FOODS — HUMAN NUTRITION. 361 



varieties, but in .wiienil is lower tliaii tlie average figures ordinarily quoted. 

 No increase in the solanin content of stored potatoes was noted when the si)r(»uts 

 were removed. It was found that diseased potatoes jwssessed no higher 

 sohmin content than sound i)otatoes, nor did it appear that bacteria increased 

 the solanin content. 



A biological method of separating cassava starch, K. »e Krui.tff {Tcyfi- 

 DKUiniii. n (JlKXi), Ao. ,s', lip. .')OS-50H) . — In comparative tests the author found 

 that it was i)ossil)le to obtain a larger yield of cassava starch by biological 

 than by mechanical methods. The biological method consisted in allowing bac- 

 teria to destroy the cell walls and free the starch. 



The amount of iron in spinach, II. Skkger {Phanii. Ztg., 51 (1906), No. 33, 

 I). 372). — Four samples of spinach containing from 8(').7 to 89.5 per cent water 

 showed on an average 0.104 per cent iron on the dry-matter basis. The pro- 

 portion of iron in alcohol extract of spinach and related topics was also 

 studied. 



Candle-nut oil (Agi: Gaz. N. i^. Wales, 11 {1906), No. S, pp. 859, 860).— Au 

 analysis of caudle-nut, the fruit of Aleurites triloba, is reported. The propor- 

 tion of fat is 59.93 per cent. In the author's opinion 55 per cent of the oil 

 could be readily extracted commercially. 



The nutritive value of fish, G. Rosenfeld {Zcnihl. Inn. Med., 21 (1906), 

 No. ?', pp. 169-176). — From the standpoint of both nutritive value and palata- 

 bility fish is an important food and iu the author's opinion, based on experi- 

 ments, equal to beef as a source of energy in the diet. It produces the same 

 sensation of satiety and this lasts for a long time. Fish causes the excretion 

 of a smaller amount of uric acid than meat. 



Loss of material when fish is cooked, A. Beythien (Pharm. Gcntralhalle, 

 Jfl {1906), p. 1J,0; ahs. in Zentbl. Gesam. Physiol, u. Path. Hfofficcchscls, n. 

 ser., 1 {1906), No. 17, p. 560). — The experiments reported showed that the 

 water in which fish was boiled contained 8.8 to 11.3 per cent of the total fish 

 protein. As the water could not be used for food purposes on account of its 

 odor this represents a waste. 



A cook book for nurses, Sarah C. Hill {Boston: Whitconib tt- Barrows, 

 1906; rev. in Dietet. and Hyp. Gaz., 22 {1906), No. 9, p. 576').— The author has 

 brought together recipes of dishes identical in method of cooking and differing 

 only in one or two ingredients, and discusses such topics as fluid diet, light soft 

 diet, convalescent diet, and diets suited to a number of special diseases. 



Foods and food control, W. I). Bigelow and C. H. Greathouse {U. 8. Dept. 

 Ayr., Bur. Chcm. Bui. 69, rev. cd., pt. 9, pp. VI + 705-778). — A digest which 

 serves as an index of the compilations of laws regarding food and food control 

 previously noted (E. S. R., 17, p. 891). 



Food adulteration, F. W. Traphagen {Montana Sta. Bui. 61, pp. 13.')- 

 180). — Informaticm regarding the effects of food preservatives and similar ques- 

 tions is summarized and the results of the examination of a number of samples 

 of catsups, jams, jellies, canned goods, and other foods and food products re- 

 ported. Of the samples examined 101 were found to be adulterated as com- 

 pared witii 1-13 in which no adulteration was found. 



A warning regarding the use of chemical preservatives in meats, E. F. 

 Ladd {Nortlt Dakota Sta. >S'/>rc. Bui. 2, pp. 7). — Tlie riMiuirements of th«' State 

 pure-food law with respect to meat and meat products are pointed out. and 

 attention is directed to the fact that the laws are to be strictly enforced. Data 

 are also reported regarding the examination of a sample of strained honey and 

 3 samples of preserves, all of which were adulti'rated or sojihisticated. 



Preservatives in food and food examination, ,T. C. Thresh and A. E. 



