FOODS HUMAN NUTRITIOlSr. 457 



diseased larvjc and by pure cultures of li. hirnr. A new culture medium con- 

 taining the sterile filtrate of healthy bee larvje has been < prepared for use in 

 the cultivation of B. larvw. It is held that the structures described by A, 

 Maassen as Spirochwta apis are nothing but the giant whips of B. larvw. 



Influence of high temperatures on the eggs of silkworms, E. Quajat (Ar/r. 

 Mod., 13 (J007), No. S(>, pp. .^rn'-.TO.')).— Temporary expcisure of the eggs of 

 various races of silkworms to temi)e;-atures up to 45° C. had no apparent effect 

 upon the development of the larva or the quality of the silk produced. 



FOODS— HUMAN NUTRITION. 



The economic seaweeds of Hawaii and their food value, Minnie Reed 

 (Hawaii Sta. Rpt. 1906, pp. 61-88, pis. Jf). — Marine algse are important in the 

 diet of native Hawaiians, as they are in China and Japan. Some varieties are 

 cultivated in addition to the abundant supply found native on the coast. The 

 methods of gathering algje, which are known in Hawaii as limu, the native 

 methods of preparing and serving them, methods of preservation, native methods 

 of cultivation, and other similar questions are discussed and analyses of 3 

 species made by 11. A. Duncan are reported. 



As regards composition, the marine algfe somewhat resemble green vegetables 

 and according to the data summarized are especially useful for supplying bulk 

 to the ration, while the algse gelatins are also important in counteracting a 

 tendency to constipation. " Mineral matters are needed for the formation of 

 bones, teeth, and other tissues, and to fidfill other physiological functions. The 

 a!g:e are rich in phosphates, clilorids, bromids, iodids, etc., and it seems prob- 

 able that the mineral matter which they supply must be of importance to the 

 body." 



The native Hawaiians use these edible seaweeds to a great extent as salads 

 and relishes. In the author's opinion, they are more palatable when used in 

 <»ther ways. As shown by culinary tests " many of the seaweeds when cooked 

 in soups, gravies, or with meats, or made into jellies, are entirely free from 

 . . . [any] disagreeable or peculiar flavor. If cooked too long, or too large a 

 (juantity is used in the soups or jellies, the flavor is apt to be strong, but if 

 used in smaller quantities it is very delicate and pleasant. The writer has 

 carefully tested a number of species, cooking them in a variety of combinations. 

 They seem to be equally palatable when used either fresh or dried. The 

 1 1 leached seaweeds of course make the best appearing jelly and blancmange, and 

 look best in the soups and stews." 



Satisfactory results were obtained when mucilage was made from seaweeds 

 and also with seaweed gelatin used as culture media in laboratory work. " If 

 the tons of algfe wasting on our shores could be utilized for gelatin, glue, farina, 

 etc.. it would . . . add to the general wealth and prosperity of these islands and 

 to the United States. 



" Further experiments and analyses should be made by the Government to 

 test the nutritive value of our alga^ and to find the best methods of securing 

 the greatest amount of gelatin from each variety. Enough has already been 

 done to suggest the future value of our economic algse if properly utilized." 



A list of edible alga' of the Hawaiian Islands is appended to the report. 



The chemistry of strength of wheat flour, T. V>. Wood (Jour. Agr. ScL, 2 

 (1!)07), No. 2, pp. 139-160, fl'f/s. 2). — As the chemical eomposition of the gliadin 

 and glutenin of strong and weak flours was found to be identical in all tlu> sam- 

 ples examined, it seemed probiible that the difterence between strong and weak 

 Hours might lie in the physical rather than the chemical properties of their 

 gluten. 



