FOODS II UMAX NUTRITTOlSr. 859 



IK'iitose content can bo relied uixm lin- llic deteetioii of ndulleratioii of powdered 

 cocoa with cocoa shells. 



The proportion of caffein in coffee arid its estimation, I'. Wantig (Arh.- 

 K. (i.siKlhtsaiiit.. 23 {190(i), tip. 315-332; (ib.s. in Ztsdir. Viitcrsuch. A'a7«r. u. 

 (leuiisNiiiil.. J> {1906), ^'o. 7, p. .'/30). — Accordin.ix to the data reported, a cup 

 of coffee nieasuriiiK !")() c<'. made with :J00 gni. of water and 15 gui. very finely 

 ground coffee contains, on an average, from OAM> to 0.1 gm. caffein. 



Concerning the sugars in spices. I, White cinnamon, .T. IIanus and 

 F. Hkin (Z/.sc//r. I iitcrsiicli. .\itln: ii. (U'lnissiiill.. I.i {W(Hl). Xo. 7, pp. H95- 

 J/Ol ). — The conclusions which were drawn follow : 



The pentosan content of spices is fairly ccmstant and depends niton tlie 

 portion of the plant from which the spice is obtained. White cinnamon con- 

 tains a larger amount of pentosans than spices obtained from the whole plant 

 or from leaves. In accordan<-e with the results of early investigators, mannite 

 was identified in the spice studied. Arabin and galactan. as well as small quan- 

 lities of xylan. were dissolved by water under pressure. The insoluble portion 

 of the spice contained xylan and ])robably glycosan. 



Concerning spices. II, AllsiDice, cloves, and cardamom, It. Tiiamm 

 (Z/.st///-. rntcrfiuch. Xahr. ii. (tenussnitl., Li ( 10116). So. 3. pp. /f/.S-H'^).— Special 

 studies of the ash constituent of spices are reported, particularly the degree of 

 alkalinity of the ash. 



Notes on pepper, (.'. IIaktwicii {Zt.sclir. L'iit< r.siicli. Sdlii: ii. GcinissiiilL. 12 

 ( 19(16). \<i. 9. pp. o2.'i-530, flgs. .'/). — Determinations of the weight of pepper ber- 

 ries are given, as well as notes accompanied by drawings regarding pepper 

 adulterants. 



Discoloration of fruits and vegetables put up in tin, F. A. Norton 

 {./our. Aiiier. Chew. Soc. 28 {1906), Xo. 10, pp. 7.503-ioOS).— According to the 

 author, the discoloration often observed on the can or can contents when fruits 

 and vegetables are preserved in. tin is due to the action of sulphids on the heavy 

 metals. If the foods decompose in the can hydrogen sulphid may be liberated 

 trom protein by the action of the micro-organisms. Laboratory experiments 

 showed that it may also be produced from food proteids by the action of heat 

 und<'r ]iressure. The use of an exces.s of tlux in soldering or a poor grade of 

 solder is likewise a condition which favors discoloration, as the action of the 

 fruit or vegetable juice Is thereby increased. 



'■ Snli)hites should not be used with goods of an acid character which are to 

 lie imt nil in tin. Where a heavy process is necessary, care shcmld be exercised 

 1(1 avdid the use of an excess of flux or the use of low-grade solder or tin plate, 

 which would tend to increase the amoiuit of heav.v metals taken up by the goods. 

 Also the length of the process, in order to avoid evolution of hydrogen sulphid. 

 should be as short as possible, consistent with complete sterilization of the 

 goods." 



The presence of formalin in foods, (i. I'ekkikr {Compi. Rriid. Acad. Sci. 

 |/'w//.s]. l.',3 {19(16). .Vo. /7, pp. 600-603 ) .—The jiossible occurrence of formalin 

 in smoked food products is jwinted out and determinations reported of the 

 amount present in a number of products; for instance. 0.03 to 1.20 mg. was 

 found per 100 gm. in ham and 0.04 to 0.0 mg. per 100 gm. in smoked sausage. 

 The necessity of taking into account in i)nre-food legislation the occurrence of 

 formalin under such circumstances is i)ointed out. 



Food of the natives of India, (i. II. Fixk i-loiir. Trap. Med. [London]. 

 9 (1906). A'o. 20. pp. 310-312). — On the basis of experience the author discusses 

 tlie diet of the native population in different parts of India. The high esteem 

 in which milk is held by the native population and the importance of sugar in 



