rOODS HUMAN NUTRITION. 565 



" At the same time, the presence iu a food like rice of comparatively large 

 quantities (such as 1 to 2 per cent) of insoluble and possibly irritating mineral 

 matter might in some circumstances be definitely prejudicial to health, es- 

 pecially as this food is often given in considerable quantities to children and 

 invalids. 



" The quantity of mineral matter can, of course, be reduced by carefully 

 washing the grains with cold water before cooking, but it is not desirable that 

 the consumer should have to rely on this means of reducing the foreign matter 

 which has been added. . . . 



" The small quantity of oil employed in dressing rice appears to have no 

 effect, but it should be said on the other side that, on general principles, use of 

 a mineral oil should be avoided in any article of diet. 



" With regard to coloring matter, the amounts used in rice are small, and 

 no objection in respect of risk to health need arise provided that colors are 

 used, the reasonable fitness of which for dietetic purposes has been assured. . . . 



" It seems desirable that the quantity of adventitious mineral matter should 

 be determined by public analysts to whom rice samples are submitted under the 

 8ale of Food and Drugs Act, and that the analyst's certificate should direct 

 attention to samples in which the proportion of mineral matter exceeds ... 0.5 

 per cent.'" 



In the appendixes are given analyses by P. A. E, Richards of various speci- 

 mens of unglazed rice to which known proportions of talc had been added, and 

 experiments by S. B. Schryver with regard to the digestibility of oiled rice, 

 mice being used as subjects. 



It appears " that oil has no influence on the rate of diastatic digestion, the 

 results only varying as a rule by less than 2 mg. from a mean." 



The occurrence of asparagin in young' pear fruits, P. Huber (Schiveis. 

 Wchnsclir. Chcm. u. Pliarm., /,7 (1909), No. 26, pp. JfOl, 402 ).— Determinations 

 of asparagin in young pears are reported. 



Fruit acid in pineapples, R. Kayseb {Ztschr. Qffentl. Chem., 15 (1909), 

 No. 10, pp. 181, 188). — According to the author's determinations 2 samples of 

 pineapple juice contained respectively 63 and 60 gm. citric acid per 100 cc. 

 Tartaric and malic acid were not present. Very little of the citric acid was 

 in combination with bases. 



Pickled tea {Trop. Agr. and Mag. Ceylon Agr. Soc, Jf {1909), No. 5, pp. 

 /f6 1-526). — Information is given regarding a fermented product made from 

 tea leaves which is used in Burma and neighboring regions. The article Is 

 quoted from Capital. See also a previous note (E. S. R., 21, p. 64). 



Powdered meat. Its food and therapeutic value, P. Lassabliere {Arch. 

 MM. E.xpt. et Anat. Path. [Paris'], 21 {1909), No. 3, pp. 299-323).— A fuller ac- 

 count of investigations previously noted from another source (E. S. R., 19, 

 p. 358). 



Changes in cold storag'e and frozen meat, J. E. Richelet {Rev. Facult. 

 Agron. y Vet. La Plata, 2. scr., 5 {1909), pp. 226-236) .—The nature of slime, 

 brown spot, and mold, tlieir prevention, and similar questions are taken up. 



Changes in cold storage and frozen meat, J. E. Richelet {Bol. Min. Agr. 

 lliuenos Aires], 10 {1909), No. J,, pp. 282-289).— A less extended article than 

 that noted above. 



What is diseased meat and what is its relation to meat inspection? T. 

 Smith {Amer. Jour. Piih. Hyg., 19 {1909), No. 2, jyp. 397 -ill). —Quotations 

 from the author's summary follow i 



" There are few animals either ideally sound or wholly free from disease 

 germs or parasites. [The author, however, does not consider that these minor 



