262 EXPERIMENT STATION EECORD. 



for food. As a result of the facts (lotorniiiu'd l)y this investlfration it would 

 sooni that under the projier regulntion, . . . cold storage can be safely employed 

 for this class of food preservation." 



Tests on cold storage of poultry (Ice and Rcfrig., 36 {W09), Xo. 5, p. 260). — 

 A reprint of the greater part of the article noted above. 



The cold storage industry in Uruguay, D. E. Salmon (7. Cong. Rural An. 

 \Uriif/uaij]. J 90S, pp. SD-DS). — A discussion of statistical and otlu>r data. 



Concerning the supposed connection between protein coagulation and the 

 heat shortening of animal tissues, E. B. Meigs (Amcr. Jour. Physiol., 2i 

 (,1909), .A'o. /, pjK 17S-JS6, dg)its. 6). — From his experimental data the author 

 concludes that the facts reported " do not, of course, preclude the possibility 

 that the precipitation of protein from its solutions and the shrinkage of animal 

 tissues under the influence of heat may be fundamentally more or less similar 

 processes. They do show, however, that the shortening of striated muscle at 

 temperatures above 50° is independent of the coagulation of myogeu, and 

 they make it seem probable that the heat shortening of most animal tissues is 

 dependent, not on the aggregation of the particles of coagulable protein, but 

 on some other process." 



The autolysis of foods, A. Maier (Arch. Vcrdauungslcranlc, 15 (1909), pp. 29- 

 J/l; ahs. in Biochcm. Zcnthh, S (1909), No. 10, pp. 52-'), 526). — These experi- 

 ments on auto-digestion were made with meat, arrowroot, potato and wheat 

 flour. 



The factors which infl^uence the composition of wheat, S. Cserhati 

 (Kis6rlet. Kozlem., 11 (1908), No. 3, i)p. 253-275; aJjs. in Ztschr. Vntersuch. Nahr. 

 w. Genussmtl., 17 (1909), No. 6, p. 328). — In this paper the effect of climate, soil, 

 fertilizer, and other conditions is discussed with reference to the composition 

 of wheat, the weight of the grain, and similar topics. 



The milling and baking properties of wheats of large yield, J. B, Martin 

 {Bui. Mens. Off. Rctiseig. Agr. [Paris], 8 (1909), No. 2, pp. l.',7-157 ; Jour. Agr. 

 Prat., n. ser., 17 {1909), No. 16, tip. 502, 503). — Milling tests, analyses, and 

 baking tests led the author to conclude that the wheats under consideration 

 are not inferior to older varieties with reference to milling properties, gluten 

 content, or bread making qualities. 



Martin's experiments on the nutritive value of wheats of large yield, E, 

 ScHRiBAUX (Piog. Agr. ct Vit. (Ed. VEst-Ccntrc), 30 (1909). No. 18, pp. 536- 

 5-1,0; Bui. Hoc. Nat. Agr. France. 69 (1909), No. ',. pp. ,W 0-3.5.')). —See above. 



Change in the composition of unground cereals during storage, S. Leavitt 

 and J. A. Le Clerc (Jour. Indus, and Engin. Chem,, 1 (1909), No. 5, pp. 209- 

 302). — From analytical studies extending over two years the authors conclude 

 that " there is more or less change in all cereals under the influence of aging. 

 These changes seem to take place whether the cereal is stored in the whole 

 grain or is ground to a fine powder before storage. In the latter case, how- 

 ever, the changes take place more rapidly. We notice that the principal 

 products which seem most susceptible to change are flrst the sugars and then 

 the 70 per cent alcohol-soluble proteins, the 5 per cent K2S04-soluble proteins 

 and the water-soluble proteins coagulated by so-called Stutzer's reagent. 



" Corn, barley, and oats are most subject to loss of sugar during aging. On 

 the other hand, many samples of wheat show a slight loss the tirst year and 

 then quite a rapid gain in the sugar content, in some cases a gain of 24 per 

 cent of the total sugar present being noted at the end of two years. 



" Considering the grains most susceptible to protein change we have in the 

 order given corn and to a very slight degree barley, rye. wheat, and oats. As 

 we should expect, there seems to be no change in the mineral constituents of 



