Composition of Bananas. Niederstadt. (Chem. Zeit., 1908, 32, 936.)the quality of a flour is ascertained by measuring the volume to which the gluten expands when heated, was found to be capable of giving useful information as to the baking quality of a flour. It was noted, during the investigation here recorded, that very white, finely ground flours yielded gluten having a lower expansion value than the coarser ground flours. This value also diminishes the longer the flour is kept, and, if flour

more »

... turns " sour," the decrease is very marked. . G. Favrel. ( A m . dc Chivz. ilnul. AppZ., 1908, 13, 343-345.)-The method is based upon the fact that benzoic acid may be extracted by means of ether from its solution in dilute (10 to 12 per cent.) alcohol. If then a wine be treated with a known quantity of --$ sodium