68 EXPERIMENT STATION EECOED. 



Hard winter wheat flour for bread making, J. A. Wilson {Bakers' Helper, 

 25 {191]), No. 294, pp. 1039-1042, figs. 4; Southiccst. Grain and Flour Jour., 10 

 {1911), No. S, pp. 16, 11, fig. 1). — Data regarding bread making tests of spring 

 patent and winter patent flour by the straight-dough method and the long- 

 fermeutation method are summarized in this discussion of hard winter wheat 

 flour. 



A peculiar deterioration of flour, H. Kuhl {Pharm. Zentralhalle, 52 {1911), 

 No. 24, pp. 639-641). — Butyric-acid-forming bacteria were identified in spoiled 

 flour exhibiting specific characteristics. 



Soy bean cookery, J. Ruheah {Med. Rec. [N. Y.], 80 {1911), No. 13, pp. 

 626, 627). — Supplementing an earlier paper (E. S. R., 23, p. 468), information 

 regarding the composition and characteristics of soy beans is summarized and 

 recipes are given for preparing a considerable number of soy bean dishes. 



Canned corn, A. McGill {Lab. Inland Rev. Dept. Canada Bui. 226, pp. 14)-— 

 The results are reported of the examination of 146 samples of canned corn pur- 

 chased in Canada. Decided amounts of acid sulphite were found in 46 samples, 

 and traces in 27 others. Saccharin (or other nonsugar sweetener) was present 

 in 29 samples. 



Food value of dried Surinam bananas, J. E. Q. Bosz {Indische Mercuur, 

 33 {1910), No. 35, pp. 695, 696). — Analyses are reported and discussed in com- 

 parison with other similar data for bananas and figs. 



Preservation of fruit juices with fluoric acid {Deut. Essigindus., 15 {1911), 

 Nos. 15, pp. 114, 115; 16, pp. 122, 123; 17, i)p. 129, 130).— \n this general dis- 

 cussion some analytical data are summarized. 



An investigation of certain substances used in coloring foods, S. Rideal 

 {Lancet [London], 1911, 1, Nos. 23, pp. 1597-1601; 24, pp. 1656-1659).— Amliu 

 colors known commercially as egg yellow, lemon yellow, and annatto substitute, 

 and an extract made from the fruit annatto, were studied with human subjects 

 in health and also by methods of artificial digestion. 



The tests with men, according to the author, "show that egg yellow, lemon 

 yellow, and annatto substitute when taken internally cause no physiological 

 disturbances and are therefore harmless in the quantities used for coloring 

 foodstuffs, since in a period of 5 days suflicient egg yellow was administered 

 to color more than half a ton of custard, suflicient lemon yellow to color 3,000 

 gal. of lemonade, and sufficient annatto substitute to color more than 12* cwt. of 

 cheese. It does not appear that any harmful decomposition products are pro- 

 duced, otherwise symptoms depending on these products would have occurred 

 in the subjects. 



" It was not possible to carry this investigation far enough completely to 

 determine in what way the system disposes of the coloring matter. That much 

 passed unchanged into the feces, that a small quantity of unchanged dye and 

 some reduction products were eliminated by the kidneys was proved, but to 

 make the evidence in this respect more complete would require the research to 

 be based upon different lines from those adopted for determining whether the 

 substancs were toxic or not. 



"The experiments on (natural) annatto show that a considerable quantity 

 of the coloring matter is absorbed and exists as such in the blood, from which 

 it is capable of being transferred at least to the skin and probably to many 

 other tissues of the body. No apparent harm, however, followed the adminis- 

 tration of large quantities for short periods." 



According to the author, in the great majority of the artificial digestion 

 experiments the dyes under consideration " produced no interference with the 

 various digestive processes, the substances employed in the experiments being 

 arrowroot, maize, fibrin, white of egg, bread, and casein." 



