FOODS HUMAN NUTRITION. 767 



cussed, the composition of such goods ropoitiMl, and infoiiimtion given regarding 

 their use for malviug calces, puddings, etc., and also as a feeding stuff for farm 

 animals. 



On the carbohydrates of shoyn, K. Mitsxjda {Jour. Col. Agr. Imp. Univ. 

 Tokiio. 1 (J!K)!i). \(>. I. />/). 91-101). — The presence of glucose and smaller quanti- 

 ties of galactose and maltose in shoyu (soy sauce) was demonstrated as well as 

 free furfurol. According to tlie author's results, the amount of pentose and 

 jtentosau increases for a time and then diminishes. 



Physico-chemical studies on tofu, Y. Kato {Mem. Col. 8ci. Engln. Kyoto, 1 

 [1909], pp. 325-SSl; abs. in Chem. Abs., 3 {1909), No. 18, p. 2182).— The con- 

 clusion is reached that tofu (a foodstuff made from soy beans) solution con- 

 tains a negative colloid. 



Food value of mushrooms, F. Lesouro {Jour. Agr. Prat., n. scr., 18 {1909), 

 Xo. So, pp. SOl-SO-'i). — A summary and discussion of analytical and other data 

 showing the low nutritive value of mushrooms. 



Italian salted tomatoes (Pure Products, 5 {1909), No. 10, p. oo-'f). — The manu- 

 facture of this product, which is much used in Italy, is described. Tomatoes are 

 allowed to ferment a short time and the strained pulp mixed with salt and 

 evaporated to the consistency of a thick puree. 



Judging- fruit juices, K. Windisch and P. Schmidt {Ztschr. Vntcrsuch. Nahr. 

 u. ClcnusstiitJ., n [1909), No. 10. pp. 58-i-6Ji5). — Data on the analysis of fruit 

 juices are summarized and the results of a large number of analyses of different 

 sorts reported and discussed, with special reference to changes in composition 

 due to fermentation and to storage, the influence on composition "of preserving 

 fruit juices with alcohol, and the valuation of fruit juices by means of chemical 

 analysis. In addition to the more common fruits and berries, the analyses 

 included mulberry, plum, pear, medlar, quince, and gooseberry juice. 



The production of raspberi*y and cherry juice in Misslitz, Moravia, B. Haas 

 {Pure Products, 5 {1909), No. 10, pp. oi.5-52i ) .—Methods of extracting and 

 marketing these fruit juices are described. 



The composition of the ash of genuine wine and wine treated with gypsum, 

 F. Carpextieri {Staz. Sper. Agr. Ital., 42 {1909), No. ^-6, pp. 273-304).— 

 Analyses are reported and discussed. 



Candied peel, W. J. Allen {Agr. Gas. N. 8. Wales, 20 {1909), No. 7, pp. 596- 

 600. figs. Jf). — Experiments on the manufacture of candied orange and lemon 

 peel were carried out. The selection of the fruit, the grading, the pickling, the 

 manufacture of the sirup, the apparatus, the packing, and the details as to the 

 cost are described. 



Analysis and chemical composition' of commercial brands of tomato 

 catsups, .1. HoRTVET {Pure Products, 5 {1909), No. 10, pp. 529-532). — Analyses 

 are reported and discussed, with special reference to the use of sodium benzoate 

 as a preservative. 



[Sodium benzoate as a preservative], F. W. Robison {Mich. 8tatc Dairy and 

 Food Dept. Bui. 167. pp. 32). — Experiments were made to determine whether 

 sodium benzoate is dissolved and absorbed by the body fluids and whether it has 

 any inhibiting or retarding influence on the digestive agents of the body, and 

 also to ascertain its effects when fed to young animals (cats) for a considerable 

 period in quantities which would be suHicient for preservative purposes. 



The results were summarized as follows: 



" Sodium benzoate is absorbed, [when taken] in not too large quantities, and 

 enters the system proper of the animal. 



" Sodium benzoate in (vitro) doses as low as 0.2 per cent (some instances as 

 low as 0.1 per cent) seems to exert a measurable inhibitory effect on enzymic 

 activity (directly or indirectly). 



