756 EXPERIMENT STATION KEC'OKD. 



1".)05 aud the revised standards ot ])urit>- of food products whieli have V)eeu 

 adopted for IMaine. 



Pood inspection, ('. 1>. Woods and J. M. Barti.ett {Blaine ^ta. Hid. J.JG, pp. 

 2.51-282). — Under the State pure-food hvw a number of samples of baking pow- 

 ders, spices, and vinegars were examined. 



With the exception of 2 samples of old goods, the halving powders were cor- 

 rectly labeled. x\ll the samples of allspice, cassia and cinnamon, ginger, cloves, 

 and Cayenne or red pepper were genuine, though some samples of ginger were 

 weak and may have contained exiiausted ginger and some of the samples of 

 cloves carried inidue amounts of cloves' stems, and others may have contained 

 exhausted material. Several samples of mustard and I)lack pepper were adul- 

 terated. The vinegars on sale were in general more satisfactory than a year 

 ago, " still the analyses show that vinegars were on sale in the State that were 

 not col-rectly branded." 



Food analyses: Report of chemist, .J. T. Willard {BiiI. Kaii.'i. Bil. IleaJth. 

 2 (1906), Xo. a. lip. I'lii-liU). — A large number of samples of canned goods, 

 pickles, flavoring extracts, condiments, dairy products, flour, and meat wer(> 

 examined and a method described for the detection of bleaching in Hour. 



Small quantities of flour fl^e shaken with a few cubic centimeters of water 

 and the mixture tested for nitrites. '" One-half grnm of sulfanilie acid is dis- 

 solved by heat in 150 cc. of dilute acetic acid. One-tenth gram of a-napthy- 

 lamin in heated with 20 cc. of strong acetic acid and the colorless solution 

 ])()ured oft' from the residue and mixed with 1?>0 cc. of dilute acetic acid. For 

 use. the 2 solutions are mixed in equal (luantities and 2 cc. of the mixed solution 

 added to the li(iuid to b;' tested." 



Investigations on the properties of wheat proteids, J. S. Chamberlain 

 (■fo'ir. Aii'cr. Chciii. .S'or.. 2H (1906). \<>. 11. itl>. UuTi-Uidl ) . — The author's con- 

 clusions were in eft'ect as follows: Dry gluten contains about 1~> per cent pro- 

 teids and 25 ])er cent non])roteid bodies. Of the total jiroteids i)resent in wheat 

 (iO to 05 p(M- cent are jiresent in the gluten and :>5 to 4(i per cent are lost in the 

 washings. 



The balance between the nonprotein ])resent in the gluten and the loss of pro- 

 tein in washing makes gluten determinations agree roughly with total protein 

 calculatetl from total nitrogen, but they will usu;tlly nui l>elow w itli wlioJe wheat 

 and above with flours. 



The amount of total protein present in gluten is alnnit 15 iier cent less than 

 the Slim of the gliadin and glutenin determiiied l)y ervtraction of th(> wheat, and 

 the loss of ])rot( in in washing out gluten is more than e(inal to the salt solution 

 soluble protein. Therefore the loss of protein in the determination of gluten is 

 at the expense of gliadin or glutenin, the true gluten protein of wheat. 



On account of these losses and errors the author believes that the determiua- 

 tion of ghiten yields no information which can not be gained either fnnn the 

 determination of total jirotein (U- the determination of the alcohol soluble and 

 insolnl)]e ])rotelds. 



The constitution of Java cane-sugar molasses, H. C. P. Geekligs {luternat. 

 SH!/<ir Jour.. S { llKKh . .\(,s. S.',. pp. 2(!—l'i: ,Sli. pp. ,Sf)-,0.j ; ,S'7, pp. /.)(>-/6V/). — 

 Some of :lie conclusions follow wiiich were drawn from an extended study of 

 Java sugar cane and molasses: 



"The constitution of tlie molasses is chiefly govcM-ned by the constitution of 

 the sirup, and this again is dejiendenf on tlu' constitntion of the raw cane .iui<-e 

 .•mil on the method of clarification. 



" The ])ercentage of inorg.-inic elements in the raw Juice, together with its 

 glucose cojitent, is one of the chief factors for the limit below which the molas- 



