862 EXPERIMENT STATION liECOKD. 



changes which show clearly that it is not identical with fresh material. The 

 cold storage meat was soft, in marked contrast to fresh chicken meat, and had 

 a slightly characteristic odor. 



" The chemical changes that apparently take place in the cold-stored meat 

 by direct comparison with the original chicken meat are (1) slight variations 

 of moisture and ether extract; (2) a small increase of ammonia, especially in 

 the case of the light chicken meat; (3) a decided increase of water-soluble 

 nitrogen, total solids, and organic extractives in the light chicken meat, with 

 a slight decrease of the same constituents in the dark meat; (4) a decrease 

 of coagulable nitrogen in both varieties of chicken meat during the first 30 

 days, followed by a rise which did not reach that of the fresh sample; (5) an 

 increase of amino acids in both kinds of chicken meat, with an increase and 

 decrease of the proteoses and peptones respectively in the light and dark 

 chicken meat. 



"An increase of soluble phosphorus was indicated during the first 90 days 

 of the storage period, which was more marked in the dark meat than in the 

 light meat. In the cold-stored samples a little volatile sulphur was found, 

 none being detected in the fresh meat. The analyses of chicken fat indicated 

 a fairly constant composition, but in the chicken meat fat of the cold-stored 

 chicken the iodin number increased regularly while the index of refraction 

 decreased slightly. 



" The alteration particularly noticed in the light meat was inhibited to a 

 certain extent by storing in an atmosphere of carbon dioxid, accompanied by 

 an increased production of proteoses, peptones, and amino acids. The initial 

 increased production of these nitrogen bodies is probably due to enzymic action 

 during the first 30 days at 12° C. 



" The enzyms detected were peroxidase, catalase, protase similar to trypsin, 

 invertase, and a nitrate-reducing enzym." 



The inspection of fish at the Paris central market, Blanch ard (Hyg. 

 Viande et Lait, 5 (1911), Nos. 3, pp. U9-157, figs. 10; 5, irp. 28S-289, figs. 

 11; 7, pp. JtOJt-Ul, figs. 11; 8, pp. 466-474, figs. i2).— Illustrated descriptions are 

 given of the fish found in the Paris mai'ket. 



The composition of the apple as affected by irrigation, C. E. Bradley 

 (Jour. Indus, and Engin. Chem., 3 (1911), No. 7, pp. 496, 497). — In general, 

 the results showed that apples from irrigated plats had a somewhat higher 

 moisture content and consequently lower total solids, but higher percentages 

 of sugar, than apples from unirrigated plats. 



" The protein content of the peelings tested averaged 0.70 per cent while 

 that of the edible portion was 0.20 per cent. Only traces of starch were present 

 in the samples tested. 



The abuse of sweetmeats, A. Hopewell-Smith (Brit. Med. Jour., 1911, No. 

 26.'f3, pp. 438-4 Jf2, dgms. 2). — An experimental study is reported of the effects 

 of confectionery, including chocolate, upon caries-forming bacteria. The con- 

 clusions reached were not favorable to the use of sweetmeats, particularly by 

 children. 



The paper is followed by a discussion. 



Food accessories, stimulants, and narcotics, C. Hartwich (i>i« Mensch- 

 lichen Gennssmittel. Lcipsic, 1911, pp. XIV+878, pis. 24, figs. 168). — The 

 author has included in this volume a large amount of data regarding the origin, 

 history, use, and effects of such articles as tea, coffee, cocoa, chocolate, and 

 mat§, as well as information of the same sort regarding stimulants and nar- 

 cotics used in different parts of the world. 



The food laws of the United Kingdom and their administration, P. L. 

 DuNLAP (U. S. Dept. Agr., Bur. Chem. Bui. 143, pp. 4^2). — In this digest of data 



