358 EXPERIMENT STATION RECORD. 



tions carried on since the earlier volume appeared have been incorporated as 

 well as the results of special tests. 



New chapters have been added on the strength of flour, the bleaching of flour, 

 wheat, flour, and bread improvers, the nutritive value and digestibility of 

 bread, and the weighing of bread. " Subjects such as standard bread, and the 

 use of additions to flour and bread have been critically and exhaustively ex- 

 amined." Special chapters are devoted to the application of chemical and 

 other tests to routine mill practices and to the chemistry of raw materials and 

 processes used by confectioners. An idea of the scope of the volume as a 

 whole may also be gathered from the following titles of some other chapters: 

 Enzyms and diastatic action; fermentation; manufacture of yeasts; physical 

 structure and physiology of the wheat grain; chemical composition of wheat; 

 chemical composition of flour and other milling products ; bread making ; spe- 

 cial breads and bread making processes ; bakehouse design ; the machine bak- 

 ery; analytic apparatus; commercial testing of wheats and flours; and bread 

 analysis. 



The volume is provided with an index. 



Studies in nutrition. — III, The utilization of the proteins of corn, L. B. 

 Mendel and M. S. Fine (Jour. Biol. Chem., 10 {1911), No. 5, pp. 3Jf5-352).— 

 Experiments on the nutritive value of corn proteins fed in comparison with 

 meat led to the conclusion that, partially purified, they " were somewhat less 

 thoroughly utilized than meat. Evidence was presented to indicate that this 

 small difl'erence may in great part be attributed to the cell residues remaining 

 in the corn preparation employed." For earlier work see a previous note 

 (E. S. R., 26, p. 155). 



A brief discussion of the principles of candy making, Louise Stanley 

 (Missouri Bd. Agr. [Puh.], 1911, Dec, pp. S). — In this summary, the author 

 discusses candy making on the basis of the physical and chemical principles 

 involved, and gives general directions and recipes for making candy of different 

 types. 



Concerning food conditions of German rural and urban populations, W. 

 Claassen (Arch. Rassen u. Gesell. Biol., 8 (1911). Nos. J/, pp. 458-487; 5, pp. 

 604-627 ) . — ^A large amount of data is summarized and discussed. 



According to the author's generalization, the average amount of digestible 

 food consumed by the rural populataion per man per day, in the year 1907, 

 supplied 146.1 gm. protein, 195.3 gm. fat, and 688.8 gm. carbohydrates. For the 

 urban population, the values are 99.8 gm. protein, 140.6 gm. fat, and 466.9 gm. 

 carbohydrates. The values for working men's families in German towns are 

 79.7 gm. protein, 129.4 gm. fat, and 419.7 gm. carbohydrates. Other similar 

 values for men and women servants and for the proprietor and the manager of 

 a large west Prussian farm are also given. 



Food and living conditions of Italian peasants in the southern Provinces 

 and in Sicily (In Inchiesta Parlamentare suite Condizioni dei Contadini nelle 

 Provincie Merldionali e nella Sicilia. Rome, vols. 1, 1911, pp. 70-74; 2, pt. 1, 1909, 

 pp. 156-208, figs. 15; 3, pt. 1, 1909, pp. 480-540, figs. 22; 4, pt. 1, 1909, pp. 

 393-447, figs. 31; 4, pt. 2, 1909, pp. 11-13; 5, pt. 1, 1909, pp. 53-62, 140-150, 

 192-196, 221-224; 5, pt. 2, 1909, pp. 463-514, figs. 17; 6, pt. 1, 1910, sect. 3-5, 

 pp. 449-461). — A large amount of statistical and other data regarding the food, 

 clothing, and shelter of Italian peasants in the southern Provinces and in 

 Sicily is included in the results of a parliamentary inquiry into rural condi- 

 tions in these regions. The studies in the different Provinces were made and 

 reported by the following experts : C. Jarach, E. Presutti, O. Bordiga, C. Gorio, 

 L. dal A'^erne, A. Visocchi,oE. Azimonti, E. Marenghi, and G. Lorenzoni. 



