FOODS HUMAN NTTTRTTTON. 1067 



liroceeding: (1 ) To in.ikc clioinicnl (U'tcM'ininations of llic su^ar rontainod in tho 

 Hour as sucL and of the sn|j;ar lornied by incubatiuij; the mixture of tlie Hour 

 and water at such a temperature and for such time as is commonly used in 

 l)alving (for instance, for 3 hours at 80° C.) ; (2) to mix the flour with yeast 

 and water and measure the carbon dioxid evolved during the fermentation. 



'• Of these two methods the latter is very much easier to carry out and, it is 

 suggested, gives very valuaiile indications of that particular component of 

 strength which is concerned with the volume of the loaf. If this is so, the addi- 

 tion of stigar to flours which make small loaves should i)n)duce an increase in 

 size, and this has been found to be the case by actual baking experiments. For 

 instance, in one experiment the addition of 1 per cent of sugar to ordinary 

 hoiiscbuld Ihmr as bought in (":nnl)ri(lg<' was found to m.-ikc an increase of 2 per 

 ci-nt in the weight and 1.3 l)er cent in the volume of the loaf." 



Experiments on the nutritive value of different sorts of bread, P. Fauvel 

 (AVr. hitcriiat. Falsif., 20 {11)01). .\o. 7. pp. li), 20). — ^The author summarizes 

 .•md discusses the results of his investigations, which showed that breads includ- 

 ing the whole of the wheat berry furnished less nutritive material pound for 

 ]M)und than white bread becau.se of their inferior digestibility. The effect of 

 different sorts of bread on the excretion of uric acid, xantho bodies, urea, and 

 piiosphoric acid, and upon the volume and acidity of the urine is spoken of. 



The microscopic examination of bread, E. Collin {Ann. Chim. Analyt., 12 

 ( IH07), \o. 2, pii. 'i !-'/!>. figs. .'/). — The results of microscopical examinations of 

 bread of different soi-ts are reported and illustrated by flgures. The author 

 lielieves that such examination is valuable for the detection of adulteration of 

 bread as with other flour than wheat and may also be used for alimentary pastes. 



A contribution to the bacteriological study of bread and biscuits, C. M. 

 Rklli {(lior. R. Soc. Itdl. I;;.. 2S {1!)0(!), Xo. (i; ahs:. in Him. Zenthl, 2 {1907), 

 \o. 12. pp. 3o9. 360). — According to the investigations reix)rted, both bread and 

 lusciiits or crackers are sterile when taken from the oven. For some time after 

 l)aking, 22 hours in the case of bread and a month in the case of crackers, the 

 micro-organisms jiresent were few in number. This is an indication, in the 

 author's opinion, that such foods, owing to dryness or dry crust and to any 

 acidity, are not very favorable ground for the growth of micro-organisms, as 

 tliere is abundant opportunity to acquii'e them from the air. 



Enlargements of micro-photographs of barley grains rich in protein and 

 poor in protein, Lauck {WcIniscJu: lirau., 24 {1901), No. IS, pp. 115, 116, fifjs. 

 7 I.- — The micro-photographs reproduced are of interest as showing the varia- 

 tions in the structure of the grain and the distribution of protein and starch in 

 barley of varying comiiosition. 



Comparative tests of German and American oats, E. IIaselhoff {Landir. 

 Vcrn. Stat., 6o (1901), No. 5-6, pp. 3,i9-.i'il ). — The analytical data rejiorted 

 showed practically no difference in the composition of American and German 

 oats, and in the author's oi)inion the German oats are as well suited for the 

 manufacture of oat foods as the American. 



The extractives of muscles. 'VIII, The formation of histidin by the 

 cleavage of carnosin, W. Gulewitscii {ZtscJir. I'lii/siol. Clinii.. 5o (11)01). Xo. 

 6. pp. 535-531). — According to the author, carnosin is the lirst leukoni.itin which 

 has been recognized as a histidin derivative. 



Studies of the lecithin content of myocardium and striated muscles, A. 

 Eki.andse.n (Zischr. Phi/Hiol. Chrui.. 51 (1901), Xo. 1-2, pp. 11-155). — The 

 nionoamido-monophosphatids — that is, the lecithins of the kephalin grouji — are 

 l)est known and i)erhai)s most widely distributed in the body. The com]iosition 

 of the lecithins of beef muscle and heart was (\.jIK„Xr<),„ these i)ro])ortions 

 being similar to those for the lecithin of hen's egg yolk. Methods of estimat- 



