864 EXPERIMENT STATION RECORD. 



in our opinion it is lawful to label this sirup as ' corn sirup,' and if to tlie 

 corn sirup there is added a small percentage of refiner's sirup, a product of 

 the cane, the mixture, in our judgment, is not misbranded if labeled ' corn 

 sirup with cane tiavor.' " 



Food products, E. H. Jenkins {Connecticut State Sta. Rpt. 1907-8, pt. 2, 

 pp. 121-126). — A discussion of the State pure food laws and a brief summary 

 of the station's contributions to methods and results. 



Twelfth report on food products, A. L. Winton {Connecticut State Sta. 

 Rpt. 1907-8, pt. 2, pp. 127-164). — Under the provisions of the State pure food 

 law 1,594 samples collected by the station and sampled by the dairy commis- 

 sioner, and contributed by health officers, consumers, and dealers have been 

 examined, including buckwheat flour, catsup and similar goods, chocolates and 

 cocoas, coffee, maple sirup, olive oil, spices, flavoring extracts, molasses, honey, 

 lard, milk and other dairy products, cream of tartar, etc. 



Of the 80 samples of buckwheat flour examined, 27 were found to be adul- 

 terated. In case of chocolate, S of the samples were found to be adultei'ated 

 or below standard, 1 was labeled compound, and 38 were not found to be adul- 

 terated. Of 131 samples of lard examined, 23 were adulterated or below 

 standard and 2 marked compound. With olive oil, 73 samples were not found 

 adulterated, 11 were adulterated or below standard, while 1 was labeled com- 

 pound. No adulteration was found in 45 samples of honey, while 1 sample 

 was adulterated or bplow standard and 3 were marked compound. 



An examination was made of coffees from which it was claimed that the 

 caffetannic acid and caftein had been removed but it was not found that the 

 claim was substantiated, such goods sliowing from 0.45 to 9.9G per cent caffe- 

 tannic acid and from 1.11 to 1.14 per cent caffein in comparison with 9.47 to 

 9.96 per cent caffetannic acid and 1.13 to 1.26 per cent caffein in samples of 

 standard coffee for which no such claim was made. 



"From the above results* it is obvious that the coffees claimed to have been 

 treated by a special process to eliminate the injurious constituents contain 

 practically the same amount of tannic acid and caffein as ordinary coffee. If 

 they are less injurious to health, it must be for other reasons." 



As it is claimed that the removal of the chaff diminishes tlie caffetannic acid 

 content, studies were made of the percentage of chaff in roasted coffee beans 

 and determinations were made of the percentage of crude fiber and caffetannic 

 acid of such chaff. In the case of caffetannic acid the values were found to 

 range from 5.46 to 7.55 per cent in the 3 samples examined. " These figures 

 show that the percentage of tannic acid in the chaff, instead of being more than 

 in the remainder of the bean, is considerably less and its removal would tend 

 to actually increase the percentage tannic acid content of the product, although, 

 owing to the small percentage of chaff in the bean, the increase would be 

 very slight." 



The infl.uence of inanition on metabolism, F. G. Benedict {Carnegie Inst. 

 Washington Pud. 77, j)p. VI+5.'i2). — The primary object of this report is to 

 present an accurate statement of the results of an extended series of experi- 

 ments with men on the effect of inanition on metabolism. The plan and purpose 

 of the experiments and the method of the investigation are described in the 

 introductory portion of the volume and studies of fasting which have been 

 reported by other investigators are reviewed. The author's experimental work 

 is reported in full, detailed statistics being given of 18 general metabolism ex- 

 periments of 1 to 7 days' duration and of 2 nitrogen metabolism experiments 

 lasting respectively 25 and 14 days. The measurements included in most 

 cases complete data as to income and outgo of matter and energy measured 



