762 EXPERIMENT [STATION RECORD. 



The occurrence of inactive lactic acid in a meat preparation, E. Sat>kow- 

 SKi {'/Jsclif. J'liiisinl. Vhcm., M {UK)!)). Xo. ',, pi,. ,^,n-,.^J7) .—According to tbo 

 author, the sarcolactic acid originally present in meat juice is changed entirely, 

 or almost entirely, into inactive lactic acid if the niatci-ial is kei)t a sufficient 

 time. The nature of the cliangc was studied and the author does not think 

 that it is impi-ohahle that it has to do with the hlood pigment. 



The occurrence of yeast and Oidium on slimy sausage casing, II. Ki'iiL 

 (Aijoth. Zt(j., ,i'i (1009), Xo. 102, pp. f):>6, .9.57).— From his investigation of the 

 sul).1ect the author concludes that the occurence of the micro-organisms under 

 consideration on slimy sausjige casing can not he regarded ms ;i matter of no 

 importance. 



Meat and the provisioning of troops in time of war, M.\rti;l (Rev. .SVi, 

 [/'(//•/a- I. .'/S (11)10), I, Xo. S. pp. 6-')-l'i). — Refrigeration, canning, and other ques- 

 tions connected with supplying meat to troops in the lield are discussed with 

 reference to the French and other armies. 



A chemical and bacteriological study of fresh eggs, Mary E. Pennington 

 (Jour. Biol Clicm., 7 (1910). Xo. 2, pp. 109-132).~ln this paper, which was i)re- 

 sented at the Congress of Applied Chemistry, held in I>ondon in June, 1009, the 

 author reports the results of studies of the proximate composition of Plymouth 

 Rock and Leghorn eggs as well as the nitrogen partition in the white and the 

 character of the fat in the yolk. 



On an average the white of Plymouth Rock eggs contained 1.54 per cent of 

 total nitrogen. 0.171 per cent of nitrogen noucoagulaI)le hy heat, 0.075 per cent 

 f)f a]l)umose nitrogen, and 0.005 per cent of amino nitrogen. The yolk of the 

 Plymouth Rock eggs showed on an average an iodiu value of G2.8, saponifica- 

 tion number of 179.9, acid vahie of 5.S, ester value of 171.2, Hehuer number of 

 76.1. calculated oleic acid 2.92 per cent, and an index of refraction of 1.4020. 

 The values as reported for the Leghorn eggs are very similar. 



A study of the bacterial content of eggs was reported, the number found and 

 listed being 30 varieties per 100 eggs. 



" In the 57 experiments 18 had a decidedly greater number of bacteria in 

 the yolk; 11 had the majority in the w^hite and 21 had an almost even distribu- 

 tion ; 7 were sterile." 



Both Plymouth Rock and Leghorn eggs were used and spring and autumn and 

 fertilized and unfertilized eggs w'ere compared. According to the author, it 

 may be that the differences in bacterial content which wei-e observed depend 

 ui)on breed and the conditions under which the eggs were laid as well as the 

 season. In general, the autumn eggs contained a greater uumher of bacteria 

 than the early spring eggs. 



" That perfectly fresh eggs from healthy hens may contain bacteria is a 

 generally recognized fact. That they ai'e sometimes sterile is also admitted. 

 Whether the organisms enter the egg during its passage down the oviduct or 

 whether they penetrate the shell either at the time of laying or afterward are 

 questions on which opinions are contrary. The fact that certain pathogenic 

 organisms characteristic of fowls, as vibros of chicken cholera, have been 

 found in the egg argues for infection in the oviduct, as do the presence of for- 

 eign bodies, such as small insects; while the trade experience indicates that 

 organisms can enter through the shell."' 



Egg goods and egg substitutes, Bujard, Mezger, and MIjller (Ber. Unter- 

 .'<inli. Ainf. iStiittiiart. 1907. p. 3; abs. in Ztschr. Untcrsuch. Nalir. u. Oemissmtl., 

 18 (1909), Xo. 12. p. 76'.'/). — Data are given regarding the composition of 2 

 samples of such goods. 



Lard, A. McGill (Lah. Inland Rev. Dept. Canada Bui. 193, pp. 13). — Sev- 

 enty samples of lard were examined, of w^hich the greater propoi'tion were 



