858 EXPERIMENT STATION RECORD. 



small cakes. It is stated that G kg. of soy beans will yield 80 liters of liquid, 

 from which 20 to 25 kg. of bean cheese may be precipitated. The pressed cake 

 from this quantity of beans would weigh 13 kg., and is generally used as cattle 

 fodder, though it is not infrequently eaten by poor people. 



According to analyses the bean cheese contained 83.85 per cent water. 1.2!m; 

 per cent nitrogen. 4..33 per cent fat. and 0.57 per cent ash, and the pressed cake 

 88.75 per cent water. 0.248 per cent nitrogen, 0.04 per cent fat. and 0.36 per cent 

 ash. 



Banana flour, A. Rohrig (Ber. Chem. Vntersncli. A)ist. Leipsic, 1905, p. 31; 

 ahs. in Ztschr. Untersuch. Nahr. u. Gcnvssmtl., 12 (1906), No. 'J, p. ')6.'f). — An 

 analysis is reported of banana flour from Central or South America. 



The fat of sorghum seed, N. Andrejew (Vyestnik Shirov. Veshch., 4 

 {1903), pp. 1S6-1SS; uhs. in Ztschr. Untersuch. Nahr. u Genussmtl., 10 (1906). 

 No. 12, p. 611). — A study of the fat of Sorghum cernuum was made, this seed, 

 in the author's opinion, being a satisfactory food for both man and animals. 



Sorghum-seed fat is yellowish in color and not unlilve yellow vaseline in 

 appearance, but of somewhat harder consistency. Oleic, I'eisinoleic, linoleic, 

 and erucic acid wei'e'the principal acids present. It resembles oat fat in its 

 combination of erucic acid with oleic acid, and maize fat in that linoleic acid is 

 present. The latter acid accounts for the slow drying properties observed iu 

 sorghum-seed fat and the proneness of the meal to fermentation. Valeric, 

 formic, and other volatile fatty acids were identified. 



The melting point of sorghum fat is 39 to 40 degrees; the iodin number and 

 other constants are reported. 



Chinese bean oil, W. Korentschewski and A. Zimmermann {Vyestnik 

 Obshch. Uig., .5 {100,'}), pp. 690-693; abs. in Ztschr. Untersuch. Nahr. n. Ge- 

 nussmtl., 10 {1906), No. 12, p, 616). — As shown by studies of 4 samples of 

 Chinese soy-bean oil, which is much used in the Orient as a food material, the 

 melting point is 20 to 21 degrees and the saponification number 207.9 to 212.(). 

 Other constants are I'eported. The samples examined were all liquid, dark 

 brown in color, and resembled plant oils in flavor. 



The digestibility was studied with 3 soldiers, 100 gm. being taken per man 

 per day in addition to the regular ration with about 46 gm. of other fat. The 

 coefficient of digestibility was 95 per cent in round numbers. The conclusion 

 was I'eached that fresh Chinese bean oil is very thoroughly assimilated. 



Cocoa and chocolate, H. Beckurts {Arch. Pharm., 244 {1906), No. 7. /*;'. 

 486-516). — With a view to the establishment of standards for cocoa and 

 chocolate available data are summarized and discussed. Among the recom- 

 mendations which were made are the following: 



Cocoa mass, cocoa powder, cocoa with the fat removed, soluble cocoa, and 

 similar products, according to the author, should contain no foreign plant sub- 

 stances, as starch of flour, and no foreign mineral matter or fat, and cocoa shells 

 should be removed as far as possible. The cocoa mass should contain on an 

 average 52 to 56 per cent fat and 3 to 5 per cent ash. 



Chocolate should not contain added materials with the exception of flavor- 

 ing matter. If the sugar content is over 66.5 per cent, chocolate should be 

 declared " very sweet." The recommendations also take into account the use 

 of chocolate in confectionery and in the preparation of dietetic articles and 

 medicines. 



The pentose content of cocoa beans and its relation to the detection of 

 shell in ground cocoa, H. Luhrig and A. Segin {Ztschr. Untersuch. Nahr. u. 

 Genussmtl.. 12 {1906), No. 3, pp. 161-164).— The experimental data led the 

 authors to conclude that more information is needed before variations in the 



