568 EXPERIMENT STATION RECORD. 



A comparative study of grapes from frozen and unfrozen vines, Hugues 

 (Ann. Falsif., Jf (1911), Nos. 30, pp. 115, 116; SI, p. 258).— The data reported 

 had to do particularly with the yield and character of grapes and the resulting 

 wine from frozen and protected vines. 



Dried grapes in Greece, L. Roos (Ann. Falsif., // (1911), Nos. 29, pp. 113-126; 

 31, p. 258). — A summary of data regarding the dried grape industry in Greece. 



A study of the composition of Hawaiian pineapples, W. P. Kellet (Jour. 

 Indus, and Engin. Chem., 8 (1911), No. 6, pp. Ji03-Jt05). — The pineapples 

 analyzed were found to vary considerably in composition, the sugar content 

 ranging from 9.15 to 15.23 per cent, and the acidity from 0.22 to 1.16 per cent, 

 and increasing generally as the sugar increased. On the whole Hawaiian 

 pineapples show much the same average composition as those grown elsewhere. 



" Green pineapples contain less acidity than the ripe fruit and also a small 

 percentage of fiber, reducing sugar, and sucrose. Dextrin and starch do not 

 occur in important quantities in pineapples at any stage. The reducing sugars 

 and sucrose stand in inverse ratio to that of the ripe fruit. In the ripening 

 of pineapples gathered green the most important chemical change that takes 

 place is the conversion of reducing sugars into sucrose, but the total sugar 

 content appears not to be increased. 

 • " The cells of green pineapples as seen under the high-power microscope 

 contain a thickened layer on the cell walls, which renders it difficult to express 

 the juice from the cells. In the ripening process this layer gradually becomes 

 dissolved away, until at maturity the cell walls are extremely thin and easily 

 ruptured. With pineapples that are gathered green and allowed to ripen the 

 thickened coat on the cell walls also becomes dissolved, thus apparently increas- 

 ing the juice in the fruit but without materially changing its concentration. 



" During the normal ripening of the pineapple a rapid accumulation of sugars 

 and a slight increase in acidity takes place. When the fruit becomes approxi- 

 mately half ripe, it contains at least three-fourths of its maximum sugars." 



Classification of ice cream and related frozen products — score card for ice 

 cream judging, M. Mortensen (loiva 8ta, Bui. 123, pp. 353-365, fig. 1). — On 

 the basis of a summary of data the author classifies ice creams as follows : 

 (1) Plain ice creams; (2) nut ice creams; (3) fruit ice creams; (4) bisque 

 icecreams; (5) parfaits; (6) mousses; (7) puddings; (8) aufaits; (9) lactos; 

 and (10) ices. The last section is subdivided into sherbets, milk sherbets, 

 frappes, punches, and souffles. 



A number of formulas for making ice cream are given and a score card is 

 proposed for judging the quality of ice cream. 



The contamination of ice cream — a sanitary and bacteriological study, 

 G. F, BucHAN (Jour. Hyg. [Cambridge], 10 (1910), No. 1, tip. 93-130, pi. 1).— 

 The author reports the results of a sanitary and bacteriological study of the 

 ice cream industry in England, and of numerous investigations. The premises 

 of 50 ice cream manufactories were inspected, their methods investigated, and 

 bacteriological examinations made of samples taken immediately before heat- 

 ing the ice cream mixture, after cooling, and after freezing. 



In general he did not find that the trade was carried on under conditions or 

 with precautions necessary to insure a clean product. The bacteriological 

 pollution of ice cream he considered is due to insufficient initial heating, or to 

 contamination during cooling and freezing from " unclean vessels and covers, 

 the addition of unclean ice to hasten freezing, the unclean hands of the manu- 

 facturer, and dirty surroundings." 



Brief directions are given for the sanitary manufacture of ice cream, and 

 bacteriological standards are suggested. 



