FOODS HUMAN NUTRITION. 5G5 



Report of food inspection, ('. I). IIowakd (A'. //. tSdiiit. liiiL, 2 (10011), No. 

 12, III). I'.IS-iO'.h. — Of -ISS sMuiplc's of cjinnod meats, souj)s, and vegetables, ean- 

 dies, dried fruits. Havoring extracts, sirup, spices, coffee, cocoa, etc., ISC. samples 

 were found to he adultei-ated, misl)randed, or below tlie recpiired standiird. 



Food inspection in Saxony, C P>. IIukst (Mo. Consular and Trade Rpts. 

 \r. .v. |. lOOG, So. 313, PI). 121-12.'i). — In Saxony tbe inspection of food is under 

 the direct control of the government and is organized into 2 state institutions, 3 

 niunicii)al inspection laboratories, and 14 subordinate laboratories. The opera- 

 tion of the law is I)i-i(>fly described. According to the author, marked benefits 

 have resulted from this food insi)ection. 



The effect of preservatives, A. Behbe and A. Segin (Ztschr. Untersttch. Nahr. 

 II. Gcnii.^xintl., 12 il'.xir,). So. N. pp. .'/(>/-//67). — The preservative powers of for- 

 maldehyde, benzoic acid, salicylic acid, boric acid, sodium benzoate. sodium thio- 

 sulphate, sodium suliihite, and a 'commercial preservative were tested with meat 

 juice. Formaldehyde gave the best results. At the i'wl of 1-". days the meat 

 juice preserved with it was unchanged as regards coloi- and odor. Of the other 

 materials tested the .-icids gave better results than the salts. 



Influence of food preservatives and artificial colors on digestion and 

 health. II, Salicylic acid and salicylates, II. W. AA'iley iV. S. Dept. Ayr., 

 Bur. Cheni. Jiiil. S'/. pi. 2, pp. VI+.'/TD-lGO, fiys. 3). — The experiments here re- 

 ported in full have been noted from tbe author's summary of results (E. S. 15.. 

 18, p. 402). 



The injurious effects of sulphurous acid and its compounds with special 

 reference to free sulphurous acid, II. Walbaum (Arch. Hijg., 51 {1006), A'o. 2, 

 pp. iSl-l'i'i). — An aciueous solution of free sulphurous acid, like the gaseous 

 form, is veiy irritating and often more or less injurious. Very small amounts, 

 4 or 5 mg. in the form of a 0.02 per cent solution or certainly 10 mg. in a 0.04 

 per cent sohition. cause subjective symptoms in man. The salts are similar in 

 their effects to the acid, owing to the fact that the free acid Is liberated in the 

 digestive tract. Comptmnds of sulphurous acid with glycose and acetaldehyde 

 are the principal organic forms in which it occurs. In no case should sulphured 

 fruits contain more than an equivalent of 10 mg. of the acid per 100 gm. 



The (|uestion of snljihurous acid compounds in wine is also considered. 



Determining the limits within which sulphurous acid in foodstuffs is 

 harmful, Jakobj and II. Walbaum [Arcli. Expt. Path. v. Pharmakol., o-'t 

 (I'.IO.j), Xo. 6, p. -',21 ■ ahs. in Zenlhl. Physiol, 20 {1006), No. 8, p. 2SS).— The 

 investigations reported have been noted above from another publication. 



The mechanics of stomach digestion, A. Sciieuneut (.lrc7(. Physiol. 

 IPftiigcr], 11.', (lOUd). No. 1-2, pp. 6-'i-92, figs. 30).— From a number of experi- 

 ments the conclusion was reached that foods taken one after the other form 

 layers in the stomach and do not mix. The formation and persistence of the 

 layers is influenced by the anatomical structure of the stomach, its position in 

 the abdominal cavity, and other conditions. 



The failure of stomach contents to mix explains why with herbivora starch 

 digestion may progress actively at the cardiac end of the stomach where lactic 

 acid is present in abundance and other fermentations are taking jilace, though 

 it ceases in other portions where hydrochloric acid is present. 



The theory that throughout its progress stomach digestion is of the same 

 character and that the stomach contents are a uniform mixture is, in the author's 

 opinion, erroneous. 



The mechanics of stomach digestion, Ellenbergeb (Arch. Physiol. [Pflilgcr], 

 ll.'t (1906). No. 1-2, pp. 03-101). —On the basis of the preceding article and 

 earlier work (E. S. R., 17, p. 485) the mechanics of stomach digestion is 

 discussed. 



