268 EXPEEIMENT STATION RECOED. 



The effect of acids on bread fermentation, A. J. J. Vandevelde aud L. 

 BosMANS (Separate from Verslag. en Meded. K. Vlaam. Acad. Taal en Letterh., 

 1911, pp. 261-2S6, dgms. J/). — From his study the author conchides that under 

 the experimental conditions hydrochloric, nitric, sulphuric, proprionic, butyric, 

 and oxalic acid affect bread fermentation unfavorably, and that lactic, tartaric, 

 and citric acid were without effect, while ])hosphoric, acetic, and benzoic acid 

 had a favorable effect. 



He also reports data regarding the effect of these acids upon electrical con- 

 ductivity, catalysis, inversion, the development of micro-organisms, and other 

 phenomena. 



Cotton-seed flour {rare Products, 8 (1912), No. .5, jyp. 270, 271, fig. i).— 

 Information is summarized and suggestions made regarding the use of cotton- 

 seed flour for bread making. 



Composition of Indian yams, D. Hooser (Jour. Asiatic Soc. Bengal, n. scr., 

 7 (1911), pp. 57-62; ahs. in Jour. Soc. Chem. Indus., 30 (1911), No. 16, p. 

 1027).- — The results are recorded of analyses of 40 specimens of different species 

 of yams (Dloscorea), including both cultivated aud wila sorts. 



The amounts of crude fiber and ash were much higher in the wild than in the 

 cultivated varieties. Tests showed that an alkaloid (dioscorine) was generally 

 present in the wild tubers (D. dcemona, D. bMlNfera, D. pentaphyJla, and D. 

 alata), but not in the cultivated tubers to any great extent. The alkaloid may 

 be removed by soaking tbe tubers in water. 



The narra fruit, H. voN Gerard (Agr. Jour. Union So. Africa, 3 (1912), 

 No. 1, pp. 102-106, fig. 1). — The use of this wild fruit for food purposes is dis- 

 cussed. In addition to the use of the flesh, the author states that, the pits are 

 eaten like nuts and are used for making an oil. 



Some Asiatic milk products, D. Hooper (Jour. Asiatic Soc. Bengal, n. ser., 

 7 (1911), pp. 63-67; ahs. in Jour. Soc. Chem. Indus., 30 (1911), No. 16, p. 

 1027). — ^Analyses are reported of 2 samples of karut. a kind of dried skim milk 

 cheese; chhana, a product obtained by acidifying hot milk: and dahi, a product 

 made by fermenting buttermilk. 



A study of Turkish honey, F. Muttelet (Ann. Falsif., ,5 (1912), No. 1/2, 

 pp. 191-19Jf). — Details are given of the examination of 12 samples of Turkish 

 honey. 



Marmalades, A. McGill (Lab. Inland Rev. Dept. Canada Bui. 233, 1912, 

 pp. 25). — Details are given of the examination of 154 samples of marmalade 

 collected throughout Canada. Of these, 14 samples contained glucose in 

 amounts varying from traces to about 25 per cent. 



Vinegars, A. McGill (Lab. Inland Rev. Dept. Canada Bui. 235, 1912, pp. 

 31). — Data are reported regarding the examination of 151 samples of goods 

 sold as cider, malt, and wine vinegars. 



The aromatic substances of foods and condiments (Pure Products, S 

 (1912), No. 5, pp. 264-270). — A descriptive summary. 



On the absorption and distribution of aluminium from aluminized food, 

 M. Kahn (BiocJiem. Bui, 1 (1911), No. 2, pp. 23.5-2//-'/ ) .—Tests, 3 in number, 

 were made with dogs and covered from 52 days to 2 months. The general 

 conclusions which were drawn follow : 



" When biscuits baked witJi alum baking powder are fed in a mixed diet to 

 dogs, aluminium passes in considerable amounts into the blood. 



" Such absorbed aluminium circulates freely and, although it does not show 

 a tendency to increase proportionately in the blood, it accumulates to some 

 extent in various parts of the body. The bile contains a particularly large 

 amount of aluminium under such circumstances. The pancreas, liver, muscle, 

 aud kidneys contain considerable amounts, while the brain aud heart seem to 



