Potato flakes as raw m aterial in distilleries.
E. Lü h d e r (Z. Spiritusind., 1931, 5 4 , 7—9).—Two de
tailed methods are given for the use of potato flakes in the mash from which alcohol is produced. In the first of these the flaked potatoes are cooked and liq u e fie d
previous to their saccharification, whereas in the se c o n d
method the preliminary stages are omitted and s a c c h a r i
fication is proceeded with directly. In the latter method, provided the mash is kept liquid and free from “ balling by vigorous stirring, the yield of alcohol is slightly greater. Modifications of the methods are necessary when the potato flakes are partly substituted by raw potatoes or by some cereal such as maize.
C. Ra n k e n.
B ottling [of beer]. A. Ha d l e y (J . Inst. B r e w , 1 9 3 1 , 3 7 , 1 1 — 1 5 ).— T h e r e la t iv e m e r it s o f t h e s lo w , the s e m i-r a p id , a n d t h e q u ic k s y s t e m s o f c h illin g are d is
c u s s e d in c o n n e x io n w i t h t h e b o t t lin g o f b e e r . F iltra
-B r itis h C h e m ic a l A b s t r a c t s — -B .
Cl. X I X . — Fo o d s. 271
tion, collection of fermentation carbon dioxide, bottle cleansing, and labelling are also dealt with.
C. Ra n k e n.
Haze in bottled beer. H . L. Hi n d (J. Inst. Brew., 1931, 37, 15—19).—The haze which is liable to form in beer in bottle is largely of protein origin, and is chiefly due to the disturbance of the equilibrium among the colloidal constituents. Changes in the pn of the beer, which may be produced either by bacterial development with the production of acidity or by the dissolution of alkali from the glass, and traces of metals are frequent causes of these alterations in equilibrium. The haze may be prevented or minimised by the removal of the unde
sired proteins by the addition of adsorbents, or by their conversion into a more soluble form by adding proteo
lytic agents, such as papain, to the beer. Cold storage and filtration by the Metafilter or by the Seitz filter have their advantages, bu t also tend to remove the desirable head-retaining colloids. C. R a n k e n .
Potash from industrial alcohol. L. B . Br o u g h t o n,
H. L. Ma r s h a l l, and N. C. Th o r n t o n (Maryland Agric.
Exp. Sta. Bull., 1928, No. 300, 37—61).—In the manu
facture of alcohol from molasses, ash obtained from boiler furnaces fired with molasses residue contained 34%
of water-soluble K 20 , 1 • 7% of citric-soluble P 20 5, and a small proportion of nitrogen. The material was too alkaline for use as a substitute for potash salts in com
pound fertilisers and caused reversion of acid phosphate and loss of ammonia from ammonium salts. Satis
factory mixtures are described in which the material is used in admixture with other potash salts or is com
pounded with tankage, ammonium sulphate (or sodium nitrate), and superphosphate. A. G. Po l l a r d.
Action of d istillery m alt on starch. Jo szt and
Kl e i n d i e n s t.—See XVII.
See also A., Feb., 160, Adsorption of invertase by charcoal (Mil l e r and Ba n d e m e r). 252, Lactenin
(Jo n e s and Sim m s). 263, Ferm entation of sugar mixtures by Sauterne yeast (So bo tka and Re i n e r).
Growth of yeast by aeration (Cl a a s s e n). A ctivator- Z (Ph il ip s o n). B ios (Su z u k i and others). 264, Lipase of A sp e rg illu s n ig e r (Ju r a c e c). Citric fermentation (Ko t o v sk i). 265, Reduction of nitrates by bacteria (Ko r sa k o v). 266, Lactic ferm entation
(Virt a n e n and Tik k a). B iochem ical preparation of optically active glyceraldehyde ( Ne u b e r g).
Pa t e n t s.
Manufacture of yeast. G. S. B r a t t o n , Assr. to
A n h e u s e r - B u s c h , I n c . (U.S.P. 1,767,646, 24.6.30.
Appl., 6.3.26).—Propagation of yeast is initiated in a netting solution which is rich in yeast-assimilable proteins and nutrient salts, bu t deficient in assimilable sugars. A feeding solution which is rich in assimilable sugars but deficient in assimilable proteins and nutrient salts is added during propagation continuously or inter
mittently to the diluted and aerated setting solution.
C. Ra n k e n.
Malting of cereals. T. R. Dixon (B.P. 339,047, . 0.29), -The enzymic action of the grain is accelerated ino/^r il^ n^ steePc(l and germinating grain with a
/o solution of lactic acid as soon as the acrospixe
penetrates through the testa. After further germina
tion, the grain is steeped in a lactic acid solution of about 20% concentration for about 24 hrs. prior to being transferred to the kiln. C. Ra n k e n.
T reatm ent of beverages. A. Gu s m e r (U.S.P.
1,765,667, 24.6.30. Appl., 29.7.25).—Fermented bever
ages of cereal or fruit origin are heated to remove the alcohol in excess of th a t specified by the National Pro
hibition Act. Sulphurous acid and sugars are then added and the boiling is continued, the entire treatm ent being carried out under a vacuum. C. Ra n k e n.
Leavened bakery products (B.P. 340,072). Grape juice (U.S.P. 1,767,399).—See XIX.
XIX.—FOODS.
Relation between the quantities of fat and pro
tein in norm al mi l k. A. B. Pe r k i n s (Ohio Agric.
Exp. Sta. Bull., 1930, No. 446, 126—127).—From analyses of grouped samples of milk the fo lowing formula is derived : protein (%) = 2-78 + [0-42 (fat % — 2-78)]
± 0-25. The probable error of single determinations from mixed milk is likely to be smaller th an th a t shown
above. A. G. Po l l a r d.
Fluctuation of p n in k ou m iss from m a r e’s m ilk . Changes in sp . gr. and in fat and am ino-nitrogen in k ou m iss. K. S. Ar k h ip o v (Arkh. Biol. Nauk, 1930, 30, 475—485).—The pn varies from 3-4 to 4-3 according to the tem perature and duration of keeping.
The amino-nitrogen varies from 0-064 to 0-084%
according to the tem perature and duration of fermenta
tion. The sp. gr. varies from 1-005 to 1-007. The fat content depends on th a t of the milk and on the duration of fermentation. Ch e m ic a l Ab s t r a c t s.
D eterm ination of B . c o li [in m ilk ]. A. v a n Ra a l t e(Chem. Weekblad, 1930,2 7 , 663).—Milk brought to specified dilutions by addition o peptone solution is kept 24 hrs. a t 37°, and the indole test applied. The milk may be graded according to the dilution range within which a positive result is obtained
S. I. Le v y.
M ethylene-blue reductase test [for m ilk ]. H. R.
Wh it e h e a d (New Zealand J. Sci. Tech., 1930, 1 2 ,
100—107).—A resume of work carried out on this test as a method of grading milk for cheese manufac
ture. The number of Strep'ococci lactis is the chief factor affecting the reduction time, though other o'ganisms may increase or retard the reaction. I t is as accurate as the direct microscopical or the plate count, both of which require skill, whi st the last is too costly and time-consuming for industrial purposes.
T. McLa c h l a n.
Mod fication of the m eth y ene-blue reductase- test and its com parative va ue in determ ining the keeping quality of m ilk . C. K. Jo h n s (Sci. Agric., 1930, 1 1 , 171—190).—The modifications ensure greater convenience and accuracy of working (especially with high-grade milks) and closer correlation frith the keeping quality. A preliminary incubation a t 12-8° for 18 hrs.
is adopted, and in the subsequent incubation a t blood- heat tubes not discoloured after 6 hrs. are shaken to redistribute bacteria carried to the surface with the rising butter fat. A. G. Po l l a r d.
B r i t is h C h e m ic a l A b s t r a c t s — B .
272 C l. X I X .—Fo o d s.
Factors affecting the flavour of butter. I. Effect of various starter cultures. II. Effect of various neutralisers. C. C. Wa l t s (Aik. Agric. Exp. Sta. Bull., 1930, No. 249, 1—10, 11—26).—I. Commercial starters containing yeasts d"d not affect tlie flavour of tlie butter.
II. [With M. S. Li b b e r t.] Chemical analyses of various neutralisers for sour cream are recorded. The alkalinity of these materials varied widely. Lime neutralisers containing magnesium had a higher neutral
ising value than purely calcic materials. The time of reaction of the neutralisers averaged 1—3 min. for soda compounds, 4—5 min. for lime neutralisers, and
1 0—15 min. for lime neutralisers containing magnesium.
Reduction of acidity due to pasteurisation was greater for lime than lor soda neutralisers. Butter flavour was improved by the use of neutralisers in all cases, the effect being more pronounced in fresh than in stored
butter. A. 6. Po l l a r d.
A nalysis of butter. E. S. Gu t h r ie and others (J.
Dairy Sci., 1 9 3 0 , 1 3 , 3 8 0 — 3 9 3 ).—The A.O.A.C. and Kohman methods have been compared. For the determination of water the Kohman method is the more accurate, whilst for the fat determination the A.O.A.C.
method is preferred. The Kohman and A.O.A.C.
methods, respectively, gave average variations and ranges as follows: water 0 - 0 3 1 ( 0 - 0 0 1 — 0 - 0 8 7 ) % , 0 - 0 8 1 ( 0 - 0 0 6 — 0 - 2 2 1 ) % ; fat 0 - 1 1 3 ( 0 - 0 0 2 — 0 - 3 3 7 ) % , 0 - 1 0 4 ( 0 - 0 0 4 — 0 - 1 2 9 ) % . Ch e m ic a l Ab s t r a c t s.
A cidity changes associated with the keeping quality of apples under various storage conditions.
H. H. Plaggeand F. Ge r h a r d t (Iowa Agric. Exp. Sta.
Res. Bull. No. 13 1 , 1 9 3 0 ).—Decreased acidity of apples during storage varied with variety and season, becoming more rapid with rising temperature. The appearance of “ soggy breakdown ” was definitely associated with changes in titratable acidity and value, being more extensive where acid losses were small. Susceptibility to Jonathan spot was inversely proportional to the total acid loss during storage. The storage capacity of some varieties of apples was correlated with the density of the ]uice. - A. G. Po l l a r d.
Preserving fruits b y fr e e z n g . I. Peaches.
II. F igs. J. G. Woodroof (Georgia Agric. Exp. Sta.
Bull. 1 9 3 0 , Nos. 1 6 3 and 1 6 4 ).—I. The effect on the coloration of peaches of numerous chemicals added prior to freezing is exam ined; of these, 2% citric acid, 4%
phosphoric acid, and 2% sodium chloride tended to whiten the flesh.
II. [ W ith J. E. BaiLEY .] T h e u s e of v e r y lo w te m p e r a tu r e s fo r fr e e z in g fig s d e s tr o y e d t h e p ig m e n t o f t h e s e e d c a v it y . ii A . G. Po l l a r d.
Sam pling of apples for arsenical spray residue determ inations. J. R. Ne l l e r (Ind. Eng. Ckem.
[Anal.], 1 9 3 0 , 2, 3 8 2—3 8 4 ).—Study of the arsenc content of apples washed with hydrochloric acid and containing 0 - 0 1 7—0 - 0 1 9 grain/lb. shows the average probable error of sing e samples of 6 apples each to be
8 - 2 % , and of duplicate samples 5 - 3 6 % , of the total arsenic p re sen t; since the average probable error of the analysis is 7 - 4 0 % , 2 samples of 6 apples each provide sufficiently accurate sampling. The rate of reduction of
the sampling error with increase of the number oi samples falls oil rapidly. These results are applicant to apples containing 0-01 grain or less of arsenic per lb.
H . F. Gillbb.
D etection of benzoic acid in ja m s, fruit juices, and m argarine. J. J. J. Din g e m a n s(Chem. Weekblad, 1930, 27, 640).—The colour test based on nitration to m-dinitrobenzoic acid and treatm ent with ammonia and ammonium sulphide is not always satisfactoty A more sensitive test is to nitrate and add hydroxylamint hydrochloride. Salicylic acid, if present, is first oxidised ■ with alkaline permanganate. S. I . Le v y.
D igestib ility of cottonseed m eal a s a supple
m ental feed for range cattle in N ew M exico. W. B.
Wa t k in s (New Mexico Coll. Agric. Tech. Bull. No. 178, 1929).—Addition of cottonseed meal to a ration of wheat straw for steers increased the digestibility of the follow
ing straw constituents: dry matter, total organi#
m atter, total nitrogen, protein nitrogen, and ether
extract. A. G . Po l l a r d.
Sodium m etasilicate. Va i l.—See V I I .
See also A., Feb., 185, Rapid determ ination of w ater [in wheat] (Lo n g in e s c u and Pi r t e a). 190, M easurem ent of surface tem perature [of m'.lk- d rying ro.ls] ( Ro e s e r and Mu e l l e r). 245, Optical rotations of cereal glutelins (CiONKA and others).
251, H um an m i l k : carbohydrates and analysis
( Po l o n o v sk i and Le s p a g n o l). 252, Antirachiiic vita m in s of hum an m ilk (Ma c c h i and Sc alpati).
Lactenin (Jo n e s and Sim m s). 256, Food proteins of m ilk , eggs, and m eats (Cla y t o n and Cum m ings).
N utritional potency of liver (M i Ha r g u e and others).
N utritive va ue of cereal breakfast foods ( Blougb
and others ; Ma t t il land Cl a y t o n). Effect of cooking on d igestibility of m eat (Cl if f o r d). Synthetic m ilk ( Ra n d o in and Le c o q). 257, Carbohydrate content of foods .McCa n c e and La w r e n c e). 269, V itam ins in grape juice and Wine ( Ra n d o i n). Vita
m in s of w ater-cress (Me n d e l and Vic k e r y). Deter
m ination of vitam n-zl (Co w a r d and others). 270, Isolation of vitam in-B 1 (Va n Ve e n). Vitamin-5 in leafy vegetables ( Roscoe). 271, Vitam in-B2 in egg -w h ite (Ch ic kand others). A ssa y of vitamin-#*
( Re a d e r).
| P a t e n t s.
Product on of le a v e n e d " bakery p r o d u c t s . St a n d a r d Br a n d s, In c., Assees. of A. D . Blank, H . A. Ko h m a n, and A. Sc h u l t z ( B .P . 340,072, 18.10.29.
U.S., 22.10.28).—A mixture is descr bed which aids the m aturing o I yea t-raised dough and reduces the fe r m e n ta -
t on period. The mixture cons sts of phosphoric acid or an acid phosphate, an ammonium salt, potassium bromate or iodate, and an enzyme preparation such papain, pepsin, or diastase. E. B . Hu g h e s.
Cleaning and preparing of rice. C. J . R o b in s o s ,
and T R o b in s o n & S o n , L t d . (B.P. 339,014, 16.9.29). - To reduce the amount of broken rice obtained in the polishing process, the hulled rice is steeped n water and then steamed. The grains are dried before
milling-E. B. Hu ghes.
O l . X X . — M k d i c i h a l S u b s t a n c e s ; E s s e n t i a l O i l s . B r itis h C h e m ic a l A b s t r a c t s — B .
273