FOODS HUMAN NUTRITION. 261 



As regards the action of reagents on the oil without the solvent, it was found 

 that it was rendered nearly colorless by cautiously applying nitrogen peroxid, 

 chlorin, or brouiin. "The first effect is to destroy the yellow color. Secondary 

 effects, such as causing the oil to become red brown, are obtained by an excess 

 of the reagent or by heating or by both." 



In the author's opinion, the nitrous acid used in bleaching apparently forms 

 a fairly stable compound, presumably by uniting with the mineral matter of the 

 flour to form a salt. An excess of nitrogen peroxid discolors the gluten of the 

 flour. 



On the basis of unpublished data obtained at the Nebraska Station, tests 

 with numerous samples of commercially bleached flour did not indicate that 

 bleaching had any apparent effect on bread-making qualities. 



In general, whatever the nature of the coloring matter in wheat flour may be, 

 it appears, according to the investigations reported, to be indifl'erent to ordinary 

 oxidation or x-eduction or to acids or alkalis. The minute traces of yellow 

 coloring matter present in flour can be bleached with such minute amounts of 

 nitrogen peroxid " that it is diflicult to detect any effect on the flour other than 

 the bleaching and the presence of traces of nitrites. The extreme sensitiveness 

 of the coloring matter to nlti'ovis acid suggests that the color may be dependent 

 on the presence of an amino group." 



The effects on the hunian system of Louisiana manufactured sirups and 

 molasses, K. E. Blouin, P. E. Archinard, and J. A. Hall, Jr. {Louisiana Stas. 

 Bid. O-'i, pp. -'/6). — In the manufacture of Louisiana cane sirups and molasses 

 the juice is treated with lime and sulphur fumes, and a series of investigations 

 was undertaken to study the effects of sulphites on the human system. 



Twelve negroes served as subjects of the tests, which covered 5 periods of 1 

 week each. In the first and fifth period a normal mixed diet without the sirup 

 was followed and in the remaining periods sirup or molasses, which contained 

 from IGl mg. to 928 mg. of sulphur as sulphites per kilogram was added to the 

 ration, the amount of molasses or sirup eaten per day averaging 120 to 421 gm. 

 per man. The subjects were not aware of the nature of the experiment. 



Throughout the test examinations were made of the blood of the subjects 

 and records were kept regarding their physical condition, body weight, etc. 

 Among the conclusions drawn were the following : 



" From a practical standpoint the experiments on molasses feeding wei'e 

 carried on for a sufficient length of time and on a scale large enough to test the 

 effects of these foods on the human subject in ordinary health. . . . 



"As in none of our cases were the body functions interfered with, in each one 

 the body weiglit increased, and as the blood steadily increased in number of 

 red blood cells, in the percentage of hemoglobin, etc., it must be admitted that 

 these sui)jects were gaining in health and neither doing nor taking anything 

 prejudicial to their physical well-being. 



" The amount of molasses consumed, although in .some instances very large, 

 does not seem to have had any deleterious etfects on the functions, weight, and 

 Mood condition of the subjects, but rather to the contrary. 



" We are, therefore, free to conclude that molasses feeding, even when said 

 molasses contains as high as over 900 mg. per kilo of sulphur as sulphites, can be 

 carried on vmder ordinary circumstances without prejudicial effect to health." 



The molasses and sirup used were iinalyzed. 



General results of investigations on the effects of salicylic acid and 

 salicylates on health, II. W. Wiley (Chem. Ztg., 31 {1901), No. 23, pp. 301, 

 •302). — The data summarized have been noted from another publication (E. S. R., 

 18, p. 4G2.) 



