660 EXPERIMENT STATION RECOED. 



Ordinary examination of such meat may fail to discover any grounds for sus- 

 picion." 



Dried eggs and dried milk (Pure Products, 5 (1909), No. 9, pp. JiGS-JflS).— 

 JNIetliods of manufacturing dried eggs and dried milli are described. 



Soups in tablet form (Pttre Products, 5 {1909), No. 9, p. -).97). — A process of 

 malving condensed soup in the form of tablets is described. lu the example 

 cited fat, onions, meat extract, rice, farina, and salt are used. 



The chemical composition of soup tablets, H. Wagner and J. Clement 

 (Ztschr. U'ntersuch. Nahr. u. Genussmtl., 18 (,1909), No. 5, pp. 3U-319).— 

 Analyses of a lai'ge number of commercial soup tablets, chiefly of German manu- 

 facture, are reported. 



Absence of purin bases in caviar, K. Linneet (Biochcm. Ztschr., IS {1909), 

 No. 3-5, pp. 209, 210). — From analysis the conclusion is reached that caviar 

 contains neither purin bases nor true nucleic acid. 



Phosphate in foods {Dept. Agr. Mysore, Ann. Rpt. Agr. Chein., 9 {1907-S), 

 pp. 21, 22). — The author reports 0.35 per cent phosphoric acid in rice, 0.69 per 

 cent in ragi {Eleusine coracana) , and 1.02 per cent in oatmeal. The experimental 

 data, in the author's opinion, did not substantiate the popular idea entertained 

 locally that ragi is not so good a food as rice on account of a deficiency in 

 phosphorus. 



Some African food grains {Bui. Imp. Inst., 7 {1909), No. 2, i)p. l^o-loJf).— 

 Information is given regarding the conunercial value of food grains received 

 from South Africa and analyses are reported of gray millet, " Tamba " millet. 

 " Bolu " grain {Eleusine coracana) " Bambarra " groundnuts, and seeds of 

 Hibiscus sahdariffa. 



Milling and baking qualities of some Sudan wheats, A. E. Humphries 

 {Millers' Gaz., 33 {1909), No. 17, pp. 208, 209).— Tests with 6 samples of wheat 

 are reported. Variety names wei'e not given, but the sample which was 

 decidedly superior to the others was, in the author's opinion, similar to the 

 variety known in India as Muzaffernagar. 



Notes on the aforementioned wheats, R. Hewison (Millers' Ga~., 33 (1909), 

 No. 17, pp. 209, 210). — Brief statements are made regarding the source of the 

 wheats included in the investigation referred to above. 



Flour testing for the baker. It. Harcotjrt (Pure Products, 5 (1909), No. 8, 

 pp. 395-398). — A discussion of the sub.iect with citation of some of the Canadian 

 work. 



"Any information which a baker can get regarding the peculiarities of the 

 flour he is buying ought to be of considerable value. As has been shown, no 

 chemical analyses will bring out the desired point, but simple baking tests made 

 by au experienced person with the proper appliances will enable a baker to 

 purchase flour intelligently and handle it to the best advantage in the bakery." 



The behavior of wheaten flour toward bakers' and brewers' yeast, J. L. 

 Baker and H. F. E. Hulton (Jour. 8oc. Chcm. Indus., 28 (1909), No. 14, pp. 

 778-781). — An experimental explanation was sought for the fact that brewers' 

 yeast, when used in bread making, does not produce a degree of fermentation 

 commensurate with that produced by distillers' yeast. 



When comparative tests were made with both brewers' and bakers' yeast 

 and wheat flour, using distilled water as a menstrum, practically no fermenta- 

 tion took place in the case of the brewers' yeast, while distillers' yeast fer- 

 mented well. When tap water was employed, however, the brewers' yeast fer- 

 mented without any trouble. 



Experiments were then conducted with inorganic salts, potassium sulphate 

 and others, In distilled water. Here it was found that fermentation had taken 

 place with brewers' yeast and that these salts had a sort of protective or anti- 



