662 EXPERIMENT STATION EECORD. 



anatiu and aiintinin. were identilied in the white of diiok egg and, according to 

 the author, these are the only albumens present, the relative proportion being 

 one part of anatin to two of anatinin. 



Concerning' dried fruit, R. Stecher {Ztsclir. Untersuch. Nahr. u. Geniissmtl. 

 12 (IDOO). Xo. 11. i)p. 6'i')~(J5.2). — Analyses of a large number of samples of dried 

 plums, prunes, pears, and apples are reported, the studies being undertaken with 

 special i-eference to composition and the market and shipping qualities. 



The acidity of fruits, W. F. Sutherst {Chcin. ISfews, 92 {1905), No. 2393. p. 

 163; (ih!^. ill Ztxchr. I iitcrsiivh. 'Sahr. ii. Gciivssmtl., 12 {1906). No. 11. p. 611). — 

 The acid flavor of fruits is usually more noticeable after cooking and, according 

 to the author, this is due to the fact that cooked fruit (gooseberries, currants, 

 plums, etc.) usually contains the skin, which is commonly rejected if the fruit 

 is eaten raw. The skin is more acid than the pulp. As was shown by analyses 

 of gooseberries, tlie skin contained 2.66 per cent acid, expressed as tartaric acid, 

 and tlie pulp 1.80 per cent. 



To determine whether acid is formed when fruit is cooked, a mixture of nearly 

 ripe gooseberries and water was boiled for about 30 minutes and tlien titrated 

 with sodium-hydroxid solution. The boiled portion contained less acid than the 

 vviw, " due, no doubt, to the volatilit.v of some of the acids." 



As regards the effect of cooking on tlie kind and amount of sugar present, 

 uncooked gooseberries were found to contain 1.16 per cent cane sugar and 5.84 

 per cent invert sugar. After boiling, no cane sugar was found, w^hile the invert 

 sugar amounted to 6.91 per cent. This indicates that " all the sugar undergoes 

 inversion during cooking, the acid present bringing tliis about as in the usual 

 process of hydrolysis." 



Canned artichokes, P. Carles {Rev. Internat. Falsif., IS {1905), pp. SO, SI; 

 ahs. in Ztschi: riitrrsiich. Nahr. u. Genussmtl., 12 {1906), No. 11, p. 673).— Arti- 

 choke buttons are the portion used for canning. They contain a large amount of 

 oxydase which acts upon, the tannin or other oxidizable material present and 

 causes a brown discoloration. Short treatment with a cold 2 to 10 per cent 

 sulphurous-acid solution before canning is x'ecommended b.v the author to pre- 

 vent discoloration. In addition to sulphurous acid citric acid and tartaric acid 

 are used. After an hour in the acid the artichoke buttons are washed, seasoned, 

 and processed. 



Chufio, a frozen potato product from Bolivia, E. Parow {Ztsclir. Spirifus- 

 iiidiis., 2S {1905). p. -'i05; ahs. in Ztsclir. T^ntcrsiicli. Nalir. ii. GennssmtL, 12 

 {1906), No. 11, p. 672).- — The potato product described is made by crushing 

 frozen potatoes and removing the greater part of the moisture present b.v further 

 exposure to cold and to the air. The I'esulting hard mass contains about 15 

 per cent water and may be kept for a considerable time. As shown by analyses, 

 the material resembled German dried potatoes quite closely in composition. 



Concerning' spices, II. Sprinkmeyer and A. FIjrstenberg {Ztsclir. Untersuch. 

 Nahr. u. Geniissintl., 12 {1906), No. 11, pp. 652-65S).—The authors determined 

 the water and ash constituents in a large number of samples of pepper, cinna- 

 mon, allspice, and cloves. The fact is recognized that in certain spices, for 

 instance, pepper, there are great variations in the ash content, while in others, 

 as allspice and cloves, the variations are small, yet the authors do not believe 

 that such data are sufticient for judging of the qualit.v of the goods. 



Dig'estion experiments with chestnuts, L. II. INIerrill {Maine (>ta. Bill. 131, 

 pp. IJ/G-UiS). — Two experiments are reported in which the digestibility of chest- 

 nut flour cooked as mush w^as studied with healthy men. Some bread, potatoes, 

 and milk w^ere eaten with the chestnut tiour. The calculated digestibility of 

 chestnut flour alone with one sul)ject was, protein 41.G per cent, fat 53.5 per cent. 



