64 EXPERIMENT STATION EECOKD. 



portion of tUe latter is apt to represent the whole berry, rather than mere 

 refuse." 



Food analyses No, XXXVII, H. P. Cady and Jackson (Bui. Kans. Bd. 

 Health, 8 {1912), No. 3, pp. 53-63). — Analyses of miscellaneous food materials 

 are rei)orted. 



[Food inspection and other pure food and drug topics], E. F. Ladd and 

 Alma K. Johnson (North Dakota Sia. Spec, Bui., 2 (1912), No. 1, pp. 16, 

 fig. i).— Chemical preservatives, coal-tar dyes, and other questions are con- 

 sidered and data reported regarding the examination of miscellaneous food 

 products. 



A paper by R. E, Remington on the protein content of vinegar gives analyses 

 of vinegars, malt vinegars, and sugar vinegar, and a determination of protein 

 in fresh juice expressed from Jonathan apples. The filtered apple juice, pre- 

 served for several weeks, yielded 0.007 per cent nitrogen, corresponding to 

 0.044 per cent pi'otein. The analytical data are discussed with reference to 

 vinegar standards. 



If further woi-k should confirm the authors' report, " and the protein content 

 in nonsugar solids in cider vinegar be found to lie within comparatively narrow 

 limits, i. e., 0.8 per cent to 1.5 per cent, this determination will furnish a simple 

 means of detecting adulteration of cider vinegar with grain or molasses vinegar, 

 on the one hand by high protein content, and with distilled vinegar on the other 

 by low protein content." 



L. A. Congdon reports a study of the coating and polishing of rice. His 

 conclusions follow : 



" The principal reason that rice is coated is for covering up poorer grade 

 and quality. 



" Rice is said to be prepared commercially by a polishing process, in which 

 glucose, 1/1,000, and talc, 1/3,000 part of the whole, are added. Paraffin and 

 rice starch are sometimes used in place of glucose and talc. 



" Rice may be said to be coated with talc, glucose, and rice starch if the 

 percentage of solids in the washings of the rice is above 1 per cent, and the 

 percentage of ash in washings is above 1/10 of a per cent. 



" Rice may be said to be coated with glucose and rice starch if the per- 

 centage of solids in the washings of the rice is above 1 per cent, and the 

 percentage of ash in the washings is below 1/10 of a per cent. 



"Rice may be said to be uncoated or not polished to any degree if the 

 percentage of solids is below 1 per cent in the washings, and the percentage 

 of ash in the washings is below 1/10 of a per cent; provided the rice has been 

 tested for a coating of paraffin. Paraffin was found in 1 sample to the amount 

 of 0.260 per cent." 



[Food inspection and other pure food and drug' topics], E. F. Ladd and 

 Alma K. Johnson (North Dakota Sta. Spec. Buh, 1 (1911), No. 39, pp. J,o3- 

 Ji68, figs. 2). — Results of the examination of a number of samples of miscel- 

 laneous food products, beverages, and sugar beets are reported, and various food 

 topics discussed. 



Twenty-sixth annual report of the Ohio Dairy and Food Commissioner, 

 S. E. Strode (Ann. Rpt. Ohio Dairy and Food Comr., 26 (1911), pp. Ill, pis. 

 3). — A report of legislation, recommendations, prosecutions, inspections, analyses 

 of miscellaneous food products, and similar data. 



[A summary of the work of the food and dairy commission for the year 

 ending June 30, 1911] (Ann. Rpt. Food and Dairy Comr. 8. Dak., 11 (1911), 

 pp. 117). — Inspections, prosecutions, and analyses made are reported and a sum- 

 mary of the publications of the commission included. 



