FOODS HUMAN NUTRITION. 65 



rice and the dry-land grown rice contain a little more fat than the Gold Seed, 

 and abont 4 per cent more fiber. Studying the ash constituents, the Japanese 

 rice and the dry-land grown rice contain the highest percentage of potash, the 

 Japan the least jihosphoric acid, the Hawaiian rice the most lime. The mag- 

 nesia is about the same all through. 



" In one case the dry-land rice variety was grown under wet-land conditions. 

 T'nder these conditions the pi-otein and fiber became less, the lime a little higher, 

 but no other especial change was produced. 



"The composition of the rice straw is not so definite as that of the paddy. 

 Rice of the same variety varies. 



"As for its ash constituents, the dry-land variety of straw takes up less lime 

 but much more phosphoric acid than the other rices. 



" In case the dry-land variety is grown under wet-land couditions, the crude 

 fiber and lime increase and the protein and phosphoric acid decrease. There is 

 not much difference between the Japan wet-land rice and the Hawaiian wet- 

 land rice. 



" The composition of rice hay is calculated from the analyses of both paddy 

 and straw, knowing the proportion of paddy to straw. Only the dry-land rice 

 hay is at px'esent of practical importance, as it can be most cheaply grown. As 

 it has the highest protein content, it will be of more value as a fodder." 



Rice, C. SiiiMOOKA (In Agriculture in J<ii)(iii. Tokyo: Govt., W08, pp. 170- 

 210). — A summary of statistical and other data regarding the production and 

 use of rice and concerning the rice industry in Japan and Formosa. 



According to the author's summary, the average annual consumption of rice 

 per person in Japan for 1902-1906 was 5.05 bu. 



The extractives of rice, U. Suzuki, K. Yoshimura, and S. Fuji {Jour. Col. 

 Agr. Imp. Utrlv. Tokyo, 1 (1909), No. 1, pp. 77-88).— The authors studied the 

 kind and quantity of the cleavage products of the proteid of polished rice and 

 of rice bran. From the full data reported regarding the cleavage products it 

 may be noted that the rice proteid contained on a dry-matter basis 14.3 per cent 

 leucin, 14.5 per cent glutaminic acid, and l.Ci per cent arginin, as compai'ed with 

 8.6 per cent leucin, 4.7 per cent glutaminic acid, and 3.4 per cent arginin in the 

 bran. 



The chemical composition of tamari-shoyu, K. Yoshimura {Jour. Col. Agr. 

 Imp. Univ. Tokyo. 1 {1909), No. 1, pp. 89-96) .—The author believes that tlie 

 putrescin and ornitin isolated from tamari-shoyu, a special kind of soy sauce, 

 are formed from arginin. 



The examination of English marmalades, F. Hartel and W. Mueller 

 {Ztschr. Untersuch. Nahr. u. Genussmtl., 11 {1909), No. 11, pp. 667-669).— The 

 results of comparatively complete analyses of 24 English marmalades are 

 shown. Salicylic acid and agar were present in only one instance. 



The acidity of cherry, raspberry, currant, strawberry, and black currant 

 juices, F. MuTTELET {Ann. Falsif., 2 {1909), No. 10. pp. 3S3-386) .—"SlaVic acid 

 was found in cherry juices and citric acid in the other fruit juices. Tartaric 

 acid was not present, at least in quantities sufficient for determination. The 

 author concludes therefore that the presence of tartaric acid in preserves, 

 jellies, or sirups made from the fruits enumerated indicates sophistication, and 

 that when tartaric acid is the only acid present the goods do not contain the 

 juices of these fruits. 



Composition of Scuppernong', Concord, and Catawba grape juices, with 

 some notes on the determination of total acid, H. C. Gore {Jour. Indus, and 

 Engin. Chcm., 1 {1909). No. 7, pp. J/Se-Ji'tl). — Quotations from the author's 

 summary follow : 



