FOODS HUMAN NUTRITION. 857 



as wt'll as otlicr aiiiiiio-acids wiiicli it is not possiiilc to identify. (See also 



]•;. s. K.. 17. p. cs:;. ) 



Concerning crab extract, I, I). Ackermann and F. Kutscher {Ztschr. 

 I ittcrtmch. A «///•. ii. Getiufsi^intl., IS {I'JUl}, No. .'/. j)/). JSl)-18-',). — The authors 

 liave identified considerable amounts of t.vrosin, leucln. arKinin, and lysiii in 

 crab extract. Xo ereatin and creatlniu were found, and in {general it appears to 

 he tlie ease that these bodies are not present in flesh extractives at the same 

 time as ai'j;inin and lysin. 



Crab extract, A. KihiKiG {Jicr. CIiciii. I iitcrsiicli. Aiixl. Lci/hsic, 1905. p. 11; 

 (lbs. ill Ztsvlir. intcrsiicli. Xulii: it. Gcnitssiiitl., 12 (I'JOG), No. U, pp. 5'>9, 560). — 

 An analysis of commercial crab extract is reported. 



Sardine paste, 1*. Buttenberg and W. Stuber {Ztschr. Untersuch. Nahr. u. 

 Gcnussmtl., 12 (I'JUO), No. 6. pp. S'/O-S'i'i). — Analyses were made of sardine 

 paste, anchovy, and similar ,L,'()ods with a view to securinj; data for judging the 

 jiurity of such products. 



Concerning the composition of goose eggs, A. Segin (Ztschr. Untersuch. 

 Xahr. II. Gciiiissmtl., 12 (1906), No. 3, pp. 165-161). — Data are given regard- 

 ing the weight of tlie entire egg — yolk, white, and shell — as well as the propor- 

 tion of ether extract, protein, and phosphorus constituents in goose eggs. Ac- 

 cording to the author, the data show that the total phos[)horic acid aud lecithin 

 phosphoric acid in goose-egg yolk is somewhat smaller than in the case of hen 

 and duck eggs. The j)roportion of free lei-ithin is about midway between that 

 in the hen's and the duck's egg. The proportion of lecithin in combination is 

 somewhat higher than in the duck's egg and lower than in the hen's egg. 



Studies of gelatin and glue, P. Buttenberg and W. Sttjbeb (.Ztschr. Unter- 

 such. Nahr. ii. Genussmtl.. 12 (1906), No. 7, pp. JfOS, 409). — Determinations of 

 the sulphurous and sulphuric acid in a number of samples of gelatin and glue 

 are re[iorted. Ajiiiarently all the samples of powdered and sheet gelatin had 

 been treated with sul])hurous acid in the process of manufacture, as they con- 

 tained sulphurous and sulphuric acid. Carpenters' glue, on the other hand, was 

 free from sulphurous acid and contained only a little sulphuric acid. 



The investigations were undertaken with a view to securing data regarding 

 the estimation of added gelatin in canned goods. 



The food value of vegetable gelatins (Jour. Amer. Med. Assoc., J^8 (1907), 

 No. 2, pp. I'i2, I'/J). — A sununary of data on the use as food of Iceland moss, 

 Irish moss, agar-agar, and Japanese algte. 



It is pointed out that jellies aud other dishes made from these materials are 

 often used in invalid dietetics and in other ways, and are connuonly assiuned to 

 have a high food value. According to the data summarized, the carbohydrates, 

 the chief food constituents which they coutaiu, are not digested by man, and so 

 the.v have little or no nutritive value. 



"On account of their marked i)ropert.v of holding large quantities of water, 

 relatively small quantities of vegetable jellies cause the elimination of copious 

 watery feces. As they form iigreeable articles of diet when used like gelatin 

 as a vehicle for fruit juices and other flavors, it is suggested that agar-agar or 

 The moss jellies may be of value in certain cases of constipation." 



Concerning the manufacture and composition of Chinese bean cheese 

 (Teou-Fou) from Soja hispida, P.i.ocn iliul. i^cL Pharmacol., l.i (1906), pp. 

 I.is-l.',.i: (ills, ill Ztsclir. I iitcrsiiili. Xahr. ii. Genussmtl., 12 [Hitiii), No. 9, pp. 

 56 'i, 565). — The method of manufacturing soy-bean cheese iia China is described. 



After soaking for S or 10 hours the b(>ans are ground, rubbed up with water, 

 and pressed. The resulting li(|uid is strained through cloth and slowly heated 

 to the boiling point. The bean cheese is then precii)itated. i)ressed, and cut iuto 



30755— No. !)— 07 M 5 



