POODS — HUMAN NUTRITION. 450 



to the action of an enzyni. The nature of the ()r.t;a!iic' i)hof«])horus eomponnd 

 is not yet Ivnown, hut the author intends to continue his invest i^ations. 



Ripening- of oranges, W. D. BniKLow and H. C. Gore {-Join: Aiiicr. Cliciii. 

 Soc, 29 (1907), No. 5, pi>. Hn-l'ir}, fitju. 2). — Studies of the proportion of pnlp, 

 seeds, and sliin in oranges in different stages of growth, and the composition 

 of the pulp, showed tliat the increase of pulp and skin during growth was 

 much more rajtid with the pulp than with the skin. " In regard to the 

 changes in the pulp, the acid of the fruit and the cell-wall tissue, or marc, 

 are formed early in the life history of the fruit and remain nearly unchanged 

 in (juantity during the subsequent development. The sugars increase gradually 

 during the growth of the- orange, sucrose and reducing sugar existing in ap- 

 proximately equal quantity. 



" Storage of the fruit at room temperatures at all stages of its development 

 results in slight loss of acid and of total sugar, a marked increase of reducing 

 sugar, and a corresponding decrease of sucrose. The loss of acid and sugar 

 noted above is to be explained as in the case of apples by the consumption of 

 these substances as a result of the respiration of the fruit. The weight of 

 marc remains practically constant, and the weight of acid appears to decrease 

 slightly on storage during the various stages of the development of the 

 orange." 



Some tropical starches, E. Hess {Ztschr. AUg. Osterr. Apoth. Ver., Jf/f 

 (1906), p. 25; Apoth. Ztg., 21 {1906), p. 51; abs. in Ztschr. Untersuch. Nahr. u. 

 GcnKssmth, 13 (1907), No. 9, p. 586). — The starches studied microscopically 

 were obtained from Cariota urens, dried bread fruit, Alocasia macrorhisa, 

 Inocarpus cdiilifi, and Conophallns. 



Iron in vegetable and animal tissues, A. Mouneyrat (Compt. Rend. Acad. 

 Sci. [Paris], /'/.', (1907), No. 19, pp. 1067, 1068).— The iron content of bread of 

 different sorts, fruit, cows' milk, goats' milk, cereals, vegetables, egg yolk, and 

 table salt is reported, the determinations being made by a method which the 

 author considers A'ery exact. 



The amount of lecithin in egg yolk, A. Manasse (Biochcm. Ztschr., 1 

 (1906), No. 3, pp. 21/6-252). —Moist yolk of hens' eggs, as shown by the Investi- 

 gations reported, contains on an average 0.41 i)er cent lecithin. 



Changes in alimentary pastes containing eggs and their effect upon the 

 determination of the egg content, A. Beythien and P. Atenstadt (Ztschr. 

 I'ntvrsiich. Nahr. u. (Iciius.'oiitL, 13 (1907), No. 11, pp. 681-692) .—Whew alimen- 

 tary i)astes containing eggs were stored no change was noted in the total phos- 

 ] (boric acid. Lecithin-phosphoric acid diminished somewhat when the amount 

 l»resent was high. The alcohol-soluble phos])horic acid remained practically 

 unchanged when the egg pastes were kept for S to IC months. The fat content 

 was not found to be dependent ujion age, but the iodin number of the fat showed 

 changes. 



The edibility of animal spleens, E. T. Williams (Amcr. Med., 11 (1906), 

 No. 6, p. 215). — On the basis of personal experience, the author considers 

 spleens of domestic animals i>alatable food. He points out that owing to their 

 soft texture and the great number of blood corpuscles spleens s]ioil very readily. 



Experimental greening of oysters, C. Sauvaoeau (Compt. Rend. Soc. Biol. 

 [I'aris\, 62 (1907), No. 17. pp. 919-921). — As shown by the author's experiments 

 oysters become green in color after feeding upon a diatom (Navicula ostrcaria). 

 The coloration is due not simply to the i)resence of diatoms on the colored por- 

 tion, but to the fixation in the tissues of coloring matter derived from them. 



Beverages, A. L. Girard (Les Roissons. Paris, 1906, pp. 96, figs. 26). — The 

 manufacture, characteristics, and quality of beverages are discussed, these in- 



