258 EXPERIMENT STATION RECORD. 



health of normal adults, so far as is ascertainable by available methods of 

 study. 



"(2) Saccharin in large quantities (over 0.3 gm. per day and especially 

 above 1 gm. daily) added to the food, if taken for considerable periods of time, 

 especially after months, is liable to induce disturbances of digestion. 



"(3) The admixture of saccharin with food in small or large quantities has 

 not been found to alter the quality or strength of the food. It is obvious, how- 

 ever, that the addition of saccharin to food as a substitute for cane sugar or 

 some other form of sugar must be regarded as a substitution involving a 

 reduction of the food value of the sweetened product and hence as a reduction 

 in its quality." 



Edible fats and oils, W. H. Simmons and C. A. Mitchell {London, 1911, 

 pp. VI+I50-{-72, figs. 3). — It has been the authors' purpose to describe the 

 properties of different edible fats and oils and their combinations and to give 

 an outline of modern processes used in their preparation and purification. The 

 use of fat as food is discussed, as well as the analysis of raw materials and 

 finished products, and statistics of the trade in edible oils are summarized. 



Report to the local government board on inquiries in China and Siberia 

 respecting pork and bacon exported to England, R. Hamill {Rpt.s. Local 

 Govt. Bd. [Gt. Brit.], Pub. Health and Med. Siibjs., n. ser., Wll, No. 16, pp. 

 15). — In general the author's report, which is based on results of a personal 

 investigation, is favorable. It appears that the Chinese pigs were being fed and 

 slaughtered and marketed under good conditions. The details given would indi- 

 cate that inspection is well carried out and that diseases are by no means 

 general. With reference to the comparatively small percentage of Chinese pigs 

 found to be affected with tubex'culosis, the author points out that " it is 

 antecedently improbable that tuberculosis of bovine origin would be common 

 in Chinese pigs, as milk is veiy rarely used by the Chinese as an article of 

 diet. . . . [Apparently milch cows were not kept in this region], and there- 

 fore pigs would not be fed, as in European countries, on refuse milk." 



Considerable information is given regarding the breeds raised and the 

 methods of fattening pigs and handling pork and incidentally regarding the use 

 of pork as food in China. 



Methods of fattening, handling, and inspecting pork in Siberia were also 

 satisfactory in the main, in the author's opinion. 



Adulterated truffle sausages, Mezger and MiJLLEB (Phann. Zentralhalle, 

 52 {1911), No. 28, p. 738; abs. in Ztschr. Untersuch. Nahr. u. OenussmtL, 22 

 {1911), No. 9, p. 52}}). — Information is given regarding the character of the 

 materials substituted for trufHes in sausage. 



The chemistry of hen's egg, K. Kojo {Ztschr. Physiol. Chem., 75 {1911), 

 No. 1-2, pp. 1-12). — According to the analyses reported, egg white on an aver- 

 age contains 87.71 per cent water, 0.4 per cent ash, and 11.89 per cent organic 

 substance, the total nitrogen content being 1.75 per cent. Grape sugar con- 

 stituted 0.55 per cent of the total white, or 4.47 per cent of the dry matter. The 

 liquid yolk contained 49.73 per cent water, 1.44 per cent ash, 2.49 per cent 

 nitrogen, and 0.27 per cent grape sugar. 



The fat content of sardelles and sardines, A. Rohrig {Bcr. Chem. Unter- 

 such. Aust. Leipzig, 1910, pp. 13, 14; abs. in Ztschr. Untersuch. Nahr. u. 

 Genussmtl., 22 {1911), No. 9, p. 52^). — On an average, the fat content of French 

 and Brabant sardelles examined was 1.71 per cent, while that of sai'dines ranged 

 from 7 to 10 per cent. In the author's opinion, determining the iodin number 

 of the fat is not of much importance. 



