of the age of eggs by means of -. J. E. H. van Waegeningh and J. E. Heesterman 113. intensity ; Formation of nitrite from nitrate as a measure of -. A. E. Gillam and K. A. Morton 60. intensity of a light source; Comparison of certain methods for determining the -. A. E. Gillam and R. A. Morton. 60 light ; Fluorescence of Italian olive oils in -R. Stratta and A. Mangini 387. radiation ; Obstruction of - by smoke. 495. Unsaponifiable matter from the stomach oil of Sc?imnorhinus Lichia. E. D. Kamm 294. matter in oils and fats; Determination of -. E. L.Smith 632. matter of oils ; Biological significance of -. 111. Fish-liver oils. H. J. Channon 293. Uranium Atomic weight of -. 160 289. Urea Oxidation of dixanthydryl - and a micro method for the determination of -. Urinary sugar; Determination of --. F. B. Kinsbury 45. Urine dihydroxyacetone in blood and - . Quantitative determination of. W. S: McClellan 230. guanidine bases in -; Determination of the. C. J. J,’eber 502. hydrogen ion concentration of - ; Colori-metric determination of. V. C. Myers and E. Muntwyler 448. mercury in faeces and -; Quantitative determination of. K. E. Schreiber T. Sollmann and H. S. Booth 447. Urotropine and formaldehyde in mixtures ; Identification and separation of -M. V. Jonescu 507. J. M. Luck 607. V Valency Definition of -.41. Vanadium Atomic weight of -. 160 289, Detection of - in systematic qualitative analysis. J. Roll 559. in presence of chromium tungsten and iron ; Determination of - by titration with ceric subhate solution. H. H. Willard and v. P. Youige 674 xlviii INDEX TO VOLUME LIII. Vanadium-co)atiiaz1ed. in steel and ferrovanadium ; Iodimetric deter-mination of -. K. Roesch and W. Werz 354. in steel; Determination of -. -4. T. Etheridge 423 ; F. Ibbotson 531. New precipitation method for determining - and its application to steel analysis. B. S. Evans and S. G. Clarke 475. Separation of beryllium from -. 403. Vanillin Analysis of - and - sugar. J. Pntzker and R. Jungkunz 496. Vapours Molecular weights of saturated -by the effusion method.Vegetable Histology ; Elements of -. (Re-view) C. W. Ballard 66 187. leather ; Determination of sulphuric acid in -. R. I;. Innes 657. Victoria Yellow in foodstuffs ; Identification of -. 421 422. Peters 661. H. Eyring 617. Vinegar Artificial - . 154. eelworm; Bionomics of the -. B. G. from tapioca. 288. Table -. (Legal Notes) S92. Vines Influence of soil and climate on -. 437. Vins Gris 438. Vins RosBs 438. Ferris 675. Vitamin antineuritic ; Synthesis of - by yeast. G. L. Peskett 47. Viscometer Precision pipette - . s. w. Artificial - production. 286. content of margarine. Insects as test animals in - research. I. - requirements of the flour beetle, Tribolium confusum Duval. M. D. Sweet-man and L. s. Palmer 348.synthesis in plants as affected by light sources. V. G. Heller 231. Vitamin A Absorption spectrum of -. R. A. Morton and I. M. Heilbron 503 664. antimony trichloride test for - ; Reaction of fatty extracts of certain organs with. W. H. Wilson 48. as an anti-infective agent. H. X. Green and E. Mellanby 664 . colour tests for sterols and - ; Studies on. F. Wokes 550 ; 11. Spectroscopic study of the vibrations atributed to vitamin A . F. Wokes 664. content of commercial malt extract and cod-liver oil emulsion and testing of the same for -. J. M. Jones and N. Evers 506. content of stored oils ; Effect of hydroquinone on the -. R. C. Huston H. D. Light-body and C. D. Ball jun. 666. Fat-soluble - and the nation’s food supply. 286. from plant sources ; Relative stability of -.H. C. Sherman E. J . Quinn P. L. Day and E. H. Miller 504. in cod liver oil; Report on a comparison between the colorimetric (Rosenheim, Drummond) and the biological method of determining - . (League of Nations Health Organisation). 156. K. H. Coward 811. Vitamin A -continued. in watercress; Content of - . K. H. Coward and P. Eggleton 106. Relative content of fat-soluble vitamin D and - in a series of cod liver oils. J . L. 1 Clare and I<. M. Soames 168. Vitamin B complex; Existence of two active factors in the -. 11. W. D. Salmon, N. B. Guerrant and I. 31. Hays 233. concentration of -. IV. Concentration and separation of the two components of ___- . content of avocados. L. S. Weatherby and E. W. Waterman 667.content of dried yeast and yeast products. 610. content of malt extract. A. L. Uacharach and E. Allchorne 393. Further evidence of the complex nature of -. I. Evidence that a third factor exists. C. H. Hunt 666. in whc.it and maize ; Complex nature of -. C. H. kiunt 449. New tliLterentiation between the antineuritic - and the purely growth-promoting -. H. M. Evans and G. 0. Burr 349. Nutritive value of bread with special refer-ence to its content in -. W. Cramer and J . C. Mottram 49. Plural nature of -. A. G. Hogan and J. E. Hunter 505. Relation of - to the growth-promoting factor for a Stre$tothrix. li. A. Peters, H. W. Kinnersley J. Orr-Ewing and V. Reader 394. Tripartite nature of -. K. R. Willianis and R. E. Waterman 605. Vitaman B Stre9tothrix Corallinus in the determination of -.J. Orr-Ewing and V. Reader 394. Vitamin C in watercress ; Content of -. K. H. Coward and P. Eggleton 106. Vitamin D Absorption spectra of oils and oil constituents with special reference to pro--. I. M. Heilbronn E. D. Kamon and R. A. Morton 168. and iso-ergosterol. A. van Wijk and E. H. Reerink 667. Assay of the antirachitic --. K. H. Coward, 449. Colour reaction of substances containing -. W. A. Sexton 667. Fat-soluble - and the nation’s food supply, 286. in activated ergosterol ; Action of X-radiation upon -. R. R. Harrison R. R. Peacock and S. Wright 667. Relative content of fat-soluble vitamin A and - in a series of cod liver oils. J. L. L. Clare and K. M. Soames 168. Specificity of ergosterol as parent substance of -.0. Rosenheim and T. A. Webster 551. Vitamins Cod-Liver oil tablets deficient in -. (Legal Notes) 336. fat-soluble ; Influence of the cow’s diet on the - of winter milk. J. Golding and S . S. Zilva 295. P. A. Levene 66G INDEX TO VOLUME r x r . KIiX Vitamins- - cout iuued. in oysters. D. B. Jones J. C. Murphy and in tinned strawberries. E. F. Kohmann, of orange juice. Studies of -. 286. Volatile matter in coke ; Determination of -. F. J. Eaton and S. Pexton 399. Volumetric Analysis Applications of ceric sul-phate in -. Vulcanised rubber. See Rubber. E. M. Nelson 295. W. H. Eddy and N. Halliday 295. S. G. Willimott. 294. N. H. Furman 302. W Wallflower Seed Oil ‘‘ Cheiranthic acid ” of T.P. Hilditch and E. E. Jones 109. Water analysis ; Abstracts 170 234 396 669. carried in milk cart. concentrates ; Determination of iodine in -. R. McCarrison C. Newcomb B. Viswanath and R. V. Norris 59. copper in - ; Test for. (Accidental green coloration of olive oil). R. Marcille 103. Drinking- ; Microscopy of -. (Review), G. C. Whipple. 359. in cream. in dynamite glycerin ; Determination of -T. Berth 108. Mineral -. See Mineral Water. Watercress vitamins A and C in - ; Con-tents of. I<. H. Coward and P. Eggleton 106. Water-Melons Sugar content of - and other types of melon. S. N. Lutochin 101. Waters nitrites in - ; A stable scale-standard for determining. R. Danet 234. Waxes Industrial Chemistry of the Fats and - . Weights Atomic - 1928. (German Com-mission) 159. molecular- ; Apparatus for determining -by the boiling point method. H. Rupe and N. Wassilieff 510. MolecuIar - of saturated vapours by the effusion method. H. Eyring 617. ‘‘ Wettabyity ” of a solid by a liquid ; Deter-mination of the -. E. E. Bartell and H. J. Osterhof 61. Wheat vitamin B in maize and - ; Com-plex nature of. Wine making ; Chemistry of - Report on oenological research. J. T. Hewitt 437. Wines Carbonyl number of -. H. Strache and A. Brandl 290. Glycuronic acid in - from mouldy or rotten vintages. D. Chouchak 227. Radio-activity of -. A. Nodon and G. Cuvier 675. Wintergreen Oil as anti-ferment. 612. Wood Chemistry of -. 222. -. (Legal Notes) 593. A. F. Lerrigo 488. (Review) T. P. Hilditch 63. C. H. Hunt 449. Dry rot in -. 654. oil ; The a-elaeostearic acid of China -. Btieseken 54. J. Wood -co,atinzted. preservation. Preservative properties of chlorinated coal tar derivatives. L. P. Curtain and M. T. Hogert 50. technology. 222. Wood’s Light Examination of cod liver oil -. Wool Microbiology of -. L. Burgess 554. Writing Sequence of strokes in blotted -. H. Marcelet 165. A. S. Osborn 35. X Xenon Atomic weight of -. X-Radiation Action of - upon vitamin D in activated ergosterol. R. R. Harrison, R. R. Peacock and S. Wright 667. X-Ray analysis of crystals. 224. 160. work; Rarinm sulphate for -. 92. Y Yamagobo Oil. M. Ogul-a 236. Year Book The Chemist’s - 1928. (Re-view) F. W. Atack 618. Yeast Blood sugar determination and separa-tion of sugars with live -. A. L. Raymond and J. G. Blanco 669. Detection of - by the yeast gum reaction in presence of products of hydrolysis of animal proteins and of animal organs. H. Kraut 228. S. G . Willimott and F. Wokes 609. Dried - and - extracts. method for silver proteins. Selective fermentation of glucose and fructose Synthesis of antineuritic vitamin by -. Yeasts Black -. in the manufacture of wine. Yohimbine Identity of quebrachine and -. Raymond-Hamet. 500. Ytterbium Atomic weight of -. 160 289. Yttrium Atomic weight of -. 159 160,289. H. Wales 547. by brewer’s -. G. L. Peskett 47. R. H. Hopkins 668. G. I<. Burgwitz 553. 437. Z Zinc Atomic weight of -. 160. Determination of cadmium and -. G. Spacu and J. Dick 508. iron in - ; Colorimetric determination of small amounts of. W. J. Agnew 30. Separation of thallium from -. Zirconium Atomic weight of -. Separation of beryllium from -. separation of hafnium and - from tantalum and niobium; New method for. W. R. Schoeller and E. F. Waterhouse 515. Separation of hafnium and - from titanium, cerium and thorium. L. Moser and R. Lessing 458. Zirconium Sulphate as a reagent for the detection of potassium. R. D. Reed and J. R. Withrow 456. 459. 160 289. 403 PRINTED BY W. HEWER AND SONS LTD. CAMBRIDGE ENGLAND

ISSN:0003-2654    

DOI:10.1039/AN92853BA001

出版商:RSC    

年代:1928

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9285300625

出版商:RSC    

年代:1928

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent.of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent.of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent.of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D.G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent.of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent.of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution.Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent.of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent.of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water.Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa.No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9285300626

出版商:RSC    

年代:1928

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent.of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent.of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent.of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D.G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent.of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent.of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution.Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent.of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent.of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water.Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa.No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent.of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution.Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent.of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent.of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent.of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent.of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9285300632

出版商:RSC    

年代:1928

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent.of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent.of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent.of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D.G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent.of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9285300641

出版商:RSC    

年代:1928

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent.of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent.of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9285300644

出版商:RSC    

年代:1928

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent.of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent.of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9285300646

出版商:RSC    

年代:1928

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent.of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent.of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9285300649

出版商:RSC    

年代:1928

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent.of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9285300651

出版商:RSC    

年代:1928

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent.of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9285300652

出版商:RSC    

年代:1928

数据来源: RSC