66 EXPERIMENT STATION RECORD. 



used in the rural regions of Cape Colony for the preparation of an infused bever- 

 age. The material contained neither alkaloids nor glucosids. 



Adulteration of food, W. J. Gkrald (RjH. Inland Rev. Canada, 1905, pi. 3. 

 pp. 101). — Data regarding the inspection of foods, drugs, and fertilizers by 

 Dominion chemists are summarized. 



Of 75 samples of ground nuistard 8 were genuine, 11 doubtful, and the remain- 

 der adulterated. None of the flours examined were adulterated. Of 1.8 saui- 

 ])les of bread 2 were doubtful and 5 gave decided reaction for. alum. Of 45 

 samples of molasses 1 was adulterated and 5 considered doubtful. 



Other analyses reported in detail in appendixes have been published in bulle- 

 tins of the Laboratory of the Inland Revenue Department. Ottawa, and pre- 

 viously noted. 



Elements of applied microscopy, C. E. A. Winslow (A^ew York: John 

 Wiley d- tions; London: Chapman d- Hall, Ltd., 1906, pp. XII +183, figs. 60; rev. 

 in Anier. Jour. Pharm., 18 (1906), No. •>, p. 238). — This is an introductory text- 

 book which takes up among other questions the microscopy of common starches, 

 and foods and drugs and their adulterants. 



The testing of yeast employed in bread making (Pure Products, 2 (1906). 

 Nos. -'/, pp. 181-190; 5, pp. '22()-2S0). — Differences between brewers' yeast and 

 compressed yeast are pointed out. The compressed yeast consists of the so- 

 called top fermentation yeasts with water removed, so that the yeast may be 

 conveniently shipped and stored. It is stated that the chief trouble arising in 

 bread making from the use of brewers' yeast is due to the almost entire absence 

 of diastatic enzyms and to the larger propoi'tion of trypsin which it secretes. 

 The trypsin causes cleavage of pi'oteids, and so the glutenin of the dough 

 becomes softened to such an extent that it fails to retain carbon dioxid. When 

 compressed yeast is used the glutenin remains tough and retains gas. In testing 

 compressed yeast such characteristics :is color, odor, taste, and Iceeping (piality 

 should be taken into accoimt. The yeast should also be examined for adulter- 

 ation with bottom-fermenting brewers' yeast, and methods of making the tests 

 are i)ointed oiit. The fermenting iiower should also be determined, and the Hay- 

 duck method is considered most satisfactory for the purpose. 



The decomposition of French mustard by bacteria and its prevention, 

 A. Kossowicz (Ztschr. Lundir. Versuclisic. Oestcrr., 9(1906), No. 3, pp. 111-116. 

 pi. 1). — Two forms of bacteria were isolated which were regarded as the main 

 cause of decomposition of bottled mixed mustard. Other chan.ges were attrib- 

 uted to mechanical and chemical causes ; for instance the separation of the liquid 

 from the solid portion and the rancidity of mustard fats. Sterilization of the 

 bottled mustard is recommended as a preventive, as well as the use of well 

 stoppered bottles and mixing the mustard with 4 or 5 per cent vinegar and allow- 

 ing it to stand 12 hours before bottling. 



A study of three vegetarian diets, D. N. Pa ton and J. C. Dunlop (Proc. 

 Roy. .Voc. Edhih., 25(190J,-5), pt. 1, pp. J,98-.506). — Two of the 3 dietaries studied 

 included milk and eggs as well as vegetable foods, while the third was made uj) 

 entii'ely of bananas. The subject of the fruitarian dietary, a man wei.ghing 

 52 kg., consumed during the 5 days he was imder observation lbs. 8 oz. of this 

 fruit. The food value of the diet was only 7.5 gm. protein, 0.7 gm. fat, and 199.8 

 gm. carbohydrates per day with a fuel value of 856 calories. During the entire 

 period considerably more nitrogen was excreted than was consumed, the amount 

 being e(iuivalent to a daily loss of 19.8 gm. of tissue protein, or about 100 gm. 

 of flesh. These values are very similar to those noted in starvation. The total 

 amount of nonurea nitrogen was less than normal and the preformed ammonia 

 was very small. 



