564 EXPERIMENT STATION RECORD. 



1». 790) the physiological and ehoiiiieal properties of newly identified constituents 

 of meat extract were studied. Ignotin was found to have no physiological 

 action. Ohlitin and novain, on the other hand, in experiments with animals, 

 caused illness. Ohlitin undergoes cleavage in the body, the principal cleavage 

 product, novain, being found in both urine and feces, and api)arently there is a 

 close relation between these two bases. 



Composition of Italian tomato juices, C. Formenti and A. Scipiotti (ZtscJir. 

 Untersiich. Nahr. u. Gciiussmtl., 12 (1906), No. 5, pp. 2S3-255).— Detailed anal- 

 yses are reported of a number of samples of tomato juices, concentrated tomato 

 extract, and tomato fruits. 



As regards the amount of salicylic acid naturally occurring in the tomato, the 

 figures given range from 15 to 25 mg. per kilogram of fresh fruit juice. A study 

 of the tin in canned tomato juices showed that there was a marked increase if 

 the material was allowed to remain in the can after opening. 



Concerning the composition of tomatoes and tomato juice, W. Stuber 

 (Ztschr. riitcrsiich. y<ilir. u. Gcnussmtl., 11 (1906). Ao. 10, pp. .578-581).— 

 Proximate and ash analyses are reported. Apparently all the acid present was 

 citric acid. In no case was tartaric, malic, or succinic acid found. Fructose 

 was more abundant in the juice than glucose. 



Some data are also given i-egarding the examination of a commercial tomato 

 puree. 



Concerning elderberry juice, H. Luhrig {Pliarm. Centralhalle, ^6 (1905), 

 pp. 829-831; abs. in Zf.«:clu: riitcrsiich. yahr. u. Genussmtl., 12 (1906), No. 8, p. 

 1/85). — Analyses of 10 samples of elderberry juice are reported. 



Honey, T. Macfarlane (Lah. Inland Rev. Dcpt. [Canada] Bui. 122, pp. 

 11). — Of 54 samples of honey examined 9 were adulterated, although in only one 

 case was adulteration declared. 



Adulterated glucose used in candy making, C. D. Howard (N. H. Sanit. 

 Bill, 2 (1906), No. 12. pp. 209-211) .—Ghicose, according to the author, enters 

 to a greater or less extent into the manufacture of practically all the cheap candy 

 now on sale. To overcome a tendency to stickiness some confectioners make a 

 practice of adding a concentrated solution of bisulphite of soda to the glucose. 

 Bisulphite of soda is also used as a bleaching agent in the manufacture of glu- 

 cose. Examination of a number of samples of confectioners' glucose showed tha 

 presence of sulphite equivalent to 0.0448 to 0.105G gni. of the free acid per 100 

 gm. glucose. In one sample no sulphurous acid was found. In cheap candies 

 examined the sulphurous acid ranged from traces to O.OoG gm. per 100 gm. of 

 candy. Two of the samples contained no sulphurous acid. 



" Whether the bisulphite is added by the refiner on account of any specific 

 advantage accruing from such to the confectioner, or whether such use is for 

 bleaching purposes, is immaterial in connection with the point at issue which 

 is that the presence of such material, under the law, constitutes an adulteration, 

 and vendors of candy thus adulterated will be liable to prosecution." 



Food materials and their adulterations, Ellen H. Richards (Boston: 

 Whitroinh <G Barroics, 190(1. 3. cd.. pp. VI 11+176). — Information is summarized 

 regarding the principles of dietetics, the characteristics of the more important 

 food materials, the more usual forms of food adulteration and sophistication, 

 and related questions. The volume has been revised to include new material 

 which has accunuilated since it was first published. A bibliography is appended. 



Simple household tests for the detection of adulterations in foods, J. Peter- 

 son (tSuIt Lake City: Utah Dairy and Food Commission, 1906, pp. 15). — In this 

 pamphlet, which was prepared by the Utah Dairy and Food Commission, simple 

 tests are given to aid the housewife to determine the character and quality of a 

 number of common foods. 



