FOODS HUMAN NUTRITION. 467 



physiological nutritive value of meat extractives is, in round numbei's, two- 

 thirds of their energy value. 



Preparation of salmon caviar, L. Maynard (Daily Cons, and Trade Rpts. 

 lU. /S.], 14 (1911), No. 109, pp. 615-617).— The manufacture and use of salmon 

 caviar, marliet conditions, and other similar topics are considered. 



The introduction of milk into the army diet in Austria, A. R. Erlbeck 

 (Milch Ztg., 39 (1910), No. ^7, pp. 553, 55.'i). — Some information is summarized 

 regarding attempts made to use larger quantities of mills in soldiers' i-ations, 

 on account of its reasonable cost in proportion to the nutritive material it 

 supplies. 



Tlie specific gravity of bread in relation to its water content, A. J. J. 

 Vandevklde and A. Revijn (iicparatc from Vcrslag. en Meded. K. Vlaam. Acad. 

 Tool en Letterk., 1910, pp. 8). — ^The study reported constitutes the seventh 

 report from the School of Nutrition of the Citj' Laboratory of Ghent. 



From determinations of the weight, volume, specific gravity, and water con- 

 tent of bread baked in diftei'ent ways some general conclusions were drawn. 

 The specific gravity of the loaf apiiears to be moi'e dependent upon the quality 

 of the flour than upon the weight or form of the loaf or the method of baking. 

 It is higher in small than in large loaves, though exceptions occur. The water 

 content of the bread diminishes regularly during baking. The form of the loaf 

 apparently exercises no effect upon this factor. 



Bread — its value in the ration, G. H. Estes (Infantry Jour., 7 (1911), No. 

 5, pp. 716-726). — The composition and use of bread, bread making, and other 

 similar questions are considered with special reference to army conditions. 



[Supplying' bread to farm employees], J. Benard (Jour. Agr, Prat., n. ser., 

 20 (1910), No. 50, p. 753). — A project is described by which bread is made and 

 sold at low cost to employees. 



Concerning bananas, K. Yosiiimura (Ztschr. Untersuch. Nahr. u. Genus- 

 smtl., 21 (1910), No. 7, pp. 406-jill). — Studies are reported of bananas at dif- 

 ferent stages during the ripening jjeriod, from which the author concludes that 

 the tannin content of the banana remains unchanged during ripening. Starch 

 is changed into saccharose, which later is in part or wholly inverted by means 

 of invertase. there being no constant relation between the saccharose and invert 

 sugar. No sugars except these two were found in bananas. 



Vinegar, A, McGill (Lah. Inland Rev. Dept. Canada Bui, 223, pp. 19). — 

 Data are given regarding the examination of 84 samples of vinegar, and vinegar 

 standards are proposed. 



A new coffee adulterant, C. Griebel and E. Bebgmann (Ztschr. Untersuch. 

 Nahr. u. Gcnussmtl., 21 (1911), No. 8, pp. 481-.i84, figs. 3).— According to the 

 authors, the principal materials found as coffee adulterants in Berlin are the 

 seed of blue lupines (Lupinus angustifolius), and more recently the seed of 

 common vetch (Laihyrus salivus). The seed of this vetch, when used for a long 

 time, may induce chronic poisoning. With a view to detecting the presence of 

 vetch seeds, their appearance and histological structure are described and a 

 proximate analysis reported of the raw seed. 



Food inspection decision (U. S. Dept. Agr., Food Insp. Decision 136, pp. 2). — 

 This decision has to do with the labeling of chocolate and cocoa. 



After considering evidence submitted, the board of food and drug inspection 

 reached the conclusion that the definitions laid down in a previous publication . 

 (E. S. R., 18, p. 459) are substantially correct. 



Food inspection decision (U. S. Dept. Agr., Food Insp. Decision 137, p. 1). — 

 This decision has to do with the use of charlock as a substitute for mustard. 



In the opinion of the board of food and drug inspection, when such a substi- 

 tution is made the label should clearly state the fact. 



