See I. Dielectric const, of petroleum etc. Petrol
XVIII.— FERMENTATION INDUSTRIES
Staining of yeast by m ethylene-blue and its rela
tion to hydrogen-ion concentration and the problem of perm eability. III. H. Fin k and F . We in f u r t n e r
(Woch. Brau., 1931,48, 159—162 ; cf. B„ 1930, 526).—
Yeast suspensions were diluted with (a) tap H20, (6) 6% dextrose in distilled H20 , (c) 6% dextrose followed by methylene-blue after i hr., (d) as (c), but with a 0-1 M>, addition of KC1 before adding the stain. The stain was a t a concentration of 1/15,000 in the diluted suspen
sions. Though 90% of the cells in dilution (6) were
B r itis h C h e m ic a l A b s t r a c t s — B .
650 C l. X V III.— Fe r m e n t a t i o n In d u s t r i e s.
stainablo on addition of methylene-blue, against about 5% in dilutions (a) and (d), all contained the same number of cells capable of growth in plate cultures. On the other hand, the dilution with dextrose and methylene- blue, but with no electrolyte (c), showed 98% of stained cells of which only an occasional cell was capable of growth. The results, which were confirmed by incuba
tion of the main quantity of the dilutions, support the authors’ view th at absence of electrolyte, especially in presence of sugar, affects the cell membrane, allowing the entry of methylene-blue, which, within the cell, acts as a poison. Such “ sensitised ” cells, unless treated with a poison such as methylene-blue, are capable of
normal growth. F. E. Da y.
Viscosity of m alt extracts and its significance in the working of m alt-extract evaporators. J.
We ic h h e r z(Chem.-Ztg., 1931,55,341—342 ; cf. B., 1927, 589).—Curves showing the variation of viscosity with con
centration of the extract are plotted ; they are smooth curves of the usual type, rising with increasing steepness.
The slope, but not the form, of the curve alters with varia
tion of the relative proportions of maltose and dextrin.
The results are discussed in relation to heat transference and evaporator efficiency. E. Le w k o w it s c h.
Carbon dioxide and its rôle in the saturation of beers. G. C h a b o t (Bull. Assoc, anc. Elèves l ’Inst. de Gand, July, 1930 ; Wocli. Brau, 1931, 48, 195—198, 206—208).—The adsorption of C 0 2 by the colloids of beer is favoured by prolonged contact under pressure.
Head formation and retention is dependent on the presence of a sufficient amount of coagulable colloid of a moderate and uniform degree of dispersion. An excess of C 0 2 may result in too rapid loss when the pressure is
reieased. F. E. Da y.
Adulteration of sw eet wine and its detection by determ ination of the lower fatty acids (butyric acid). A. M ierm eister and F. B a tta y (Z. Unters.
Lebensm., 1931, 61, 161—171).—Carob (St. John’s bread) wine used to adulterate currant and raisin wine (cf. Kickton and Berg., B., 1929, 373) may be detected from the odour of j’sobutyric acid obtained when the distillate from the EtOH-free wine is freed from higher fatty acids and amino-acids by the action of alkaline KMn04, acidified, redistilled, and the second and third c.c. of distillate are collected. If the test is positive the butyric acid in the wine is determined by the method of Grossfeld and B attay (B., 1931, 652), the wine being distilled with H3P 0 4, and the neutralised distillate heated under reflux with 4 c.c. of 50% KOII before acidification and extraction. The mixed acetic and butyric acids in the final distillate may be titrated to the end-point, when the vol. of 0- 1A:-K 0H x 0-013856 gives the KC104 equivalent (x), and k — 100 x wt. of K salts dried at 140°. Alternatively, h may be found gravimetrically (loc. cit.) and the factor 1 • 15 corrects for losses due to extraction and distillation etc. The mean mol. wt. of the middle fatty acids may be obtained in a similar way by extraction of the petroleum phase with alkali and distillation with H3P 04 etc. No butyric nor middle fa tty acids were obtained from currants, raisins, and wines known to be prepared from these fruits only, and from 2 out of 13 purchased sweet
dessert wines (“ Sam os” and “ G recian” ) ; 5 of the latter, however, contained 30—60 mg./litre, and 6, in which carob was suspected, 8—250 mg./litre. Carob wine and E t butyrate give a similar intense luminescence in ultra-violet light, less than 35% of carob in raisin wine gives a doubtful colour, whilst pure raisin wine, butyric and wobutyric acid and its E t ester give feeble colours.
The test, therefore, is useful only for sorting purposes (cf.
Berg and Stockert, B., 1929, 953). J. Gr a n t. Continuous ferm entation in the production of lactic acid. E. 0. Wh it t ie r and L. A. Ro g er s (Ind.
Eng. Chem., 1931, 2 3 , 532—534).—Whey is fermented by Lactobacillus a t 43° with gentle agitation. The reaction is maintained at p n 5-0—5-8 by the addition of slaked CaO. When the lactose content falls below 1% the continuous addition of whey is started. The stored whey is preserved until added to the fermentation tank by rendering it alkaline with CaO, and it is added at a rate about equal to the vol. of the fermentation tank each 24 hr. As sufficient overflow collects it is boiled for removal of protein, filtered, neutralised with CaO, and evaporated for recovery of Ca lactate. F. E. Da y.
Acetic acid.—See III. D ressin gs for vin es.—See XVI.
Pa t e n t s.
[Heating of] brew ing pans. “ Miag ” M u h l e n b a u u. In d. A.-G. (B.P. 346,075—6, 1.2.30. Ger., [a] 3.7.29, [b] 8.1.30).—(a) The pan has a central, rotatable steam element to which are attached tube loops curved about it so th a t the greatest heating surface lies in the neighbourhood of the central region of the pan. The steam inlet of each loop is attached to the central heating element at a higher point than the condensed-steam outlet of the loop, and the direction of rotation of the central element is the same as th a t of the circulation of the steam in the loops, (b) The series of loops described in (a) is replaced by a single heating tube of three loops or having the shape of a uniform trefoil. C. Ra n k e n.
Manufacture of yeast. II. Cl a a sse n (B.P. 346,908, 20.2.30. Ger., 4.3.29).—Yeast prepared by the ordinary aeration method is enriched in zymase by a fermentation below 27° in a solution containing sugar and nutritives.
The p iT of the solution is adjusted to 5-8—6-2, and the quantity of seeded yeast is 3 to 10 times the quantity of sugar, all of which is fermented in 1 — 2 hr.
C. Ra n k e n. Preparation of nutritive m edia for yeast. H.
Cl a a sse n (B.P. 346,103,18.2.30).—Comminuted feeding- stuff rich in protein is boiled with a somewhat greater quantity of dil. H2S04 than is required for the pre
treatm ent of molasses. When the protein content of the feeding-stuff has been rendered completely soluble, the mash is added to the molasses solution, and the whole filtered after keeping for several hr. at 85°.
C. Ra n k e n. Production of colouring m alt or caram elised m alt. M .We is e n f e l d(B.P. 345,951,30.12.29).—Starting with a roasting temp, of 40°, the temp, of green malt from wheat or rye is raised within J hr. to 60—70°, and, after being maintained a t th a t temp, for 30—40 min., is gradually raised to 140—160° during the next J hr.
C. Ra n k e n.
B r itis h C h e m ic a l A b s t r a c t s — S .
Cl. X IX .—Fo o d s. 651
P r e p a r a t io n o f a n o r g a n i c s u b s t a n c e h a v in g a h ig h a l b u m i n c o n t e n t . M .,,Car lsso n (B.P. 346,765, 16.10.29).—Fish or animal flesh is partly disintegrated mechanically and immersed for 2—4 hr. in H 20 at not above 30°, to which cryptococcus fungi of the saccharo- myces type (e.g., Cryptococcus fermentum) have been added. The material is then washed, pressed, and dried a t approx. 20°. C. Ra n k e n.
D e n a t u r e d a l c o h o l. W. J. Ba n n is t e r, Assr. to Co m m e r c ia l So l v en ts Co r p. (U.S.P. 1,779,687, 28.10.30.
Appl, 2.12.27).—BuCI (1—5 vol.-%) and, if desired, brucine sulphate are added to EtOH for use, e.g., in preparing liniments, perfumes, etc. L. A. Co l e s.
XIX.— FOODS.
Determ ination of the ash content of bread. H.
Ka l n i n g (Chem.-Ztg., 1931, 55, 298).—The presence of
NaCl in bread leads to erroneous ash determinations, the results varying with the conditions of incineration. By moistening the bread (5 g.) with 5 c.c. of 3% Mg(OAc)a solution before incineration and determining the Cl content of the ash so obtained, the ash content of the flour may be found. The results are not entirely satis
factory. • As the P205 content of the ash of white flour is constantly 48%, the ash content of the flour may be readily calc, from the P content of the dried bread, provided no phosphate has been added in the baking
process. W. J. B o y d .
Determ ination of the sodium bicarbonate added to m ilk. K. Sarlo (Chem.-Ztg., 1931,55, 374—375).—
The solid residue obtained by evaporating 10 c.c. of milk is carefully ashed, taken up with H20 , and treated in the presence of a few g. of Zn with a few c.c. of 20%
HC1, in a special apparatus. The mixture of C02 and H is bubbled slowly through 22 c.c. of saturated CaO water of known concentration for 30—35 min. The residual Ca(OH) 2 is then titrated with 0 • 04A7-H2S 04 against methyl-orange. Normal milk ash contains 1-5—2-0%
C02 and a deduction of 1 • 8 c.c. from the titer is made in evaluating the amount of added bicarbonate, which is then given by the formula, NaHC03(m g./litre)=336x
( 2 2—1 • It!—1 * 80), where v is the vol. of H2S 04 required.
If the factor 1-6 is used instead of 336, the “ neutralisa
tion ” of the milk in degrees acidity is given. The method is sensitive to within 1° acidity and is suitable for routine-testing. I I . J. Do w d e n.
D eterm ination of leevulose in sweetened con
densed m ilk. C. L . Hin t o n and T. Macara (A n a ly s t, 1931, 56, 286—-292).—Lactose (and dextrose) present in the milk serum are oxidised b y alkaline I ; hevulose is then determined b y L u ff’s Cu solution followed b y iodo- metric titration. Direct reduction does not give accurate results, since most of the lsevulose is converted into
laevan. T. McLa c h la n.
Cause of beet odour and taste in m ilk and butter.
P. Post (Z. Unters. Lebensm., 1931, 61, 171—174).— Addition of NMe3,IICl to pure milk (10 mg./lOO g.) produces a taste and odour similar to th a t of the so-called
“ beet milk ” obtained in October and November from cows fed on beet heads and leaves. Distillation of 200 c.c. of such milk with CaO-water into HC1, evapora
tion of the distillate, and extraction with abs. EtOH yielded a substance giving the reactions of NMe3,HCl (e.g., odour with alkali, and ppts. with solutions of I in K I and of HgKI3), whilst that from pure milk gave negative-results. Possible remedies are discussed, of which warming the milk under reduced pressure and washing the butter with dil. lactic or tartaric acid, followed by H20, yielded promising laboratory results.
J . Gr a n t. Determ ination of water in cheese. S. H. Me i-
h u iz e n (Chem. Weekblad, 1931, 28 , 288—290).—Addi
tion of EtO H in the determination of water in cheese yields low results as a result of adsorption of the EtOH by the colloidal material present; even at 135° the last traces of EtOH are not evolved. Cheese cannot be dried to constant weight a t 107°, but satisfactory results may be obtained by drying for about 40 min. a t 135°
and making a correction (about 0-2%) for the slight decomposition which occurs. H. F. Gil l b e.
Com position of hays of “ 1’Ancien R oyau m e.”
J. Voicu (Bui. Soc. Chim. Romania, 1930, 12,173—182).
—Analyses are given of 32 samples of Rumanian hay.
A. Re n f r e w. Yellowing of the fat in Australian frozen rabbits : its nature and cause. J . R. V i c k e r y (J . Counc. Sci.
Ind. Res., Australia, 1931, 4, 1—5).—The liver fat of
T a b b i t s kept in cold storage for several months undergoes a decomposition characterised by a deep yellow colour and a pungent odour which permeates the surrounding flesh, making it unpalatable. The deterioration is markedly affected by the temp, of storage, the periods taken to acquire a certain degree of yellowness being 2—3 months a t . —5°, 4—5 months at —10-5°, and
9 months a t —17-8°, in the case of animals frozen immediately after slaughter. When storage a t room temp, had preceded freezing, the periods were shorter by about I month at each temp. The extracted fat is a highly unsaturated “ semi-drying ” o i l (I value 119—
179) and contains about 50% of linoleic acid. The concomitant rancidity suggested th at oxidation is the cause of the yellowing, and this was confirmed by the observation th at by storage in N at —5° or —10-5° the deterioration is completely prevented for more than 1 year. Oxidation of the fat is catalysed by an oxidase present in the tissues, by hicmoglobin, and by H20 . The preventive measures recommended are : exclusion of air by a new method of folding the carcase, shorter periods between death and freezing, removal of all blood, and storage at not above —16°. H. J. D o w d e n .
Apparent sucrose content of certain “ honey- dew ” honeys. F. E. Nottbo hm and F. Lucius (Z.
Unters. Lebensm., 1931, 61, 195—202).—Certain dew honeys (particularly larch honeys) having apparently high sucrose contents (12-7—21-4% ) as determined by the official method were found to contain 3—25%
of melezitose which, when allowed for, brought the sucrose within the range 1—4% (so-called normal range 5—10%). Such honeys are usually solid in consistency.
Melezitose may be separated by precipitation with 4 pts.
of 50% EtOH. The determination of melezitose and sucrose in the presence of one another is based on the fact th a t both are inverted by acid, bu t the latter
652
B r itis h C h e m ic a l A b s t r a c t s —B .
Cl. X IX .—F o o d s .
o n ly is a ffe c te d b y y e a s t in v e r ta s e (in 1 h r. a t 47—50°
fo r 1 g. of sa m p le ). J. Gr a n t.
Judgm ent of foreign honeys according to the honey regulations. F. E. Nottbohm and F. Lucros (Z. Unters. Lebensm., 1931,61,182—195).—The analyti
cal data and tests of 94 honeys from N . and S. America, W. Indies, Hawaii, Russia, and Ukraine are tabulated.
J. Gr a n t. Determ ination of trigonelline in raw and roasted coffees. F. E. N o ttb o h m and F. M a y e r (Z. Unters.
Lebensm., 1931, 61, 202—210).—The ground coffee is extracted with CIIC]3 (which is preferable to the usual CC14), and an extract of the residue in 96% EtOH precipitated with Pb(OAc)2, excess of Pb being removed from the liquid by II2S. The resulting solution is evaporated twice with HC1 and charcoal, the residue extracted with II20 and a further quantity of charcoal, and the ppt. obtained on addition of acid and 0-12V-I (steel-blue needles from raw, and an oily liquid forming leaflets from roasted, cofEee) filtered, dissolved in warm EtOH, and titrated with 0-12\r-Na2S203 (1 c.c. of 0- liV-I = 4-90 mg.of trigonelline). Thetitratedsolution is then shaken with Ag20 , filtered, the filtrate evaporated with HC1 and charcoal, and the residue extracted with hot 96% EtOH. The forms, sources, and properties of trigonelline gold chloride are recorded. J. G r a n t .
Chemical com position and cookery technique of potatoes. B. v o n G o z sy and G. M e s z a r o s (Z. Unters.
Lebensm., 1931, 61, 174—182).—An attem pt has been made to correlate the flavour, cooking and keeping properties of 7 varieties of potato with their chemical composition (d 1-0741—1-1161, solids 18-4—28-5%, starch 12-7—21-7%, N 1-7—2-6%). In general, potatoes with least starch (i.e., most N) have the best taste and keeping properties, whether in air or in pure or saline water. No definite relation exists between the starch and N contents, and it is considered th a t the type of nitrogenous material is more important than its amount. No general relationship exists between chemical composition and fat absorption or suitability for the preparation of various potato dishes, though varieties having the greatest fat absorption cooked the most rapidly and produced the best flavour. Indications are provided of the most suitable and economical uses to which the varieties studied may be put. J. G r a n t .
Ethylene oxide as a new fum igant for dried fruits. J. E. T h o m a s (J. Couuc. Sci. Ind. Res., Aus
tralia, 1931, 4 , 53—54 ; cf. B., 1929, 1029).—Ethylene oxide is a valuable fumigant against the dried-fruit moth, Plodia interpunctella (cf. Roark and Cotton, B., 1930, 634). W ith experimental packs exposure for 4 hr. a t a mean temp, of 20° was sufficient to kill eggs and lam e. W ith similar treatm ent a t lower temp, (mean 10°) about 30% of the la m e were alive after the fumigation, but died within 36 hr.
H. J. Do w d e n. Determ ination of calcium , m agnesium , and phosphorus in feeding-stuffs and cattle excreta.
H. P . Mo r r is, J. W. Ne l s o n, and L. S. Pa l m e r (Ind.
Eng. Chem. [Anal.], 1931,3,164—167).—I t is impossible to account for all the Ca, Mg, and P in metabolism experiments by extracting the ash with HC1 on account
of the formation of complex silicates, which may be broken down by fusion^ with Na2C03. This point is very noticeable with samples of hay and of cow fæces, the latter of which, on fusion, may give results for Ca, Mg, and P which are, respectively, 3, 9, and 1A times as great as by acid extraction. T. McLa c h la n.
Detection, determ ination, and occurrence of butyric acid in foodstuffs. J. G r o s s f e l d and F.
B a t t a y (Z. Unters. Lebensm., 1931, 61, 129—161).—
One in 12,500 pts. of butyric acid (or, in presence of 0 • 6% of AcOH, 1 in 10,800) is detectable from its odour by distillation of the aq. solution after removal of other substances by oxidation with alkaline KMn04
(see below). The optimum conditions for the determina
tion of butyric acid in foods have been obtained from the physico-chemical theories underlying the individual processes of the following method :—The sample is distilled with 1I3P0;1, the neutralised distillate heated under reflux with 4 c.c. of 50% KOH, and, after acidifi
cation and dilution, the mixture is extracted with 25% of light petroleum to remove liexoic and higher fa tty acids. The aqueous phase is evaporated with 1 c.c. in excess of iV-NaOH, extracted with 10 c.c. of H20, and amino-acids and fatty acids other than butyric and acetic are oxidised by means of 2 0 c.c. of 1% KM n04 for 24 hr., the excess being destroyed by 2 0 c.c.
of a mixture containing 20% of FeS04 and 5 vol.-%
of H2S 0 4. Under these conditions distillation (into a weighed flask) gives most of the butyric acid and a little AcOH, which may be titrated to the exact end-point with O-liY-KOIl [a c.c.), and the KCI04 value (A.) found from the expression 1 -3856a//I, where A is the total weight of the two K salts in the evaporated distillate.
Alternatively, k may be found (more accurately) by determination of the K by the perchlorate method.
The percentage of butyric acid in the residue is given by 2-223(141-23—k), the factor 1-15 being used to correct for losses due to extraction, distillation, etc.
Distillation curves for the acids concerned indicate th at under the above conditions Walter’s “ birectifier ” is unnecessary for the separation of the acids by distilla
tion. The following values (% butyric acid) were obtained: milk (sweet 0-004, sour 0-008), cheese (Limburger 1-340, Harzcr 0-142, rindless Emmenthaler 0-066, Swiss 0-356), meat (beef 0-036, pork 0-010, m utton 0-009), sauerkraut 0-071, pickled cucumber 0-023 (0-022 in the pickle), sultanas and currants 0;
and (g. per litre) : wine (Malaga 0-110, Muscat 0-117, good Samos 0, poor Samos 0-213, dry red wine 0), beer (light 0-048, dark 0-081), pressed yeast. 0'019 (cf. B.,
1931, 650). * J. Gr a n t.
Form aldehyde in foodstuffs.—See III. Hardening of m argarine etc.—See N il. Pasture herbage.—
See XVI. Protein scu m s from beet juice. Potato flour.—See XVII.
Pa t e n t s.
Bleaching agent and process of u tilisin g the sam e for bleaching flour. J. R. Sh o r t -Mil l in g
Co. (B.P. 346,408, 1.10.29. U .S ., 5.10.28).—P artly germinated soya beans, which have been swollen by soaking in H20, are ground and mixed with gelatinised wheat starch. The resulting mixture is dried in vacuo
B ritis h C h e m ic a l A b s t r a c t s — B .
C l. X X .— Me d i c i n a l Su b s t a n c e s ; Es s e n t l u, Oi l s. 053
at not above 60°, tlicn finely ground, and added to the unbleached flour either before or during dough-mixing.
The bleaching action of the ground soya beau depends on enzymes which react only on the carotene in the presence of warmth and moisture, i.e., during dough- fermentation. Addition of the bleaching mixture (1—2% on the wt. of flour) is sufficient for almost com
plete decolorisation of the carotene. E. B. Hu g h e s. Obtaining white and purified pectin. R . Paul
amd R . H . Gr a n d s e ig n e (B.P. 347,961, 28.G.30).—
Pectin is precipitated by COMe2, with or without the addition of a mineral acid, in a special rotary jellifier, washed centrifugally, and dried on heated rollers.
E. B. Hu g h e s. Maintenance of the vitam ins in the preservation of vegetable m aterials. U . B r i n c h , H . and C. E.
S p e h r ( B r i n c h & S p e h b ) (B .P . 346,574, 12.4.30. Ger., 15.6.29).—A salt and an acid are used simultaneously or successively in such a way th a t all of the vegetable or fruit comes into contact with them a t f n 2—6. E.g., lucerne (25 lb.) is plasmolysfed in 15 min. with \ pint of 1 0% H 3P 0 4 and 20% NaCl and then dried in an air current a t 80° for 2 hr., when it is ready for storage and retains to a full extent its fresh appearance, odour, and vitamin content. A method is also given for the treatment of tomatoes to give a dry powder rich in
vitamin-C. E. B . Hu g h e s.
Chilling and freezing of fish and other foodstuffs.
D. Ro bertso n (B.P. 348,208, 14.2.30).
Chilling of beef. W. W. Tr ig g s. From Sw if t & Co.
(B.P. 347,668, 31.12.29).
Preserving m eat in ice. M. Zizla v sk y (B.P.
348,443, 30.6.30).
Roasting apparatus. D rying of cereal grains.—
See I. Sodium glutam ate.—See V II. Used cooking fat.—See X II. Nutritive m edia for yeast. Albu
m inous substances.—See XVIII.
X X .— MEDICINAL SUBSTANCES f ESSENTIAL OILS.
D eterm ination of hexam ethylenetetram ine in certain [pharmaceutical] com pounds. M. J. Sch u lte
(Pharm. Weckblad, 1931, 6 8, 485—488).—For the determination in Ilelmitol an aq. solution of the sample is exactly neutralised with 0-5A7-alcoholic NaOH and evaporated to dryness ; the residue is extracted several times with CHCl3 and the hexamethylenctramine is weighed. About 94-6% is recovered, but a complete determination requires only 1 hr. With Hexal the recovery, after rendering slightly alkaline with the calc, quantity of alkali, is 92-9%, whilst with Saliformine, after neutralising the alcoholic solution, it reaches 98-5%.
(Pharm. Weckblad, 1931, 6 8, 485—488).—For the determination in Ilelmitol an aq. solution of the sample is exactly neutralised with 0-5A7-alcoholic NaOH and evaporated to dryness ; the residue is extracted several times with CHCl3 and the hexamethylenctramine is weighed. About 94-6% is recovered, but a complete determination requires only 1 hr. With Hexal the recovery, after rendering slightly alkaline with the calc, quantity of alkali, is 92-9%, whilst with Saliformine, after neutralising the alcoholic solution, it reaches 98-5%.