FOODS HUMAN NUTRITION. 65 



Acetaldehyde in wine, its origin and. effects, A. Tkillat (Bui. Assoc. Cliim. 

 Slier, ct Distill., ;^G (I'JO!)), No. 8, pp. C)5Jt-G90). — Acetaldeliydo exists in vary- 

 ing quantity in wine and brandy, tlie author concludes, owing to tlie oxidation 

 of alcohol by the oxygen of the air. Aeration, the presence of certain micro- 

 organisms, and aging are factors affecting its quantity. Acetaldehyde and acetal 

 contribute to the bouquet of wine. Other related topics are considered. 



Lecithin in wine and its physiological importance, G. Paturel (Monatsher. 

 Grsell. ForiU Wiss. Ackerb. u. Kilnste Unter-Elsass, J,2 (1908), No. 2, pp. ^6- 

 .'i9). — The author reports on an average about 0.1 gm. lecithin per liter and 

 believes this constituent is important in determining the bouquet and iilso from 

 the standpoint of nutrition. The work of other investigators is cited. 



French white wines, J. ISIayer (Ztschr. OffcntL Chcm., 15 {1900), No. 1, 

 pp. 15-lS). — Analytical data are reported and discussed. 



Poisoning due to bacterial contamination of food, Thomann (Schiceis. 

 Wclnischr. Chcm. ii. Pharm., .',6 (1908), No. 31, pp. 491--i9Jf).—A digest of data. 



Dust and disease, E. Owen (Brit. Med. Jour., 1908, No. 2-'i8J,, pp. 321-325).— 

 A popular smnmary and discussion. 



Eleventh annual convention of the Association of State and National 

 Food and Dairy Departments {[Procl Conv. Assoc. State iuid Nat. Food and 

 Dairy Depts., It (1907), pp. .'ilG). — This volume contains the minutes of the con- 

 vention of the Association of State and National Food and Dairy Departments 

 held at Jamestown, Va., July, 1907, the report of the executive committee, and 

 similar reports, as well as the papers which were presented. Of these may be 

 mentioned among others : Publicity in the Enforcement of Pure Food Laws, by 

 E. K. Slater; Review of Port Inspection Work, by R. E. Doolittle; The Element 

 of Uniformity in National and State Food Laws, by J. Q. Emery ; The Effect on 

 Butter from Feeding Cotton-seed or Cotton-seed Meal, and Difiiculties Met with 

 in Detecting its Adulteration, by W. M. Allen ; Diabetic Foods, by A. L. Winton ; 

 Antiseptics in Tomato Catsup, by F. W. Robison ; Bleaching of Flour, by E. F. 

 Ladd ; Review of Pure Food Control in the West, by E. W. Burke ; The Sanitary 

 Side of the Production, Manufacture; and Distribution of Food Products, by 

 T. J. Bryan ; The Preparation of Fruits and Vegetables with and without Pre- 

 servatives, by S. Mueller ; and The Preparation of Tomato Catsup with and 

 without Preservatives, by C. F. Loudon. 



Foods (But. Ga. Dcpt. Agr., 190S, No. //.5, pp. 3-72). — This contains a general 

 summary and report of the chemist. 



Woric under ttie State pure food and drugs act, T. G. Hudson (pp. 1-25). — The 

 text is given of the State pure food and drugs act and the work carried on under 

 this act is summarized. 



Report of the State cltcmist, R. E. StaUings (pp. 20-72). — Under the iirovisions 

 of the State pure food and drugs act, samples of milk, sausage, oj'sters, butter, 

 oleomargarine, vinegnr, molasses and maple sirups, catsups, extracts, olive oils, 

 carbonated beverages, etc., were examined, the total number of samples being 

 632, of which 45 per cent were found to be adulterated, misbranded, or below 

 standard. 



[Dairy and food commissioner report], R. W. Dunlap (Ann. Rpt. Otiio 

 Dairy and Food Comr., 23 (1908), pp. 8}). — This report contains a summary and 

 financial statement of the dairy inspection, pure food work, and drug and paint 

 inspection carried on during the year. The total number of articles analyzed 

 by the chemist wms 1,S07. During the year prosecutions were brought on 91 

 adulterated articles, the greatest number of any single article, 35, being with 

 milk. A paper on glucose, its prepiiration, uses, and effects on the system, by 

 W. McPherson, is also included in the report. 



