FOODS — HUMAN NUTRITION. 265 



largest amount of chlorin was extracted with water at a temperature of 100° 

 C. Distilled water at 100° C. removed some carbohydrates from the peas, but 

 this was not the case with the saline solution. In general, the amount of ma- 

 terial extracted seemed to depend on the concentration of the solutions rather 

 than on the temperature. 



Both the concentration and the temperature influenced the amount of the 

 solution absorbed by the peas. The author believes that the variations ob- 

 served are due to differences in the properties of living cells as contrasted with 

 those in which i)rotoplasm has been destroyed. 



Some investigations concerning the keeping qualities of sugar sirups, 

 fruit simps, and crushed fruits, H. E. Barnard and I. L. Miller {Ann. Rpt. 

 lid. JJcalth Ind., 28 (190!)), pp. 331-352, charts 8).— In this investigation 296 

 samples of crushed fruits, fruit sirups, sugar sirups, and concentrates were 

 studied with special reference to factors affecting keeping quality in their 

 commercial use in the soila-water trade. 



According to the authors' conclusions, the results obtained indicate that 

 concentrated crushed fruits and fruit sirups such as are marketed in tins, etc., 

 may be kept without loss for from one to three months after opening when Icept 

 at a temperature below 50° F.. and that soda-water-fountain sirups made up 

 with 14-pound sugar sirup will keep from two to four weeks without the 

 slightest evidence of fermentation. They conclude further " that crushed fruit 

 concentrates diluted with sugar sirup of 14 pounds to the gallon strength will 

 keep when exposed at room temperature from three to ten days, and when goods 

 are placed in the refrigerator of the fountain during the nighttime for a 

 period of eight hours, the time during which they keep in good condition is 

 nearly doubled." " The keeping (piality of crushed fruit and fruit sirups is 

 influencetl materially bj' the concentration of the sugar solution used as diluents. 

 While in most instances a 10-pound sirup is sufficient to hold the goods for a 

 period long enough to allow of their disposal, yet concentrates which are from 

 12 to 16 pounds materially improve the keeping qualities of the goods 

 From our experiments it appears that a 14-pound solution is best adapted for 

 use, although a saturated sugar sirup which contains about 16 pounds to the 

 gallon of water can always be employed with good results." 



The authors also conclude from their investigations that sugar sirup may 

 be best prepared by dissolving the sugar in hot water. " If tap water or 

 unsterilized water is used, the sirup should be brought to 100° C While sugar 

 sirups made up in the cold are in most cases satisfactory, yet it is evident 

 that they may contain mold spores, which injure the keeping quality of the 

 prepai'ation." 



The occurrence of micro-organisms in the interior of meat, potatoes, and 

 sausage, E. Maurel (Compt. Rend. Soc. Biol. [Paris], 10 (1911), No. 7, pp. 

 241-2Jf'f). — In all the samples examined the author found a diplococeus. 



[Food analyses], H. H. Mann (Ann. Rpt. Dept. Agr. Bombay, 1909-10, pp. 

 46-48). — A number of foodstuffs were examined. The author reports the com- 

 position of banana or plantain flour. Though a considerable amount of this 

 could be produced, he states that as yet it has not been possible to find a 

 market for it. 



Quantitative aspects of nutrition, H. C. Sherman (Teachers Col. [N. Y.] 

 Bui., 2. ser., 1911, No. 15, pp. 16). — Factors which affect food requirements, the 

 characteristics of different nutrients, including mineral constituents, and sim- 

 ilar questions are considered in this useful summary of the subject, particularly 

 in its quantitative relations. 



The feeding of young children, Mary S. Rose (Teachers Col. [N. Y.] Bui., 

 2. ser., 1911, No, 10, pp. 10). — This pamphlet, which gives practical directions as 



