[45] Second Annual Report of the New York State Dairy Commissioner, pp. 291-392.
[46] ‘Landwirthschaftliche Versuchsstation,’ ii. p. 215.
[47] ‘Analyst,’ Jan. 1885, p. 3.
[48] Chem. News, pp. 47, 85.
[49] Dingl., vol. i. pp. 247, 474.
[50] ‘Bread Analysis.’
[51] Wanklyn applies his ammonia process (see p. [205]), to the estimation of albuminoids in vegetable substances. In this manner he obtained the following percentages of ammonia from various flours:—Rice, 0·62; maize and malt, 1·03; wheat and barley, 1·10; rye, 1·45; pea, 2·30.
[52] ‘An Investigation of the Composition of American Wheat and Corn.’ United States Department of Agriculture, 1883.
[53] ‘Die Menschlichen Nahrungs- und Genussmittel’ p. 420. Berlin, 1883.
[54] It is of interest in this connection to note the recent discovery of a coal-tar derivative, benzoyle sulphonic imide, C6H4 <COSO> NH, commercially known as “saccharine.” This body possesses about 230 times the sweetening power of cane sugar. It bears, however, no near chemical relation to the sugars, which, for the greater part, constitute hexatomic alcohols. See Amer. Chem. Jour., i. p. 170, and vol. ii. p. 181; also, Jour. Soc. Chem. Indus., No. 2, vol. vi. p. 75.