768 EXPERIMENT STATION RECORD, 



hydrogen peroxid at the temperature of the water bath produced in chicken fat 



the same chemical change that occurs in that fat in situ during prolonged 

 freezing. 



" Stearic and oleic acids were also oxidized with hydrogen peroxid. The 

 saponification number of the acids decreased. This change is similar to that 

 undergone by the fat of chickens kept hard frozen for a period of 4 months, at 

 the end of which time both the saponification number and the Hehner number 

 were lower than in the fat of fresh birds. . . . 



" The changes in the fat of chickens during prolonged freezing are similar to 

 the changes called forth by oxidation of the fat with hydrogen peroxid. The 

 Hehner number and the saponification number increase simultaneously, and 

 aldehydes are formed. The increase in saponification number may, therefore, 

 be ascribed to the formation of slightly lower homologues of the fatty acids of 

 fresh chicken fat, while the increase in Hehner number is doubtless due to the 

 formation of aldehydes and ketones of high carbon content. These changes in 

 the chicken fat in situ are probably produced by the action of enzyms." 



Studies of cottage cheese, R. Windisch (Ztschr. Untersuch. Nahr. u. Oenuss- 

 mtl., 21 (1911), No. 10, pp. 613-615). — Analyses of a number of samples are 

 reported. 



[The use of whale flesh as food], R. C. Andrews (Nat. Geogr. Mag., 22 

 {1911), No. 5, pp. J,ll-.'ili2, figs. 3-',; ahs. in Sci. Amcr., 105 {1911). No. 3, pp. 56, 

 57, figs. 4). — Information is summarized regarding the present use of whale 

 meat as food, particularly in Japan, and suggestions are made regarding the 

 possibilities of its general consumption. 



Ptomaines in canned fish and Crustacea, A. Desgrez and F. Gaius {Compt. 

 Rend. Acad. Sci. [Paris'], 152 {1911), No. 13, pp. 893-895).— Following usual 

 methods, the authors determined the amount of ptomaines in 18 samples of 

 canned goods, finding from 0.2 to O.G gm. per kilogram. The results are dis- 

 cussed with reference to methods of preparing and handling foods. The authors 

 found that the bases isolated were relatively not very toxic, but apparently 

 their nature was not determined. 



Ripe and unripe bananas, R. Reich {Ztschr. Untersuch. Nahr. u. Genussmtl., 

 22 {1911), No. If, pp. 208-226). — Analyses are reported of dried ripe bananas of 

 different sorts, unripe bananas, banana flour, skins from ripe and unripe 

 bananas, and fresh bananas of different sorts, the data being discussed in com- 

 parison with similar results of other investigators. 



The conclusion is reached that in the case of bananas which are shipped green 

 and then allowed to ripen the transformation of starch into sugar takes place 

 normally. The inversion of saccharose, however, proceeds slowly under such 

 conditions, full inversion being noted only under favorable temperature con- 

 ditions. It appears further that bananas in which the saccharose content is 

 higher than the invert sugar are to be regarded as " unripe." The flavor is 

 flat.^nd there is little or no aroma. 



In general the Surinam, Jamaica, and Canai'y Island bananas had essentially 

 the same composition, the crude fiber, acid, and ash content of the 3 sorts being 

 practically the same. The nitrogen content of the Canary Island bananas, how- 

 ever, was somewhat higher than that of the other 2 sorts, which are practically 

 alike in this respect. 



Particular attention is paid to the discussion oif the ash content of bananas 

 and to the relative cost of the fresh and dried fruit. 



The composition of tomato catsups, E. W. Duckwall {Canner and Dried 

 Fruit Packer, 33 {1911), No. 2, pp. 3-'i, 36). — From a summary and discussion 

 of data the author concludes that the ratio of insoluble to total solids, which 

 practically means the ratio of tomato solids to total solids, is the most important 



