62 EXPERIMENT STATION RECORD. 



protein were practically tbo same as were those for tbe samples from the G-day 

 storage meat. Therefore the cooked meats from the 43-day samples, judging 

 from the chemical composition, were at least as nutritious as were those from 

 the samples stored for the shorter period of time." 



Report on the nature of ''black spots" on chilled beef, E. Klein (Meat 

 Trades' Jour., 30 {190'.)), 2fos. 1113, p. 23J,; 111 J,, pp. 2G0, 20 1, figs. 2 ) .—Accord- 

 ing to the author's ol)servMtions, the so-called " black spots " are due to a fungus, 

 O'idium carnis. The development of this fungus is described. 



In the light of experiments with animals, according to the author, the mate- 

 rial of the black spots " is harmless to the animal body. . . . The presence of the 

 mycelium does not in any way alter the normal character of the tissue ele- 

 ments themselves, either those amongst which the mycelium is situated or those 

 beyond its extension." 



The averag'e amount of salt in Vienna pickled meat, A. Lambert ( Tierdrztl. 

 Zentbl, 32 (1909), Xo. 26, pp. J,0.',-Jil 1).— The average salt content of 95 

 samples was 6.4 per cent. Disregarding extreme values, the average was 5.3 

 per cent. Even this quantity is considered excessive as 5 per cent, in the 

 author's opinion, sufficed for satisfactory pickling for the local market. 



Isolation of the pressor principles of putrid meat, G. Baeger and G. S. 

 Walpole (Jour. Physiol., 38 (1909), No. .',, pp. 3^/3-352, figs. 2 ) .—According to 

 the authors' summary, bases are formed in the putrefaction of horse meat 

 which cause a rise of arterial blood pressure, when injected intra veneously, and 

 which are derived from amino acids by loss of carbon dioxid. 



"The following have been insolated : Isoamylamiu (from leucin), ;>hydroxy- 

 phenylethylaniin (from tyrosin), and probably phenylethylamin (from pheny- 

 lalanin). Of these the second is the most active." 



The extractives of fish flesh, U. Suzuki and K. Yoshimura (Jour. Col. Agr. 

 Imp. Univ. Tokyo, 1 (1909), No. 1, pp. 21-58; Ztschr. Physiol. Chem., 62 (1909), 

 No. 1, pp. 1-35). — This study included the flesh of lobster, eel, and several sorts 

 of fish, fresh and dried. Determinations were made of creatin, creatinin, 

 xanthin, etc., and the presence of various monamino acids was demonstrated. 

 The investigation was conducted along the same lines as is customary in the 

 study of meat extract, the methods followed l)eing described. 



The extracts varied with reference to the kind and amount of the bodies 

 isolated. The occurrence of hexon bases in quantity in fish and lobster flesh 

 is especially noteworthy. 



M. Yamakawa and Y. Irie were associated with the authors in the investiga- 

 tion. 



Artiflcial egg yolk, F. Bordas arid F. Touplain (Ann. Falsi/., 2 (1909), 

 No. 10, pp. 370-372). — The samples analyzed consisted of casein colored with 

 coal-tar dye. 



Desiccated foods, F. Toggenburg (Schweiz. Wehnschr. Chem. u. Pharm., Ifl 

 (1909), No. 31, pp. Ji77-Ji80). — The process of manufacture of highly desiccated 

 commercial food materials from cereals is described, and analyses are quoted 

 of an oat product of this character and data given regarding the amount of water 

 which such foods will absorb in comparison with ordinary products. A high 

 degree of heat is used in the manufacture of these goods and a decided increase 

 in the soluble carbohydrates was noted. 



The bleaching of flour, W. D. Halliburton (Jour. Hyg. [Cambridge], 9 

 (1909), No. 2, pp. 170-180). — Investigations are reported in connection with a 

 general discussion of flour bleaching. 



According to the author's results with samples of starch and protein (fibrin) 

 to which small quantities of sodium nitrite were added, the nitrite hindered 



