40% sulfur and samples 2 and 3 were sulfur-free. Synthetic samples were made by mixing weighed amounts of p.p '-DDT, a-BHC, 7-BHC, sulfur, and talc. These were then extracted and analyzed. The results of single determinations are shown in Table II. The average errors for y-BHC and for p.p '-DDT were again nearly equal and were slightly less than ±0.05%.The band of DDT at 9.8 microns was selected because it is a strong absorption band, it is well isolated, and it is produced by both the para-para' isomer and the ortho-para' isomer. The presence of o.p'-DDT may be detected by the absorption band at 12.3 microns. If this

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A new, rapid procedure was developed for moisture determination in meat. Results with the method were evaluated by comparative analysis with AOAC method 24.003(b). The new method is accurate, precise, and simple. Samples were prepared for drying by admixture with ferrous oxide and sodium chloride in glass weighing bottles and heating 2.5 mill in a domestic-type 1000 watt microwave oven. After heating, the residues were exposed 1 min in the stream of the oven chamber air blower, then covered and weighed. From comparative determinations on 67 meat samples containing from 3.5 to 77.9% moisture, meat type and moisture level were not significant (P = 0.05) sources of variation as determined by t-tests. Mean moisture content was 0.05% higher by the microwave oven method than by the AOAC method. Repeatability between duplicates was ± 0.47% moisture by microwave oven and ±0.45% by the AOAC method. Precision between paired determinations by the 2 methods was ±0.57% moisture. Both the t-test for significance (P = 0.05) and linear regression analysis of the comparative determinations indicated that the 2 methods were equivalent for determining moisture. Continued study of the method is recommended.

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