FOODS HUMAN NUTRITION. 961 



oont:iin, <>ii ;iii iiverajjc, r>AS iK>r cent total acetic acid, 2.-i(> per cent total solids. 

 0.24 per (ciit total ash, 0.14 i»er cent ash solnlde in water, ().()!) per cent insoluble 

 ash. 1..'!'.) jier cent reducint; suj;ars ( maltose i before inversion, 1.02 per cent 

 reducini; siii,';ns after invei'sion, and o.;'.7 iier cent protein. The polarization 

 iimiibcr is "J.-ls, the percent a. ire of l'..<)„ in tot.-il solids, 2.29, and the ratio of 

 soUiltic to insoluble l',().-. l:<i.S!Hi. Data are also reported regarding the alka- 

 linit.v (if tile asli and otlier characteristics. 



Common salt, '!'. .Ma( i aki.a.nk il.ali. luhniil h'rr. Dcjtt. \(Uinada} Bill. /i.s. 

 ///>. iJ). — The exaniinnlidu of ;i large number of samples of salt collected in tlie 

 Canadian provinces sho\\-ed that 11ie.\' contained from *.)■', to !».S per cent sodium 

 ciiliirid. Six of the samples (examined contained foreign substances sohii)le in 

 water, ajiparentl.v added to pi'eveiit llie salt from caking. Under the ("anadian 

 law this addition, in tlie author's oiiinion, does not constitute adulteration. 

 "Nevertheless it would seem to be necessar.v that these brands should each, on 

 selling, be labelled as a nnxture." 



Concerning soui' milk, J. Iv. Taiuhanow ( .S7. Petershurg, I'JOH; ahn. in 

 Chciii. Ztfj., 30 (IDOO). \'). HI, h'ciwrt. Xn. :,i). p. J,SO).—X discussion of 

 Aletschnikow's theories regarding tlic tlicrapcutic and hygienic value of sour 

 milk and other foods containing lactic acid. A method of preitaring sour milk 

 in the household b.y the aid of lacto-bacilli is described by the author. In his 

 ojnnion such an article is an important addition to the diet. 



Condensed vegetable milk, T. Katayama (BuL Vol. Ai/r., 7Vy/,//o Imp. Univ., 

 7 (1906), PI), ll.i-ll.'); ahs. in Jour. Chem. Soc. [Londonl. '.)() (1906), No. .')30. 

 II, p. 8H9). — The condensed milk referred to is prei)ared liy c(nicentrating soy- 

 bean nulk in a vacuum after the addition of 150 gui. of sucrose and 1 gm. per 

 liter of dipotassium phosphate. The product, according to the author, has con- 

 siderable food value and can be used in j)reparing varicjs dishes. 



The presence of vegetable milk in ordinary conde)i.-:ed milk can be detected 

 by the addition of sodium carbonate, which produce-; a yellow coloration, or by- 

 adding 2 volumes of water, a few drops of dilute salphuric acid, and distilling 

 when the characteristic odor of raw soy lieans is noticeable. 



Vegetable cheese from the proteid of the soy bean, T. Katayama (Bui. Col. 

 Aiir.. 7'o/,//o /////*. I nil-.. 7 {1906). pp. 117-119: o/y-s*. in Jour. Chem. 8oc. [Lon- 

 don], 90 (1906). Xo. oSO, II, p. <S,S'.9). — Vegetable cheese was prepared by mixing 

 liressed tofu (made from so.v beans), sodium chlorid, lactose, and Swiss cheese, 

 the latter being added to introduce bacteri.-i. In (me experiment some casein 

 was also added. The mixture was kei)t moist at 15° C. for 5 months. The 

 resulting cheese was gray and free from holes, even when a considerable 

 amount of lactose was used. It did not resemble Swiss cheese in flavor. 



Cocoanut fat from a culinary standpoint ( Vyestnik Shirov. Promjjsch., 7 

 (1906), p. 10.3: ahs. ill ('firm. ZU/.. 30 (1906), Xo. 97, Repert. No. .50, pp. J,30, 

 IfSl). — It is stated that the expressed fat of the cocoanut is used to a consider- 

 able extent in Russia under the name of " i)lantol." According to the d;ita sum- 

 marized, some Ik; per cent of this fat is assimilated by man, a value which is 

 only slightly less than that which has been obtained for butter. Cocoanut fat 

 consists of about 84 per cent of triglycerids of myristic and lauric acid with 12 

 jier cent of olcin and small (piantities of other fatty .acids in similar bodies. 



The principal results obtained in the scientific study of human nutrition, 

 J. KoNiG (Zt.schr. ('ntcrf<uch. Xahr. u. iienussmtl., 10 (1906), No. 12, pp. 577- 

 588). — An historical account of the progress of investigations of special impor- 

 tance in connection with human nutrition, presented at the first Congress of 

 Food and Human Nutrition, Paris, 1906. 



Progress in nutrition, C. F. Langworthy (Lake Plaeid Conf. Home Eeon. 

 Proc, 8 (1906). pp. 60-6Jf). — A brief summary of the nutrition investigations 



