FOODS HUMAN NUTRITION. 555 



Concerning the fat of the European coot (Fulica atra), S. Blaha {Hoppe- 

 Seyler's Ztschr. Phtjsiol. Cheni., 89 (1914), No. 6, pp. 456-464) .—The European 

 coot is little used as a game bird owing to the fact that the flesh has a de- 

 cidedly unpleasant odor and taste. This is not noticeable if the skin is re- 

 moved before cooking and the bird carefully cooked. The results obtained in a 

 study of the fat show that the peculiar odor and taste should not be attributed 

 to it. On the other hand, the author succeeded in isolating from the flesh a base 

 which possessed all the characteristics of methylamin, and he attributes the 

 odor and flavor observed to the presence of monomethylamin. 



Canned salmon — cheaper than meats, and why (U. S. Dept. Com., Bur. 

 Fisheries Econ. Circ. 11 {1914), PP- H)- — -^ number of recipes are given for 

 dishes made with canned salmon, the importance of this foodstuff is pointed 

 out, and its nulritive value in comparison with other foods is discussed. 



Studies of the effects of corn as a food — utilization of corn protein by 

 man, S. Baglioni {Atti R. Accad. Lincei, Rend. CI. 8ci. Fis., Mat. e Nat., S. 

 set., 22 (1913), II, No. 11, pp. 608-615). — The results are reported of experi- 

 ments in which the relative food values of corn polenta (mush), a wheat 

 polenta, and bread and meat were compared. 



In the subjects of these experiments during the periods of exclusive vege- 

 table diet undernutrition was observed with loss of nitrogen and a decrease in 

 body weight of about 1 kg. A greater quantity of nitrogen was introduced with 

 the diet of corn polenta, but relatively less was absorbed than in the case of the 

 wheat polenta. 



The conclusion is drawn from these experiments that an exclusive diet of 

 corn Is inferior to one of wheat and that both are inferior to a mixed diet of 

 bread and meat. 



Unpolished rice and the prevention of beri-beri, H. Fraser and A. T. 

 Stanton (Laiicet [London], 1914, I, No. 2, pp. 96-98, fig. 1). — The authors 

 report additional data regarding the use of unpolished rice as a cause of beri- 

 beri, which apparently indicates that polished rice can be used safely provided 

 it has a phosphorus content of not less than 0.4 per cent. The belief is ex- 

 pressed that the use of a polished rice of this standard would tend in a great 

 measure to prevent the spread of beri-beri. See also earlier work (E. S. R., 

 28. p. 16S.) 



Toxic brans, Marchadiee and Gottjon (Ann. Falsif., 7 {1914), ^o. 64, pp. 77- 

 81). — From a digest of the data regarding the toxic effects of bran, the authors 

 make the following recommendations : Bran showing an acidity less than 0.15 

 per cent should be regarded as normal ; that having an acidity between 0.15 and 

 0.3 per cent should be regarded as being in a state of transformation not yet 

 dangerous but .liable to rapid decomposition: that showing an acidity greater 

 than 0.3 per cent should be regarded as unfit for food. 



Contribution to the study of baker's yeasts, E. Kayser {Ann. Inst. Nat. 

 Agron., 2. ser., 12 (1913), No. 2, pp. 345-311, figs. i3).— From the experimental 

 data here reported, the author concludes that baker's yeasts should be studied 

 with a view to determining the optimum temperature and rate of action, in 

 order to ascertain which yeast is best suited for a particular use. It is stated 

 that yeasts contaminated with mycoderma may be used in bread making, but, 

 although they are more active, they produce a less satisfactory product. Trials 

 and microscopic examinations of the different yeasts are recommended as giv- 

 ing the best index of their relative efficiency. 



Food poisoning due to cream cakes, Chantemesse and Rodriguez {Bui. 

 Acad. Med. [Paris], 11 {1914), No. 7, pp. 245-259; rev. in Jour. Amer. Med. 

 Assoc, 62 {1914), No. 12, pp. 939, 940). — ^An account is given of poisoning due 



