FOODS HUMAN NUTRITION. 661 



toxic effect toward tlie toxins contained in the wheat flour. The use of these 

 salts produced no acceleration of fermentation with bakers' or distillers' yeast. 

 The effect produced by tap water is probably brought about by the presence of 

 acid calcium carbonate. Brewers' yeast cultivated three times in distillers' 

 mash took on some of tlie characteristics of bakers' yeast. 



The explanation, therefore, is that the yeast cells acquire a sort of inunnnity 

 to the toxin of the raw cereals. It is thus obvious why brewers' yeast does 

 not give entire satisfaction when used with raw flours. It can be employed for 

 bread making, however, by cultivating it several times In distillers' or raw 

 worts, and thus acquiring a certain degree of immunity, or substances like 

 potassium sulphate may be used to protect the organisms from the cereal toxin. 



The toxicity of flours toward top fermentation of yeasts (Saccharomyces 

 cerevisise), J. L. Baker and II. F. E. Hui.ton {Jour. Soc, Chcin. Indus., 28 

 (1909), No. IJf, pp. 781-7S.'f). — This is a continuation of the work on wheat 

 flours noted above. Fermentations were carried out with invert sugar, aqueous 

 flour extract, invert sugar and flour, aqueous flour extract and flour, distillers' 

 wort (rye and maize), cold aqueous extract of distillers' malt, and unboiled malt 

 wort prepared from brewers' malt. 



It was found that potassium sulphate was without effect as far as the actual 

 acceleration of fermentation was concerned with invert sugar solutions, and 

 that its function is only that of a protective agent against toxins. A distilled 

 water extract of the toxin is destructive to yeast and this toxicity can be held 

 in check by the addition of potassium sulphate. The fermentation of a sugar 

 solution by brewers' yeast is stopped by adding flour, but if potassium sulphate 

 is present the fermentation proceeds. Brewers' yeast is acted upon strongly 

 by the rye flour toxin, but the latter is not so soluble as the toxin of wheat. 

 Fermenting an aqueous solution of flour by brewers' yeast and adding flour 

 checks the fermentation. Bakers' yeast fermentations are not affected. A 

 malt distillers' wort containing rye flour and maize is toxic to brewers' yeast, 

 but this toxicity can be destroyed by boiling. High kilning temperatures destroy 

 the toxicity of the malt but the process of germination does not. The toxicity 

 in the flour may also be partially destroyed by heating at a temperature of 

 100° C. for some hours. The author sought to simulate the toxic action of the 

 flour toxin by adding potassium cyanid to the fermentation, but found that 

 potassium sulphate exerted no protective effect. 



Breakfast foods, R. Harcourt {Pure Products, 5 {1909), Xo. 9, pp. /i5t- 

 Ji55). — This discussion of the nutritive value and place in the diet of cereal 

 breakfast foods is based on the author's investigations (E. S. R., 19, p. 683). 



Examination of some of the diabetic foods of commerce, D. W. Fetterolf 

 {Univ. Pom. Med. Bui., 22 {1900), No. 7, pp. 217-222) .—Analyses of a number 

 of sorts of gluten flours manufactured in the United States and of foreign 

 diabetic products are reported in comparison with wheat flour. The amount 

 of carbohydrates in both classes of diabetic goods varied within wide limits. 



An analysis is also reported of peanuts and of a raspberry jelly which has 

 been put on the market for diabetics. The latter proved to be "a wholly arti- 

 ficial product, composed of apple juice, glycerin, anilin coloring, and flavored with 

 artificial raspberry flavor. The origin of this spurious product is unknown." 



Infant's and invalid's foods, A. McGill {Lab. Inland Rev. Dept. Canada 

 BuL lS:j, pp. 15). — In this report are included the results of the examination of 

 77 samples of so-called infant's and invalid's foods. The author calls attention 

 to the fact that these goods fall naturally into two classes which are distin- 

 guished by the amount of unchanged starch present. One group containing 

 about 7.') per cent of unchanged starch may be designated as farinaceous foods, 

 while the remainder contain smaller amounts, some showing little or no starch. 



