FOODS HUMAN NUTRITION. 667 



Bread was made from a mimber of the bleached and uiihleach«>d Hours. Some 

 of the conclusions which were drawn follow- : 



" Neither the absorption of a flour nor the expansion of its jjcluten is affected 

 by bleaching:. 



" Bread made from bleached flours does not differ in weight, lightness, tex- 

 ture, odor,. or taste from that made from unbleached flours; it is, however, in all 

 cases whiter, where high grade flours are used. T^ow grade flours when 

 bleached jiroduce bread with an uninviting color. 



"There is no difference in the effect upon the bread-making qualities whether 

 a chemical or an electrical bleacher is used. 



"Bleached flours sometimes yield bread containing nitrites and at other times 

 bread fi'ee of nitrites. In all cases the amount of nitrite in the bread is much 

 smaller than that in the flour." 



AVhile the author considers the use of a small quantity of nitrogen perioxid 

 as a bleaching agent to be harmless, he points out that " the quantity of peroxid 

 may be so increased as to seriously injure the quality of the flour, but as such 

 a quantity unfavorably affects the color of the flour there is no danger of such 

 overtreated flour being intentionally produced by any miller." 



Banana flour, W. Schellmann {Pflanser, 2 {1906), pp. 353-356; «6.s'. in Chem. 

 Zentbl., 1907, II. Xo. N, />. 6.^3). — Analyses of African and Indian banana flour 

 are reported. 



The water content of lard, E. Polenske (Arb. K. Gsiidhtsamt., 25 {1901), 

 pp. 505-511; ubs. in Clinn. Zcntbl., 1907, II, No. 2, pp. 172, n3).—¥Yom his 

 investigations the author concludes that lard can be manufactured in quantity 

 without ditiiculty with a water content not over 0.2 per cent. 



The spoiling of canned vegetables and its cause, C. von Waul (Centbl. 

 Bakt. [etc.], 2. Abt., 16 {1906), p. J,89; abs. in Hyg. Rundschau, 17 {1907), 

 No. 17, pp. 1068-1070). — The author has isolated and identified a number of 

 micro-organisms which cause canned vegetables to spoil. 



The penetration of bacteria through the shell into the interior of eggs, 

 R. LAN(iK {Arcli. lliJU; 62 {1907), A'o. 3, pp. 201-215). — The experiments 

 quoted showed that when hens' eggs were immersed in bouillon cultures, 

 typhoid and other pathogenic bacteria could penetrate the unbroken egg as 

 far as the yolk. 



Data are given regarding the time and temperature necessary to cook eggs 

 in order to kill bacteria and spores. Eight minutes cooking at 100° C. was 

 sufficient to kiU typhoid and some other bacteria in the egg yolk, but cooking 

 .'50 minutes at 80° or one hour at 70° was insufficient for the purpose. The 

 author states that when an egg was cooked one hour at 00° both the white and 

 yolk remained fluid though the yolk was milky. When cooked for an hour at 

 70° the white was slightly coagulated though still fluid while the yolk was 

 solid. 



Can dysentery bacilli pass through the shell of fresh eggs? Sachs-IMxIke 

 {Arch. Ilyg., 62 {1907), No. 3, pp. 229-23S) .— According to the author's ex- 

 periments, bacteria causing dysentery do not pass through the shell of un- 

 broken eggs. Introduced artificially into the egg they remained alive for at 

 least 17 days. Cooking eggs until hard boiled destroyed such bacteria. 



Allyl sulphid: Some aspects of its physiological action with an analysis 

 of the common leek (Allium porrum), K. W. Caklikk and C Ij. Evans {liio- 

 Chrm. Jour., 2 {1907), No. 7-.S, pp. 325-339, figs. 6). — -In connection with this 

 study of the physiological action of allyl sulphid, the characteristic flavoring 

 body present in onions and related plants, a detailed analysis of the onion is 

 r<M>"i"ted. Some of the conclusions follow: 



