226 REPOUT OF OFFICE OF EXPERIMENT STATIONS. 



is now clone in connection witli the cooi)erative nutrition investiga- 

 tions; only such in fact as is incidentjil to the study of special 

 prol)lenis. 



liy w'.iy of illustration of the character of the investijjations that 

 are p.iade at diU'erent stations some ('xainj)les may he cited. At the 

 Iowa." Maine,'' ]Michi<j:an.'' North Dakota/' AVyomin*;,' and other sta- 

 tions studies were made of the composition and relative economy of 

 a lar^e ninnber and variety of the cereal breakfast-food products in 

 the tlifl'erent markets. Invest ig:at ions of the value of nuts as food 

 were nunle at the Maine Station.^ The composition and dif^estibility 

 of cereal breakfast foods and of ])()ultry were studied at the Connec- 

 ticut Storrs Station,^' and the Minnesota Station '' has determined 

 the diijestibility of beans, cheese, and a numln'r of other common food 

 materials. A dietary study has been reported by the Oreffon Sta- 

 tion,' and at the Illinois Station ^ experiments on the cooking of 

 meat have been made. 



At the Maine Station ^' investigations were made of the chemical 

 composition and milling and bread-making qualities of wheat flour 

 of local production. The Oregon Station ' made a sfudy of the cost 

 and chemical composition of bread. The digestibility of bread as 

 affected by toasting was studied at the California Station.*" At the 

 New Jersey Station" an iuA'estigation was made regarding the 

 changes in the composition of corn meal due to the action of molds. 

 The ]\Iinnesota Station" studied the effect of rust upon the protein 

 content of the wheat kernel and upon the jdeld of flour, and tested 

 the composition and bread-making quality of rusted Avheat. The 

 effect of wheat smut on the bread-making qualities of flour was 

 studied at the North Dakota Station p; also at the Arkansas Station « 

 some interesting determinations of the digestibility of certain edible 

 fats and oils used as human food were made with animals. The 

 New York Cornell Station '' made an investigation on the factors 

 which determine quality in potatoes, with especial reference to the 

 improvement of this crop when grown as food for man. 



Very nuich of our present knowledge regarding the chemical con- 

 stitution of different kinds of proteids of vegetable and animal 



a Iowa Sta. Bui. 74. i Oregon Rta. Bui. G2. 



& Maine Sta. Buls. 5.5 and 84. i Illinois Sta. Circ. 71. 



c Michigan Sta. Bui. 211. fc Maine Sta. Buls. 97 and 103. 



d North Dakota Sta. Bui. 53. ' Oregon Sta. Bui. 02. 



c Wyoming Sta. Bui. 33. «' California Sta. Rpt. 1902-3. 



f Maine Sta. Bui. 54. « New Jersey Stas. Rpt. 1903. 



» Connecticut Storrs. Sta. Rpts. o'Minnesota Sta. Bui. 75. 



1903, 1904, and 1905. p North Dakota Sta. Rpt. 1900. 



ft Minnesota Sta. Bui. 74. 9 Arkansas Sta. Bui. 78. 

 r New York Cornell Sta. Bui. 230. 



