REPORT OF THE CHEMIST. 



Department of Agriculture, 



Bureau of Chemistry, 



Washington, D. C, October 1^ 1916. 



Sir: I submit herewith the report of the work of the Bureau of 

 Chemistry for the fiscal year ended June 30, 1916. 

 Respectfully, 



C. L. Alsberg, 

 Chief of Bureau. 

 Hon. D. F. Houston, 



Secretary of Agriculture. 



There was marked advancement during the year in the work of the 

 Bureau of Chemistry, both in the development of agricultural chem- 

 istry and the administration of the Federal food and drugs act. 

 More than 50 scientific investigations were completed. The results 

 have either been published or are in the process of publication. 

 Among them may be mentioned the discovery of a new sugar, studies 

 on the molds and bacteria found normally in foods or producing 

 spoilage in them, investigations upon forage and ptomaine poisoning, 

 upon the physiological action of coal-tar dyes, upon vitamines, upon 

 saponins, and upon the proteins of peanut, of kafir, and other seeds. 



A large number of cases involving violations of the food and 

 drugs act have been sent to prosecution. The number of civil and 

 criminal actions recommended, however is not a complete index of 

 the success attained in securing protection for the consumer under 

 this law. Manufacturers of foods and drugs, more and more, are 

 showing a willingness to comply with the regulations and in many 

 cases have improved their products so as to anticipate expected re- 

 quirements. To such manufacturers the service and regulatory an- 

 nouncements have been of direct assistance. In these announcements 

 manufacturers and others concerned with the operations of the food 

 and drugs act obtain ample notice of the department's opinions 

 with regard to various trade practices and through this, as well as 

 through other channels, are notified promptly of all changes. These 

 announcements are supplemented by publication of the results of in- 

 vestigations which have developed improved methods of producing 

 foods and drugs. The producers and manufacturers of food 

 products also have been assisted directly through practical demon- 

 strations of better methods of preparing and conserving foodstuffs. 



The development of methods for preventing avoidable waste and 

 spoilage of food products and the devising of new and valuable by- 

 products have had special attention with the object of relieving as 



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