FOODS — HUMAN NUTRITION. 357 



Farther experiments along this line are being carried out and it is expected 

 that additional data will be available soon. 



The examination of several kinds of sausage frona Petrograd market, 

 K. VON Kabaffa-Korbutt (Ztschr. Untersuch. Nahr. u. Genussmtl., 27 (1914), 

 No. 4> PP- 330-333). — Analyses of sausage of different sorts and showing a 

 considerable range in cost are reported and discussed. 



Note on judging the quality of lard, K. Alpebs {Ztschr. Untersuch. Nahr. u. 

 Oenussmtl., 21 {1914), No. 1-3, pp. 142-152). — A large number of analyses are 

 reported and discussed. 



Osmotic phenomena of yolk of egg, W. A. Osborne and Hilda E. Kincaid 

 (Biochem. Jour. 8 {1914), No. 1, pp. 28, 29). — Data are reported regarding the 

 behavior of unbroken egg yolk floated or immersed in ether, chloroform, carbon 

 disnlphid. alcohol, olive oil, and other liquids or solutions. 



Supervision and marketing of eggs, A. Behee and K. Feeeichs {Ztschr. 

 Untersuch. Nahr. u. Genussmtl, 27 {1914), No. 1-3, pp. 38-59).— The weight and 

 specific gravity of eggs kept from 43 to 99 days were determined and the 

 data discussed with reference to defining market quality. Other characteristics 

 of eggs were also studied. 



Emmerich and Loew calcium bread and reasons for it, O. Loew {Ztschr. 

 Oesam. Oetreidetc, 6 {1914), No. 2, pp. 25-44)- — The author discusses the need 

 for calcium in the diet, the possible lack of this element, the desirability of 

 adding calcium if there is a deficiency, and the use in bread making of calcium 

 chlorid and of a commercial preparation called " calcifarin " made from rye 

 flour and calcium chlorid, in which, it is stated, the calcium salt is firmly united 

 to the starch of the grain. 



The author considers also the relation of calcium in the diet to arteriosclerosis 

 and other pathological conditions, and here, as elsewhere, brings together many 

 references to work and experience of others as well as his own data. 



In a summary he states, among other things, that only those adults who use 

 milk and vegetables in abundance secure a sufliciency of calcium and that those 

 who eat an abundance of meat and secure their carbohydrates in the form of 

 bread, potatoes, and beer have a special need for an increased calcium supply. 



In a supplementary note the author refers to some matters pertaining to 

 whole grain bread in comparison with bread made from fine flour. He is of 

 the opinion that it is more rational to add calcium to fine flour than to attempt 

 to change public opinion and substitute whole grain bread for it. 



Migration of the constituents of maize grains into water and aqueous 

 solutions, E. Poppe {Bui. Soc. Chim. Belg., 21 {1913), No. 4, pp. 103-109) .—The 

 results of investigations are reported on the removal of material when Indian 

 corn is soaked in water or water containing acids, common salt, sugar, etc. 



The equilibrium established between the moisture in the grain and the solu- 

 tions depended solely on the concentration of the latter. When soaked for 48 

 hours at room temperature (20-33.5° C), it was found that practically no 

 material had been removed from the grain, owing to the fact that the epider- 

 mis cells were unbroken and consequently only semipermeable at the tempera- 

 ture employed. When the corn kernels were boiled in the water, 36.2 per cent 

 of the nutritive material was removed, weak solutions of chlorids, nitrates, 

 phosphates, and sulphates having practically the same effect as distilled water. 



The data are discussed with reference to the economy of methods employed 

 by the natives of the Belgian Kongo, in preparing corn for food, it being their 

 custom to discard the water in which the corn is boiled, which involves a loss 

 of nutritive material. 



Foods from the grain sorghums. — Feterita products, C. K. Francis {Okla- 

 homa 8ta. Circ. 27 {1914), pp. 8, figs. .^).— This circular reports data regarding 



