164 EXPERIMENT STATION RECORD. 



eventually gelatinized, but this action does not take place at all until the outer 

 layers of the grain have been removed." 



On the powdered sugar of commerce, E. H. S. Bailey and H. L. Jackson 

 (Trans. Kans. Acad. Sci., 26 (1912), pp. 21, 28).— The authors point out that 

 although there are about 30 different grades of sugar on the market, only a 

 jsmall number are ordinarily handled in retail trade. 



Over 20 samples of " the finest grade of powdered sugar, namely, the 

 XXXX," were examined with reference to adulteration. Of the 20 samples 

 analyzed, 5 contained starch, the maximum quantity being 4 per cent. In one 

 sample, in which the label stated that 2 per cent of starch was present, none 

 was found. " It is not uncommon, however, to find that the label does not 

 truthfully describe the contents of the package. There was no indication of 

 the presence of other sub.stances than pure cane sugar in the samples examined." 



The authors' commentary on the use of starch follows : "As one requirement 

 for powdered sugar is that it should be fine and free from lumps, some of the 

 manufacturers have been putting a little starch into the sugar during the proc- 

 ess of grinding. This can hardly be called adulteration, however, as it is not 

 put In with the object of cheapening the product, but to improve Its quality for 

 a particular purpose. Starch is, furthermore, a food product, although less ex- 

 pensive than sugar. A mineral substance, if added to the sugar, would be 

 considered an adulteration, as mineral substances ai"e especiajly forbidden for 

 use in sugar or confectionery." 



With reference to the cost of some grades, it is pointed out that " those sugars 

 upon which most work has been done in the process of manufacturing sell for 

 a higher price, but the cost to the consumer of such grades as cube sugar and 

 powdered sugar is entirely out of proportion to the increased cost of manu- 

 facture. In fact, these grades are to be classed as luxuries, or foods to be pur- 

 chased only if the consumer has sufficient income so that he can afford to buy 

 them." 



The chemistry of a cup of coffee {Lancet [London'^, 1913, II, No. 22, pp. 

 1563-1565). — In this paper data are given regarding caffein in tea and coffee, 

 the chemical composition of hot and cold coffee infusions, and some of the 

 factors affecting the quality of coffee, together with a discussion of Its food 

 value. 



Tea contains from 3 to 4 per cent of caffein and coffee seldom more than 1 

 per cent, but infusions of tea and coffee as commonly prepared contain practi- 

 cally equal amounts of caffein in equal volumes of liquid, since a much smaller 

 quantity of tea is used. Since cold water extracts all the caffein in coffee 

 and only a little of that in tea, it appears that the caffein in coffee has dif- 

 ferent chemical associates from the caffein in tea. According to the authors, 

 " the caffein in tea is for the most part combined with tannin in the form of 

 caffein tannate, which is not very soluble in cold water, but is easily soluble 

 in hot water. . . . Subsequent experiments showed that the caffein in coffee 

 is combined with a peculiar acid allied possiblj^ to tannic acid, but exhibiting 

 different properties from the tannin present in tea." 



Frorff the fact that the caffein tannate of tea is precipitated by weak acids, 

 and therefore probably precipitated by the gastric juice, it is assumed that the 

 caffein is not absorbed until it reaches the alkaline alimentary tract. The 

 caffein of coffee, however, is soluble in both alkaline and acid fluids, and is 

 therefore probably absorbed in the stomach. 



If this is true, coffee, and its physiological action is for the most part due to 

 caffein, should act more promptly than tea as a stimulant and restorative. 

 This is borne out by the fact that coffee is generally regarded as a more power- 

 ful restorative than tea. 



