Experiment Station Record, Volume 92, January-June, 1945 Page: 3

19451 AGRICULTURAL AND BIOLOGICAL CHEMISTRY 3
chapters on foods and food products coordinate widely scattered material from
official, scientific, and technical literature, with emphasis on up-to-date numerical
values, and include the following: Milk, Cream, and Dairy Products, by M. B.
Jacobs (pp. 395-434); Meat and Meat Products, by W. M. Urbain (pp. 435-472);
Fish, Shellfish, and Crustacea, by M. E. Stansby (pp. 473-521); Poultry and Eggs,
by M. E. Pennington (pp. 522-563); Edible Oils and Fats, by A. E. Bailey (pp.
564-590) (U. S. D. A.); Cereal Grains, by W. F. Geddes (pp. 591-685) (Univ.
Minn.) Baking and Bakery Products, by W. H. Cathcart (pp. 686-727); Vegetables,
Mushrooms, Nuts, and Fruits, by F. A. Lee (pp. 728-781) (N. Y. State Sta.);
Carbohydrate and Sugar Foods, by E. F. Degering (pp. 782-809) (Purdue Univ.);
Confectionery and Cacao Products, by M. Schoen (pp. 810-839); Coffee and 'Tea,
by W. H. Ukers (pp. 840-875); and Flavors, Spices, and Condiments, by L. Worrell
(pp. 876-901). Extensive bibliography citations are given by footnote in immediate
conjunction with the text, and, in addition, a brief selected bibliography is presented
in connection with each phase of the subject discussed. An exhaustive subject index
of 50 pages facilitates access to the factual information presented.
Bibliography on butter oil, C. B. SHERFY (U. S. Dept. Agr., Bibliog. Bul. 5
(1944), pp. 40+).-The milk fat which remains after the curd and water have
been removed from butter is termed butter oil and milk oil in the United States.
Synonyms used in various English-, French-, and German-speaking countries are
given. In the preparation of the annotations, the same terms have been used in
referring to butter oil as were used by the author in the work cited. The bibliogra-.
phy includes material on the preparation, properties, keeping quality, and uses of
pure milk fat; the manufacture, preservation, and storage of butter oil; and the
conservation of shipping space in shipping it to the Tropics and other regions.
Material dealing with milk fat in dairy products is not included.
Does linseed oil contain conjugated double bonds? L. L. NESBITT and E. P.
PAINTER (North Dakota Sta. Bimo. Bul., 6 (1944), No. 6, pp. 31-35).-The authors
closely examined many linseed oils for the difference between the Wijs and Woburn
iodine numbers and, by means of the ultraviolet light spectroscope, the cause of the
valuable properties conferred upon drying oils by the presence of glycerol esters
of fatty acids containing conjugated double bonds, the ultraviolet absorptions having
been measured at the Indiana Experiment Station, which had the required apparatus.
It was found that linseed oils show slight absorption near that for triene conjugated
systems; but the absorption is so small that conjugation, if present, is infinitesimal.
For all practical purposes, linseed oils now produced do not contain
conjugated systems.
The accuracy of the Mojonnier method for estimating milk fat in milk and
cream, E. O. HERREID and D. W. WHITMAN. (Vt. Expt. Sta.) (Jour. Dcdry
Sci., 27 (1944), No. 2, pp. 147-153).--Single estimations of the milk-fat content of
milk by the Mojonnier method can be expected to give an accuracy within 0.03
and 0.04 percent milk fat in at least 75 and 82 percent of the determinations, respectively.
The mean of duplicate estimations can be expected to give an accuracy
within 0.02 and 0.03 percent milk fat in approximately 86 and 94 percent, respectively,
of the determinations in normal milk. Single estimations of the milk-fat
content of normal cream by the Mojonnier method, can be expected to give an
accuracy of about 0.30 percent milk fat in about 86 percent of the determinations.
Duplicate estimations for normal cream can be expected to give an accuracy within
0.30 percent milk fat in about 97 percent of the'determinations.
Advances in enzymology and related subjects of biochemistry, IV, edited by
F. F. NORD and G. H. WERKMAN (New York: Initerscience Pubs., 1944, vol. 4,
tp. 332+, illus. 45).-In this volume of monograph series (E. S. R., 89, p. 147).
the following contributions are included: The Chemical Formulation of Gene