FOODS HUMAN NTTTRTTTON. 168 



IK'i-cciilii};(» of jirolciii ill (J-i-dw hurley is ;iliout lli : of 2-ni\v linrley, ll.r»; of ]\-a\ 

 Brewing luirley, los^s than 11 ; and of I'tali Winter barley, less than 10 per cent. 



"The uiost interesting ehanges oecurring dnring the proeess of malting are 

 the increase in sugars, lecithin, soluble protein, and embryo, and the decrease 

 In starch, ash, phosphoric acid, potash, magnesia, lime, bran, hulls, endos])erm. 

 fiber, fat, and total protein. Thf» jientosans undergo vei-y little, if any, change." 



The influence of malt diastase preparations on bread baking, M. P. Neu- 

 mann and r. Salecker {Landw. Jahrh., SI (1908), No. 5, pp. S.j7-872). — 

 Experiments with several malt preparations led the authors to conclude that 

 tlie addition of such material favorably affects the dough and gives a larger 

 loaf without lowering the quality. The effect of the malt preparations is 

 ])rimarily due to the diastatic enzym they contain which changes some of the 

 starch present into sugar. When sugar is added to the dough, larger loaves are 

 also t)btained, but the effect is not so pi-onounced as with malt. Better results 

 were obtained when malt extracts wei'e used with flours of high gluten content 

 than with other flours though variations were noted. lu the experiments re- 

 ported the addition of malt extract did not lessen the quantity of yeast required. 



The use of malt extract in bread making, H. A. Kohman (Nat. Baker, IJf 

 (UK)!)), Xo. J')'J, pp. 25-27). — Experiments are briefly reported on the use of 

 malt extract in bread making, which the author considers in general to be 

 favorable. " The amounts that can be successfully used depend ui)on the 

 strength of the flour and the diastatic activity of the extract. With a weak 

 flour one must use low diastatic extracts, wliile with strong flours one may use 

 larger quantities or extracts with a greater diastatic power," 



Text-book of meat hygiene, R. Edelmann, trans, by J. II. Moiilkr and A. 

 EicHHORN (Washington, 1908, pp. XII-{-Jt02, pis. S, figs. 157). — This volume dis- 

 cusses hygiene with special reference to the ante-mortem and post-mortem in- 

 s])ection of food-producing animals. xVmong the principal subdivisiims may be 

 noted the following: Origin and Source of Meat Food; Morphology and Chemis- 

 try of the Princiiial Tissues and Organs of Food Animals; The Production, 

 Preiiaration, and Conservation of Meat ; Regulations Governing Meat Inspec- 

 tion of this Department; Abnormal Conditions and Diseases of Food-Producing 

 Animals; Examination and Judgment of Prepared and Preserved Meats, as 

 Well as Chickens, Game, Fish, Amphibiie, and Crustaceans; History of Meat 

 Hygiene; and Abattoirs and Stock Yards, It is stated that in this translation 

 additions have been made. 



The deterioration and commercial preservation of flesh foods, II, The 

 storage of beef at temperatures above the freezing point, W. D. Richardson 

 and E. F. Sciierubel (Jour. Indus, imd Engin. Vliciii., I {19(19), No. 2, pp. 

 95-102). — In continuation of earlier work (E. S. R., 20. p, 115G), an extended 

 series of analyses was made of meat kept at room temperature with and without 

 preservatives, and of meat stored at 2 to 4° C. Some of the latter samples 

 were after a time frozen and held at — 9 to — 12° C, in order to determine 

 whether freezing arrests decomposition promptly or whether when once started 

 it continues in the frozen state. Methods of bacterial decomposition in meat 

 and similar (piestions were also considered. 



" While there are some contradictory figures in the analyses of the samples 

 which were frozen after being stored at 2 to 4° C, from the results the con- 

 clusion may fairly be drawn that freezing of meats at — 9 to — 12° C. arrests 

 bacterial decomposition, but c.-in not in any degiee restoi*e the product to its 

 original .condition." 



Methods of chemical control in the New Zealand meat freezing works, 

 A. M. Wright (./our. Hoc. Chcm. hidiis., 2S {1909), No. 3, pp. 12Ji, 125).— The 

 author briefly describes the chemical i)rocesses employed in connection with 



