278 ANNUAL OF SCIENTIFIC DISCOVERT. 



ON THE PROXIMATE PRINCIPLES OF THE BRAN OF WHEAT. 



Some years since, M. Millon, as a result of long labor, arrived at the 

 conclusion that bran is an alimentary substance ; that bran bread and pilot 

 bread was more healthy and more nutritious than white bread. This 

 opinion has been contested, and Millon. has been ironically attacked for 

 not conforming to the regimen he recommends. But the opinion is now 

 sustained by Chevreul, who declared his views on the occasion of a me- 

 moir of M. Mouries on this subject. It is known, too, that, according to 

 Magendie's experiment, dogs could live on bran bread, whilst they died 

 when kept on wheat bread. This fact, which appears singular, is explained 

 through the researches in question. 



The inner surface of bran is covered with azotized principles, which, like 

 diastase, will dissolve starch, changing it into dextrine and sugar. These 

 princip.es differ somewhat from diastase. Still it is demonstrated that 

 bran acts as a ferment in fermentation, and coi sequently in a similar 

 manner in digestion. Silliman's Journal, Paris Correspondence. 



ON THE RESULTS OF EXPERIMENTS ON THE PRESERVATION OF 



FRESH MEAT. 



This inquiry, presented to the British Association by Mr. G. Hamilton, 

 was undertaken with a view of discovering a method by which beef could 

 be brought in a fresh state from South America. The experiments were 

 made by enclosing pieces of beef in bottles containing one, or a mixture 

 of two or more of the following gases chlorine, hydrogen, nitrogen, 

 ammonia, carbonic acid, carbonic oxide, and binoxide of nitrogen. Of 

 these, the last two only possessed the power of retarding putrefaction. 

 Beef that had been in contact with carbonic oxide for the space of three 

 weeks was found to be perfectly fresh, and of a fine red color. Binoxide 

 of nitrogen is capable of preserving beef from putrefaction for at least five 

 months, during which time the beef retains its natural color and consist- 

 ence. When meat that had been preserved by the last process was cooked 

 by roasting, it was found to possess a disagreeable flavor. If cooked by 

 boiling, the ebullition must be continued for a much greater length of 

 time than is necessary for fresh meat. 



Dr. Culvert remarked, that he had opportunities of observing the well- 

 known valuable anti- putrid properties of carbolic acid, and instanced 

 the case of the carcass of a horse that was at present in a fresh state, 

 although four years had elapsed since it had been soaked in liquor con- 

 taining the acid. He recommended the use of this acid for preserving 

 bodies intended for dissection, as it neither affects the tissues nor discolors 

 the organs. 



