764 EXPERIMENT STATION RECORD. 



a larger number of food materials have been examined it will be possible to com- 

 pute the extent to which the excess of acid-forming elements in meat and cereal 

 products is offset by that of bases in other food materials or ordinary mixed 

 diets. 



" Remembering that the 100 calorie portion of any staple food material may 

 be multiplied many times in a day's dietary it is obvious that, by the free use 

 of meats and breadstuffs on the one hand or of fruits, vegetables and milk on 

 the other, the net excess of acid or base introduced into the body through the 

 food may be varied at will within wide limits. It is not our purpose, however, 

 to discuss the possible physiological applications until the data for a larger 

 number of food materials have been obtained." 



Bleaching- of flour as now practiced by millers, J. A. Wesener and G. L. 

 Teller {.liner. Food Jour., 2 (1907), No. 9, pp. 9-15). — A large number of sam- 

 ples of flour of different sorts, baking powders, yeast, preserved meats, and 

 salt were examined with reference to the i»resence of nitrous auhydrid, and data 

 are summarized and discussed regarding the distribution of this body. in air, 

 soil, and in animal and vegetable pi-oducts. 



According to the authors, nitrous auhydrid is present in food products made 

 from bleached flours " in less quantities than it is normally present in numer- 

 ous other articles of food, in parts of the human body, and possibly in parts 

 of every living organism. . . . 



" The bleaching of flour does not perpetrate a fraud upon the purchaser, for 

 it does not permit the substituting of an inferior article for a superior one. On 

 the other hand, it does make more suitable for use articles of a superior value 

 which are in a measure otherwise ob.iectloual)le because of a lack of that finish- 

 ing step in the process of manufacture which it is the purpose of the bleaching 

 ■process to bring about." 



Endom.yces fibuliger, a new ferment organism causing the so-called chalk 

 disease of bread, I. P. Lindner {Wchnschr. Brau., 2.'i (1907), No. 36, pp. JjSO- 

 .'i7Ji, pis. 2, figs. 88). — The author identified and studied a micro-organism for 

 which the name Endomyces flhuUger is proposed, which, according to his inves- 

 tigations, is the cause of the so-called chalk disease of bread. The reproduc- 

 tions of micro-photographs and other illustrative material show the chai-acter 

 and a])pearance of this micro-organism. 



The carbon dioxid value of pure compressed yeast and starch compounds, 

 T. J. Bryan {Amer. Food Jour., 2 (1907), No. 10, pp. 22, 23). — A number of 

 samples of compressed yeast were examined and it was found that the majority 

 of them contained added starch, in general either potato or corn starch, there- 

 fore a number of experiments were undertaken to determine whether the addi- 

 tion of starch was desirable. .Judging from the amount of car])on dioxid 

 liberated and by baking tests with yeast from 1 to 14 days old better results 

 were obtained with the pure yeast than with that which contained starch. 

 More work is needed, but in the author's opinion the available data are suf- 

 ficient " to justify the statement that starch in compressed yeast is an adul- 

 teration." 



Foods (Mo. Bui. hid. Bd. Health, 9 (1907), No. 7, pp. 99-108).— Out of G4'J 

 samples of foods examined 27.1 per cent were found to be adulterated. The 

 data reported cover milk, ice cream, butter, prepared meats, summer drinks, 

 and drugs. 



Foods (Mo. Bui. Ind. Bd. Health, 9 (1907), No. 5, pp. 58-73).— Of 724 samples 

 of [leverages, fla\()ring extracts, leavening ])roducts, honey, lard, maple products, 

 meat [)roducts, dairy products including ice cream, olive oil, preserved fruits, 

 spices, etc., 10.6 per cent were foimd to be adulterated. 



