166 EXPERIMENT STATION RECORD. 



characteristics, so much so tliat they require about the same treatment during 

 tempering and milling. The growing of some winter wheat is recommended. 



A comparative test is also reported of the bakingi strength of northern grown 

 hard red winter wheat and hard red spring wheat. The results showed that 

 the spring wheat produced a bread slightly superior as regards absorption, 

 baking strength, color, texture, and protein content of wheat and flour, the 

 greatest differences being with respect to baking strength (loaf volume) and 

 protein content. The results as a whole are not regarded as unfavorable to the 

 winter wheats. 



The bulletin also reports a test by R. E. Remington on the immersion refrac- 

 rometer as a rapid means of approximating the solids in vinegar (see page 112), 

 and discusses miscellaneous pure food topics. 



Studies on wheat flour. — I, Influence of the concentration of hydrogen 

 ions on the baking' value of flour, H. Jessen-Hansen (Compt. Rend. Lab. 

 Carlsherg, 10 {1911), No. 1, pp. 110-206, dgms. //).— The well known fact that 

 the acid content of flour exerts an influence, not only on the specific gravity of 

 bread but even more on its general quality, led the author to the conclusion 

 that there exists an optimal concentration of hydrogen ions for the baking value 

 of flour in general, or, in any case, that such concentration is capable of explain- 

 ing the different properties which make up the baking value of flour. To test 

 this theory, he conducted a series of baking tests with diiferent flours, the con- 

 clusions being drawn from the average for 12 loaves in each case. The work is 

 not yet complete, but on the basis of that accomplished, the author presents the 

 following conclusions: 



The optimal concentration corresponds approximately to the expanding of 

 hydrogen ions ph=Tj. For the fine flours it is slightly higher; for the poorer 

 varieties slightly lower. 



Of the different milling products from the same gi'ain, the finest flour, that is, 

 that coming from the central portion of the grain, presents the greatest acid, or 

 the greatest concentration of hydi'ogen ions, while the bran, which is the least 

 acid, presents the least concentration of hydrogen ions. 



•The various artificial methods of improving the baking quality of flour which 

 have been advanced recently have practically no other elfect than that of 

 increasing the concentration of hydrogen ions in the dough. 



Measuring the gluten extracted by washing is deemed of no value in deter- 

 mining the baking value of a flour. 



The proteins of rice, S. Kajiuea (Bio-Chem. Jour., 6 {1,912), No. 2, pp. 

 171-181). — The article reports unfinished studies on the proteins of rice, from 

 which the following conclusions are drawn: 



" The proteins of ' white rice,' as used for dietary purposes in Japan, consist 

 only to the smallest extent of albumins and globulins. The amount of alcohol- 

 soluble protein is practically negligible, thus distinguishing rice sharply from all 

 other cereals hitherto investigated. The main protein of rice, oryzenin, belongs 

 to the glutelin class (proteins soluble in dilute alkali). In its nitrogen partition 

 it differs from wheat glutenin (the only other glutelin so far studied) very 

 considerably." 



The toxicity of caffein — an experimental study on different species of 

 animals, W. Salant and J. B. Rieger {U. S. Dept. Agr., Bur. Chem. Bui. 148, 

 pp. 98). — The results are reported of an extended experimental study with 

 rabbits, guinea pigs, cats, and dogs of the toxicity of caS'ein administered b.v 

 mouth, by subcutaneous injection, and injection in other ways. There is also 

 a historical review of the litei'ature of the toxicity of caffein and a bibliography. 



The report is the first of a proposed series, and it is jjointed out that the 

 conclusions are in some particulars to be regarded as tentative. 



