564 EXPERIMENT STAT?ON RECORD. 



The tannin-colloid complexes in the fruit of the persimmon (Diospyros), 

 F. E. Lloyd (Biochem. Bui, 1 {1911), No. 1, pih 7-41, pis. 3).— The data here 

 presented have for the most part been previously noted (E. S. R., 26, p. 310). 



Olive oil, A. McGill (L«6. Inland Rev. Dept. Canada Bui. 229, pp. 15). — 

 Of 152 samples of olive oil examined, 139 were found to be genuine. Standards 

 for olive oil are proposed. 



Distribution of sand in ground cinnamon, G. Kappellek (Ztschr. TJnter- 

 such. NaJir. u. Genussmtl., 22 {1911), No. 12, pp. 129, 730).— The analytical 

 data reported did not indicate that there is a tendency for any sand, which 

 appears in powdered cinnamon, to accumulate in the lower portion as has been 

 claimed. 



Some objections to the use of alum baking powder, W. J. Gies {Jour. 

 Amer. Bled. Assoc, 57 {1911), No. 10, pp. 816-821).— Upon, the basis of his own 

 investigations and those of his associates (E. S. R., 25, p. 573), and experi- 

 mental data which he has interpreted, the author discusses the use of alum in 

 baking powder. It is his opinion that the observations summarized justify 

 the general conclusion that " unless it can be shown definitely, and beyond a 

 reasonable doubt, that aluminized foods are harmless, the use in food of such 

 aluminum carriers as alum baking powder should be prohibited by law in the 

 interest of conservation of the best of our natural resources — the public 

 health." 



The adulteration of foods — detection and prevention, A. Beythien {Samml. 

 Chem. u. Chem. Tech. Yortrdge 16 {1910-11), pp. l-l-'fO). — An important sum- 

 mary and digest of data. 



The necessity for new legislation regarding saccharin, C. von Scheele 

 {K. Landthr. AJcad. Eandl. och Tidskr., 50 {1911), No. .',, pp. 273-285) .—A con- 

 sideration of legislation regarding the use of saccharin in food in Sweden and 

 in other countries, and a plea for a tariff: upon its importation into Sweden. 



The use of antiseptics in the preparation or preservation of food materials 

 {Ann. Falsif., k {1911), No. 38, pp. 6-'i6, 6-'/7). — A summary of the exceptions 

 permitted under the French pure food law of 1905. 



Report of chemist, J. O, Haxveeson {Bui. Dept. Food and Drug Insp. Mo., 

 3 {1911). No. 7-9, pp. 96, fig. J).— Of the 892 samples of foods, drugs, and 

 medicines examined, 56.8 per cent were not passed. 



The lunch room, P. Richards (Chicago, 1911, 1. ed., pp. 190, pi. 1, figs. 13, 

 dgms. JfO, charts 15). — This volume takes up plans, equipment, management, 

 and accounting of lunch rooms, the sale of foods, coffee, tea, etc., and gives a 

 collection of bills of fare. R^ecipes for dishes considered particularly suited to 

 lunch room trade make up the bulk of the volume. 



Some questions of metabolism and nutrition, A. Gigon {Munchen. Med. 

 Wchnschr., 58 {1911), No. 25, pp. 13.'i3-13-'i7). — From a summary of data and 

 the results of his own experiments, the author concludes that he has proved 

 with certainty that the greater part of the carbon of protein remaining after 

 the cleavage of urea is used by the normal body for fat formation, a smaller 

 part being used for carbohydrate formation. 



Studies in nutrition — IV, The utilization of the proteins of the legumes, 

 L. B. Mendel and M. S. Fine {Jour. Biol. Chem., 10 {1911), No. 6, i>p. 433- 

 458). — Soy bean flour free from starch, a product prepared from the white 

 bean by thoroughly disintegrating the cells and dissolving and washing out the 

 starch, phaseolin (a protein isolated fi-om the white bean), and an uncoagu- 

 lated globulin from the garden pea, were the materials selected for study. 



In comparison with vegetable proteids used in earlier studies of this series 

 (E. S. R., 26, p. 358), the legume products were found to be less well utilized. 



