60 EXPERIMENT STATION RECORD. 



Breakfast foods, R. Hakcourt {Ann. Rpt. Ontario Agr. Col. and Expt. Farm, 

 32 {1906), pp. GS-68). — The data reported are noted above. 



The proteid content of -wheat as an index to its bread-making qualities, 

 A. J. Patten {Rpt. Mich. Acad. 8ci., 8 {1906), pp. 75-77). — The suiumary of 

 data prepared led to the conclusion that no hard and fast rule can be laid down 

 for determining the bread-making value of wheats and flours. The most useful 

 chemical tests in the author's opinion are the determination of the total protein 

 and the determination of gliadin. 



" Midzu ame," a new foodstuff, O. von Czadek {ZtscJir. Landw. Versuchsic. 

 Osterr., 9 {1906), A^o, 9, pp. 891, 892). — An analysis is reported of a Japanese 

 food product prepared usually from rice by the action of malt. The specimen 

 analyzed was in appearance and taste not unlike honey. 



The behavior of several lichen carbohydrates in the human body and their 

 use in diabetes mellitus, E. Poulsson {i'psala Liikarcfor. Forhandl., n. ser., 

 11 {1906), Sup. XIV, pp. 25). — The carbohydrates of Cetraria islandica and 

 Cetraria nevalis were studied and found to be similar, consisting in part of 

 lichenin or a similar substance, which on hydrolysis gives 5-glycose and in part 

 of hemicelluloses. which are probably anhydrids of S-mannose and 5-galactose. 

 IJxperiments showed that about 4G to 49 per cent -of the carbohydrates of a 

 sort of bread made from Iceland moss {Cetraria islandica) was digested. A 

 similar bread made from Cetraria nevalis caused such disturbances that the 

 experiment had to be discontinued. 



Use of fruit as food, C. F. Langworthy {L. H. Dept. Agr., Farmers' Bui. 

 293, pp. 38. fig. 1). — A revision and extension of an article of similar title pre- 

 viously noted (E. S. R., 18, p. 259). The table of composition of fruit and fruit 

 l>roducts has been materially extended, and considerable new matter has been in- 

 corporated in the text. The principal topics discussed are the wild and cultivated 

 fruits, market conditions and fruit supply, composition, color and flavor of 

 fruits, ripening and its effect on composition, digestibility of fruit, cooking and 

 its effects on fruit, jolly making, handling and storing fruit, and the hygiene 

 of fruit. 



\ summary of statistical data regarding the present state of the fruit industry 

 in the (Inited States shows that there has been a decided gain both as regards 

 fresh and preserved fruits, and there are reasons for believing that even the 

 present development represents only a beginning. " This being the case, it is 

 easy to understand why the agricultural experiment stations have devoted s(j 

 much of their time to the study of fruit products, the marketing of fruit, and 

 related problems, and why the place of fruit and fruit products in the diet and 

 their value as food should be regarded as an important subject for investigation." 



Banana fl^our, C. Drieberg, {Queensland Agr. .Jour., 18 {1907), No. 1, pp. 

 2.5-28). — A sunnnary of. data from the Ceylon Tropical Agriculturist in which 

 statistics of the commercial value of banana flour, the possible yield, different 

 methods of manufacture, and similar topics arc summarized. 



In the author's opinion there is no great future for this industry, as the 

 prices at which banana flour can be sold are not ])rofitable. lie believes that it 

 has a marked value in infant and invalid dietetics, though it " is at a decided 

 disadvantage when competing with cereal flours, which are much more cheaply 

 produced." 



Fruit juice statistics, 1906 {Ztsclir. Untersuch. Nahr. u. Genussmtl:, 12 {1906), 

 No. 12. pp. 721. 722). — A summary of data regarding the character of commer- 

 cial fruit juice for the year 19(l() made up of articles on raspberry juice, by P. 

 Buttenberg, H. Hempel, A. Friedrich. and IT. Liihrig; on lilueberry. cherry, cur- 

 rant, gooseberry, raspberry, and blackljerry juice, by E. Thamm and A. Segin ; 



