FOODS — HUMAN NUTRITION. 765 



and from thoronshly clean shops S35. None of the dirty shops kept wrapped 

 bread. Wrapped bi'ead from fairly clean shops showed a count of S4S, and 

 from the best shops 371. 



Yoghourt bread (Pure Products, 8 (J 012), Xo. 10, p. 560). — The substitution 

 of milk coiityinluf? the Bacillits hulgaricus for part of the water used in bread 

 making is said to give a pleasant and characteristic flavor, especially in the 

 case of rye bread. 



Natural pure culture and yoghourt making, W. Hennebeeg (Ztschr. Spiri- 

 tusindus., 35 (1912), Xos. 30, pp. .^05, .'ill; SI, pp. Jil5, J/IG; 32, pp. 1,27, 1,28; 

 S'l, p. Ii5l,). — Experiments are reported which have to do with the cultivation 

 of the yoghourt bacillus l)y dry and wet methods. 



On a new glucolytic ferment of yeast, V. Birckner (Jour. Arner. Chem. »S'oc., 

 5// (1D12), yo. !i, pp. ] 2 13-J 229). —The ferment which occurs in California 

 " steam beer " yeast accelerates the decomposition of glucose at high tem- 

 peratures; is active at 70° F. ; is not zymase; causes no gas formation; yields 

 no alcohol ; rapidly darkens glucose at 70°, giving a strongly acid reaction with 

 gradual formation of a caramel-like deposit; is stable at room temperature in 

 aqueous solution; is not destroyed by boiling; is active in neutral or acid solu- 

 tion against glucose, polyphenols, and lactates; contains no tyrosinase; does 

 not act as a peroxidase against glucose; gives a strong pyrrol reaction; and 

 appears to belong to the zyma.ses although having some characteristic of the 

 oxidases. The cleavage products are mostly acid and contain pentose and 

 formaldehyde. 



[Macaroni], L. Lodian (Amcr. Miller, 1,0 (1912), Xo. 10, pp. 186, 787).— This 

 is a description of macaronis made from beans, buckwheat, whole wheat, rice, 

 wheat and rice, milk (casein), chestnuts, tree pith, and seaweed. 



On the starch of glutinous rice and its hydrolysis by diastase, Y. Tanaka 

 (Jour. Indus, and Enyin. Chcm., J, (1912), No. 8, pp. 578-581). — Instead of a 

 blue coloration, the starch of glutinous rice gives a red coloration with iodin, 

 due to the characteristic nature of the starch itself, and not to the presence 

 of dextrins or albuminoids. 



The glutinous rice starch contains none of the common starch which gives 

 a blue coloration with iodin. The glutinous rice starch is rapidly hydrolyzed 

 by diastase to dextrin with less production of maltose than given by potato 

 or common rice starch. The author believes that the glutinous rice starch 

 contains amylopectin or other analogous constituent which produces a dextrin 

 less rapidly hydrolyzed than ordinary starch by diastase. Several other 

 cereals were found to contain a similar starch. 



Nutritive value and use of soy beans as food, H. Neumann (Berlin. Klin. 

 Wchnschr., 1,9 (1912), Xo. 36, pp. 17 10-17 U).— Conclusions favorable to the 

 use of soy beans are drawn from the author's tests and a summary of the 

 work of others. 



The author notes that he found soy beans to increase the milk of nursing 

 women. 



C8ncerning the sugar content of watermelons, C. P. Shekwin and C. E. 

 May (Jour. Indus, and Engin. Chem., J, (1012), No. 8, pp. 585-588). — ^Analyses 

 were made of unusually sweet watermelons with thin rinds. 



They had 43 per cent juice, 47 per cent rind, and 10 per cent pulp; the ash 

 content was about 0.25 per cent of the juice, i of the ash being Insoluble. 

 Fermentation of the sugar produced a 2.5 per cent alcohol solution by weight, 

 and from the fermented juice a 1.75 per cent acetic acid solution. The Fehling 

 titration method showed 5.5 per cent of reducing sugar in the juice, and the 

 polariscope a smaller quantity. About 1 per cent of the juice was sucrose. 



