FOODS^ — HUMAN NUTKITION. 567 



to bacterial action. The data are discussed with reference to the matter of 

 food poisoning. 



Concerning' fish flesh, C. Ulrich (Arch. Pharm., 249 (1911), Nos. 1, pp. 

 68-80; 2, pp. 81-92; ahs. in Chern. Zenthl, 1911, I, No. U, p. i073).— The author 

 reports the results of a large number of investigations on the effects of different 

 methods of cooking and preserving fish with special reference to chemical com- 

 position and losses sustained. 



In general, he concludes that there is much variation in the amount of 

 edible material in fish, regardless of the method of preserving or cooking, the 

 range noted being from 48 to 95.2 per cent. Those methods of handling fish 

 are to be preferred which involve the least labor, as boiling, or those in which 

 the fish is marketed ready for use, as smoking, pickling, salting, frying, marinat- 

 ing, and cooking in oil or in a jelly. When fish was boiled a loss was noted 

 in all classes of nutrients. When baked, lean fish gained in fat content, owing 

 to the added fat, and fried fish gained in nutritive value, owing to the fiour 

 or bread used in preparing it. Salting, pickling, smoking, and marinating all 

 lessened the several nutrients in the fresh fish ilesh. In general, the con- 

 clusion was reached that all methods of preparation lessened the amount of 

 nutritive material originally present. The experimental data are discussed in 

 detail. 



Cheese and other substitutes for meat in the diet, C. F. Langworthy ( U. »Sf. 

 Dept. Agr. Yearbook 1910, pp. 359-370). — The possibility is discussed of using 

 fish, eggs and milk, dried beans and other legumes, nuts and nut products, com- 

 mercial meat substitutes, mushrooms and other edible fungi, and cheese, in 

 place of meat, in suitable combination with other foods, in order that a palat- 

 able diet may be secured, special attention being paid to cheese and cheese 

 dishes. The summary is based on extended investigations carried on in con- 

 nection with the nutrition investigations of this Office. 



On the blanching of veg'etables (Pure Products, 7 (1911), No. 6, pp. 318- 

 820). — A considei'ablo amount of data is summarized regarding the relative 

 losses sustained in steam-cooked vegetables in comparison with those cooked 

 in hot water. See also a previous note by Maurel and Carcassagne (E. S. R., 

 22, p. 368). 



[A new asparagus product] (Pure Products, 7 (1911), No. 6, p. 320). — A 

 product designed for use in making asparagus soups and similar dishes is 

 described, which is prepared by separating the soft pulp from the fiber of 

 fresh asparagus and preserving it in cans in the form of a thick paste. 



Studies of the more important legumes cultivated in Togo and German 

 East Africa, C. Grimme (Ztschr. Untersuch. Nahr. u. Genussmtl., 21 (1911), 

 No. 9 pp. 5.'f7-553). — Analyses of mungo beans, lablab beans, cowpeas, and 

 other legumes are reported in comparison with earlier work. 



The basic extractives of mushrooms, F. Kutscheb (Ztschr. Untersuch. 

 Nahr. u. Genussmtl., 21 (1911), No. 9, pp. 535-540). — Cholin and betain were 

 identified. The chief basic material present was probably potassium. The re- 

 sults are discussed in relation to invalid dietetics. See also a previous note 

 (E. S. R., 24, p. 665). 



Pentosans in lower fungi, A. W. Dox and R. E. Neidig (Jour. Biol. Ghent., 9 

 (1911), No. 3-Jf, pp. 267-269). — From studies with Aspergillus iiiger and 5 

 other common saprophytic molds, the conclusion was reached that pentosans 

 " are normal constituents of the cell structure of lower fungi and are formed 

 independently of the presence of pentose complexes in the culture medium." 



The results also . indicated that not more than traces of purins could have 

 been present, 



