POODS HUMAN NUTRTTTON. 767 



On the dietetic value of the so-called " standard " bread, A. Smetham 

 (Roy. Lancashire Agr. Soc. Jour., 1911, pp. 19-38). — From a summary of data 

 the author concludes that the claims of superiority made for whole wheat bread 

 are not substantiated. Particular attention is paid to the importance of mineral 

 constituents, and the author discusses at length the need for a supply of lime for 

 combining with phosphoric ncid. 



Bakers and baking in Massachusetts, A. W. Brayley (Boston, 1909, pp. 

 XX+336, figs. 151). — As the subtitle states, this volume deals with flour, the 

 baking supply, and kindred interests from colonial times to the present day, as 

 well as with the baking trade. A large amount of statistical and other data is 

 included on bread and bread making, bakers' equipment and machinery, the 

 baked bean industry, and other similar topics. 



Rice as a foodstufE, H. Aron and F. HocsoN (Biochem. Ztschr., 32 (1911), 

 No. 3~Jt, pp. 189-203). — Experimental studies are reported on the balance of 

 income and outgo of nitrogen on a diet of rice supplemented by other foods, 

 chiefly of vegetable origin, including such materials as bananas, rice polish, and 

 phytin. 



Analyses of a large number of samples showed that relatively more phos- 

 phorus than nitrogen was lost by polishing rice. The unpolished rice contained 

 on an average from 0.7 to O.S per cent PaOc, undermilled rice from 0.4 to 0.6 

 per cent, and overmilled rice from 0.15 to 0.4 per cent. 



The authors conclude that an exclusive rice diet will not supply protein 

 enough to meet man's demands, and that therefore it must be supplemented by 

 vegetable, or better, animal foods rich in protein. Such a mixed diet is satis- 

 factory from an hygienic standpoint, provided the rice has not lost too much 

 phosphorus by overmilling or polishing. From their experimental studies they 

 conclude further that, for a man weighing 50 kg., a diet made up of rice supple- 

 mented by vegetable foods must contain at least 75 gm. protein in order to meet 

 hygienic requirements, and that a diet of rice supplemented by fish or meat must 

 contain at least 65 gm., of which at least i is supjilied by animal foods. 



The importance of rice in the Orient and other similar questions are con- 

 sidered. 



Studies on chicken fat (U. S. Dcpt. Agr., Bur. Chcm. Circ. 75, pp. 11). — Two 

 studies are reported. 



The occurrence and permanence of lipase in the fat of the common foicl 

 (Gall us domesticus), Mary E. Pennington and J. S. Hepburn (pp. 1-7). — The 

 following conclusions were reached fi'om the experimental work reported : 



" Lipase occurs in the crude fat of chickens. The fat of the fowl immediately 

 after killing shows almost no lipolytic activity. It is therefore probable that 

 the lipase during life exists in its zymogenic form. As the chicken ages after 

 death, the enzym becomes active and the acidity of the fat increases. These 

 changes occur less rapidly at temperatures below freezing than above the freez- 

 ing point. Lipase can resist prolonged freezing for as long a period' as 89 

 months. From the experiments cited it would appear that the post-mortem 

 hydrolysis of chicken fat depends chiefly upon enzym action." 



The oxidation of chivken fat hy means of hydrogen peroxid, J. S. Hepburn 

 ( pp. 8-11 ) . — The influence of oxidation by means of hydrogen peroxid upon the 

 chemical constants of chicken fat and on stearic and oleic acids was studied. 

 The fat was obtained from birds of knov«^^ history, all the samples with two 

 exceptions being western birds at various stages of their marketing. 



A comparison of values before and after oxidation showed that the acidity 

 of chicken fat always increased, while the iodin number usually decreased, 

 although sometimes the reverse was noted. " The saponification number and 

 ti'e Hehner number almost invariably increased simultaneously, hence dilute 



