664 EXPEEIMENT STATIOIST EECOED. 



Mention is made of a kind of bread made in Norway and Sweden of oatmeal 

 mixed witli ground pine bark. 



Eice (Cuba Mag., // (1912), No. 2, pp. 77-80). — A discussion of the use of rice, 

 witli a collection of recipes, a number of them for Cuban dishes. 



Bacterial changes in bread, E. Kaysee (Bui. Soc. Sci. Hyg. Aliment., 1 

 (1911), No. S—'i, pp. 3-^9-357). — These experiments were made to ascertain the 

 cause of viscosity and ropiness in bread and to discover a remedy for it. 



It was found that the micro-organism (which is described) may be introduced 

 in the yeast, the water, the milk, or the flour. To prevent the bread from 

 spoiling the following remedies are suggested : Cleanliness, including washing 

 the dough trough and other baking utensils with boiling acidulated water ; ad- 

 dition of from 1 to 2 liters of vinegar to each 100 kg. of flour, or the addition of 

 some form of lactic acid to the dough ; in severe cases, changing the flour, the 

 yeast, the milk, or using boiling water ; and baking for a considerable time, 30 

 minutes being required for a 500-gm. loaf. 



The cause and prevention of other defects in bread caused by micro- 

 organisms and similar topics are discussed. 



Bacterial changes in bread, E. Kaysek and H. Delaval (Ann. Inst. Nat. 

 Agron., 11 (1912), 2. ser.. No. 1, pp. 143-153, fig. i).— -See above. 



A study of ropy bread, Anna W. Williams (Biochem. Bui., 1 (1912), No. 

 4, pp. 529-53It). — Experiments made to determine the cause of ropiness in 

 bread and to devise preventive measures are reported. 



The trouble was found to be due to the presence in the flour of a short, 

 thick, sluggishly mobile, rod-bacillus having a capsule. The infected flour 

 may also contain a coccus which produces a pink crumb, preceded by a charac- 

 teristic odor of rope. The development of ropiness may be prevented by keep- 

 ing the bread dry and at low temperature. Thin dough and underbaking favor 

 the rapid development of ropiness, while buttermilk used in mixing the dough 

 will tend to hinder the development. 



Increased cost of living and the use of food pastes, E. Jacqtjet and G. 

 EovESTi (Bill. Soc. Sci. Hyg. Aliment., 1 (1911), No. S-Ii, pp. 358-370).— In- 

 creased use of food pastes such as macaroni is recommended as a means of 

 reducing the cost of living. Analyses of these pastes are presented, and it is 

 noted that the better grades contain a relatively high proporition of ash, fat, 

 and cellulose, but less nitrogenous matter than the cheaper grades. Considera- 

 tion is given to the Selection of wheat, tlie drying of the paste, criteria of the 

 quality of paste, kinds of paste, and trade statistics. Suggestions are given 

 for inci'easing the use of this sort of food. 



Soy bean and condensed milk (Med. Rev. of Revieivs, 18 (1912), No. 8, p. 

 513). — In this summary of data a combination of the soy bean or its flour 

 with sweetened condensed milk is recommended as an infant food as a substi- 

 tute for fresh milk when the latter is not safe. The soy bean is valuable 

 also in the treatment of diabetes on account of the absence of starch. Its 

 flour is said to contain 44.6 per cent protein, 19.4 per cent fat, and 9.3 per 

 cent cane sugar. 



The caloric estimation of percentage-mixtures of milk, F. G. Oppen- 

 iiEiMER (Med. Rev. of Reviews, 18 (1912), No. 9, p. 6//5).— Fraley's method is 

 cited which makes use of the formula 2 F+S+PX1\ Q=C', in which F rep- 

 resents the percentage of fat, S of sugar, P of protein, Q the quantity In 

 ounces, and C the caloric value. 



A nutrition investigation on the insoluble carbohydrates or marc of the 

 apple, E. C. Schneider (Am<'r. Jour. Physiol., 30 (1912), No. 3, pp. 258- 

 270). — The results of studies are reported of the composition of the apple and 



