INVESTIGATIONS IN HUMAN NUTRITION. 369 



making bread or tea biscuit, but as yet the matter is hardly beyond 

 the experimental stage. 



Cooking oils, which are usually highly refined cotton-seed oil and 

 olive oils, are discussed by Allen and Hill " of the North Carolina 

 department of agriculture. Apparently, they conclude, olive oil is 

 not adulterated at the present time. They conclude further "that 

 some of the cooking oils are very desirable for culinary purposes and 

 that cotton-seed oils used for cookery are seldom adulterated." 



In a paper on the detection of sulphites in food, J. T. Willard '' 

 gives data on the liberation of sulphur in the cooking of green vege- 

 tables, a fact which earlier observers have shown to be due to protein 

 cleavage. 



Several American investigators have given attention to composition 

 of eggs and related subjects. For instance, the infection and preser- 

 vation of eggs was studied by Lamson '^ at the Connecticut Storrs 

 Experiment Station. 



J. T. Willard and R. H. Shaw '^ report analyses of a large number of 

 eggs, with special reference to the proximate composition, thickness 

 of the shell, and the percentage of phosphoric acid in the ash of the 

 yolk. According to their results the ash consists quite largely of 

 phosphoric acid, derived almost wholly from the egg yolk lecithin. 



In "The Egg Trade of the United States" Hastings « discusses eggs 

 from the standpoint of the dealer as well as the consumer, and such 

 questions as quality, grade, and detrimental changes in eggs, and 

 methods of marketing, storing, and preserving eggs. 



The collection, use, and characteristics of penguin eggs, which are 

 used to a considerable extent in South Africa, have been described in 

 a popular article.^ 



The studies of meat products which have been reported are fairly 

 extensive as well as important. At tiie University of Missouri, 

 Trowbridge and his associates have studied the determination of 

 phosphorus in llesh,^ changes in the composition of the skeleton of 

 beef animals,^ and the composition of the fat of beef animals on 

 different planes of nutrition.' 



Grindley and his associates^" at the University of Illinois have car- 

 ried on a long series of studies on the chemistry of raw and cooked 



a Bul. N. C. Dept. Apr., 29 (1908), No. 12, p. 26. 

 b Bul. Kansas State Bd. Health, 4 (1908), No. 9, p. 216. 

 c Connecticut Storrs Sta. Bul. 55. 

 d Kansas Sta. Bul. 159. 



« U. S. Dept. Agr., Bur. Anim. Indus. Circ. 140. 

 / Sci. Amer. Sup., 66 (1908), No. 1716, p. 330. 

 g Jour. Indus, and Engin. Chem., 1 (1909), No. 9, p. 675. 

 h Ibid. No. 10, p. 725. 

 «■ Ibid. No. 11, p. 761. 



;Jour. Indus, and Engin. Chem., 1 (1909), No. 7, p. 413. 

 46045"— 10 24 



