64 EXPERIMENT STATION IIKCOKI). 



than 6 years. Duriiif: tliis tiiuo we liavo nevor once noticed any symptom or 

 sign in the health of Ihe animals which could in any way be traced to the bread 

 made from bleached tlonr. Post-mortem examinations never revealed any 

 lesion which could in any way be associated with the food which they had been 

 receiving." 



From their experiments and a general summary of data, some deductions are 

 drawn from which the following are quoted: 



"The essential action of the bleaching of flour is to remove from it a small 

 amount of yellow color which in itself is in no wise a valuable constituent in 

 the flour from a food standpoint, and the presence of which is objectionable 

 because it detracts from the tlour in the eyes of the consumer by whom the 

 demand for flour is created. The best results are obtained by its use only 

 when thorough purification and cleaning are adopted; and it in no way con- 

 tributes to the covering up of an unsound or damaged condition in the wheat. 

 . . . The most searching investigations have failed to show the presence in the 

 commercially bleached flour of any substance that in the minute quantities in 

 whicii it is present is in any way injurious to the bread-making qualities of the 

 flour, or is in any way poisonous or has any toxicological or preservative 

 action, or any action which is prejudicial to digestion or nutrition." 



The cooking' of bread, H. Marchand {Meun. FraiiQ., 25 (1909), No. 288, pp. 

 208-210). — Larger numbers of micro-organisms were found, after baking, in 

 loaves weighing '2 kg. than in those weighing 1 kg. On an average a larger 

 amount of starch was converted into soluble form in the smaller than in the 

 larger loaf. 



Notes on the prog'nosis and treatment of pellagra, C. H. Lavinder {Pub. 

 Health and Mar. Hasp. Serv. U. S., Pub. Health Rpts., 2) (W09), Xo. 37, pp. 

 1315^1321). — According to the author, "so far as a dietary containing corn is 

 concerned, there is abundant evidence that good corn is not only a wholesome 

 but a harmless food, and not a few writers have pointed out the folly of those 

 who counsel the total rejection of so valuable a cereal. At the same time, 

 entirely wholesome corn is not always easily differentiated fi-om harmful corn. 

 In the light of our present knowledge, therefore, maize should be admitted, it 

 seems to me, into the dietary of certain institutions, like insane asylums, with 

 the utmost caution. As for the use of corn or its products elsewhere or in one's 

 individual diet, that is a matter which is as yet, to some extent, sub judice, and 

 must for the time perhaps be left to individual judgment." 



Chemical studies of rice and rice products, Alice R. Thompson {Hatvaii Sta. 

 Rpt. 1908, pp. 51-58). — Analyses are reported of imported Japanese rice, station- 

 grown Japanese rice, and Hawaiian " Gold Seed " rice, both polished and un- 

 polished seed, and also of rice paddy and straw from imported and Hawaiian 

 rice and from rice grown under different conditions. In every case the different 

 nitrogenous constituents were determined. In the rice grain proximate analyses, 

 and in the rice straw and paddy, proximate and ash analyses, are reported. 



Little variation was noted in the chemical composition of the different varie- 

 ties of rice, and the author is of the opinion that the claim for superiority of 

 Japanese imported over Hawaiian grown rice is not substantiated so far as 

 nutritive value is concerned. The work along this line will be continued. 



Comparison of the analyses of polished and unpolished grain showed that the 

 unpolished rice contained about four times as much fat as the polished, as well 

 as more protein, crude fiber, and ash. Practically all the nitrogen of the rice 

 grain was found to be i)roteid nitrogen. 



As regards rice feeding stufTs. the data reported show, according to the author, 

 that " Japan Seed rice paddy has the lowest protein value. The Japan Seed 



